STEAKS

Tenderloin Steak – Otherwise known as the fillet mignon, this is a very tender steak with great mouth feel. We don’t get many of these from each animal, so availability is limited. Salt, pepper, grill…don’t try to hard with this one.

T-Bone Steak – The T-bone is really a bone-in New York strip on one side and a bit of tenderloin on the other. Another wonderful steak with two distinct parts – don’t overcook and tread lightly with the spices – keep it simple.

New York Strip – See above. This is a boneless steak that sits well on the grill. This is a tender cut that doesn’t need a lot of additional support. Great with mushrooms (and salt!)

Rib Steak – One of my favorites, this is otherwise known as a bone-in ribeye. The meat is tender with great flavor. Pairs nicely with a robust red wine and grilled broccoli.

Delmonico Steak (NEW in Summer 2010!) – This is akin to a ribeye. Our delmonico steaks come from the front end of the rib primal, so it is a little tougher but still has that great ribeye flavor. It does well simply grilled with salt and pepper, though it is a good one to experiment with rubs and light marinades.

Top Sirloin Steak – A boneless cut with a full beefy, sometimes overpowering, flavor. It can be grilled or stir fried. While it can stand alone on the grill with little preparation, I prefer this steak with a marinade or a rub. Lawry’s salt is good here.

Flatiron Steak – aka the top blade steak. This is another of my favorites. This small steak’s only detractor is the unfortunate strip of gristle that runs down the center. Carve around it on your plate for one of the most tender and flavorful pieces of beef. I favor light treatment – rubs are nice.

Fajita Steak – This is a catch-all name to describe what truly makes it into these packages: Flank, Skirt, and Sirloin Flap – these cuts can be used interchangeably when demanded in recipes. These cuts are thin, grainy, and incredibly delicious. Classic fajitas are great with either a lime/garlic/salt rub or southwest marinade (see website for Keith’s Fajitas).

Top Round Steak – We mechanically tenderize this steak to increase its versatility. Appropriate for the grill after a marinade (store bought varieties are great for this one), this underappreciated cut can be turned into a delicious fajita or stir fry meal. Slice thin across the grain. Keith’s Fajita recipe applies here too!

Ranchers Steak (NEW in Summer 2010!) – These are relatively small steaks that need a marinade to really sing on the grill. Another good candidate for store bought marinades, this steak should not be overcooked. Also known as the center cut steak.

Sirloin Tip Kebobs – This cut is the only one that I recommend cooking to and beyond medium. These pre-cut large cubes are obviously great for kebobs, but also are excellent sliced for a stir fry. They do well in any marinade, light to heavy, to impart whatever flavor you prefer.