Steak is a meal that you pretty much cannot go wrong with. There are multiple cuts of steak and you can select whatever you prefer. There are special ways to cook some of the different cuts and there are even cultural differences for preparing them.

One specialty steak worth taking a closer look at is the picanha steak. This cut of beef is very popular in Brazil but it is flavorful and delicious. In the U.S. you might know of this steak as a rump cap. You might even be enjoying it when you eat things like round steak or the loin, it’s just cut differently by the butcher.

You may have never heard of picanha steak. Or maybe you heard the name and it piqued your curiosity! That’s why we’re here! In this guide, we will share with you just what picanha steak is and provide you with a few different ways for how you can cook it as well.

By the time we’re finished, you will be well prepared and ready to cook this delicious steak at home!

What is Picanha Steak?

Picanha steak is the most popular in Brazil. In fact, in Brazil is one of the favorite cuts of meat to cook. This cut comes straight from the top of the round of the cow. It has a layer of fat over it and that fat is left intact until the steak is cooked and served. In Brazil, the fat is left on the steak. In the U.S. the fat is often removed.

Tri tip is often considered to the most similar or perhaps the best substitute but it truly is a different cut. The flavor is pretty similar to sirloin. The fat on the meat makes it incredibly tender and juicy.

Picanha is highly-sought after because it has a lot of natural flavor. When you look at the meat, there is very little fat inside of the meat itself.

This meat can be challenging to cook. Since there is little fat in the meat, it can be challenging to cook it just right and not find yourself with a tough piece of steak when you’re finished. The good news is if you know how to cook it properly you probably won’t mess it up!

You can cook picanha on the grill. This is our preferred method. You can also cook it in the oven using a slow-roast method. If you do cook it in the oven, we recommend searing it first for the best results and look. You could also use your stovetop, griddle, or flat top grill as well.

We will get into each of these methods individually for you.

How to Cook Picanha Steak on the Grill

If you want the very best option, we recommend that you cook this steak on the grill. It is the most flavorful way to cook it and it really doesn’t take all that long to cook to perfection. With the grill, you get the best flavor plus you get those grill marks and color that you simply can’t mimic with other cooking forms.

There are different methods to follow when you use picanha steak for skewers rather than using them for steaks. Both of these are cooking on the grill for the best results but we will share the differences shortly.

Steak Grilling Method

If you have a picanha cut of meat, you may need to slice it into steaks. It all depends on what you ordered from the butcher. As you are trimming, leave the fat cap in place. This is where the flavor comes from during cooking. You can always trim the fat off when the cooking is completed.

This meat requires very little seasoning. It is flavorful on its own. Season it as you like but we recommend just a light layer of salt and pepper. You can season after you’ve cut the steaks for the easiest route. You can score the fat cap if you prefer.

To cut your steaks, be sure to slice with the grain. This cuts your steaks properly to prepare for cutting into your steak when they are finished and you are ready to eat them!

We are going to walk you through a basic grilling process but be aware that you can also prepare these sous vide or with a reverse-sear method if you prefer.

Again, be careful not to overcook. Even if you prefer well-done steak, we recommend not cooking past medium doneness. This is because the steak is meant to be lightly cooked and juicy. This is what makes it so delicious and flavorful!

Skewer Grilling Method

Many people like to cook picanha on a skewer. You can skewer just the picanha or you can skew it with your choice of vegetables and such.

Use a long, fully metal skewer capable of placement on a grill for this task. If you are going to skewer the picanha, it will need to be cut differently than you cut the steaks.

Great for Picanha

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Skewering picanha is normal and it is often cut in large pieces and then folded and skewered for cooking. When you skewer picanha, you are most likely just skewering the meat for cooking.

To cut for skewering, take the picanha and cut it into 3 equally-sized pieces (or as close as you can get). You will cut against the grain for this method – and any chef’s knife will do. We still recommend that you score the fat to really let it soak into the meat.

You can add your seasoning before you cut it or after you skewer it. We recommend waiting until you skewer it so you’re not rubbing off any seasoning while cutting. Just like with the steaks, we recommend a simple salt and pepper for seasoning purposes.

Again, we recommend only cooking to about medium rare or medium at the maximum. If you prefer well-done steaks, give medium a try and see how you like it! Medium rare is 128 to 130 degrees internally measured with a probe thermometer.

Here’s a great video outlining the process for preparing delicious picanha skewers:

Expert Tip: Many people think they can just cut right into the meat without resting it. They assume that it’s still rested before it is served so it’s sufficient. The trick is to rest the meat for 5-10 minutes BEFORE you cut into it.

The resting period is one of the most important steps in the process. It allows the muscle fibers in the meat to fully relax, which means your steak will be juicier, more tender, and more flavorful when you serve it.

In Brazil, picanha is served with the fat but you can cut it off if you prefer not to have fat on the meat you are eating. Just don’t cut it off until you’re serving it!

Slow-Roasting Picanha in the Oven

To really get the most of the flavor, we recommend a slow-roast method if you cook picanha in the oven. You can also sear and then bake as well if you like that grilling look and want to maintain the exterior appearance of the steak.

This process will walk you through how you can slow roast your picanha and have a delicious meal. While grilling only takes about 30 minutes of cooking time, this process is more likely to take 2-3 hours

This method does include some pre-searing steps because we really feel like this is the best way to draw out the flavor and get the juicy, perfectly cooked picanha you’re after. You won’t need to cut the steak in this method until you’re ready to serve it.

You can roast potatoes with it as well if you want to. They make a really nice side dish to accompany the meat.

Here are our steps for slow-roasting picanha in the oven.

As with grilled picanha, we recommend cooking to a doneness of no more than medium. This is the best temperature to maintain the juicy flavors this meat is loved for.

Print

Grilled Picanha Steak Skewers

A classic recipe for tasty and beefy grilled picanha

Course Main Course

Cuisine Brazilian

Keyword Picanha, Picanha Steak, Steak Skewers

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 360kcal

Equipment

• 4 to 6 metal skewers

Ingredients

• 1 Picanha steak 3-4 lbs
• 1 tbsp kosher salt
• 1 tbsp ground black pepper
• 1 tbsp olive oil to lightly brush beef

Instructions

• Slice Picanha steak into 1 inch thick slices, cutting against the grain
• Score the fat with your knife, about a quarter of an inch deep
• Fold each section of beef in half, with the fat side facing out. Once folded, place each piece on the skewer, poking through the fatty exterior of the beef
• Brush skewers lightly with olive oil then sprinkle salt and pepper mixture on top to season the beef
• Preheat grill to 450°F – if possible create two temperature zones on your grill
• Place skewers on grill grates, ideally over the indirect heat side of the grill. If you have to place the skewers directly over a burner just be sure to check on your beef every couple of minutes to ensure grill does not flare
• Close the lid and cook the skewers for about 20 minutes, flipping every 5-7 minutes
• Remove skewers from grill and allow them to rest for about 10 minutes, then serve and enjoy!

Notes

Read more about two zone grilling here.

Nutrition

Calories: 360kcal

Final Thoughts

No matter which way you slice it, picanha steak is a treat and a fantastic way to get some tasty beef on your dinner plate.  And if you cook it right, the flavor can stand up to some of the most popular steak cuts like NY Strip and Ribeye.

How do you prefer to cook it?  On the grill, with skewers, or roasted and why?  We’d love to hear from you in the comments section below.

The post Picanha Steak – What Is It? Our Recipe, and The 3 Best Ways to Cook It appeared first on Own The Grill.

Whether you’re eating out at a restaurant or grilling up a homemade ribeye for date night, there’s nothing quite like a steak dinner.

But as great as a steak can be on its own, no meal is complete without some good sides. So just what are the best things to serve alongside a steak dinner? Here are 11 of the best side ideas to serve with your steak.

The 11 Best Sides To Have With Steak

Roasted Veggies

While this side may be simple, it’s one of the best options to accompany a steak. The best thing is, there is barely any prep involved.

All you need to do is peel your vegetables, drizzle them in oil, add some seasonings, and you can go ahead and put them in the oven. The best veg to use mostly comes down to personal preference, but carrots, parsnips, and cubed potatoes are some of the best choices.

For seasonings, a mix of herbs and spices will really make your veg stand out. Salt, black pepper, rosemary, and sage are the best options, with flavors that perfectly complement your steak.

To step things up a notch, drizzle some balsamic vinegar on top before you start roasting your veg. It will reduce down to a sticky and tangy glaze that works wonders with the umami of the steak.

Garlic Butter Mushrooms

Mushrooms are a great accompaniment to steak due to their earthy taste and ability to soak up flavors. These garlic butter mushrooms switch that all up to 11 for a mouth-watering side that you might be more excited about than the steak!

You can make a simple garlic butter by whisking together melted butter, minced garlic, parsley, and thyme in a bowl. 

From there, you can either soak the mushrooms in the garlic butter while you wait for the over to preheat, or spread them out on a baking sheet and pour the mixture on top. Bake them until they are tender and golden-brown.

These mushrooms are absolutely incredible with steak or even on their own, and the only downside is that you’ll eventually run out!

Mac and Cheese

The great thing about mac and cheese as a side dish for steak is that you can make it as gourmet or as easy as you’d like. Even a helping of store bought box mac and cheese will taste just fine next to your steak.

However, if you have the time to prepare we’d suggest taking your mac and cheese game up a notch. Something like a smoked mac and cheese with lobster can really elevate your special dinner.

And if you want to double down on beef, a brisket mac and cheese is also a great choice to impress your guests.

Grilled Corn on the Cob

Another simple yet delicious side, grilled corn on the cob is a great addition to your steak. 

The sweet and buttery corn works wonderfully with the natural flavors of steak and helps serve as a bit of a palate cleanser to keep things fresh.

If cooking corn on the cob is too time-consuming (it can take up to 45 minutes in the oven!), you can use sweetcorn off of the cob instead. Add a little bit of butter and a pinch of smoked paprika to take it to the next level.

For a fresher side, mix the sweetcorn with red onion, tomato, cilantro, and lime juice to make a zesty sweetcorn salad.

Here’s a handy tip for you: instead of waiting until the corn is cooked to add some butter, you should coat the cobs in garlic butter and wrap them in tin foil before you grill them. You can thank me later!

Mashed Potatoes

Mashed potatoes are a classic side that really needs no explaining. Creamy, smooth, and incredibly versatile, a good mash is just what you need to turn your steak into a full meal.

Mashed potatoes give you a lot of options in terms of personalizing them to your tastes. 

Adding some cheese will give the mash a thicker texture along with a deliciously-cheesy flavor. A dollop of yoghurt in place of cream gives it a nice tang as well as being a healthier option. 

You can even fry up some onions and add them in for a twist on the original, or use them to make a caramelized onion gravy that tastes incredible with both the mashed potatoes and your steak.

Fresh Slaw

If some of the options on this list so far feel a bit too heavy, then a slaw is just what you need. Light, fresh, and tangy, a good slaw is great when paired with steak. Again, this recipe is easy to tweak to suit your preferences, so feel free to swap ingredients in and out as you see fit.

You can make a simple coleslaw in just a few minutes. Shred some red cabbage, carrot, fennel, and shallots, then mix them in a bowl with a mayonnaise dressing and you’re good to go.

Alternatively, swap out the fennel and mayo for some thinly sliced sweet peppers and a dressing made of vinegar, oil, sugar, mustard and spices for a sweet and tangy Jamaican-style slaw.

For even more of a twist, why not make an Asian-style slaw? For the veg, combine your cabbage with sweet peppers, edamame and bok choy. Then add a zingy sauce such as teriyaki or hoisin, and sprinkle some roasted sesame seeds on top to finish.

Steak-Cut Fries

As the name suggests, these fries are made to be served with steak. 

The main difference between steak-cut fries and regular french fries is their shape. While french fries are long and thin, steak-cut fries are cut into much thicker, chunkier slices. 

To make your fries a bit healthier, bake them instead of frying. This removes the oil from the equation and helps cut down on their calorie count. Baking them with the skin on also helps them get extra crispy!

Serve your fries alongside your steak to mop up any juices, or dip them in the sauce of your choice.

Onion Rings 

You’d be hard-pressed to find a steakhouse that doesn’t offer onion rings on the side. They are a classic accompaniment to steak and are easy to make at home. 

Start off with a large onion, and cut thick slices horizontally (perpendicular to the line between the top and bottom of the onion). Separate the rings of the onion, and coat them in the batter. Then, deep fry until golden and serve.

Because onion rings are a fairly simple recipe, there are plenty of variations you can make. Adding beer to the batter is one of the most popular choices, but you can also add spices like paprika or cayenne pepper to the batter to give your onion rings a kick of heat.

Alternatively, you can skip the batter altogether and instead coat the onion in breadcrumbs for a lighter, crunchier exterior.

Sweet Potato Fries

Looking for something a bit healthier than regular fries without skimping out on great taste? Then some skin-on sweet potato fries are the perfect alternative.

Not only is this side nutritious as well as delicious, but it’s also incredibly simple to make. Simply slice up some sweet potatoes into fry shapes, drizzle them in a bit of oil, and bake. You’ll be left with crispy skin and a wonderfully fluffy interior.

While you can add whatever seasonings you like, a simple sprinkle of salt and pepper will give the fries a nice little kick that won’t overshadow the flavor of your steak.

Scalloped Potatoes

Is it too obvious that I like potatoes? They are just so versatile and delicious that you can serve them in practically any form for a great side.

That said, these thinly sliced potatoes are in a league of their own – and a classy side for a nice filet mignon. Layer them in a casserole dish, coat them in milk and/or cream, and bake them until delectably soft and creamy. To elevate them even further, add some chopped pieces of crispy bacon and spring onion.

Alternatively, you can make potato au gratin. This is a similar recipe, but it includes grated cheese and breadcrumbs for an even more decadent dish. 

Roasted Brussels Sprouts

Brussels sprouts might not be to everyone’s liking, but they sure go well with a good steak.

If you’re not a fan of their taste normally, then this recipe might just change your mind.

A large part of their unpopularity comes from their bitter and acidic taste – however, roasting sprouts helps to reduce this for a more mellow flavor. Even better, shredded Brussel sprouts let this cookout, even more, to leave you with a mildly sweet and nutty taste.

Shred some Brussels sprouts, drizzle them in a generous amount of olive oil, and add some bacon to really let this side shine. Now just try and tell me that sprouts are gross!

Final Thoughts

So there you have it – 11 of the best side ideas that you can serve with steak! 

All of these recipes are easy to make and go great with the natural flavors of your steak. Whether you want the light freshness of slaw, the comforting taste of mashed potatoes, or the pure decadence of garlic butter mushrooms, there is something for everyone here.

Whichever recipe you choose to make (or even a combination of several!) you’re sure to find something that you love and that pairs perfectly with your delicious steak.

Bon appetite!

The post The 11 Best Side Ideas For Steak appeared first on Own The Grill.

What is Eye of Round Steak?

The eye of round steak is a lean cut of beef that comes from the rump and hind legs of a cow. Since both the rump and hips are muscles that are worked hard by the cow, the eye of round is a lean piece of steak that’s tougher than the cuts you’re probably used to. You will typically see each cut around 1 inch thick and an average of 8 ounces.

How Do You Prepare Eye of Round Steak?

Start by properly tenderizing the meat beforehand. I’m a big fan of tenderizing so get that mallet out and wack that steak. Once your steak is beaten up let’s talk marinade.

Using an acidic-based marinade can create a more tender steak. This helps to deconstruct the meat’s connective tissue and lends the steak a more tender texture rather than a tough one. Let the marinade sit for a minimum of 4 hours but up to 24 hours. The longer the better!

Here is our favorite homemade marinade blend:

• 4 tbsp lime juice

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp cumin

• 2 tsp coriander

• pinch of kosher salt and pepper

• 2 8oz Eye of Round Steaks

  *Use this blend for all of your round steak recipes

Ways To Cook Eye Of Round Steak

This requires some knowledge to achieve the desired result. Experts too may encounter challenges when cooking eye of round steak.

What we have found is our tenderizing and marinating method listed above plus the proper cooking technique can help you achieve the most tender and juicy eye of round steak in town.

Here are the methods we recommend with eye of round recipes:

1. Grill

It’s important to look for eye of round steaks that are at least 1 inch thick. This will ensure that the steak will cook evenly and not dry out too quickly. You’ll want to tenderize the steak with a mallet. Do not skip this step. Since this particular cut of meat is lean and tough, breaking up the connective tissue is mandatory.

Marinating can help tenderize and infuse it with flavor. Season with salt and pepper and/or your favorite dry rub or seasoning blend.

Grill the steak for about 4-6 minutes per side on medium heat for medium-rare, or until the internal temperature reaches 135°F. Use a meat thermometer to check the temperature and avoid overcooking the steak. You can leave it on longer if you want a more well-done steak however our preferred way to eat is medium rare.

2. Sous Vide

While not difficult, this method requires more specialized equipment and time, but it results in a perfectly cooked roast every time.

This cooking method involves vacuum-sealing the steaks in a plastic bag and cooking them in a temperature-controlled water bath. The vacuum-sealed bag also helps to lock in the flavors and juices of the meat (use that marinade we talked about above).

Once the steaks have been cooked to the desired level of doneness, they can be seared in a hot skillet or roasted in the oven for a few minutes. This will give a nice brown crust on the exterior with flavor and juice on the inside.

3. Bake

Who doesn’t love a classic way to cook beef? With just a few ingredients, you can have the best-tasting steak.

First, you’ll need to tenderize and season the steaks. Next, sear in a cast iron skillet or saute pan with olive oil (you can also add a little unsalted butter) on medium-high heat for about 2 minutes on each side. This will give a crusty outer layer before cooking the inside. Last, place them in a roasting pan and bake in the oven at 350°F (175°C).

We highly recommend using a meat thermometer to check the internal temperature to ensure it’s cooked to your liking. For medium-rare doneness, the internal temperature should be about 135°F (57°C).

Once they’re cooked, remove them from the oven and let them rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, so you’ll end with a tender and juicy steak.

4. Slow Cook

Using a slow cooker can be beneficial for a few reasons. This cut of meat is known for being lean and relatively tough. Just like beef stew, slow cooking allows the meat fibers to break down slowly and become more tender. It can also enhance the meat with flavor. You can add herbs and spices to the cooking liquid.

This method tends to be the most convenient way to cook. Make sure you tenderize the meat prior to cooking and I always like to give a quick sear on the outside before adding to my crock pot. Using beef broth and little beef stock adds a ton of flavor. Once it’s prepared, there’s very little to worry about. Make sure to add veggies and serve with mashed potatoes. You can pour the amazing juice over them and enjoy!

*You can also use this method and cook in a Dutch oven.

Is Eye of Round Steak and Roast the same?

So the beef is from the same part of the cow, but they are not the same cut. The eye of round steak is thinly sliced (1 inch thick), lean, and tough. The eye of round roast is a larger cut of meat(3-4 inches thick) and has less fat than other beef roasts, but is still lean and a bit tough. I promise though, when prepared and cooked properly both can be amazing!

How Do You Tenderize an Eye of Round Steak?

Tough cuts of meat have a lot of connective tissue that can make them chewy and difficult to eat. Tenderizing the meat can break down this tissue, making the meat more tender.

When you tenderize meat, you create small channels in the meat that can help to distribute seasoning and marinades throughout the meat. 

Here are the steps on how to tenderize steak:

1. Place the steak on a cutting board and cover it with plastic wrap to prevent it from tearing.

2. Using a meat mallet, gently pound the steak with the flat side of the mallet. Start at the center of the steak and work your way out to the edges.

3. Avoid pounding the steak too hard, as this can cause the meat to become too thin and lose its shape.

4. Flip the steak over and repeat on the other side.

Does Eye Of Round Steak Go By Other Names?

Almost every cut from the round primal will have ‘round’ in the name, which can make things quite confusing. There are a few different names commonly used to describe the eye of round steak.

These names include:

• beef round

• beef eye

• round steak

• beef round

• steak boneless

Other Cuts Similar to the Eye of Round Steak

Here are a few other lean cuts of beef that come from the hindquarters of the cow. Just like eye of round, they are a tougher cut of meat.

• Bottom Round

• Top round

• Sirloin tip

• Flank steak (comes from the lower abdominal area or flank of the cow)

Where Can You Buy Eye of Round Steaks?

• Most supermarkets carry eye of round steaks in an affordable pack, usually containing three or four thinly sliced steaks. For thicker cuts that you’re looking to grill, you’ll probably be better checking at the meat counter or at a butcher.

Do You Have a Favorite Eye of Round Steak Recipe?

It’s tough to determine the “best” eye of round steak recipe since personal preferences and tastes can vary. We are happy to share our simple and flavorful round steak recipe that’s our “go-to” when cooking.

Ingredients:

• 1 pound eye of round steak

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Instructions:

1. 1. Preheat the grill to high heat.

   2. Using a mallet, smack the meat to tenderize, about 15 seconds on each side.

   3. In a small bowl, mix together olive oil, garlic powder, paprika, onion powder, salt, and pepper.

   4. Brush the seasoning mixture onto both sides of the steak.

   5. Place the steak on the grill and cook for 5-6 minutes on each side or until desired doneness is reached.

   6. Remove from the grill and let it rest for 5 minutes before slicing and serving.

Other Steak Cuts for Home Grilling

Here are a few more of our favorite steaks and how to grill them:

How to Reverse Sear a T-Bone

How to Grill the Perfect New York Strip

Kobe Beef Cooked at Home

Top Takeaways for Eye Of Round Steak

• Comes from the rump and hind legs of a cow.

• Is a leaner tougher cut that should be tenderized and marinated prior to cooking.

• The top ways to cook are to grill, sous vide, bake, or slow cook.

• A round steak and round roast come from the same part of the cow but they are not the same cut.

• Similar cuts of meat are bottom round, top round, and sirloin tips.

• Most supermarkets carry the eye of round steaks and roasts. If not check with a local butcher.

   

The post Eye of Round Steak (What it is + 4 Ways to Cook it) appeared first on Own The Grill.

But, what are the similarities and differences between these two mouth-watering cuts of meat? 

Well, we intend on telling you all about it in this guide to the similarities and differences between Picanha and Tri Tip. 

What Do Picanha and Tri Tip Have In Common?

Both of these steaks are actually roasts that can be cut into steak. You could even say that they are 2.5 pounds of a whole muscle. So, both the Picanha and Tri tip are cut from the sirloin primal which has a ton of flavor.

This is because this muscle is a working muscle. But on the flip side, they do not tend to be as tender as other steak cuts like filet mignon, ribeye, or NY Strip.

The Picanha and Tri tip are very similar when it comes to taste despite the fact that they are different cuts. 

These cuts of beef are not super expensive, especially when you compare them to the price of more expensive steaks like tenderloin or ribeye.

Despite this, they are both not easy to come across due to the fact that the grocery store does not always have these steaks in stock. 

You might have better luck visiting a butcher if you are keen to try one or both of these steaks.

How Do Tri Tip and Picanha Differ?

Both of these steaks are very similar but despite this, they are still inherently different. A lot of the differences can be attributed to the cultural approach to these meats, how they are cooked and how they are served. 

With all of that in mind, let us take a more in-depth look at why these steaks are so similar and yet different. 

Tri Tip Overview

The Tri tip comes from the bottom sirloin sub-primal as opposed to the Picanha which comes from the top sirloin sub-primal. The Picanha also has several names, but the Tri tip only has one alternative name which is Santa Maria steak.

Tri tip steaks get their name because of the very identifiable triangular shape that the muscle has. You are probably wondering where the name ‘Santa Maria’ comes from.

Well, that story starts in the city of Santa Maria in California back in the 1950s where somebody named Bob Schutz popularized this delicious cut of meat. 

As it happens, this cut of steak is actually tough to harvest from a steer and because of this a lot of the butchers would just grind the meat and make hamburgers.

That is where Bob comes in, he realized that this cut of meat was actually incredible as a steak and that part of the cow could be bought relatively cheaply.

He started buying and cutting the meat himself at his own store in Santa Maria where the Tri tip quickly became a favorite of the locals. 

There are a ton of videos online that talk about the origin of this steak and even show you how to remove it from the hindquarter of a steer. So, if you are interested in learning more feel free to check out some amazing videos on YouTube.

How To Cook Tri Tip

There is no real wrong way to cook a Tri tip steak, it is all down to personal preference. But, one of our favorite ways to prepare it is with our Santa Maria Tri-Tip recipe.

If you want to make a delicious medium-rare Tri tip from the comfort of your own home, you can now easily do it by following this recipe. 

The ingredients you will need to make this dish are as follows: 

• Tri Tip
• Kosher salt
• Black pepper
• Farlic powder
• Onion powder
• Dried oregano
• Cayenne pepper
• Dried rosemary
• Dried sage
• Oil

Other than these three simple ingredients, you will need to set aside 25 minutes of your time. Start with preheating your oven to about 400 degrees Fahrenheit.

Take your steak out of the packaging and put it on a cutting board where you rub it with oil and season it with the rest of your rub ingredients.

Next, you should heat up a pan, keep it on a medium heat, then sear your steak for 3 to 5 minutes on each side before you put it on a baking tray.

Put it in your preheated oven in the middle and leave it for between 10 and 15 minutes. Once this time has elapsed you will need to reduce the temperature down to 135 degrees Fahrenheit.

Cover the steak with foil and let it rest for 10 minutes before you serve it. And make sure to cut your tri tip against the grain!

It is as easy as that!

Note, you can also cook this tri tip recipe on the grill, of course!

Picanha Overview

This cut of meat is cut from the top sirloin primal and often has a layer of fat along the top. The Picanha goes by several names, but this usually changes based on where in the world you are and what their description of this steak cut is.

For example, Picanha also goes by the name ‘top sirloin cap’ and this makes a lot of sense when you consider the appearance of the steak.

Another name it goes by is ‘coulotte’ this name originated from France and also refers to the ‘cap’ that is so heavily associated with this steak.

But, if you look at the name ‘Picanha’ you will find that this name refers to a group of ranchers that are used to move cattle from place to place. 

This steak cut has a vaguely triangular shape which is why it is sometimes confused with the Tri tip. Because of the large layer of fat on the Picanha, a lot of the American butchers remove it.

If you are fortunate enough to find one of these steaks at your local butcher shop or in the supermarket it is a good idea to trim some fat but leave some of it on because it is key in adding that extra flavor to your Picanha. 

This piece of meat is relatively easy to separate from the top sirloin. There are a ton of great tutorials online you can view to get a better idea of how this is done. So, if you want to learn how to cut a top sirloin Picanha steak you can easily do that. 

How to Cook Picanha

Much like the Tri tip steak, there is no wrong way to cook a Picanha steak. In fact, it is deceptively simple. Farmison has a delicious Picanha steak recipe you can easily follow from the comfort of your own home. 

The ingredients you will need for this recipe are as follows: 

• Picanha Steak
• Seasoning of Choice

So, you have the ingredients, now you just need 10 minutes you can set aside. Start by taking your steak out of any packaging and allowing it to get to room temperature before you move on.

Next, you will need to preheat your griddle pan or another heavy frying pan. It needs to be sizzling hot before you proceed. Season your steak before you put them in the hot pan.

Make sure not to overcrowd your steak pan. When you put your steak in the pan you will need to put them in with the fat side facing down. This allows the steak to render before you sear the other flat sides. 

You should only turn your steak when the fat is a lovely golden brown. Once this happens, turn your heat down to a medium heat before you cook each side of the steak for 4 to 5 minutes.

Once your steak is cooked you should leave it to rest for about 5 minutes before you start carving your delicious, juicy steak. 

It really is just that easy to cook a delicious Picanha steak.

Another traditional way to cook picanha is to make large skewers and to serve with Chimmichuri sauce. Yum!

So, Which One Is Actually Better?

The answer to this question boils down to personal preference. The Tri tip is the winner when you smoke it for about one hour and then sear it on a high heat for a minute.

Medium rare is the perfect way to enjoy the Tri tip. Once your Tri tip is off the steak, you can cut it into large slices and enjoy a delectable, tasty, and juicy steak. 

Picanha is a brilliant steak for grilling. It is a tasty cut of meat and one that is sure to have your mouth watering once you get a taste.

But as we have said, there is no real right answer to this question. The best steak is entirely dependent on what your personal tastes are. So, try each one and let us know which one you prefer. 

Final Thoughts

That is all for this article, we hope that you have enjoyed reading it. We hope that you have learned everything you need to know about these delicious steaks.

It is tough to pick a side when it comes to the Tri tip and the Picanha steak cuts. They are both equally delicious and each one has its pros and cons. Your preference also comes down to whether you prefer grilling or smoking on lower temperatures.

If you have not tried either one. Head down to your local store and try to get hold of a Tri tip and a Picanha steak, so you can see which one you prefer. 

We would love to hear back from you guys, so please feel free to comment below. 

The post Picanha vs Tri Tip – What’s the Difference? appeared first on Own The Grill.

External gristle from the muscle is removed leaving lean steak with a nice marbled texture

With the popularity of flat iron steaks gaining momentum, you can find them in more grocery stores as well as on restaurant menus as a more affordable alternative to more expensive steak; it is almost as tender as a tenderloin at a fraction of the cost.

The purpose of this guide is to tell you everything you need to know about flat iron steaks and how you can cook one yourself using proper technique, so that this could become your new favorite at home! 

What Is The Flat Iron Steak?

Originally, flat iron steaks were part of the blade roast’s top section. In the middle of the blade roast is a hard connective tissue; it is from this that flat iron steaks are born.

During the butchering process, the bottom section of the steak is made into a flat iron steak, while the remainder is a top blade steak.

Its appearance resembles the traditional metal flat iron, for which the meat received its name. An even thickness and rectangular shape characterize the flat iron steak. Tender, flavorful marbling adds to the taste and texture. The steak is suitable for many different recipes.

The Taste Of A Flat Iron Steak

Steaks like flat iron steak, or top chuck steak, have marbling to give them a rich, beefy taste. With ingredients such as herbs and black pepper, you can add extra flavor to the beef cut by marinating it.

This marinated steak will be mouthwatering, flavorful, and juicy for a hearty appetite, no matter what marinade you choose. The marinades that we show you are good examples of what you can cook with, because they will improve the taste of your steak when you taste it.

Where To Purchase Flat Iron Steaks

You need to think about your options available to you before you purchase the best flat iron steak to cook with. We have compiled a couple of our favorite places you really need to be getting your steak from the next time you decide to cook it. 

Holy Grail Steak is one of the best places you need to be purchasing your steak from. A number of ranches and farms partner up with them because of their passion and meticulous attention to detail for raising cattle.

We agree. They use only the best cuts of meat on their website and you can order online whenever you want. You can get everything from luxury wagyu flat iron to grass-fed prime cut flat iron steaks.

Another option that we recommend would be using Amazon Fresh, since they offer top quality steaks at very affordable prices while still delivering the flavor you expect from the more expensive top cut steaks. If you have never ordered food from Amazon before, you might want to consider it as an option now.

Lastly, if your butcher is staring indifferently at you when you ask for a flat iron steak, it may be that the name or the cut hasn’t caught on in your area.

You can ask for a top blade steak if you’re not successful requesting a flat iron steak. Make every effort to locate one and taste it if it is still unavailable. It might be the steak of your dreams.

How To Store Flat Iron Steaks

Flat iron steaks tend not to last too long in the refrigerator, so plan to cook them within three to five days of purchasing them. Be sure to wrap it well in the packaging without adding too much air.

Keeping the food for later use requires removing from the store packaging and resealing it in a freezer bag or butcher paper, sucking out any excess air. You can keep the steak for three to six months if you do this.

How to Cook Flat Iron Steak

Several hours before cooking, season your steak with spices. Rub your favorite spices onto the meat about 2-4 hours before grilling it for the best results.

Any dry spice mix that you prefer, like garlic powder, oregano, or cumin, can be used. A few pinches of each spice should be combined in a small bowl, and the mixture should be blended together.

Once your steaks have been spiced, rub them with clean hands and let them rest in the fridge until you’re ready to grill them. It is of course possible to simply add a few pinches of sea salt if you wish as your seasoning.

Many grocery stores and online retailers sell ready-made spice mixes for steak. In cases where you aren’t sure what to use, these are a good option.

After that, marinate your steaks in the sauce for at least an hour. Your steaks will be flavorful and juicy if you marinate them. Spices can be combined with oil, vinegar, and any other ingredients you like.

Everything has to be mixed together in a large bowl or plastic bag. If you are using a pre-made marinade, you can buy it at any grocery store. You can marinate your steak for at least one hour, or up to 12 hours.

Let the steaks rest at room temperature for an hour before cooking. Make sure that the steaks are kept somewhere away from children and pets in your kitchen.

Grilling cold meat on a hot grill can cause the meat to tear. The flat iron steaks can get too warm and become dangerous to eat if left out for more than one hour.

Prepare your grill for cooking by preheating it to about 600 °F. If you’re cooking steaks on a charcoal or gas grill, fire it up several minutes before you plan to cook them.

You’ll get a nice sear on the meat as the grill has time to get hot. Modern grills often come with thermometers, which can be very helpful. Even without one, you can still grill.

Just let the grill heat up for a bit before you start cooking. Don’t forget tongs for flipping the steaks, extra seasoning, if you wish to add it during cooking, and a clean plate for serving the steak.

Depending on your preference, you should grill the steak for two to five minutes on each side. Cook the steaks on the grill until done, about two minutes per side.

Whichever side you use first is not important. About 2 minutes per side is the recommended cooking time to get medium rare steaks. About 3-4 minutes is the recommended cooking time for medium steaks.

About five to six minutes per side is sufficient for well-done steaks. Make sure the steak is at the temperature you prefer using a meat thermometer. A medium-rare steak should be about 130°F, a medium steak 140°F and a well-done steak 160°F.

For the juices to redistribute, let the meat rest for 5 minutes. On a cutting board, let the steaks rest for about five minutes after they come off the grill.

A delicious, juicy steak will result from the juices settling throughout the steak. If you cut into your steak too soon, you might dry it out. Set a timer.

Keep the steak tender by cutting against the grain with a sharp knife. Let the steaks rest for 5 minutes before serving. Across a piece of meat, the muscle fibers are aligned in accordance with the grain.

A flat iron steak has a vertical line of muscle fibers. Rather than following the grain, cut them across horizontally in this case. You won’t end up with stringy steaks.

It is typical to slice flat iron steaks thinly when serving, but you may prefer to leave them whole. To store leftovers in the fridge for three to five days, place them in an airtight container.

Summary

As a result of reading this guide thoroughly, you should now understand what a flat iron steak is, and you should also know how to grill it according to the best method.

Even if you have never used a flat iron steak in the past, you will undoubtedly be considering it now because of the various options you have at your disposal.

Think about all the different marinades you might use when you cook your steak, and how delicious it will be with all the different flavors you’re going to get.

We have provided you with a list of a couple of places where you can try to purchase your flat iron steak and hopefully you will be able to cook it exactly as we have described.

Frequently Asked Questions

Is Flat Iron Steak Good For You?

Protein and zinc are high in flat iron steak, as they are in most cuts of beef. Approximately 23 grams of protein and half of the recommended daily amount of zinc are present in a 3-ounce serving. In addition, it provides 15 percent of the recommended daily iron intake.

Is Flat Iron Steak Good?

Grilling this steak really brings out the rich flavor of the meat due to the high heat and short cooking time. A flat iron steak is very similar to any flat steak, so you will be able to use it in any recipe calling for skirt or flank steak.

A steak that has a nice amount of marbling is tender and is full of flavor as a result of the thick layers of marbling.

The post Flat Iron Steak – What Is It And How To Cook It appeared first on Own The Grill.

Of course, everyone likes different foods and different tastes, but rare and medium-rare are seen around the world as somewhat of a household favorite.

With regard to the other levels of how much these meats should be cooked, many meat-eaters believe that well-done is too chewy and blue is too undercooked.

At the end of the day, we all want to enjoy our food in the ways that we think it tastes best. Making sure that our meat is cooked to perfection is a lot of the process, with the flavors and textures improving because of the doneness.

Follow our guide to find out the differences between medium rare and rare, with the benefits of cooking your meat in these ways.

Six Main Levels Of Doneness In Steaks

There are lots of different ways to cook steaks, with lots of different techniques. However, one thing that stays the same is the levels of doneness that people will use as a guideline when cooking their meat.

This way, people know how raw or cooked they want their food to be. This is always determined by the internal temperatures and has a direct effect on the taste and the texture of the food.

Blue-Rare Steak

The lowest level of doneness for steaks, blue implies what the steak looks like.

With a purple-blue color and a colder temperature, compared to the other levels of doneness, this is what people will ask for when they want to have their food basically raw.

However, as long as the steak doesn’t have any chemicals present when packaged, the meat is safe to eat.

This level of doneness is achieved by quickly searing the beef on a hot grill, making sure the outside is seared but the inside remains uncooked and raw. The internal temperature of the steak should be a temperature of around 115 F.

Rare Steak

As opposed to blue, which is considered raw, this level of doneness refers to what the meat looks like. A red-pink color, more similar to pink than purple, is what you’ll see when looking at a rare steak.

The internal temperature of this type of steak should be 125 F. Many people think that the juiciness and the redness of this doneness are down to blood in the steak, however, this is just proteins and myoglobin in the meat.

The texture of rare meat compared to blue is still soft to the touch, but not raw and squishy.

The edges of the steak are mainly seared and charred slightly to ensure that the eater enjoys a more-cooked version of the steak, compared to the other level of doneness we mentioned.

Medium-Rare Steak

If you’re not into having your meat very rare, then this may be the level of doneness that you’d like to achieve.

As opposed to a medium-rare steak, which is where the steak starts to look slightly pinkish red, medium-rare means that the meat is starting to turn a bit browner.

An internal temperature of 130 F is the goal here, and will have a lot less juice and redness when eating.

This is usually the level of doneness that people aim for when they want a fairly middle-of-the-range finish to their meat.

Medium-rare is still tender and soft to the touch, however, the outside of the steak will be more seared and firm. This is always a great level to choose from.

Medium Steak

When cooking your meat, there’s no such thing as too much. For some people, a medium steak would be perfect. It can vary from person to person, however, if you prefer your meat to be more well done, then a medium steak isn’t going to do it for you.

This steak isn’t as juicy compared to the other doneness levels and is often used in steak burgers because of the firm texture.

A more golden-brown color and an internal temperature of 140 F are what you’ll get when you go for a medium steak.

The texture of the steak will be firm throughout, and the outside will also be slightly more seared to give the steak a different flavor from the other levels.

Medium-Well Steak

For those who enjoy their meat cooked longer, then medium-well is probably the level of doneness for you. Once again, there is no such thing as having too much with steak, so take your time and enjoy your meal!

If you’re aiming for a medium-well steak, then make sure to cook it for about 7 or 8 minutes on each side, depending on the thickness of the cut.

For the most accurate finish, an internal temperature of around 155 F will be the target here. The steak will appear darker and firmer overall.

Again, the texture of the steak will remain firm throughout. and will be more cooked than the previous options, forming a bridge between medium and well-done steak.

Well-Done Steak

If you really love your meat cooked until it’s almost burnt, then this might be the one for you. Well-done steaks are cooked past 160 degrees Fahrenheit internally.

To get to this stage, you need to cook them for around 10 minutes per side, depending on the thickness of the meat. Because of this being cooked thoroughly, this is the toughest and driest out of all the steak types.

As you can imagine, these steaks are extremely dark and will be quite dry. They will also have a crusty exterior and won’t be as moist as the others.

However, if this is the level of doneness you’re after, then you’ll find that the steak tastes incredibly rich and delicious.

What’s The Difference Between Medium And Medium-Rare Steak?

The difference between medium and medium-rare steak is pretty simple: the former has been cooked through but is not yet fully cooked, while the latter has been cooked beyond medium.

There’s also a slight difference in taste, as medium-rare is slightly sweeter and juicier than medium.

Taste Differences

If you’re looking for a good balance of flavors, then you should consider choosing medium-rare over medium.

While both have a similar taste profile, the former is a little better at balancing the beefiness of the meat.

And if you like spicy food, then medium-rare will be the way to go. Medium has fewer juices compared to medium-rare and will have a slightly drier taste.

Texture Differences

While they may look similar, medium and medium-raze steaks are actually very different in terms of texture. The former has a firm texture, which means that it’s not as soft as medium-rare.

On top of that, medium-rare is softer and juicier compared to medium. So if you want a tender and juicy steak, then medium-rare is probably the way to go. However, medium tends to have a more neutral finish, which many steak novices love.

Differences In Temperature

As mentioned earlier, medium steak has been cooked past medium-rare, meaning that its internal temperature is higher than what we normally call medium-rare.

This makes it the perfect option for people who prefer their steaks cooked hotter. The internal temperature of medium steak ranges from 135F to 155F.

On the other hand, medium-rare steaks are still below medium levels. As a result, they cook faster and end up having a lower internal temperature.

These steaks range from 130F to 135F and will taste fairly similar, despite their different names and the amount that they’re cooked.

Which One Should You Choose?

There are several factors that play into how you choose your steak. First off, knowing the difference between medium and medium-rare steaks is essential to making the best choice.

Next, you should know what kind of flavor profile you’re going for. If you’d rather enjoy something with a lot of boldness, then medium is the way to go. But if you’re more about subtlety, then medium-rare is the way to go instead.

In addition, you should think about the texture that you want. If you want something that’s tender and juicy, then medium-rare is ideal.

However, if you just want something that’s flavorful with more firmness, then the medium option is the best bet.

Both taste great, and many people don’t mind too much about which they have because of how similar they are. However, it usually falls down to the texture and the searing when people look for the main differences.

As we’ve mentioned, the amount of juices present in the meat is usually a deciding factor for some people because of the kind of experience they’re looking to have.

Many people love to have fries or larger forms of potato food because they soak up the juices and add extra flavors to their meal. Wonderful!

Final Thoughts

Since most of us can never get enough of our favorite foods, it becomes difficult to find out which level of doneness is ultimately best.

Most of the time, it falls down to personal preference. But once you do decide which one you want to eat, you’ll have to make sure that you prepare it correctly.

Medium and medium-rare are two of the most popular ways to cook steak, with many people often going for these levels.

Steak preparation requires a few things, such as a sharp knife and a sharp pan. It also needs to be properly seasoned. A steak needs salt and pepper so that it tastes delicious.

So, as long as you can do this, and find the perfect level of doneness that suits your needs, then you’re bound to have a great meal.

The post Medium vs Medium Rare – What’s the Difference appeared first on Own The Grill.

Speaking of legendary dinner, nothing quite satisfies like a properly cooked steak.  As it turns out, a griddle surface is one of the best ways to cook steak.  Do it right, and the results will rival those of steaks cooked on a grill or on a cast iron skillet.

Fortunately, cooking steak on a griddle is a simple process.  In the rest of this post, we’ll go over everything you need to know for how to cook steak on a griddle surface.  Stick around until the end for one of our favorite simple griddle steak recipes.

Why Flat Tops Are Great for Steak

There are quite few reasons why a griddle surface is actually very well suited for cooking steak.  By nature, the griddle blocks flames from directly contacting your food so you don’t have to worry about flare ups complicating your cook.

Also, griddle surfaces do an excellent job of evenly distributing heat.  One of the biggest issues with a low quality grill is the presence of hot and cold spots – these can put a serious damper on your ability to make great food.

With a griddle, you don’t have to worry about that.  Heat is thoroughly and evenly distributed throughout the cook top so that your food gets a nice and even cook.  This is especially true for high quality grills like the Camp Chef Flat Top Grill and the Blackstone Flat Top Grill, which both have a cook top made of quality cold rolled steel.

Nothing beats the satisfaction of a pure, even outer crust on your steak from a griddle top.  Let’s dive into a step by step guide for how to do it!

Cooking Steak on a Griddle – Step by Step

Season Your Steak

After you’ve chosen your steak (some of our favorites are NY Strip, Ribeye, Porterhouse and T-Bone), season or marinade to your liking.

Personally, my philosophy with steak is to buy a quality cut of beef and not do anything too crazy to let the beef be the star of the show.

For me, that means a very light coat of olive oil followed by a generous seasoning of salt and fresh ground pepper.  Let your steak rest for about 30 minutes at room temperature before placing on the griddle.

Prep Your Griddle

Ignite your griddle’s burners and set your burner knobs to a high setting.  The goal is for the griddle surface to get to about 400°F (this can be measured by an infrared thermometer if you have one).

You’ll also want to form a base layer on your cooking surface after the griddle has preheated.  This part can be done in a few different ways.

The most widely used method is to place a small amount of butter or cooking oil on your flat top.  From there, spread the butter or oil around on the surface, ensuring that the entire area where your steaks will cook is covered with a light film.

This will aid the cook in a couple of ways – first, it will ensure that your steak doesn’t stick to the griddle cooking surface.  Second, and more importantly, it will facilitate a beautiful, delectable crust formation on your steak while it sears.

If you’re caught up on which type of oil to use for your griddle, we’ve written a guide to help with that.  Check it out if you need help deciding which oil you should use with your griddle.

The other way you can form a base layer is sure to impress your friends and family.  You can actually take one of your steaks, and rub one of the fatty ends of your beef on your flat top.  If there is enough of a fat cap on your steak, you could even slice a sizable piece of fat off and rub it on your heated cooking surface.

The heat from your cooking surface will melt the fat off and in turn provide a great base layer to cook your steaks.  Rub fat on the entire area where your steaks will cook.

Cook the Steak

Here’s the part you’ve been waiting for.  The beautiful thing about cooking steak on a griddle is that the process is really quite simple.

Place your steaks on the griddle over your base layer of butter, oil, or fat.  Press the steak down firmly with your spatula to ensure complete and solid contact with the cooking surface.

From there, let the grill do its magic.  The goal is to cook the steak until each side has enough time to build up a nice seared crust.

Resist the temptation to constantly flip the steaks.  They only need to be flipped once during the cook.  When you first place the steaks on your griddle, you can watch the bottom half of the steak as it browns and cooks.  After each passing minute, the brown will creep up the sides of the steak, indicating that it’s cooking well.

Feel free to lift the bottom of the steak and peek at how the sear is coming along if desired.

Here’s a great video of the cooking steak on a griddle process for all of my visual learners out there:

1 inch thick steaks in my experience typically spend close to 15 minutes on the flat top (so I flip them after about 8 minutes).  It can be more or less depending on the cut of beef and the size.  A 1/2 inch thick steak will cook faster, for example.

Those time guidelines are just for your reference.  Really, you should be cooking steaks until they reach your desired doneness regardless of how long they’ve been cooking.  If you’re experienced and think you can eyeball it, go for it!

For me, I rely on a bluetooth probe meat thermometer to measure my steak’s internal temperature.  Utilizing a probe thermometer means you know exactly when your food is ready.  Here is a little doneness guide for steak – take your steak off of the grill at the below temperatures for desired doneness.

• Medium Rare: 128-135°F
• Medium: 135-145°F
• Medium Well: 145-155°F

Let It Rest

One of the most important parts of the steak cooking process is allowing your steak to rest for at least 5-8 minutes before cutting into it.  Many people skip this part and miss out on extra deliciousness because of it.

While your steak rests, it actually continues to cook and warm a little bit.  So if you take a steak off of the grill at 130°F and allow it to rest, it will actually continue to rise in temperature by a couple of degrees.

But more importantly, resting your steak allows juices to redistribute.  When your steak sears and cooks on high heat, juices absorb to the very center of the beef.  If you cut into it too quickly, your moisture will be a little out of whack and can lead to your steak tasting dry when it shouldn’t be.

When you allow it to rest, the juices redistribute themselves evenly throughout your steak – that’s how you achieve steakhouse level tenderness and juciness!

Print

Griddle Steak – How to Cook Steak on a Griddle

Simple and Delicious Recipe for Cooking Steak On a Griddle

Course Main Course

Cuisine American, Beef

Keyword Beef, Griddle, Griddle Steak, Ribeye, Ribeye Griddle, Steak

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 250kcal

Ingredients

• 1 14-16 oz steak Ribeye, T-Bone, or NY Strip
• 1 tbsp kosher salt
• 1 tpsp fresh black pepper
• 1/2 tbsp olive oil

Instructions

• Preheat griddle to high heat
• Lightly coat steak with olive oil
• Season steak generously with kosher salt and fresh ground pepper
• Form a base layer on your griddle using either a little bit of butter, oil, or by rubbing the fatty end of your steak on the griddle
• Place steak on base layer and press down to ensure firm contact with cooking surface
• Cook until desired doneness is achieved, flipping halfway through. For a 1" thick steak, it takes about 18 minutes (9 minutes per side)
• Remove steak from grill and allow to rest at room temperature for 15 minutes. Slice, serve, and enjoy.

Notes

Measure internal temperature of your steak with a probe thermometer.

• For medium rare, remove steak from grill once it has reached an internal temperature of 128-135°F.
• For medium, remove steak from grill once it has reached an internal temperature of 135-145°F.
• For medium well, remove steak from grill once it has reached an internal temperature of 145-155°F.

Nutrition

Calories: 250kcal

Final Thoughts

This guide to grilling steak on a griddle has me hungry!  The flat top is a prime cooking surface for steak, and I hope this article was enough inspiration for you to get out there and try it.

Did you try out our recipe?  How did it go?  We’d love to hear about it in the comments section!

The post Cooking Steak on a Griddle – Our How to Guide and Recipe appeared first on Own The Grill.

Whether you eat it medium rare, or cooked to a higher doneness, nothing quite matches the amazing texture and smooth and complex tastes of every bite of a good steak.

Hunting for the best steaks can be quite a challenge, as the selection at many local grocers is spotty at best. This is definitely where the wonder of mail order steaks come into play.

If you’ve never ordered steaks on the internet before, it might sound like a decidedly crazy idea, but trust us when we say it’s a truly viable way to get tasty beef to your table.

With mail order steaks you can experience truly consistent steaks every time, without even having to leave your front door.

There are a number of companies out there that specialize in mail order steaks, but which amongst them really stand out as the cream of the crop?

That’s why we’re here! Let’s look through some of the best mail order steaks that you can try out today!

What Are Mail Order Steaks?

Mail order steaks may sound like a rather crazy concept, but it is actually a fairly simple idea.

With how much of our modern world revolves around smart devices, and with the meteoric rise of home retail companies like Amazon, it is no surprise that food was next to join the list of things you can purchase online.

Mail order steak companies make it easy to order high-grade steaks of the best quality all from a single website. This makes it so much easier to find and purchase the best steaks that are sourced from the best places.

Better yet, mail order steak companies make it much easier to repurchase a steak that you have previously enjoyed so that you can enjoy it all over again.

Snake River Farms

Note: You can check out our complete review of the Snake River Farms experience here.

What Do Snake River Farms Offer?

So, without any further ado, why don’t we jump into the first mail order steak company on our list.

Snake River Farms mail order has been in the business of making stakes for so long, that they definitely know what they are doing. If you order a steak from these guys, you will always be getting your money’s worth.

One of the most revered steaks in the world is the famous Japanese specialty of Wagyu.

This particular range of beef, bred in Japan, is famous for its mouthwatering taste and its melt-in-the-mouth texture that makes every single bite a delight for the senses.

However, with such notoriety comes a hefty price tag and the challenge of finding it.

Wagyu beef is quite difficult to get your hands on and can cost a pretty penny when you do. This is how Snake River Farms has managed to make such an impact in the market. The company prides itself on being the ‘Pioneers of American Wagyu Beef’.

The company makes it far easier for the average person to get their hands on quality Wagyu beef that has been reared entirely within the United States!

This was achieved by crossbreeding Japanese cows with native Angus cows, to create a new “American Wagyu” breed that has a deliciously tender texture, and a complex flavor profile.

The Wagyu beef from Snake River Farms is definitely on the pricier side. However, the flavors contained within that amount of meat alone make it worth every single penny – it’s a great cut of meat to cook for a celebratory meal.

However, if this is your first time ordering steaks online, you likely want a more affordable option to ease yourself in, right?

If that’s the case, you can also select from one of their many other beef options, such as the Wagyu Sirloin, which has a much lower price. They also offer USDA Prime beef cuts at a lower price point than Wagyu.

Snake River Farms also sells a selection of pork products, such as the Kurobuta Pork, which has a high degree of marbling, which makes it extremely tender, and makes every bite pure heaven.

Snake River Farms American Wagyu Gold Grade Ribeye

Snake River Farms' top of the line ribeye steak is hand cut to 1.5" thick.

Check Price on Snake River Farms

How Are Snake River Farm’s Steaks Produced?

Snake River Farm’s steaks are made to the highest degree of quality.

Each cow is bred and raised with care, to ensure that they yield plenty of healthy and tasty meat, and they are slaughtered in a humane manner.

The Snake River Farms website makes it very clear that the company only ever sources its meats from farms that meet the highest quality standards for animal welfare.

This adherence to quality has paid dividends when it comes to the meat itself. Our taste tests simply blew us away.

Every aspect of the production process is controlled, in order to give you the best quality meat and to make the process of ordering the mail order steaks simple and stress-free.

We were really impressed by how easy it was to order from Snake River Farms. We were able to browse their expansive list of meats and cuts to find exactly what we wanted.

After we made our order, it was very easy to see how our steaks were doing in their journey towards us, thanks to the order tracking service that is offered on the Snake River Farms website.

This meant that we never had to worry if something might happen in transit, which took a massive load off of our minds, especially considering how much the steaks cost!

And if you ever run into a problem with your order, it is very easy to call the company up to be met by a representative. They were able to field our questions very effectively, and were extremely friendly, which helped to put us at ease!

How Do They Ship Orders?

Luckily, Snake River Farms is able to offer top-class delivery, so that you can receive your amazing steaks just about anywhere in the United States. This is because the company makes use of FEDEX, so you can even receive steaks in Alaska!

As mentioned before, you can even track your order once it is in transit, to help you to earn peace of mind while you wait for your delicious steaks!

However, unlike many other mail order steak companies, Snake River Farms does not offer free shipping, whether you spend a lot or a little, which could be off putting to some.

The company offers four distinct mail tiers. Standard shipping is the most affordable, at $9.99, and is carried by ground. Express shipping via the air is also available, which arrives within two days.

For $79.99 you can access overnight shipping, which only takes one working day. For express dry-aged shipping, you should expect to pay around $49.99.

Pros

• Snake River Farms also offers a fantastic subscription service, so you can receive regular deliveries of top-quality steaks that will consistently impress you month-to-month.
• Snake River Farms’ range of incredible Wagyu beef options are all cut from American cows, so you are always buying locally.
• Orders are processed in a timely manner, packed into sturdy packaging, and sent with mail order tracking so that you can always be sure that your steaks will arrive in the best possible quality.

Cons

• Snake River Farms does not offer free shipping, and the lowest shipping cost is priced at $9.99.
• Very expensive Wagyu beef could be intimidating to some.

Check out our full write up on Snake River Farms. 

Holy Grail Steak

Note: You can check out our complete review of the Holy Grail Steak Co. experience here.

What Products Does Holy Grail Steak Offer?

Holy Grail Steak is another option that you can turn to if you want to purchase some mouth-watering Wagyu beef of your own!

In fact, Holy Grail Steak prides itself on being able to offer the absolute best Japanese Wagyu beef steaks that you can possibly order online in the United States.

Specifically, much of the Japanese Wagyu beef that Holy Grail Steak carries is graded at the coveted A5 grade.

In fact, from time to time you can buy coveted Kobe Wagyu beef online from Holy Grail.

The A refers to the grade that is given to the overall yield, while the 5 refers to the grade of the quality itself. This is how you know that Holy Grail Steak truly means business.

And if the A5 Wagyu proves to be a little too costly for you, you can also choose from a range of American Wagyu steaks that are born and bred in the United States from selectively bred cows.

The A5 Wagyu very often costs well in excess of $300 per steak, so you definitely want to make sure that you know what you are getting into.

Alongside Japanese and American Wagyu, Holy Grail Steak also offers products as wide-ranging as Prime Black Angus steaks, Kurobuta Pork, and even Wagyu burgers.

In fact, the sheer selection of choices on the Holy Grail Steak website was enough to leave us gobsmacked.

You can easily find the type of beef you want and then scroll through an exhaustive list of specific cuts which can range in size and weight. Just scrolling through the website is enough to make our mouths water.

Japanese A5 Wagyu Beef & Steak - Holy Grail Steak Co.

Shop Japanese Wagyu on Holy Grail

How Easy Is It To Order From Holy Grail Steak?

Ordering from Holy Grail Steak is extremely simple, and this is benefited greatly by the wonderful design of the main website. The Holy Grail Steak website is incredibly easy to navigate and is designed to perfection.

Finding what you want is as simple as navigating the beautiful menus, clicking on your selection, and then adding it to your cart!

From here, it is as easy as entering in your payment details and your address, and then making your order!

We were supremely impressed with how quickly our products arrived. It took no more than a few business days for our decadent steaks to be in our hands, and ready to be cooked to perfection.

Before your steaks are sent, you will be sent a confirmation email, to certify that Holy Grail is now dedicated to getting your steaks to you.

This gives you some great peace of mind. And we can verify that you are in very good hands with this company.

Unlike Snake River Farms, Holy Grail Steaks are immensely proud to offer free shipping on all orders over a few hundred dollars.

You can even pay a little more to have your delivery expedited, but regardless of whether you pay for shipping, or select the free option, your products will be with you within three short days.

What Is The Quality Of Holy Grail Steak’s Packaging?

This is another area in which Holy Grail Steak really shines.

Every cut of meat is individually packaged in insulated packaging to ensure that they each remain isolated, and in their best quality throughout their entire journey toward you.

Each cut of beef is vacuum-sealed, to allow for even more to be packaged into a single box so that you can get your money’s worth without receiving an oversized package.

And once you are done with the sturdy packaging, every single element of the packaging is recyclable, so that you can help to protect the planet! So you can have your steak and eat it too!

Pros

• Holy Grail Steak is able to offer free shipping on all orders over $100.
• Holy Grail Steak truly stocks the holy grail of steaks, thanks to their selection of A5 Wagyu products.
• Ordering from the Holy Grail Steak website is easy.

Cons

• Offers many very expensive products which may prove a little too expensive for some.
• Unlike Snake River Farms, there is no subscription service to make it easier to explore their range of products.

Porter Road

Where Does Porter Road Source Their Meat From?

Getting high-quality beef that is raised in the right conditions can often be very difficult.

Many steak companies, even those within the mail order steak world, prefer to keep their sources on the down low, and it can be very difficult to find out exactly where your steaks are coming from.

This is most definitely not the case with Porter Road, which makes a point of only sourcing steaks from the best farms across the United States that adhere to the highest standards and treat their animals with kindness and respect.

After all, well-treated animals that are reared with care and love yield far better and more succulent meat.

Porter Road also makes a point of working with smaller family-owned farms, to help local farmers to do the wonderful work that they do on a regular basis, and to give you access to wonderful steaks that you may otherwise have missed!

Porter Road Tomahawk Ribeye

One of Porter Road's most impressive cuts, this steak is over 2 inches thick and sure to turn heads.

Check Price on Porter Road

What Products Does Porter Road Offer?

This is easily one of the best things about Porter Road, and something that made it a no-brainer to add them to this list.

Porter Road has an incomparable menu of options from high-grade cuts, to even more basic steaks.

Porter Road is not just reserved for the elite, or those with lots of disposable income to spend on a single cut of Wagyu Beef.

If you want great steaks every single time that fit well within your budget then Porter Road is definitely the choice for you.

Amongst their beef offerings are popular products such as dry-aged ground beef, ribeyes, flat iron steaks, and even delectable filet mignon.

As well as the countless beef offerings, you can also grab yourself amazing chicken breasts or whole chickens, or how about pork butts, pork chops, and even lamb shanks!

There is so much to choose from, which makes Porter Road an absolute treasure trove for fellow carnivores.

Why not treat yourself to a few of the products they have on offer, there’s definitely something that will catch your eye.

How Is The Meat From Porter Road?

Simply mind-blowing. That is the best way we can put it.

No matter what we ordered, or when we ordered it, we would always receive high-quality meat that looked as though it had been prepared and packaged with the utmost care possible.

And this high quality extended all the way down to how the meat felt in our mouths once we got to eat it. Every single bite was packed with complex flavors and had our mouths watering for more every single time.

There is a very obvious distinction between Porter Road steak products and ordinary steaks that you may purchase from the supermarket.

It is clear that the attention to detail, and the strive for maximum quality has led to some truly incomparable products that you can always depend on to taste great, no matter how many times you order them.

Farm to table is definitely alive and well thanks to Porter Road, which is committed to bringing you the absolute best of beef every single time.

How Is It To Order From Porter Road?

Ordering from Porter Road is extremely easy.

The website is very simple to navigate, and lists out the massive range of products that the store specializes in, so you can make a different choice every time, or just pick up your essential favorites.

Porter Road’s steaks are also delivered in a timely fashion, and in very sturdy packaging, so you can ensure you are getting the freshest product possible whenever you order.

And, to sweeten the deal, Porter Road also offers a subscription service, so you can slowly explore everything they have to offer, and widen your flavor pallet!

Pros

• A wide selection of products is available through their website.
• Porter Road does not just stock products for elite customers, such as high-grade filet mignon, but also focuses on stocking high-quality products that don’t cost too much. This makes them a very customer-friendly option.
• Porter Road is committed to stocking products from trusted farms, and family-owned farms, to bring you the best steaks from across the United States, raised with the utmost care.

Cons

• While Porter Road may offer a wide range of products, they do not offer products such as seafood.
• While Porter Road has many products to choose from, there isn’t always a massive amount of variety between them.

Chicago Steak Company

Let’s finish off our list with a frequent favorite of ours.

Chicago Steak Company has been in the business of delivering steaks for so many years, and they are very much here to stay into the future.

If you’ve never used a mail order steak service before, then this is a great place to start.

Who Are Chicago Steak Company?

You’d be hard-pressed to find a more accomplished steak business that can provide you with top-quality service every single time.

The Chicago Steak Company continue to make a large amount of their profit from selling wholesale to steakhouses and multiple five-star restaurants and hotels.

No matter what kind of steak, or other meat you need, Chicago Steak Company can give you exactly what you need. In fact, the company is known for having one of the largest dry-aging facilities in the entire United States.

What Products Does Chicago Steak Company Offer?

You won’t be at a loss for options at the Chicago Steak Company.

Unlike many of the other companies we’ve spoken of so far in our list, Chicago Steak also offers a wide selection of other foods, including seafood, to make them a great one-stop-shop for all of your meat-eating needs.

From Filet Mignon, to American Wagyu Beef, all the way to tomahawk ribeyes and whole chickens.

We always find ourselves simply blown off our feet by the incredible range of options at your disposal whenever you visit the Chicago Steak Company website.

What Is The Quality Of Chicago Steak Company’s Products?

No other word would be fitting here than ‘Exceptional’. Every single product that we tested (and we tested quite a good few) had a great sense of flavor and an incredible sense of texture that we had yet to ever experience elsewhere.

If you were new to the world of steaks and mail order steaks, then this is definitely a great shop to start with.

Every one of their products serves as a great introduction to the beautiful complexities of these meats, and they even stock your favorite usuals, such as whole chickens and pork chops.

And if you aren’t in the mood for something fancy and expensive, then you could also try out their range of amazing burgers, including their Wagyu burgers which boast that amazing Wagyu taste and texture, but in a more recognizable form!

What Is It Like To Order From Chicago Steak Company?

Ordering from Chicago Steak Company is very easy, and this is due in part to the fact that their website is so elegantly designed, and so effortlessly optimized.

You won’t run into any glitches or find yourself lost. It’s easy to find what you want and then pay for it, or simply browse and see where your attention takes you.

All fifty states are covered by Chicago Steak Company, so you can order your steaks no matter where you end up within the country.

However, you will have to pay for shipping with every order you make. This can be a bit of an annoyance, but the higher delivery cost is worth it thanks to the high-quality packaging.

Every single cut of meat in your package is separately wrapped, to keep each one in the best quality, while the outer box packaging is fully durable, and offers plenty of cushioning to protect your meats from the outside world!

And if you run into any problems or concerns during or after the ordering process, you can easily get in touch with the Chicago Steak Company team via Trust Pilot or Facebook, who will respond promptly, and with exactly the answers you are looking for!

Pros

• Chicago Steak Company easily offers the most products out of any of the stores on our list.
• Chicago Steak Company’s products are of the highest quality, which is reflected by its history of catering to some of the best restaurants in the world.
• Makes for a great first-time service for mail order steaks.

Cons

• It is not as easy to tell where Chicago Steak Company’s products are coming from, which can be very off putting for many people.
• Chicago Steak Company does not offer free shipping on products.

Mail Order Steaks Buyer’s Guide

Are you looking to get into the world of mail order steaks for the first time? Not really sure where to begin?

Don’t worry, we understand that it can be intimidating, so we put together this short buyer’s guide to help you make the right choice for your first time, and every time after that!

Price

First, you will most definitely want to check to make sure that you are not spending too much on your steaks.

Steaks can be very expensive as it is, but if it is your first time ordering a steak via the mail, you should aim to buy a more affordable steak from a more affordable vendor.

Higher quality steaks that cost in excess of $300 will also need a high degree of culinary knowledge and expertise to make the most of them, thus you definitely want to make sure you are confident enough before you spend a hefty amount on them.

Service Quality

Before you make any purchase from a mail order steak company, make sure to do a thorough internet search to verify that they offer a high-quality service.

Check to ensure that their steaks are of the highest quality and that they have sourced them from trusted farmers or suppliers.

You should also check to ensure that their delivery practices are of high quality so that your steaks will arrive as you expect them to when you order them.

Meat Quality

You also definitely want to make sure that any sellers you are buying from specializes only in the best quality beef and steaks so that you don’t receive an unsatisfactory product.

Ordering from a mail order steak company should not be a gamble. You should be able to tell that what you are ordering is high quality and reflective of its price.

The best businesses are able to make it clear that they can offer a high-quality product every time.

Cerified Piedmontese is another mail order steak delivery that exceeds our expectations.  

Frequently Asked Questions

What’s The Best Mail Order Steak?

Unfortunately, this question is near impossible to answer. This is because so many mail order steak companies are dedicated to serving different customer bases.

For example, if you want top-grade A5 Wagyu beef, then you should go to Holy Grail Steak. If you want to explore more options, try somewhere like Chicago Steak Company.

Best Place To Buy Meat Online?

Some of the best places to buy meat online are the various mail-order businesses, especially those that specialize in steaks, such as Chicago Steak Company, which also specializes in stocking other types of meat as well.

What Is So Special About Omaha Steaks?

Omaha steaks are grass-fed, which means that they are packed with fresh and natural flavors, and their meat is extremely tender and complex, which makes it a delight to savor.

Final Thoughts

Steaks are a serious business. Some may even go so far as to say that the act of cutting and preparing a steak is an art form unto itself.

Thus, it’s not really a surprise that the best steaks can be rather expensive and difficult to get your hands on.

If you want to explore the tasty world of steaks, make sure to visit one of the websites above and challenge yourself to try something new. We have no doubt in saying that you’ll find something that will blow your mind.

The post Best Mail Order Steaks appeared first on Own The Grill.

As memorable as it can be, though, what if I were to tell you that steak is not entirely fond of being the center of attention? Instead of being considered the star of the show, what if steak were more like an invitation – a call beckoning us forth to something greater?

That’s right: steak needs a companion, and that companion is red wine. Consuming delicious food can be a thrilling experience in and of itself, but to neglect the corresponding wine pairing can be like leaving a puzzle unfinished.

So it goes with steak. An expertly prepared steak demands a quality glass of red wine; a poorly prepared steak needs it.

Best Wine With Steak – Varietals

Today we’ll discuss some of the best wine options to consider next time steak is on the menu, whether it’s at a restaurant or during your next grill session at home.

Even though the world of steak is full of a variety of different cuts and cooking techniques, each one needing a more tailored wine pairing, consider this the first of many steps to better understanding how wine can complement your steak.

Cabernet Sauvignon

What may be considered the quintessential grape varietal for pairing with steak, a glass of Cabernet Sauvignon can remarkably enhance your dining experience and can also be the gift that keeps on giving as the wine evolves throughout your meal.

This grape varietal is known for having a high amount of tannins which helps counteract the steak’s fat content and juices. Tannins are a compound most commonly found in red wines. These compounds attribute to the complexity and dryness of the wine, thus allowing it to truly stand up to a rich, savory piece of red meat.

When it comes to choosing the right Cabernet Sauvignon, try setting your sights on a selection from California.

For folks looking for an even more intriguing and satisfying experience when it comes to pairing Cabernet with steak (or wine with food, in general), one aspect to consider is the vintage. In the United States, for a wine to reflect a specific year on its label, at least 95% of the designated varietal must have been harvested during the year listed.

Paying attention to the vintage of a wine, especially for wine pairing purposes, can be crucial. Understanding the nuances of various vintages can be daunting, but a general rule of thumb is that younger wines will drink on the more robust and lively side, while older more mature wines will be more balanced and refined, thus causing them to exhibit more elegance and finesse.

Whether mature or youthful, Cabernet can truly sing when carefully paired with just the right steak. Whereas a rich, decadent bottle of 2008 Caymus “Special Selection” would pair nicely with a larger-than-life Porterhouse, a more elegant bottle, like 1992 Heitz Cellar “Martha’s Vineyard” would be better suited for a carefully prepared filet mignon.

Looking for Cabernet Sauvignon suggestions? Try these:

1. Michael David Winery, “Earthquake” Cabernet Sauvignon
   
2. Amici, Napa Valley Cabernet Sauvignon
   
3. Elyse, Morisoli Vineyard Cabernet Sauvignon
   

Michael David Winery Earthquake Cabernet Sauvignon

Check Price on Wine.com

Syrah

One notable aspect of the world of wine is the sheer diversity in how many grape varietals there are around the world that are used for winemaking purposes. While some garner an immense amount of attention, some fly under the general public’s radar, just waiting to be discovered. Syrah is one such varietal.

Syrah (or Shiraz, as it’s called in Australia) is grown in numerous places around the world and can taste quite different depending on a variety of factors. One glass of Syrah can smell like bacon fat and stewed meat, while another glass can smell like a jar of fruit jam; another yet can smell like pencil shavings and eucalyptus.

This wide range of expressions found in the world of Syrah can make for one exciting journey in-and-of-itself. Like Cabernet Sauvignon, Syrah exhibits robust enough characteristics that allow it to stand toe-to-toe with a nice cut of grilled red meat.

While the individual steak’s preparation ought to be considered when selecting a particular bottle of Syrah, overall the union of the two can be a match made in heaven.

Just like a wine’s vintages is worth considering before choosing a bottle, so also is the region the wine comes from – that is to say, the geographical area where the grapes were grown and harvested. Where the grapes are grown can have a profound impact on how the wine looks, smells, tastes, and ages.

This is where the French word terroir comes in. Terroir is an incredibly dense word packed with meaning and is used to describe all the natural environmental characteristics that winemaking grapes are grown in and exposed to. This can include aspects like rainfall, soil types, exposure to sunlight, elevation, and so much more.

You will find that the same varietal can drink entirely different all because of where the grapes were grown, thus allowing a consumer to determine where he/she prefers their Syrah (for example) to come from.

Some wine drinkers gravitate towards more fruit-forward selections that exhibit notes of ripe red fruits like cherries and raspberries, as well as dark fruits like plums and blackberries.

On the other hand, some wine drinkers may enjoy the juicy notes of red and black fruits while also searching for more inorganic notes to add further dimension and complexity to the wine. Inorganic notes can be anything ranging from pencil lead, sawdust, asphalt, tar, and pepper (both white and black), all of which are characteristics commonly found in Syrah.

Looking for Syrah suggestions? Try these:

1. L’Ecole, “41” Columbia Valley Syrah
   
2. Ramey, Sonoma Coast Syrah
   
3. Two Hands, “Bella’s Garden” Shiraz
   

L’Ecole 41 Columbia Valley Syrah

Check Price on Wine.com

Zinfandel

While this varietal’s ability to pair well with barbecue can easily overshadow its friendly demeanor toward other foods, don’t let it fool you, steak and Zin are totally friends.

Steak offers a flavorful, savory, hearty experience that causes the taste buds to ignite with stimulation. Zinfandel, on the other hand, exhibits bold, jammy notes of ripe red fruits and spices, as well as more exotic notes like tar and asphalt.

Sound weird? Give it a try. A bold Zinfandel with fruit-forward notes that is not overly ripe can truly compliment steak in a tantalizing way. Zinfandel can be easily acquired at your local grocery store or wine shop, and most restaurants have at least a handful of offerings on their wine lists.

Looking for Zinfandel suggestions? Try these:

1. Ridge, East Bench Zinfandel
   
2. Brown Estate, Zinfandel
   
3. Michael David Winery, “Lust” Zinfandel

Ridge East Bench Zinfandel

Check Price on Wine.com

Does the Type of Steak Matter?

You might be wondering if there’s a difference in the best wine with steak if you’re having a ribeye vs a New York Strip.  Or maybe you’re having a glorious porterhouse cut and want to make sure you have just the right bottle.

For the most part, the different steak cuts are all similar enough that it isn’t going to affect optimal wine pairing suggestions too much.  Even though some cuts of steak might be more tender or more flavorful than others – the flavor profiles and strength of steak flavor is similar enough for purposes of choosing a wine.

Now if you’re a master sommelier and can pick out an incredible level of detail and nuance in your wine, you might have different wine suggestions for each type of steak.  But for 99.9% of the population, the above recommendations pair nicely with all of the common steak cuts.

Best Wine With Steak – Wrap Up

Take the information presented in this article and start exploring – you won’t regret it! The world of wine can be many things, but stressful and overwhelming should not be some of them. In setting your sights on a narrow, yet common food and wine pairing like steak & red wine, you are setting yourself up for future success with more complex pairings.

Understanding the nuances of the wine and how it interacts with the food on your dinner plate can take time, but it is a worthwhile pursuit – especially when done in the company of friends and family. Start small, start simple, and start having fun!

Looking for more wine pairing guides?  Here’s our guide to pairing wine and lobster and salmon.

The post What’s the Best Wine With Steak? Our Top Pairing Suggestions appeared first on Own The Grill.

After all, both cuts of meat feature a “T” shaped bone – and both are incredibly delicious cuts of meat!  And as we’re about to go over, they are extremely similar as well.

In the rest of this post, we’ll go over everything you need to know about the T-Bone vs Porterhouse steak; we’ll touch on similarities, differences, and what to look for when you’re buying each type of steak.

T-Bone vs Porterhouse Steak – Overview

What Are The Similarities?

The T-Bone and Porterhouse steaks are both cut from the short loin and feature a “T” shaped bone in the middle.

Because of this, they can look almost identical – with the difference being that T-Bones are cut from the front of the loin, whereas a Porterhouse is cut more towards the rear and include more tenderloin.

Both steaks have a New York Strip one one side of the bone, and a tenderloin Filet Mignon on the other side.

What’s The Difference?

What technically separates the two classifications of steak is actually the size of the tenderloin section (the side of the bone opposite of the strip steak).  According to the U.S. Department of Agriculture, any cut featuring a tenderloin section that’s at least 1.25 inches across at its broadest point is considered a Porterhouse steak.

It’s important to note that the thickness of the steak doesn’t have anything to do with how it’s classified – it’s all about how wide the tenderloin section is.

Any cut with a tenderloin section of 0.51 inches to 1.24 inches is considered a T-Bone steak.  And further, anything with a tenderloin section of 0.5 or shorter at its widest point is actually considered a bone-in strip steak.

What really gets confusing is that many restaurants and regions of the country will actually refer to a steak that qualifies to be a Porterhouse as a T-Bone steak.

It can be as simple as an inexperienced grocer or butcher, or using the terms interchangeably as slang.

There’s no steak police out there (and it’s not really that HUGE of a deal), so these cuts of meat can get mislabeled somewhat frequently.

T-Bone vs Porterhouse – Price Difference

On a price per pound basis, a Porterhouse will almost cost more than a T-Bone, when comparing similar grades of beef (wagyu, USDA Prime, USDA Choice, etc.).

That’s because the tenderloin part of the steak is one of the most tender and most delicious, it’s quite literally a melt in your mouth filet.  So it comes naturally that a Porterhouse would cost more.

Is a T-Bone or a Porterhouse Better?

That part is totally up to you!  Personally, one of my favorite things is to grab a Porterhouse steak from my local butcher and fire up the grill when I’m grilling for 2.

It’s a pretty nice experience t0 grill one large piece of meat, then cut it down into both a filet and a New York Strips, then serve one half of each to both people.  That way, each person gets some of the flavor packed New York Strip and incredibly tender filet.

When I’m grilling for just myself, I usually lean more towards a “regular” T-bone, if only for the reason that it’s slightly less food and easier to manage for one person!  And you still get the full bone in New York Strip with a smaller filet tenderloin piece.

Tips for Buying a Porterhouse Steak

No two cuts of meat are created equal, and the difference between an average and spectacular meal can be decided before you even light up the grill.

It’s super important after you’ve decided which you prefer between T-Bone vs Porterhouse that you know what to look for to buy a quality steak.

Choosing The Best Cut

First, you want to make sure the strip side of the steak has a generous portion, with no significant sections of connective tissue dividing up the steak.  Porterhouse steaks that are cut too close to the sirloin section of the cow have a tendency to be infiltrated by tough connective tissue and top sirloin, which is a much heavier used muscle.

Connective tissue, and top sirloin for that matter, are chewy and lacks flavor, and you’ll end up cutting around this part of the steak and paying Porterhouse prices for sirloin quality.

Instead look for a wide, generous portion of strip that has dense white marbling and no connective tissue cross sections.

Last but not least, favor thicker steaks vs thinner ones – the thicker the steak, the easier it is to cook it evenly and retain moisture and tenderness

Important note: A bigger filet does not mean a higher quality filet!  It’s more important for the filet to not have connective tissue running through it.

Grilling Tips for Porterhouse and T-Bone

Similar to other cuts of steak, all you really need to season your beef is coarse pepper and salt at a minimum, but feel free to add your other favorite seasonings.

Despite being so close to each other, the strip side and filet side of the steak are actually different enough that you’ll want to place your strip side on a hotter section of the grill, if at all possible.  The filet side has less fat and thus will cook faster than the strip side.

Preheat your grill to 450°F.  Grill with the strip side of the steak towards the hotter side of the grill, and sear for 4-5 minutes per side, turning the steak 90 degrees halfway through each side for spectacular grill marks.

Make sure to let your steak rest about 10 minutes after pulling it off of the grill to let the juices lock in!

A Note On Other Types of Meat (Non-Beef)

I don’t know about you, but when I hear T-Bone or Porterhouse, I immediately associate those words with beef steaks.  While beef is the most common kind of meat for these cuts, you can also find T-Bone or Porterhouse cuts of pork, lamb, and veal.

All of the information above applies no matter which type of animal it came from – the Porterhouse and T-Bone are still highly flavorful and sought after cuts.

Where to Find T-Bone and Porterhouse Steaks Online

Both T-Bone and Porterhouse beef cuts are pretty widely available – odds are you’ll find them in stock at least some of the time at your local grocer or butcher.

But there are also a few online farm to market ranchers that can deliver some incredible steaks straight to your doorstep.

I can personally attest to the quality of Snake River Farms – they’re one of the finest American Wagyu ranches in the USA, and you’ll find their cuts for sale at top notch steakhouses around the country.

They have two cuts for sale that are particularly worth your consideration.  They offer a Prime Porterhouse as well as an American Wagyu Porterhouse.  Prime is the highest rating the USDA gives for beef cuts, and Waygu is the gold standard when it comes to beef.

Wagyu is naturally a pretty expensive cut, but if you’re splurging for a big meal or just simply a steak enthusiast, the flavor of these cuts are to die for.

Snake River Farms American Wagyu Porterhouse Steak

The Gold Grade Porterhouse is a superior steak in every sense of the word. It’s cut from out most marbled American Wagyu beef for unparalleled juicy flavor.

Check Price on SNF

Frequently Asked Questions 

Is a Porterhouse Steak the Same as a T-Bone Steak?

Contrary to popular belief, a porterhouse steak and a T-bone steak are not the same. There is a lot of confusion around this because as it turns out, both the Porterhouse and T-bone are actually from the same section of the cow.

They both are cut from the short loin. This means that they both have the same pieces of meat – Tenderloin fillet and New York strip (also known as sirloin). This would suggest that they are both the same thing. However, the difference comes when you consider the technical specifications of each piece of meat.

The Department of Agriculture in the US (also known as the USDA) has some strict rules about how much meat is needed on both a Porterhouse and a T-bone in order to be classified as either.

For a Porterhouse steak, it is important that they have more fillet steak on them than T-bone steaks. This fillet needs to be at least 1.25 inches in thickness. If it falls below this then it cannot be given Porterhouse status and is just a T-bone.

With this in mind, you can look at Porterhouse steaks and the bigger version of a T-bone.

What Costs More – T-Bone or Porterhouse?

The Porterhouse steak is typically more expensive than a T-bone steak. The reason for this is because of the volume of meat on the Porterhouse in comparison to the T-bone. This meat is not just any meat, but is the much-desired fillet steak!

The thick fillet steak element of the Porterhouse steak is what gives it its higher cost. That being said, T-bone steaks are also a rather pricey cut of steak compared to some others, and certainly, both a Porterhouse and T-bone will be just as delicious.

It can be difficult to place a price on each of them since the cost will vary based on the size. However, you can expect the Porterhouse steak to cost more per pound than the T-bone steak, purely because of the fact it weighs more and has more fillet steak on it.

What is the Most Tender Steak?

The most tender steak is thought of as being tenderloin. I mean, the name says it all! The reason tenderloin is thought of as being the most tender cut is because of the delicate texture. It is said to ‘cut like butter’, as opposed to some cuts of steak that can be very tough.

This cut of steak is also known simply as ‘fillet steak’, or ‘filet mignon. It is one of the most expensive cuts of steak, as it is so desired and sought after. However, it is worth bearing in mind that in order for it to be as tender as it can be, it needs to be cooked perfectly.

This steak is not without its cons though. Because of the lack of fat running through it, it doesn’t have as much flavor as some other cuts of meat, such as the rib eye.

Why Do They Call It Porterhouse Steak?

The name ‘porterhouse’ is thought to originate from the pubs and inns in England (and in English pubs in other parts of the world) that served the steak. Of course, these steaks are served in other places now, not just pubs, but the name has remained.

These pubs and other establishments often served Porter ale (a very dark and full-bodied ale). Because of this, these pubs became known as porterhouses. As such, the steaks served there became known as porterhouse steaks since that is what they were synonymous with.

Final Thoughts

I hope this post has helped clarify some of the differences with T-Bone vs Porterhouse!  If you’re looking for more steak knowledge, head on over to our porterhouse vs ribeye comparison or our NY strip vs ribeye comparison next.

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