CAB® Filet
Tender premium steak cut with a soft texture and mild beef flavour.
$50.75
Premium Cuts · Certified Angus Beef®
Cactus Club À La Carte Steak Menu
The Cactus Club À La Carte Steak menu lets steak lovers choose the cut that best suits their appetite and preference. Options range from the leaner 8 oz sirloin to a larger New York striploin, tender filet, and rich 14 oz ribeye.
Ordering steak à la carte keeps the focus on the beef itself and gives you more flexibility when choosing sauces, vegetables, potatoes, fries, or other sides to complete the meal.
Category
À La Carte
```
```
Nutrition Guide
Cactus Club À La Carte Steak Calories and Nutrition Facts
À la carte steak nutrition depends primarily on the cut and serving size. Larger and more marbled cuts usually contain more calories and fat, while leaner cuts such as sirloin can provide a high amount of protein with comparatively fewer calories.
Cactus Club's published nutrition information lists the 8 oz Sirloin at approximately 330 calories and 47 g of protein, while the 12 oz New York Striploin contains approximately 540 calories and 76 g of protein.
The nutrition guide also lists a 7 oz Filet at approximately 320 calories and 41 g of protein. However, because your current menu simply lists a CAB® Filet without specifying its size, that value should be treated only as a reference rather than an exact match.
| Steak Cut | Serving | Calories | Fat | Carbs | Protein | Sodium |
|---|---|---|---|---|---|---|
| 8 oz Sirloin | 169 g | 330 kcal | 14 g | 0 g | 47 g | 190 mg |
| 12 oz New York Striploin | 240 g | 540 kcal | 24 g | 0 g | 76 g | 230 mg |
| 7 oz Filet – Reference Only* | 132 g | 320 kcal | 15 g | 0 g | 41 g | 180 mg |
| 14 oz Ribeye** | Not separately listed | Not separately listed | — | 0 g expected from steak alone | — | — |
Important:
Nutrition values are based on Cactus Club's published nutrition guide. *The published guide lists a 7 oz Filet, while the current menu shown on this page does not specify the filet size, so that row is provided only as a reference. **The guide does not currently provide a standalone nutrition row for the 14 oz Ribeye. It lists the ribeye as part of a complete meal with peppercorn sauce, vegetables and potatoes, so no standalone calorie figure has been estimated here. Sauces, butter and sides will increase the nutrition of the final meal.
Dietary Details
Cactus Club À La Carte Steak Allergen Information
Plain steak contains relatively few common food allergens, but preparation can introduce allergens through butter, seasoning, marinades, sauces, shared cooking surfaces and side dishes.
The table below focuses on the steak itself and common preparation considerations. Guests with serious allergies should always confirm the current cooking method directly with restaurant staff.
| Steak Cut | Potential Allergens | Why They May Be Present |
|---|---|---|
| CAB® Filet | Possible Dairy Possible Soy | Steak itself does not normally contain these allergens, but butter used during cooking may contain dairy and seasonings or marinades may introduce soy. |
| 12 oz CAB® New York Striploin | Possible Dairy Possible Soy | Butter used for finishing can introduce dairy, while certain seasonings or marinades may contain soy-based ingredients. |
| 14 oz CAB® Ribeye | Possible Dairy Possible Soy | The steak itself is primarily beef, but butter, seasoning or shared preparation surfaces may introduce additional allergens. |
| 8 oz CAB® Sirloin | Possible Dairy Possible Soy | Cactus Club's nutrition guide notes butter with the sirloin preparation, which makes dairy a consideration. Other allergens can depend on seasoning and kitchen preparation. |
Allergen Warning:
These potential allergens are based on common steak preparation rather than an official dish-by-dish allergen declaration. Sauces and sides can introduce dairy, gluten, egg, soy, sulphites and other allergens. Cross-contact may also occur in shared kitchen areas, so guests with allergies should confirm preparation directly with Cactus Club staff.
Steak Guide
Which Cactus Club Steak Cut Should You Choose?
Filet
Filet is known primarily for tenderness. It has a very soft texture and generally less visible marbling than ribeye, making it a good choice when tenderness matters more than intense beef flavour.
New York Striploin
Striploin offers a balance between tenderness and stronger beef flavour. Its firmer texture gives it a satisfying steakhouse-style bite while still providing some marbling.
Ribeye
Ribeye is typically the richest and most heavily marbled of these cuts. The extra intramuscular fat contributes to tenderness, juiciness and a strong beef flavour.
Sirloin
Sirloin provides a leaner steak experience while still delivering plenty of beef flavour. It is also the lowest-priced à la carte steak listed on this menu.
For Maximum Tenderness
Choose the Filet if your priority is a very tender steak with a softer texture rather than heavy marbling.
For Richest Flavour
Choose the Ribeye if you enjoy noticeable marbling and a rich, juicy steak with a fuller beef flavour.
Quick Comparison
Cactus Club Steak Cuts Compared
| Cut | Size | Texture | Marbling | Flavour | Price |
|---|---|---|---|---|---|
| CAB® Filet | Not specified | Very tender | Lower | Mild & delicate | $50.75 |
| CAB® New York Striploin | 12 oz | Tender / firm | Moderate | Rich beef flavour | $50.25 |
| CAB® Ribeye | 14 oz | Very tender | High | Rich & juicy | $64.00 |
| CAB® Sirloin | 8 oz | Firm / tender | Lower | Classic beef flavour | $36.25 |
Cooking Guide
Best Steak Doneness for Each Cut
Filet
Medium rare is a popular choice for filet because it helps preserve the cut's naturally tender texture without overcooking the lean meat.
New York Striploin
Medium rare to medium allows the striploin's marbling to soften while keeping the centre tender and juicy.
Ribeye
Medium rare or medium can work particularly well with ribeye because the slightly higher cooking temperature helps render its abundant marbling.
Sirloin
Medium rare keeps sirloin tender and juicy, while medium offers a firmer texture for guests who prefer less redness in the centre.
Complete Your Steak
Best Sauces and Sides for À La Carte Steak
Brandy Peppercorn Sauce
Creamy peppercorn sauce is a classic steakhouse pairing that works especially well with sirloin, striploin and filet.
Mushroom Sauce
Earthy mushroom flavour complements grilled beef particularly well and is a natural match for sirloin or New York striploin.
Mashed Potatoes
Creamy potatoes provide a comforting side and work particularly well with peppercorn sauce, mushroom sauce and rich ribeye.
Seasonal Vegetables
Vegetables add freshness and colour beside a rich steak and help create a more balanced plate.
Sea Salted Fries
Fries create a classic steak-frites style meal and pair especially well with sirloin and dipping sauces.
Horseradish Cream
Sharp horseradish cuts through the richness of beef, making it an especially useful pairing for marbled cuts such as ribeye.
Helpful Answers
Frequently Asked Questions About Cactus Club À La Carte Steak
The à la carte steak selection listed here includes CAB® Filet, 12 oz CAB® New York Striploin, 14 oz CAB® Ribeye and 8 oz CAB® Sirloin. Each cut differs in size, tenderness, marbling, flavour and price.
Based on the September 2026 menu, the 8 oz CAB® Sirloin is $36.25 CAD, the 12 oz New York Striploin is $50.25, the CAB® Filet is $50.75 and the 14 oz CAB® Ribeye is $64.00.
The 8 oz CAB® Sirloin is the lowest-priced steak in this section at $36.25 CAD. It is also a smaller and generally leaner cut than the striploin or ribeye.
The 14 oz CAB® Ribeye is the most expensive à la carte option listed here at $64.00 CAD. It is also the largest listed cut and is generally prized for its marbling and rich flavour.
Cactus Club's published nutrition guide lists the 8 oz sirloin at approximately 330 calories, with around 14 g of fat and 47 g of protein before additional sauces or sides are included.
The published nutrition guide lists the 12 oz New York Striploin at approximately 540 calories with about 24 g of fat and 76 g of protein before adding sauces or side dishes.
Filet is generally regarded as the most tender of these steak cuts because it comes from a muscle that does relatively little work. It has a softer texture and less pronounced marbling than ribeye.
Ribeye is typically the richest in flavour because of its higher degree of marbling. The fat melts during cooking and contributes to the steak's juiciness, tenderness and strong beef flavour.
Sirloin is generally leaner and slightly firmer, while New York striploin usually contains more marbling and has a richer beef flavour. Striploin is also larger on this menu at 12 oz compared with the 8 oz sirloin.
“À la carte” generally means the steak is offered separately from a complete composed steak dinner. Available sides, sauces and additions can depend on the current restaurant menu, so check the location-specific menu when ordering.