Best Steak Cuts For Grilling
Since grills have super intense heat, the key to grilling steaks is ensuring that they can cook quickly on high heat without drying out. Ribeye and strip are slightly thicker cuts that will be able to achieve a dark char from the heat while maintaining a pink, medium-rare center. The grill will impart a delightful flavor on any cut of steak, but ribeye and strip steak might be the best starting point for beginners.
Steaks You Can Simply Season And Grill
Youll probably recognize most of these steaks by name, and theyre popular for good reason. Theyre the perfect combination of a tender muscle with a well-marbled character. These top-cut steaks only need a few short minutes on the hot side of the grill to produce a super flavorful dinner. This category includes:
- Tenderloin
Jjmg Ceramic Meat Cleaver Knife Sharp Durable Twice Thicker Than Leading Brands Non
Reviews forJJMG
Customer Reviews·Check Price History
Features
- No Rust & Bpa-Free: Rust Resistant, Anti-Acid And Alkali Material, Non-Toxic, No Contamination, No Metal Smell, Easy To Use. Will Retain Its Original Sharpness Up To 15 Times Longer Than Steel Blades. You Will Never Need Sharpening Any More!
- Sharp & Durable Long Lasting Sharpness: Perfect For Cutting Slicing Mincing & Dicing Meat Cheese And Vegetables. Made Of High Quality Ceramic, 60 Times More Wear-Resistant Than Metal Knifes. Easy To Maintain, Holds Its Sharp Edge. The Knifes Blades Are Made By Zirconium, Only Diamonds Are Harder, And Stays Sharp 15 Times Longer.
- No Oxidation: Keep Your Vegetables Free From Oxidation When Cutting With These Ceramic Knifes. Keep Your Vegetables Meat& Food Fresh For A Longer Period Of Time.
- Dimension: 6.5 Inches Long Blade, Not For Cutting Bones, Coconut Shells Or Super Hard Objects.do Not Use Ceramic Knife For Chopping Bone, Prying, Striking And Do Not Try To Put The Knife Into The Dish-Washing Machine
- 100% Satisfaction Or Your Money Back Guarantee – Professional Customer Service 1 Yr Warranty
Read Also: Is Omaha Steaks Grass Fed
One Other Factor To Keep In Mind Though: Most Of Costco’s Steaks Are Blade
This is also known as being needled, and means they’ve been mechanically punctured to make them more tender — whether that should be necessary to do to Choice and Prime beef is up for debate, but the fact is, they do it.
This has the potential to drive surface bacteria deeper into the meat, so to be safe, you should cook these steaks to the recommended internal temperature of 160 degrees. If you like your steak rare, you can ignore the suggestion and chance it , but food safety standards strongly advise against it.
If you buy a whole roast or loin to carve into steaks yourself , this won’t be a concern.
Is there any point in eating steak that’s not at least medium rare?
How Do You Pick A Steak At The Grocery Store
While steak from the local meat market may be the better option for purchasing steak, sometimes is just not possible.
Meat markets are becoming a rarity. If you do happen to have one nearby, its going to mean an extra trip and extra time shopping.
Sometimes its just more convenient to do all of your shopping, including meat, at the supermarket.
So, how do you pick a quality steak at the grocery store?
Don’t Miss: Chicago Steak Company Cooking Instructions
Snake River Farms Top Pick
Snake River Farms is a family-owned business out of Idaho whose meat is used by Michelin-star restaurants.
Luckily for us, they also sell directly to the public via their website.
Their claim to fame is their American Wagyu beef, which comes from crossbreeding imported Wagyu cattle with American Angus.
Their beef is rated higher than USDA Prime .
You can choose from a huge variety of cuts but you cant go wrong with ordering the American Wagyu Gold Grade Ribeye, the bone-in new york strip or the filet mignon.
They guys arent just a mail-order steak company. Porter Road is a full online butcher, selling a large range of beef, pork, chicken, and lamb.
Their meat is sourced from small family farms in Kentucky and Tennessee before it is cut and dry-aged for a minimum of 14 days at their facilities in Kentucky.
All beef is pasture-raised and hormone and antibiotic-free.
Their meat is also quite a bit more affordable than Snake River Farms, making Porter Road a great choice if you want to treat yourself without breaking the bank.
You can shop from over 50 different cuts of beef, but you cant go wrong with the bone-in ribeye.
One of the things I love about Porter Road is the selection of more interesting cuts like Flank Steak, Tri-Tip, Bavette, and beef neck roast.
You can also let Porter Road do the meat shopping for you with one of their curated meat boxes.
They are also focused on sustainability and ensure all meat is humanely raised.
Cuts Of Steak Ranked Worst To Best
Pretty much everyone loves a good steak. After all unless you’re vegetarian or vegan there’s nothing quite like a nice cut of beef, grilled or fried nicely with a little bit of seasoning, and served with a nice batch of fries or potatoes. Sounds great, right? The problem is, however, that there is such a thing as a bad steak.
In fact, the rift in quality between a great steak and a bad steak is perhaps greater than any other food just as the best can make your day, so too can the worst totally ruin it. And there are plenty of ways to mess up a steak, of course: you might overcook or undercook it, you might cut into it too soon, or, of course, you might start things off with the wrong cut of beef. There are so many different cuts that can be cooked as steaks, and let’s just say some are better than others. These are some of the most famous cuts of steak, ranked from the very worst to the very best.
Read Also: Best Way To Cook Skirt Steak
Where Does It Come From
The chuck eye is taken from the same longissimus dorsi muscle as the ribeye. Ribeyes are cut from the 6th to the 12th rib of the cow, and the chuck eye is often cut from the 5th rib and 13th rib.
There are only two of these steaks per carcass, which means they are often snapped up by the butcher themselves, but, if you can find one, youll be getting a lot of what makes the ribeye special at a fraction of the price
The Best Of Both Worlds
If youre thinking of purchasing a T-bone steak, why not get the beefed-up version for a few more bucks? Porterhouse steaks are bone-in cuts that include part of the loin and tenderloin , divided by the bone. Porterhouse steaks are cut higher up the cows loin section, hence why you have more tenderloin portion than a T-bone. However, to be classified as a porterhouse, it has to be 1.25 inches thick, at least. So if you see your local market trying to pass off thin porterhouse steaks to make an extra buck, take a pass and head to a reputable butcher.
The porterhouse will let you experience the buttery tenderness of the filet mignon and the rich flavor of the New York strip in full. The best way to grill up these monsters is the same way as most. Start with a heavy sear on high heat then finish on lower, indirect heat.
Recommended Reading: Pee Dee Steak House On 125 Menu
Are You Are Wondering How Tender Cuts Of Meat Should Be Cooked
Because these tender steaks come from an area of the animal where the muscle wasnt exercised as much as the flank or round primal cuts, it doesnt contain as much of the connective tissue that generally extends cooking times. For the most part, these four steaks can be seared on each side, and are generally enjoyed medium rare to savor the juicy flavor of the meat. Grilling and broiling are popular cooking methods for these steaks, but its also not uncommon to cook them on a skillet. While you can marinate these steaks, to truly experience the full flavor, a little salt and pepper or steak seasoning is really all you need.
What Part Of The Cow Does Steak Come From
Lets take a look at the cow diagram above. All four of these steaks come from a few muscles in the same general area toward the top of the steer: the short loin, tenderloin, and the ribs. These muscles arent exercised very much or contain a lot of connective tissues that need to be cooked for a long time to be broken down.
As a result, these steaks are much more tender than other cuts of beef, and fast cooking and intense heat are all thats needed to char and brown the outside of these meats while the inside can be eaten as rare as you like. They also contain lots of marbling, which makes them delicious for cooking.
Also Check: How To Cook Flank Steak
Looking For The Best Beef And Unhappy With What Your Local Store Has
Now thanks to Cooks Venture, you can get pasture-raised meats delivered right to your door with free fast shipping.
Once you try it, youll be astounded at how much better the quality is! Imagine the taste of that grass-fed ribeye fresh off your grill!
Use code TRYCV at checkout for $20 off your first box! to take a look.
No doubt youve seen Cooks Venture raved about by Forbes and The Washington Post. Now its your turn!
Just chose the combination box thats right for you beef, chicken, or the best of both. Flash frozen and vacuum-sealed means it will be farm fresh whenever youre ready!
With every purchase, you support building a better food system for the animals, the planet, and us. Humanly raised and a proud supporter of the non-GMO Project!
to see all their amazing offerings on their website.
Choose Well Aged Meat
The process of aging meat is an important one, often overlooked by supermarkets in the rush to cut down on processing time and costs, as meat being hung in storage costs time and money. As meat is hung, the enzymes present start to slowly break down the structure, which creates a much more tender texture, and enhances the beef flavour too. The meat is succulent without drips of blood, and with a deep dark red colour, and an unmistakeable aroma. The longer that meat is hung for, the more these attributes develop, which is why all Dorset Meat Company steaks are aged for at least 28 days in our dedicated drying room.
Don’t Miss: Reed And Barton Steak Knife Set
Ribeye Very Marbled The Most Juicy And Flavorful Cut Of Steak
- Also Known As: Delmonico Steak, Scotch Filet, Cowboy ribeye
- Taste and Texture: The ribeye is the most juicy and flavorful of all steaks. It gets its amazing flavor from the fat marbling, which you will see throughout the cut. If youre not a fan of beef marbling, this isnt the cut for you.
- Where it comes from: Rib section
- Cooking Recommendations: Ribeyes are very versatile pieces of meat. You will want to cook it over high heat and we recommend pan-seared using a cast iron skillet, grilled or broiled. If you decide to grill it, be careful about flareups from the fat.
Why Are These Steaks So Expensive
Relative to the size of the steer, these premium cuts are only a small percentage, which contribute to their premium prices.
Since theyre expensive, its really worth knowing how each one is different so you buy the one that you like the best! Do you like big beefy flavor, or is the tenderest cut your favorite? Heres everything you need to know about each cut so that you make a wise choice.
Read Also: What Is Grass Fed Steak
Cooking Different Types Of Steak
Tender cuts: these types of steaks are excellent for cooking at high temperatures using dry heat such as grilling, broiling, pan-frying and baking. Examples include Porterhouse, T-bone, Ribeye and New York Strip. You can cook thin cuts using direct heat only. However, if your steak is thicker you may want to use a reverse sear to combine direct high heat with lower indirect heat.
Cuts with a medium level of tenderness and marbling: these cuts of steaks should be before cooking at high temperature and limited to medium doneness. Examples include Flank Steak and Skirt Steak.
Lean and tough cuts: use low-and-slow cooking for these cuts such as Round Steak.
Vacio Or Bavette Steak
One of the steaks you might not have heard of is the vacio steak, an extremely popular steak in Argentina . The vacio is a primal cut of the flank, but it’s actually quite different from a flank steak. In the cow, the vacio hangs beneath the loin and is bolstered by the cow’s belly, which encases the meat in layers of fat. When butchered, the vacio steak has an unusual diamond shape, weighs between four and five pounds, and can feed a good-size party of hungry Argentines . It’s always slow-grilled whole, then sliced, and the well-marbled meat is tender and very flavorful. The crispy belly fat is almost as cherished as the steak itself.
In France, the vacio steak is called the bavette d’aloyau. It’s the exact same cut, but as you might expect, it’s cooked in the French way. The bavette is cut into individual steaks and is either marinated and grilled or pan-fried in butter and served with a shallot sauce and French fries. So, the next time you’re sipping wine in a bistro on the Champs-Élysées, and see steak-frites on the menu, order it, and enjoy a steak that’s loved on two continents.
Don’t Miss: Omaha Steaks Chocolate Lava Cake
Best: Omaha Steaks Chicken Cordon Bleu
A dish so delicious that a world-famous culinary school was named in its honor of course it made our list of best items to buy from Omaha Steaks. But this chicken dish didn’t earn its spot on reputation alone. The Omaha Chicken Cordon Bleu easily became a fan favorite for its plump, juicy flavor, tender taste and honey-sweet hickory smoked insides.
This isn’t just a meal, but an art form served directly to your door. Each piece of additive-free, premium boneless, skinless chicken breast is thoughtfully tenderized, flavored to perfection and prepped for stuffing, according to the company. Once Omaha Steaks’ “expert chefs” are finished methodically preparing the chicken, they then stuff the primed poultry with succulent Swiss cheeses which are, of course, hugged by a heavenly slice of hickory-smoked ham and gently breaded with panko breadcrumb. Is your mouth watering yet?
This Chicken Cordon Bleu was just shy of a perfect 5-star rating at time of publication, and we can only imagine it stems from not having this meal served straight to your plate from the Omaha Steaks kitchen. But fear not: This dish is flash-frozen and individually wrapped to retain optimal freshness on its way to your dinner table, according to the company. Don’t delay the inevitable and treat yourself to possibly one of the best servings of Chicken Cordon Bleu.
A Lower Price Per Pound Is Great But When You Have To Buy In Bulk The Total Price Can Still Be A Bit Of A Shock
Economically, it helps to buy whole roasts or loins and carve them into steaks yourself — but even then, they’re usually hefty, and hence, more expensive as a single purchase . As an extreme example, on the Costco website, you can find imported Japanese wagyu boneless rib-eye roasts for about $82 per pound — but you have to buy 11 pounds at once, so you’re dropping $900.
Costco even sells Wagyu beef if you’re feeling flush.
If any amount or form of wagyu is out of your price range, $24.76 per pound for USDA Prime dry-aged porterhouse and strip steaks from Rastelli’s at Costco sounds much better — but they come in 8-count packages, so that’s still $259.99.
Luckily, shopping in the store and buying the Kirkland labeled steak will net you significantly lower prices and more reasonable amounts of meat the average package of steaks of all varieties in my Costco seemed to be around five pounds, with outliers both lighter and heavier. So a pack of Choice rib-eye steaks would cost somewhere in the neighborhood of $50. That’s obviously worth it to many, end of story.
Recommended Reading: Sam’s Club Flank Steak Price
For The Best Steak Dry
Finally, let’s talk about aging. All beef is aged before it gets to the supermarket or butcher shop. There are two methods for aging beef, wet and dry. Wet-aged beef is simply aged in vacuum bags and it’s the way most supermarket meat is aged. Dry-aged beef, on the other hand, produces more intense flavor and is the way the most high-end beef is aged.
Dry-aged beef has been hung in a cooler for a length of timea few weeks, usuallyunder humidity-controlled conditions, which allows excess moisture to drain out, thus concentrating the flavor and also tenderizing it by allowing the meat’s natural enzymes to break down some of the connective tissues that make a steak tough.
While it may be uncommon to find dry-aged beef at the supermarket, a better butcher shop or specialty food store should carry it. A warning, though: This superior quality and flavor are going to cost you. Dry-aged beef is more expensive, pound for pound because it has less moisture in itand thus less weightthan a regular steak. Yes, if you think about it, that means you’re paying for water. But, in the words of famed steak aficionado Frank Sinatra, that’s life.
A dry-aged steak is also going to have to be trimmed more, which means the butcher is going to have to charge a little more to make up for the bits that were trimmed off. So a dry-aged steak will cost more, but it is absolutely worth it.
