Even if you only break out your grill every once in a while, there’s a good chance that you’ve used it to cook up a thick, juicy steak. A whopping 70 percent of US consumers claim this delicacy as their favorite food, and it’s not hard to see why—especially when you know how to grill it properly.
In the sections that follow, we’ll go into more detail about the various cuts of steak and what distinguishes them from one another. Most importantly, we’ll teach you how to cook them to perfection. When you’ve finished poring through the articles, you’ll be even more eager to fire up the grill.
What is the skirt steak with peach-corn salsa? What happens when a smoky, deeply savory steak meets juicy peaches, sweet corn, bright lime, and a little chile heat? Dinner suddenly gets a lot more interesting. Skirt steak has a reputation for being the loud, slightly rowdy character at the barbecue. It cooks fast, loves high … Read more
“Barbecue is the only sport where a fat, bald man is a god,” legendary pitmaster Johnny Trigg once declared. He was right – live-fire cooking is fueled by sweat, wood smoke, calloused hands, and a near-religious devotion to the craft. Then came along a contraption straight out of a Swiss lab: an immersion circulator that … Read more
Roy Choi once declared, “Kogi isn’t about fusion, it’s about flavor – bold, aggressive, no-holds-barred street flavor.” Yet, culinary purists still treat Korean BBQ like a pristine holy relic, insisting you must only use expensive, paper-thin shaved ribeye for bulgogi. That is pure nonsense. High-end ribeye is fantastic, but when you want an aggressive, deep … Read more
There are many different cuts of steak, as you’re probably aware. Some are more tender than others. But even if the steak is naturally tough to begin with, is it a good idea to tenderize it? Should You Tenderize Steak? Whether or not you tenderize steak depends on the cut you’re using. Cuts like filet … Read more
How do you reverse sear thin steak without overcooking it? The whole point of the process is to cook the steak to perfection, but it’s not always easy to do. We’re here to help you get the results you desire. Reverse Sear Thin Steak You can reverse sear thin steak, but it’s often not worth … Read more
Should you use thyme or rosemary for steak? What do these herbs bring to the table, so to speak? Are there other herbs that will suffice if you can’t find either one? We’re here to help you fill in the blanks. Thyme or Rosemary For Steak While thyme has a subtle woodsy flavor, rosemary is … Read more
What is blade steak, and what are the most appropriate substitutes for this cut? Since you might not always be able to find what you’re looking for, it’s a good idea to have a backup plan. By the time you’ve finished reading, you should have such a plan in place. Blade Steak Substitute The blade … Read more
Is there such a thing as undercooked steak? Folks who prefer their steak “blue rare” would likely say no. But in truth, steak that’s undercooked can be almost as tough to chew as well done steak. In order to find the right degree of tenderness—not to mention juiciness—you should ensure that the meat hits a … Read more
Though it requires planning ahead, aging steak often results in better flavor. Of course, that’s assuming that you’ve done it right. The meat will spoil if you attempt to keep it in the fridge for too long without taking the proper precautions first. Our guide to butter aged steak will take you through this unique … Read more
Not every steak is naturally tender. But with the right preparation, you can bring out the best qualities in any cut. That’s why it’s so disappointing when you wind up with tough, chewy steak. Let’s find out what went wrong—and how you can prevent this from happening again. Why Is My Steak Tough? Depending on … Read more
All good steaks need a little bit of fat in order to give them the proper texture. Even when preparing naturally lean cuts like tenderloin, most chefs will add bacon or butter to prevent the meat from turning out too dry. However, if the fat doesn’t render properly, it will give the steak a stringy, … Read more
When it comes to meat, some discoloration is normal. The trick lies in discerning whether the discoloration means that the product has spoiled. That’s why we’ve compiled this guide. Why Is My Steak Grey? Raw steak that’s turned grey has usually been kept in the fridge for a bit too long. It’s not necessarily bad, … Read more
Never heard of edge of eye steak? You’re not alone—this isn’t the most common steak cut out there. But once you’ve tried it, you might just find yourself hooked. In this guide, we’ll explain more about this steak, along with tips on how it should be prepared. Edge of Eye Steak Edge of eye round … Read more
Should you put olive oil on steak? If so, should it be before or after grilling? And if not, is there something else you should use instead? When you’ve finished reading our ultimate guide, you’ll be able to forge ahead with confidence. Olive Oil on Steak Olive oil has a mild, buttery flavor and a … Read more
Trying to decide between flat iron steak vs ribeye and having a hard time with it? We’ve been there. That’s why we decided to pit the two against each other in this head-to-head matchup. Flat Iron Steak vs Ribeye The flat iron steak comes from the chuck primal and is considered the second-most tender steak, … Read more
What’s the butter steak cut, and why is it called that? Like many cuts of meat, it goes by several different names, and butter steak isn’t the most common. But you should still get acquainted with the definition, just in case you ever run into this particular cut. Butter Steak Cut The flat iron steak, … Read more
Have you ever heard of ball tip steak? Even if you have, you might have a hard time picturing it. This isn’t one of the most common cuts in the butcher’s case, but once you’ve tried it, you might just be hooked. What is Ball Tip Steak? Ball tip steak comes from the bottom sirloin … Read more
Are you interested in experimenting with smoked steak instead of just grilling it? If so, you’ll need some timing guidelines to get you started. Here’s a primer on how long to smoke steak at 250 degrees. How Long to Smoke Steak at 250 Degrees It takes 30 to 45 minutes per pound to smoke a … Read more
When you have some extra time and want to create a true flavor sensation, try smoking your steak instead of grilling it. Our guide on how long to smoke steak at 225 degrees will help you yield delicious results every time. How Long to Smoke Steak at 225 Degrees As a basic rule, steak that’s … Read more
When your grill is heated to 400 degrees, how long does the steak need to cook on each side? Though the answers can vary depending on a number of factors, we can provide you with some general guidelines. Let’s take a look. How Long to Grill Steak at 400 Degrees A steak that measures 1 … Read more
Grilled steak is a delicacy for carnivores, but it can be hard to get it right. Cooking meat over an open flame requires finesse and advance planning. Here’s our ultimate guide on how long to grill steak at 350 degrees. How Long to Grill Steak at 350 When you set the grill temperature to 350 … Read more
Can you still cook and eat a steak that’s gone past its sell by date? What do those dates on the package mean, anyway? Our guide is here to provide the answers. How Long is Steak Good After Sell By Date? A steak might be good for several days after its sell by date. Retailers … Read more
The USDA warns against consuming undercooked meat, as you probably know. Many restaurant menus even have warnings posted alongside the descriptions of their dishes. So is medium rare steak safe to eat? And on a related note, is rare steak safe? Is Medium Rare Steak Safe? It’s safe to eat beef that’s been cooked to … Read more
Have you ever pulled a steak out of the freezer only to find that it became discolored during the storage period? You’re not alone. Fortunately, this isn’t a serious problem—at least, not on its own. Here’s what it means when steak turns brown in the freezer. Steak Turned Brown in Freezer When steak loses its … Read more
You should keep all meat products refrigerated in order to keep them fresh. It’s permissible to take them out of the fridge for a while before cooking, but the question is, how long? And what happens if you leave them at room temperature for too long? How Long Can You Leave Raw Steak Out? Two … Read more
What does it mean when steak smells sour? This is a definite red flag, and one that you shouldn’t ignore. Let’s explore this phenomenon so you’ll be prepared to deal with it should it ever come up. Steak Smells Sour When steak has a sour or “off” odor, it means that spoilage bacteria have taken … Read more
When you can’t find flat iron steak, which cut should you use instead? There are a few options, and all of them should be easy enough to find. It all comes down to what you’re planning to do with the steak once you’ve brought it home. If you have your heart set on flat iron, … Read more
What’s the best steak for fajitas? And if you can’t find that type, are there any other options? You’re in luck—steak fajitas taste great no matter what type of meat you use, but some are a better fit texture-wise. Let’s find out which ones those are. Best Steak for Fajitas Skirt steak is the best … Read more
The debate over steak temperatures is one that has raged since time immemorial. There’s something about the contrast of a seared exterior and a juicy interior that gets people as fired up as the grill itself. What’s the difference between medium vs medium well? That’s what we’re here to talk about. Medium vs Medium Well … Read more
Is it possible to reverse sear a steak without using a thermometer? Sure, but you’ll want to employ a few tricks to ensure that the serving temperature will be close to what you have in mind. Let’s get started. Reverse Sear Without Thermometer There are a couple of options for cooking a steak to the … Read more
Resting steak is the simple finishing step that turns a good cook into a great one by letting heat and juices settle so each bite is tender and flavorful. This article explains what resting is, the science behind juice redistribution and carryover cooking, and exactly how long to rest steaks and roasts by cut and … Read more
How Long Should You Rest Your Steak for Maximum Juiciness? Resting a steak for the right amount of time is the simplest step that reliably improves juiciness and texture, and most home cooks can master it with a stopwatch and a thermometer. This article shows what happens inside the meat when you rest, how carryover … Read more
Resting a steak means letting a cooked piece of meat sit undisturbed so internal juices redistribute and carryover cooking finishes the interior, producing better juiciness and texture. This article explains the most common steak resting mistakes and the underlying steak resting science so you can avoid soggy crusts, dry interiors, or undercooked centers. You will … Read more
The steak we know as the tomahawk doesn’t come cheaply. Those of you who’ve had the privilege of shopping for this delectable cut will already know that. Here’s our ultimate guide to tomahawk steak price—and the reasoning behind it. Tomahawk Steak Price It’s tough to estimate an average tomahawk steak price, but the cut is … Read more
When you’re just starting out, many beef roasts look the same at first glance. Even seasoned chefs might have a hard time discerning certain cuts from one another. That’s why you want to be sure to read the labels or ask your butcher what you’re getting. In this guide, we’ll pit sirloin tip roast vs … Read more
Sirloin steak thickness plays a huge role in the total cooking time, to say nothing of the method itself. I used to think it didn’t matter how thin or thick a steak was, as long as it tasted good. The truth is, the steak will taste a lot better if you understand how to prepare … Read more
Grilling enthusiasts have been debating the merits of hanger steak vs ribeye for years. If you’re new to the party, you’ll want to weigh in on this topic yourself. This guide will serve as a primer to ensure that you’ll know what you’re talking about when you do. Hanger Steak vs Ribeye The hanger steak … Read more
Grilling steaks is an art form, and one that’s elevated to a whole new level when you’re dealing with extra-thick specimens. Since ribeye is such a fantastic cut, the last thing you want is to mess it up. Here are our tips on how to grill a 2-inch ribeye. How To Grill a 2-Inch Ribeye … Read more
You can get several ribeye steaks from a single cow, and not all of them will be identical. In fact, since the muscle is so large, there are bound to be differences between the individual steaks. We’re here to talk about the ribeye end cut. Ribeye End Cut All ribeye steaks are taken from the … Read more
Are you having a hard time deciding between Fort Worth ribeye and bone-in ribeye? It might help if you understand what sets the two apart. After all, both of them are ribeyes, and ribeyes are delicious. So is one of these steaks better than the other? Fort Worth Ribeye vs Bone In Ribeye The Fort … Read more
If you’re having a hard time deciding between tri tip vs ribeye, you’re not alone. Both of these cuts are marvelous options for the grill. It can be tough to choose between one or the other, mainly because they’re very different cuts. Fear not—we’re here to help. Tri Tip vs Ribeye Tri tip, from the … Read more
Choosing between London broil vs tri tip should be an easy choice when you understand the terms. Steak lovers should be well pleased with either one. However, the distinction between the two might come as a surprise. London Broil vs Tri Tip London broil is a cooking method that begins with a lean, flat steak, … Read more
When you put a tri tip roast on the grill, should you position it on the cooking grate with the fat side facing up or down? This is a question you should ask yourself whenever the meat includes a sizable fat cap. Read on to find out why. Tri Tip Fat Side Up or Down … Read more
How long does it take to grill a filet mignon that measures 2 inches thick? Since this cut is both lean and pricey, the last thing you want is to overcook it. Here’s a primer on how to grill that precious steak to perfection. How Long to Grill a 2-Inch Thick Filet Mignon? Grilling a … Read more
What’s the best use for ground filet mignon? For that matter, is it a good idea to grind the filet in the first place? The answers might surprise you, even if you think you know all there is to know about good steak. Ground Filet Mignon Filet mignon is a high-end cut that’s not usually … Read more
Brisket and flank steak might have a lot in common, but they’re not the same cut. Here’s a primer on what sets these two popular hunks of beef apart—and why it’s important to know the difference. Brisket vs Flank Steak Brisket and flank steak both consist of well-exercised muscles from the steer’s underside that will … Read more
Can you tell the difference between flank steak and flap steak? If not, you’re certainly not alone. These two cuts have plenty in common. However, this isn’t a case of the same cut masquerading under several different names. Flap steak isn’t the same cut as flank steak. In this guide, we’ll go over the similarities … Read more
How much flank steak should you plan on serving per person? This can be a tough question, especially since the answer changes slightly once the steak is cooked. This guide is here to help you do the math. How Much Flank Steak Per Person Start with a base estimate of 8 ounces of raw flank … Read more
What makes skirt steak so chewy? The more you know about the anatomy of the cow and how it affects the different steak cuts, the clearer it becomes. Our guide is designed to fill in those gaps for you. Chewy Skirt Steak Because it comes from the abdominal muscles of the cow, which get plenty … Read more
Skirt steak is my favorite cut to use for beef fajitas. It’s easy to cook, takes well to marinades, and has just the right amount of “chew.” The downside? It’s not always easy to find, especially if you live in a less-populated area. Fortunately, there are a few alternatives that should yield satisfactory results. Skirt … Read more
Skirt steak might not be as well-known as cuts like ribeye and New York strip, but it’s an excellent choice for grilling. With a multitude of beef flavor and a pleasingly chewy texture, skirt steak makes the ideal filling for tacos and fajitas. Like many other cuts, the skirt might wear more than one label. … Read more
Steak lovers love to argue. Mention reverse searing, dry-aging, or whether flipping a steak more than once is a crime, and suddenly everyone becomes a culinary expert. Then Bistecca alla Fiorentina enters the conversation and quietly humbles them all. This legendary Tuscan steak isn’t covered in fancy rubs, swimming in marinades, or buried under sauces. … Read more
A tomahawk steak has a way of stealing the show before it even touches the grill. That long, Frenched bone looks like something borrowed from a cowboy movie, while the thick ribeye promises the kind of dinner that makes guests suddenly interested in “helping” around the barbecue. Add a bold coffee rub to the equation, … Read more
Let’s address the elephant in the kitchen: we’ve all been hurt by a bad steak. You spend prime paycheck money on a beautiful New York Strip Steak, slip into your favorite chef apron, fire up the stove, and somehow wind up plating a piece of seasoned leather. You chew. And chew. Suddenly, dinner feels like … Read more
I think I’ve spent a quarter of my life standing over a bed of glowing coals, beer in hand, smoke in my eyes, feeling like the absolute king of my domain. There is a primal, unmatched joy in cooking meat over an open flame in your own territory. But let’s be completely honest with each … Read more
Few things in cooking are more satisfying than the sound of filet mignon searing in cast iron. That’s a whole different level of dinner. The kind where people suddenly start talking slower because they’re too busy chewing. As a chef, I’ve cooked filet mignon over charcoal pits, wood-fired grills, and restaurant broilers hotter than a … Read more
There is a common culinary myth floating around that truly luxurious food requires a white tablecloth, a sommelier who looks at you with slight judgment, and a bill that resembles a mortgage payment. I am here to tell you that is absolute nonsense. As someone who has spent decades behind commercial lines, smoky pits, and … Read more
A great steak night carries a certain sense of magic that few other meals can replicate. It is the culinary equivalent of putting on your favorite record, pouring a generous drink, and letting the outside world fade away. But let’s be completely honest with each other: it is incredibly easy to fall into a comfortable, … Read more
The aroma of a cooking beef tri-tip roast instantly makes a weekend evening feel special. Maybe it’s the smell of sizzling garlic hitting a hot skillet. Maybe it’s the dramatic moment when you slice into that perfectly pink center and everyone suddenly appears in the kitchen “just to check if it’s ready.” Funny how that … Read more
Filet mignon has a reputation problem. It’s either treated like a luxury item you only order in fancy restaurants… or something people are scared to cook because “it’ll ruin the expensive steak.” Here’s the truth from a pitmaster’s point of view: it’s one of the easiest premium cuts to get right – if you stop … Read more
Forty-dollar steaks carry high emotional stakes, especially when the final result resembles an old work boot more than dinner. What begins as excitement over rich marbling and steakhouse potential can quickly turn into frustration when the meat comes out gray, chewy, unevenly cooked, and painfully far from the tender, juicy experience you imagined. We’ve all … Read more
Anyone who has ever glanced at a raw flank steak and suspected it might be tougher than a CrossFit instructor is actually on to something. Without a plan, a flank steak can be about as chewable as a tractor tire. But with the right technique, this lean, mean, beefy machine transforms into the holy grail … Read more
There’s tender… and then there’s “did I just cut through that with zero effort?” tender. That’s exactly what you get with this garlic butter smoked tri-tip – a juicy, smoky roast finished with rich, aromatic butter that melts right into every slice. As someone who’s spent more weekends than I’d admit babysitting a smoker, I … Read more
When Leftovers Get an Upgrade When the grill goes cold, you’re often left with a culinary conundrum: how to honor a great steak without simply reheating the past or settling for a boring repeat. That’s where the magic happens. As someone who’s spent years around grills and ovens, I’ll tell you this: some of the … Read more
Where Good Steak Becomes Great I’ve cooked a lot of steaks in my life – backyard grills, competition pits, late-night “just one more test run” experiments. And here’s the truth most folks don’t want to hear: Most home-cooked steaks are just… okay. Not bad. Not terrible. Just missing that deep, rich, steakhouse-level punch. That’s where … Read more
Honestly, that high-end steakhouse makes window shopping feel like financial self-sabotage, tempting you with luxury you absolutely can’t ignore. You see those dry-aged, USDA Prime cuts glistening in the window for $120, and then you look at the grocery store NY strip steak in your plastic basket. One looks like a mahogany-crusted dream; the other … Read more
Everyone thinks they know how to cook steak… until they actually try it I’ve seen it all – steaks boiled into sadness, grilled into charcoal souvenirs, and pan-seared pieces that look like they lost a fight with a frying pan. I say this as a pitmaster who has burned more meat in my early days … Read more
There’s steak… and then there’s a tomahawk steak. The kind that makes people stop mid-sentence when you carry it to the table. The kind that makes your neighbor suddenly wander over “just to say hi.” And when you cook it low and slow on a smoker and finish it with rich, garlicky cowboy butter, you … Read more
A meal that tastes gourmet but comes together faster than filing your taxes? Yes, please! Enter the one-pan beef steak with sautéed cabbage – a recipe that hits all the right notes: juicy, savory, slightly caramelized, and impossibly simple. As a pitmaster who’s spent more hours staring at flames than most people spend binge-watching shows, … Read more
If you’ve ever opened your fridge and stared at a sad hunk of cold leftover steak, you know the struggle. You want it to taste as good as it did hot off the grill, but somehow it ends up dry, chewy, or worse… uninspiring. Fear not, fellow steakholders. There’s a smarter way to turn those … Read more
Every pitmaster hits that moment at the grill – wanting bold, steakhouse flavor without paying steakhouse prices – and New York tri tip steak answers the call. As a pitmaster, I’ve cooked just about every cut that can survive fire – and this one punches way above its weight. It’s tender, beefy, forgiving, and wildly … Read more
If you’re a steak lover, then you already know: ribeye is king. It’s the juicy, marbled, buttery delight that can make even the most stoic food critic weep. And while the grocery store can give you a decent slab, there’s a world of ribeye recipe collection out there that transforms an ordinary steak into steakhouse-level … Read more
Ever burned the outside of a steak while the inside stayed raw? You’re not alone. That’s where the reverse sear comes in – a method that guarantees evenly cooked, juicy steaks with a flawless crust. I’ve tried every method: screaming-hot sears, open-flame experiments that left me waving a towel like Human Torch in full panic … Read more
Cooking a great New York strip steak doesn’t require a chef’s jacket, a fancy grill, or a steakhouse reservation. What it does require is understanding a few fundamentals – and having the confidence to let heat do the heavy lifting. After years of cooking over fire and steel, here’s the truth: most bad steaks aren’t … Read more
When you think of smoked beef cuts, brisket and ribeye usually steal the show – but sirloin deserves a spot in the spotlight. Lean, flavorful, and budget-friendly, sirloin is a fantastic choice for smoking, especially when you want something meaty and indulgent without breaking the bank. And the secret to elevating smoked sirloin from delicious … Read more
I wanted to sneak this article into our fall content calendar simply because it deserves a spot in it. Up next we’ll be discussing dozens of winter topics and related items. If fall had an official fragrance, it wouldn’t be apple cinnamon – it would be smoke, rendered fat, and sizzling beef. As a pitmaster … Read more
Grilling steak sounds simple, right? Throw it on the grill, wait a few minutes, flip it, done. But if you’ve ever bitten into a steak that’s dry, bland, or unevenly cooked, you know the truth: grilling steak well is both an art and a science. Here’s the good news: you don’t need to be a … Read more
If your idea of barbecue heaven is smoke, spice, and a whisper of whiskey, you’re in for a treat. This smoked flank steak recipe is all about balance – bold but not harsh, smoky but not bitter, and just fiery enough to make your taste buds wake up. Flank steak is one of those cuts … Read more
There’s a moment every cook lives for – that first sear, that hit of sizzling fat, that smell that makes everyone in the house suddenly “wander” into the kitchen. You don’t need a tomahawk steak or hours over the grill to get that magic. Sometimes, the best steak experience fits right on your fork. That’s … Read more
You love a good steak. Who doesn’t? But after a long day, the last thing you want is to juggle five pans, make a sauce from scratch, and scrub the stove like you’re on a cooking show. That’s where lazy steak dinner ideas come in – meals that taste like they came out of a … Read more
There’s nothing wrong with going all-in on a Saturday night ribeye, firing up the grill, and taking your sweet time. But let’s be honest – most weeknights don’t feel like a steakhouse. You’ve worked all day, the kids are hungry, and the last thing you want is to juggle ten pans and a laundry list … Read more
Every now and then, you want dinner to feel like an event – but not the kind where you need ten pans, a PhD in sauce-making, and three hours of free time. Enter: the steak bowl. It’s hearty, flavorful, and doesn’t require an army of sous chefs to pull off. This recipe is all about … Read more
There’s a reason steak is the crown jewel of the dinner table. It’s primal, it’s indulgent, and when it’s done right, it’s unforgettable. Some folks chase steakhouse vibes with dim lighting and overpriced cabernet. Me? I’d rather fire up my own grill, toss on a ribeye, and watch the magic happen from five feet away. … Read more
Every country has its crown jewel of beef. In the U.S., people brag about ribeye. In Japan, it’s wagyu. In Brazil, it’s picanha – a triangular rump cap with a thick, glistening fat cap that churrasco masters treat with absolute reverence. The first time I grilled picanha, I made the rookie mistake of trimming off … Read more
A Tomahawk steak is a showstopper on any table. But what makes it unforgettable is the Tomahawk Steak Marinade. A great Tomahawk Steak Marinade takes this thick, flavorful cut and makes it extra special. It helps lock in the juices, keeping the steak tender. It also adds layers of bold, rich flavor with every bite. … Read more
We’ve all been there – standing by the grill, proud as can be, only to slice into a beautiful piece of steak that chews like a leather belt. It’s heartbreaking. But here’s the good news: tough steak isn’t fate. It’s fixable. And the secret? A tenderizing steak marinade that works smarter than your jaw ever … Read more
The Swiss Steak Recipe may no longer be a staple in American households as it was in the mid-1900s. However, it’s still a well-beloved classic comfort food that truly reflects the essence of a home-cooked meal. It may not be the fastest and easiest dish to cook, but all the effort you put into cooking … Read more
Looking for a way to cook perfect steaks without messy clean-ups, scary oil splatters, and smoky kitchens? Well, let me introduce you to my perfectly juicy Air Fry Steak recipe that’s topped with a garlicky and herb-infused butter mixture. Heads up: this dish turns out to be consistently delicious every single time! ❤️ Why You’ll … Read more
Some things in life are worth the splurge. In my opinion, great steaks definitely earn a spot on the list. With all the hullabaloo surrounding Wagyu beef, you might be wondering: Is American Wagyu worth it, or should you opt for a less pricey cut? (Read on HERE for the BBQHost.com Guide to ALL THINGS WAGYU … Read more
There are a lot of excellent cuts of steak out there. It can be overwhelming to keep track of them all, and even more difficult to determine which one you should select for the grill tonight. My guide to New York strip vs ribeye is here to eliminate some of the mystery. When you’re finished … Read more
When a steak is cut to weigh 8 ounces, about how big will it be? What about a 12- or 16-ounce steak? The answers may vary depending on which cuts you’re talking about, but we can provide you with some general estimates. How Big Is 4 Oz of Steak? (And Other Sizes) You Want to … Read more
Tomahawk steak is gaining popularity as more people discover how delicious this unique cut can be. If you’re new to the table, you might be wondering: what part of the cow is tomahawk steak, and what makes it taste so good? We’re here to fill in the blanks. What Part of the Cow is Tomahawk … Read more
It’s easy to buy groceries and then forget about them once they’re in the fridge. The trouble is, some items are more perishable than others. If you’ve left uncooked steak in fridge for 7 days, is it too late to salvage it? Let’s take a look. Uncooked Steak in Fridge for 7 Days As a … Read more
If you were to take a ribeye steak and feed it through the meat grinder, would the ground ribeye make a good “steak” burger? What about meat loaf or tacos? Let’s find out whether ground ribeye is a revelation or an abomination. Ground Ribeye Since ribeye has a tender texture to begin with, it makes … Read more
There’s no question about it: Ribeye is one of the fattiest cuts of steak you can buy. For grilling aficionados, that’s not necessarily a bad thing, but sometimes it does result in a lot of trimmings. Is there anything you can do with this excess fat besides feed it to the dog? Let’s take a … Read more
Even when you’ve decided to narrow your menu choice down to steak, your work is far from done. There are numerous steak cuts available, and many of them are excellent partners for the grill. In this guide, we’ll focus on two perennial favorites: ribeye vs T bone. If you’ve ever tried either of these beauties, … Read more
Are you planning to grill a T-Bone Steak for dinner? Bravo—this is one of the best cuts you can choose for the grill. But what part of the cow is T Bone Steak? Let’s take a closer look at this cut to help determine what makes it taste so good. What Part of the Cow … Read more
True steak lovers might have a hard time choosing between porterhouse and tomahawk steak. Both of them are magnificent when grilled over an open fire, but they’re very different cuts. We’re here to take a closer look at both steaks to help you decide. Porterhouse vs Tomahawk The porterhouse is a cross-cut composite steak taken … Read more
Those of us who’ve sampled grilled tri tip steak are understandably anxious to repeat the experience. The trouble is, this cut isn’t always easy to find. Fortunately, all is not lost—there are a number of alternatives that should serve your purposes nicely. Tri Tip Alternative The tri tip comes from the bottom sirloin, so other … Read more
When you’re planning an event, you want to make sure there’s plenty of food to go around. On the other hand, you don’t want to be overwhelmed with leftovers—although it’s better to have too much food than too little. How much tri tip per person should you plan on buying? If your guests don’t already … Read more
Most pitmasters agree that tri tip is a superb cut of meat. What they can’t always agree on is whether the meat should be smoked or roasted for optimum results. Our guide will take an in-depth look at smoked vs grilled tri tip to weigh the benefits of each. Smoked vs Grilled Tri Tip Tri … Read more
When you’ve invested in a great steak, you want to cook it to the ideal internal temperature. In this guide, we’ll take you on a tour of the wonderful world of tri tip steak to help you cook it to perfection. Tri Tip Internal Temp Tri tip, a tender and flavorful steak cut from the … Read more
If you’ve always wondered about the difference between flap steak vs skirt steak, wonder no more. Our guide is here to tell you everything you need to know about each of these delicious cuts of beef—including which one might be a better deal. Flap Steak vs Skirt Steak Flap steak comes from the bottom sirloin, … Read more
If you’ve been browsing at the butcher counter recently, you might be wondering—just why is skirt steak so expensive when compared to similar cuts? As is so often the case, there are many factors at play here. In our guide, we’ll explore them all. Why Is Skirt Steak So Expensive? Since a single cow yields … Read more
There are a lot of great steak cuts out there, and some have more in common than others. If you’re having trouble deciding between round steak vs flank steak, our guide should help to eliminate the guesswork. Round Steak vs Flank Steak While round steak comes from the round primal, near the hindquarters, the flank … Read more
As beef jerky goes, the kind made from cube steaks is exceptionally flavorful. Whether you’re hoping to make this delicacy yourself or just want to learn more about it, our guide has you covered. Cube Steak Jerky Cube steak has been fed through a tenderizing machine, which gives the meat deep grooves on the surface. … Read more
When you’re preparing steak, are you supposed to Wash Steak Before Cooking it or Not? And either way, what’s the reasoning behind the technique? That’s what we’re here to discuss. Do You Wash Steak Before Cooking It? It’s not necessary to wash steak before cooking it, because any potential bacteria should be eradicated through the … Read more
What’s the average tomahawk steak weight? Anyone who’s ever seen one of these behemoths will know that it’s higher than that of most traditional steak cuts. But just how much weight are we talking about here? Tomahawk Steak Weight A tomahawk steak weight might be as little as 1 pound, but that’s rare. It’s more … Read more
Because they both include the word loin, it’s easy to get the sirloin and tenderloin confused. This is true especially when it comes to pork, which often plays second fiddle to beef among serious carnivores. Let’s explore the intricacies of pork sirloin vs tenderloin to ensure that you don’t make this mistake. Pork Sirloin vs … Read more
Steak should be a key ingredient in every griller’s arsenal. It’s delicious, versatile, and excellent when prepared over an open flame. The question is, how long is steak good for once you’ve brought it home? And how long will it keep once you’ve cooked it? Our in-depth guide will tell you everything you need to … Read more
Are you a novice who doesn’t understand the distinction between the serving temperatures for red meat? If so, you’ve come to the right place. This guide will tell you all you need to know about the difference between steak that’s raw versus steak that’s served rare. In fact, we’ll cover the entire scale of steak … Read more
If you’re like me, you’re always on the lookout for a great grilling steak. But there are so many labels out there that it’s easy to get confused, even if you’ve been grilling for years. Question: Is there a difference between London broil and flank steak? If not, why are they called by different names? … Read more
Even amateur pitmasters know that you should wait a while before cutting into a piece of grilled or roasted meat. The larger the cut, the longer the Steak Rest Time. In this tutorial, we’ll discuss how long to let steak rest for premium results. So, What is The Proper Steak Rest Time? To understand the … Read more
You’re all ready to fire up the grill, but then you take a look at your ingredients. Much to your dismay, the steak turned brown in the refrigerator. Maybe it’s not brown all over. It could be that there are just a few dark spots here and there. Still, it’s enough to make you question … Read more
Welcome to the world of grilling! You’re in for a delicious and rewarding adventure, and one that will teach you valuable life skills. For one: Just what part of the cow does steak come from? And how does this affect the texture and flavor? We’re here to tell you everything you need to know. What … Read more
When it comes to grilling, there’s a lot to learn. For instance, are the terms “beef” and “steak” interchangeable? If not, what’s the difference between beef and steak? Our beginner’s guide to red meat should tell you all you need to know. What’s The Difference Between Beef and Steak? Almost all steak is beef, which … Read more
A perfectly grilled steak is a thing of beauty. When you’ve worked hard to achieve just the right serving temperature, you want to be able to enjoy it to the fullest. But what if your side dishes aren’t quite ready yet? How do you preserve the integrity of the meat? Here, we’ll talk about how … Read more
When your steak is the wrong texture, it’s a disappointing experience. That’s true anytime your efforts didn’t yield the results you expected. If you grilled a steak only to have it turn out stringy, chewy, or tough, what went wrong? And what can you do to fix it? Why Is My Steak Stringy? Steak that … Read more
If you’re unfamiliar with pork ribeye roast, now would be the perfect time to introduce yourself. Meat lovers—especially grilling aficionados—should find plenty to love about this cut, which offers the perfect blend of leanness and flavor. Pork Ribeye Roast Smoked The pork ribeye roast has just enough dark meat to keep it from drying out … Read more
To some grilling aficionados, ribeye is the king of all steaks. Its robust flavor is only enhanced by the smoky kiss of the grill, and the texture is just tender enough without crossing the line into mushiness. Still, even steak lovers might not know the precise origins of the ribeye, or how its location contributes … Read more
While filet mignon is often touted as the king of steaks, it isn’t always the best choice. Sirloin is a viable alternative, but it’s also a different cut that requires another level of care and attention. Let’s pit sirloin vs filet to see which one comes out on top. Sirloin vs Filet Sirloin and filet … Read more
You’re standing at the butcher case, trying to decide between the luscious cuts of red meat available. Your gaze keeps shifting between two similar-looking steaks. One is labeled “New York strip,” while the other sign reads “Sirloin.” What’s the difference between the two, and how should you decide? New York Strip vs Sirloin New York … Read more
So you’re thinking about grilling up some burgers for game day. Should you opt for ground sirloin, or stick with the package labeled “ground beef”? The answer might surprise you. In our guide to ground sirloin vs regular ground beef, we’ll show you which one is best for the grill—and why. Ground Sirloin vs Regular … Read more
Once you’ve mastered the art of grilling steaks, you might want to graduate to something more complex. You can prepare roasts on the grill too, but the technique requires a bit of finesse. Before you get started, you’ll need to decide which cut to buy. Let’s pit top round vs bottom round vs eye round … Read more
It can be tough to make a decision about what type of meat to buy. Even if you’ve decided on steak, there are plenty of options available. Since most of them are delicious, it’s hard to go wrong, but which one you choose depends on the type of dish you have in mind. Let’s break … Read more
While some chefs find that filet mignon lacks flavor, it’s excellent when cooked over a charcoal fire. The trouble is, it can be hard for the average griller to fit it into their budget. What’s the typical filet mignon price, and is there any way to get a good deal on it? Filet Mignon Price … Read more
There’s nothing quite like indulging in a perfectly cooked steak at a summer barbecue. While people like their meat cooked in different ways, medium and medium-rare are the two most popular choices. In fact, chefs and barbecue enthusiasts recommend these two doneness levels for cooking meat. While medium and medium-rare are both good choices, there … Read more
There’s nothing like a perfectly grilled steak. The combination of taste, texture, and aroma are enough to entice any self-respecting carnivore. That’s why the last thing you want is to open your fridge to take out that prized slab of red meat—only to find that the meat has spoiled. If you’re not sure how to … Read more
Sirloin and ribeye are two popular steak cuts that have the additional benefit of being easy to find. That still might leave you wondering: Which of these steaks should you grill up for your next cookout? The choice depends on a number of factors, which will become clear as you learn more about the difference … Read more
Are you looking for expert tips on how to grill top round steak? You’ve come to the right place for that. Once we learned the best way to handle this tasty cut, we found ourselves returning to the same recipe again and again. In this guide, we’ll share what we learned along the way. What … Read more
There’s nothing like the sizzle of a good steak on the grill. No matter what type of fire you’re using, the flames provide the perfect counterpoint to the natural sweetness of the beef. While many steaks are well-suited for grilling, lean cuts are usually the favored choice. Here, we’ll teach you how to grill sirloin … Read more
Looking for tips on the perfect way to prepare cross rib steak? This guide will tell you everything you need to know about this robust, tasty cut. We’ve also included one of our favorite recipes, which is inspired by classic steakhouse fare. Read on to learn how to grill cross rib steak to bold, mouthwatering … Read more
Wondering how to grill sirloin tip steak that will rival the overpriced options at your local steakhouse? If so, you’ve come to the right place. Our guide will explain why this cut is special, how it should be prepared, and which seasonings you should use to achieve optimum results. Get that apron ready! What is … Read more
As all grilling aficionados know, every cut of meat is different. The cooking process that works perfectly for a ribeye won’t yield quite the same results when you’re grilling flank steaks. In order to bring out the meat’s best qualities, you’ll need to adjust your technique depending on which cut you’re dealing with. That’s what … Read more
Lean, affordable, and tasty, the grilled petite sirloin steak is a superb choice for the grill. If you’re cooking steak for a number of people, here’s a way to get the job done without breaking the bank. Here, we’ll teach you a little bit more about this modest yet delectable cut of meat. We’ve even … Read more
If you’re not yet familiar with tomahawk steaks, now is the perfect time to broaden your education. As impressive in appearance as it is in taste, this broad, beefy cut is a grill aficionado’s dream. Read on to learn 3 Wonderful Ways To Grill A Tomahawk Steak to juicy perfection—whether you’re using a gas grill, … Read more
If you’re a BBQ lover like me, there’s a good chance you also appreciate a good hearty cut of red meat. That brings us to the great debate: T-bone vs porterhouse steak. While both of these cuts have plenty of merit, there are distinct differences between the two that might affect which one you choose. … Read more
Tri Tip vs. Brisket, which should you smoke tonight? It’s a problem we’ve all faced at one time or another: what cut of meat should we smoke today? All right, maybe it doesn’t qualify as a problem, exactly—personally, I love it when I find myself in this situation. If you truly love great barbecue, then … Read more