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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.

Enjoying a delicious steak at home is easier than it looks! This grilling guide can be your introduction to Hickory Farms’ Steakhouse collection and help you prepare our restaurant-quality steaks perfectly every time.

Our Steaks

The perfect steak dinner is effortless with Hickory Farms! We ensure you get premium cuts of the best steak, and each one comes with cooking instructions so you can prepare your meal with confidence. Our steaks arrive frozen and individually sealed, so if you’re not ready to enjoy 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 wide variety of cuts. The Choice line of steaks is our well-known and well-loved selection of high-quality filets, NY strips, and Porterhouse steaks that would be a great addition to any meal. Our Prime collection features steaks of exceptional quality that have been aged for more than 28 days for superior flavor.

No matter what your taste or needs, you’ll be able to find the perfect steak at Hickory Farms.

Our Cuts

We have just as many cuts to choose from as your favorite steakhouse—no reservation required!

Ribeye

Ribeyes are known for being juicy, flavorful steaks that are generously marbled throughout. They come boneless, like our 14 oz Ribeyes, or bone-in for extra flavor like our Cowboy Ribeye. For a ribeye that’s truly impressive (and will feed a crowd), our 42 oz. Tomahawk Ribeye is a showstopper. These huge bone-in steaks are usually only found in select steakhouses, but now can be enjoyed in your own backyard or kitchen.

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. Our 16 oz Porterhouse would make a hearty meal for a serious carnivore, or our enormous 40 oz Porterhouse includes a full tenderloin and bone-in strip steak that’s perfect for sharing.

Filet Mignon

Filets are famous for being impossibly soft and tender, with a milder flavor than other cuts. We love filets so much that we have four filet cuts to choose from! Our well-loved Choice filets are hand-cut and naturally aged and come in 6- and 8-ounce portions. We also offer two steakhouse-quality cuts from our Prime collection of steaks. The 6 oz Prime Filet is heavily marbled for exceptional taste, and the 12 oz Prime Bone-In Filet is a larger steak enhanced by a natural bone for added flavor.

Can’t choose just one cut? No problem—our assortments let you give all the Steakhouse favorites they’ll love!

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.

Want to try a cool new grilling method? Using a salt block on the grill can give your steaks a huge boost of delicious flavor. Learn more about it in this guide.

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!

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