100% Colorado Grass Fed Beef...It's that simple!

STEAKS: A PRIMER

Steaks are thin cuts of meat. Our steaks are cut to a hefty, though still easy to manage, 1 1/4″ unless otherwise noted below. Everything here can go on the grill, though some need the help of a marinade. Please see How to Cook a Perfect Steak for grilling tips.

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. Light flavorful sauces are divine with this steak.

T-Bone Steak – The T-bone is really a bone-in New York strip with 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.

Porterhouse Steak – This is a large steak that is really a bone-in New York strip on one side and big chunk of tenderloin on the other. It is a favorite for many and for good reason. See above for treatment.

Rib Steak – aka Bone-in Ribeye. Classic and one of my favorites. The meat is tender with great flavor. Pairs nicely with a robust red wine and grilled broccoli.

Top Sirloin Steak – A boneless cut with a full, beefy flavor. While it can stand alone on the grill with little preparation, I prefer this steak with an adventurous rub – open your spice drawer and go crazy as this steak can really hold up to the challenge. Try sage, pepper corns, salt, and a few red pepper flakes.

Flatiron Steak – aka the top blade steak. 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. It tends to be thin, so be attentive at the grill. I favor light spice treatment.

Flank, Skirt, and Sirloin Flap Steak – These cuts, listed in order of quality, can be used interchangeably when demanded in recipes. These cuts are thin, grainy, and incredibly delicious. I prefer these as classic fajitas grilled with a dry rub and finished with a squeeze of lime during the rest. They also do well with a 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 under appreciated cut can be turned into a delicious fajita or stir fry meal. Slice thin across the grain. Keith’s Fajitas recipe makes this cut sing!

Ranchers Steak – These are relatively small steaks that is best as diminutive cubes for a beef and bean stove top recipe or in an asian stir fry,  though they can still be grilled. Another good candidate for store bought marinades, this steak should not be overcooked. Also known as the center cut steak.

Sirloin Tip Kebobs – aka “Tips”. 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 are also excellent in everything from beef stroganoff, casseroles, and buef au poivre. Incredibly versatile and popular.