RibeyeSteak highres

Rib eye

Bone-in is also known as Delmonico steak. Rib eyes are a steakhouse favorite. Generously marbled with fat, the cut is juicy with a full-bodied flavor.

Grill: Grill over direct medium heat for 2 to 3 minutes per side.
Pan Sear: Sear in a pan with olive oil over medium-high heat for 3 to 4 minutes per side.

Tenderloin Filet high res

Filet mignon

Also known as tenderloin, this is a mild cut. A 1,000-pound steer only yields 7 to 10 pounds of let, which is why it’s one of the more expensive cuts.

Grill: Grill over direct medium heat for 2 to 3 minutes per side.
Pan Sear: Sear in a pan with olive oil over medium-high heat for 3 to 4 minutes per side.

Strip Steak (Boneless) high res

New York strip

Also known as Kansas City strip, shell steak and top loin, this cut is known for its robust flavor and dense texture.

Grill: Grill over direct medium heat for 3 to 4 minutes per side.
Pan Sear: Sear in a pan with olive oil over medium-high heat for 4 to 5 minutes per side.

T-Bone Steak high res

T-Bone

This cut combines a strip steak with a tenderloin. The difference between this distinctive bone-in cut and a Porterhouse is the latter contains more tenderloin.

Grill: Grill over direct medium heat for 3 to 4 minutes per side.
Pan Sear: Sear in a pan with olive oil over medium-high heat for 4 to 5 minutes per side.

Top sirloin

Sirloin

Also known as top sirloin or sirloin butt steak, this cut comes from the same part of the steer as the T-bone so it delivers a beefy flavor but at a lower price.

Grill: Grill over direct medium heat for 3 to 4 minutes per side.
Pan Sear: Sear in a pan with olive oil over medium-high heat for 4 to 5 minutes per side.

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flank steak

Flank

This long, flat cut with a vertical grain can be chewy and benefits from a marinade (soy sauce, honey, garlic and olive oil make a good combination).

Grill: Grill over direct medium heat for 4 to 5 minutes per side.
Pan Sear: Sear in a pan with olive oil over medium-high heat for 5 to 6 minutes per side.
Broil: Place on broiler pan and broil for 6 to 7 minutes per side.

SkirtSteakInside high res

Skirt

With an intense beefy flavor and lean texture, skirt steak is ideal for fajitas, satays and kabobs. This long, narrow cut needs to be watched closely as it cooks.

Grill: Grill over direct medium heat for 3 to 4 minutes per side.
Pan Sear: Sear in a pan with olive oil over medium-high heat for 4 to 5 minutes per side.

chuck roast

Chuck

This shoulder cut is a great choice for pot roast or stews. The texture and flavor stand up to long, slow cooking methods. Cook with potatoes, onions, carrots and celery.

In slow cooker: Brown on all sides, cook on low for 7 to 8 hours.
In oven: Brown on all sides, cook at 275 degrees about 1 hour per pound.

Note: Always season steaks with salt and pepper. Rubs including garlic, rosemary and other options can enhance flavor. All steak cooking times are based on 1-inch cuts cooked to medium rare. Add time for thicker cuts and/or to increase doneness.

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