Grilling Guide for Steaks
A high-quality cut of steak is a great way to elevate any dinner. Whether you’re celebrating a special occasion, grilling in the backyard with friends, or sending someone a gourmet gift, a selection of impressive steaks always steals the show.
If you’re new to cooking steaks, it can be a little intimidating. But don’t worry—enjoying a delicious steak at home is easier than it looks! This guide can be your quick introduction to Hickory Farms’ steaks and how to prepare them.
Our Steaks
Hickory Farms ensures you get premium cuts of the best steak, and they come with cooking instructions, so you can prepare them with confidence. Our steaks arrive frozen, so if you’re not ready to prepare them right away, you can keep them on hand in your freezer so they’re ready to go when you are. When you order your steaks, you can choose from a variety of cuts you’d find at your favorite steakhouse.
No matter what your taste or needs, you’ll be able to find the perfect steak at Hickory Farms.
Popular Cuts
Whether you’re ordering online, at the grocery store, or at your favorite restaurant, there are so many different cuts to choose from. Here’s a breakdown of the most popular ones.
Ribeye
Ribeyes are known for being juicy, flavorful steaks that are generously marbled throughout. They come boneless or bone-in (sometimes referred to as a Cowboy Ribeye) for extra flavor. For a ribeye that’s truly impressive (and will feed a crowd), you can grill up a Tomahawk. These huge bone-in steaks are usually only found in select steakhouses, but are making their way into backyards and kitchens with help from butcher shops and some grocery stores.
Porterhouse
The Porterhouse has long been a steak fan-favorite and is actually two steaks in one. It’s a crosscut portion of New York Strip and a tender filet, separated by a bone. This steakhouse cut is well-marbled and flavorful.
Filets
Filets are famous for being impossibly soft and tender, with a milder flavor than other cuts. We love filets so much that we have five filet cuts to choose from! Our well-loved Choice filets are hand-cut and naturally aged, and come in 6- and 8- portions. We also offer steakhouse-quality Prime 6 oz Filets. They’re heavily marbled for exceptional taste!
Preparation
Now that you know what cut you’d like, there are a few preferred ways to cook it.
Sear
When you sear a steak, you cook it for a short time at very high heat. This allows the steak to get a caramelized crust on the outside, sealing in juices and boosting the complexity of the meat’s flavor. Use a very thin coating of vegetable oil in a stainless steel or cast-iron skillet over high heat, and make sure you pat the meat dry to prevent steaming instead of searing. Once you’ve placed the meat in the pan, let it sit for a few minutes (don’t move it!). If the meat is still sticking to the pan, it isn’t done yet. When it’s properly seared, it will release naturally so you can flip it.
Grill
Grilling is a great option for any type of meat. It lends a smoky, charred flavor and attractive grill marks. Plus, you can cook a lot of meat at once, so it’s a great choice for entertaining during the warmer months. For the best way to cook steak, set up a two-zone grill with an area of direct and indirect heat. For thin steaks, you’ll just want to sear over the direct heat until it reaches the desired temperature. For steaks thicker than 1 ½ inches, cook the steak over indirect heat until it’s almost done, then move to direct heat for a final quick sear.
Broil
Broiling is a great way to prepare steak; it’s easy even for beginners, quick, and you can do it year-round. The best way to do it is to preheat your broiler to the highest setting and allow your steak to come to room temperature. Preheat an empty grill pan or cast-iron skillet on the stovetop for about five minutes, then season your steak, place it into the hot pan and into the oven under the preheated broiler. Cook according to the times enclosed in the prep instructions that came with your steak—and it’s done!
choice for all cuts
content are suited
for pan searing
pair well with a
broiler
generously marbled throughout.
Cowboy steak has a short
frenched bone, Tomahawk has a
long frenched bone.
softer and more lean, with a
melt-in-your-mouth texture
and milder flavor. Less fat than
other cuts.
Generous marbling throughout.
marbling, tenderness, and flavor.
Can come with bone-in or
bonelss
Consists of two tender steaks, a
strip and a filet.
Sources
https://www.certifiedangusbeef.com/cuts/retailbeefcuts.php
https://www.tastingtable.com/cook/national/steak-guide-cuts-types