A steakhouse selection typically includes four main cuts of steak: filet (5 letters), RIBS (4 letters), T-bone (5 letters), and ribeye (6 letters). Filet is a lean cut of beef that is usually served as a steak, while RIBS are usually served as a rack of RIBS. The T-bone is a cut of steak that has a T-shaped bone in the middle, and ribeye is a cut of steak that is known for its marbling and flavor. All of these cuts of steak are popular choices at steakhouse restaurants.