Steak Insider Blog
Beef Cuts
Cuts of Beef Explained: Allen Brothers’ Guide to Beef Cuts Have you ever been intrigued by the differences in beef cuts, wondering what makes certain cuts ideal for steaks while others are better suited for roasting? Our guide aims to demystify the intricacies of beef cuts, taking you on a journey from primal cuts all the way down to subprimal cuts, and explaining how each part of the cow is transformed into delectable dishes. Understanding the subtle distinctions between various beef cuts is crucial for any culinary enthusiast, as it affects everything from the flavor profile to the cooking method, and even how the dish is ultimately presented on your plate. By familiarizing yourself with the characteristics of different cuts, including their texture, fat content, and tenderness, you'll be able to choose the most suitable cuts for your recipes. This knowledge ensures that your dishes are not just cooked to perfection but also tailored to provide an exceptional dining experience. The 8 Basic of Beef Cuts Embarking on a journey through the culinary arts requires a fundamental understanding of the diverse cuts of beef, each characterized by its unique flavor, texture, and preferred cooking techniques. The eight fundamental cuts of beef lay the foundation for this essential knowledge, steering both professional chefs and home cooks toward making informed choices in selecting the ideal piece of meat for their culinary creations. Chuck Rib Loin Round Flank Plate Brisket Shank Chuck Beef chuck is a notoriously tough cut of beef that comes from the cow’s shoulder. The shoulder area does a lot of heavy lifting, and the harder a muscle works, the more work you’ll have to do to break it down into something delicious. Despite its initial toughness, beef chuck is a versatile and flavorful cut. Its rich beefy flavor and the rewarding texture achieved through proper cooking make it a cherished choice for many culinary traditions. The chuck's ability to transform into tender, succulent dishes, from traditional pot roasts to savory braised short ribs, underscores its value in the kitchen. By understanding the characteristics and potential of chuck, cooks can maximize this cut's culinary possibilities, turning a tough piece of meat into a mouthwatering masterpiece. Common Cuts: Popular cuts from this area include chuck steaks, flat-iron steaks, and chuck roasts. Additionally, it encompasses five of the cow's ribs, often prepared as short ribs. Best Used For: Chuck is best suited for dishes that require prolonged cooking times, such as pot roasts, stews, and braises. These methods ensure the meat becomes tender and absorbs the flavors of the cooking liquids and seasonings. The chuck's inherent bold, beefy taste enhances hearty meals, making it a favorite for comfort food dishes. Rib The rib section of a cow, located near and across the backbone, yields only about half of its area to marketable beef ribs, with the remainder often becoming part of the beef chuck mentioned earlier. The rib section's versatility and flavor make it a favorite among meat lovers. Whether opting for the succulent richness of a ribeye steak or the tender, fall-off-the-bone delight of ribs, this part of the cow caters to a wide range of tastes and cooking styles. Its ability to absorb flavors and retain tenderness makes it ideal for both simple and complex preparations, ensuring a satisfying meal that highlights the best of beef's culinary potential. Common Cuts: The rib section is meticulously divided into several subprimal cuts, such as short ribs, plate ribs, and back ribs, each with its unique characteristics. This division allows for a variety of culinary uses, from barbecue favorites to gourmet dishes. Best Used For: This section is a barbecue enthusiast's dream, perfect for grilling and experimenting with a myriad of BBQ sauces. The ribs can be cooked using a mix of wet and dry heat methods—boiled then finished in the oven or grilled directly. Ribeye steaks, whether bone-in or boneless, excel when grilled or pan-seared and then finished in the oven. They're often accompanied by classic sides like loaded baked potatoes and creamed spinach. Prime rib, on the other hand, is best when roasted whole and served in slices, showcasing its tender, flavorful nature. Loin Love filet mignon? Then you already love beef loin. The loin is the primal cut of beef taken from the top part of a cow, where the meat is kind of just along for the ride. The muscles aren’t doing much (if any) work, so the cut is unbelievably tender. Common Cuts: From these subprimal sections, we get a variety of beloved cuts, each suited to different culinary delights: Filet Mignon : The pinnacle of tenderness, perfect for those special dining occasions. Strip Steak : Known for its ideal balance of tenderness and taste, a favorite for grilling. Tri-Tip: A versatile cut that adapts well to roasting, grilling, or smoking. Porterhouse Steak: Offering the best of both worlds with tenderloin on one side and strip steak on the other. T-Bone Steak: Similar to porterhouse but with less tenderloin, a grilling treasure. Sirloin Steak: Packs a flavorful punch, great for a hearty grilled meal. Strip Loin: Also known as the New York strip, this cut is famed for its flavor. Top Sirloin : Offers a great taste and tenderness balance, slightly less marbled but no less delicious. Best Used For:The beef loin is incredibly versatile, lending itself to various cooking techniques: Slow-Roasting: Cuts like chateaubriand are perfect for this method, transforming into tender roasts that are full of flavor. Grilling and Searing : Steak cuts from the loin are ideal for these methods, achieving a delicious crust while keeping the inside tender. Sous Vide : For unparalleled tenderness, sous vide cooking ensures cuts like filet mignon are cooked evenly, resulting in melt-in-your-mouth perfection. Round Head to the hindquarters of a cow and you’ll find the beef round, which is better known as the animal’s back leg. As you can imagine, a cow’s legs are frequently on the move, and they have a lot of weight to haul around. That leads to a cut of beef that’s lean and fairly tough, but what it lacks in character it makes up for in affordability — and it’s still pretty delicious if you treat it right. Best Used For: Roast beef round cuts for classic sandwiches, ensuring to slice against the grain for tenderness. The sirloin tip is particularly versatile, responding well to an array of cooking techniques. For a leaner ground beef option, consider grinding the sirloin tip for homemade dishes. Pro tip: If you’re ever shopping for beef cuts and find yourself debating between a portion of beef round versus some beef chuck, choose the chuck. Beef round is often more affordable, but the chuck includes more collagen. As the roasts cook, that collagen breaks down beautifully, creating softer more succulent meat versus the leaner round. Flank Just below the cow's loin lies the flank, a region that produces boneless, lean, yet flavor-packed cuts. Known primarily as flank steak, this area also gives us the versatile skirt steak and the occasionally termed London broil. While flank steak might require a bit more culinary finesse due to its lean composition, its flavor and versatility make it a favorite for those who know how to handle it. Whether braised or seared, it can transform into a meal that's both satisfying and memorable. Common Cuts: Flank Steak: Ideal for marinating and quick cooking on high heat. Its lean nature means it benefits greatly from added moisture and should be sliced thinly against the grain to enhance tenderness. Skirt Steak: Often confused with flank but comes from a slightly different area, it shares similar cooking recommendations. Best Used For: Quick Searing: The lean nature of flank steak makes it perfect for fast cooking at high temperatures, ensuring a juicy interior and flavorful crust. Marinating: Both flank and skirt steaks benefit greatly from marination, which adds flavor and aids in tenderizing the meat. Slicing for Salads and Sandwiches: After resting, thinly slice the steak against the grain to use atop salads like a crisp Caesar or in gourmet sandwiches with caramelized onions, arugula, and horseradish aioli. Plate Tucked under the cow’s rib area sits the center belly or short plate. The beef plate is where cuts like hanger steak and skirt steak come from. The plate is also used in ground beef. You may see beef plates sold as butcher’s steak or bistro cut. Both types of steak take well to almost any kind of seasoning and sides you can conjure up. Acids, including citrus, are big players here. Use lemon or wine in your marinade, or try topping grilled skirt steak with chimichurri, a South American sauce made with parsley, garlic, olive oil, oregano, chili flakes, and red wine vinegar. Common Cuts: Hanger Steak: Often referred to as the butcher’s steak, this cut is prized for its flavor. It's best grilled to medium-rare to tenderize the muscle fibers while maintaining juiciness. Skirt Steak: Known for its robust beefy flavor, skirt steak, or the bistro cut, is thinner and benefits from marination to enhance tenderness and flavor. Best Used For: Cooking recommendations depend on the sub-cut you have on hand. Hanger steak is ideal for grilling; try to cook it to a nice medium-rare (about 130°-140°F) to break down the muscle fibers enough while still retaining plenty of moisture. Skirt steak can be cooked the same way but because they’re thinner than hanger steak they need some extra prep. Try marinating your hanger or skirt steak, preferably overnight. Brisket Dreaming of barbecue championships? It's time to get intimately acquainted with brisket, the cornerstone of competitive BBQ. Sourced from the cow's breast, nestled beneath the chuck and short ribs and perched above the legs, brisket is a cut that demands respect and patience. Beef brisket is the meat taken from the breast area of a cow situated under the chuck and short ribs and above the legs. Brisket is often divided into two sections. The flat cut is typically leaner and more expensive while the point cut has more tasty fat but tends to be a bit tougher. Common Cuts: This cut is divided into two primary sections, each offering a unique set of qualities and culinary opportunities: The Flat Cut: Known for its leaner composition, the flat cut commands a higher price due to its desirable uniform thickness and ease of slicing. This cut is particularly favored for its presentation and is often selected for dishes where a consistent, elegant appearance is key. The Point Cut: Distinguished by its higher fat content, the point cut delivers a deeper, more robust flavor. The additional fat makes this cut juicier and more forgiving during the cooking process, though it does require more expertise to properly render the fat and achieve the perfect tenderness. Best Used For: Both types of brisket need to be cooked very low and very slowly. That gives the connective tissue that stretches across this prized cut a chance to soften. A brisket tucked into a 275-degree smoker, oven, or grill will cook at a rate of about 30 to 60 minutes per pound, depending on thickness. That means a 10-pound brisket could take five to 10 hours, not including prep and rest time. Serve with classic sides like potato salad, baked beans, collard greens, and cornbread. Shank The beef shank, originating from the cow's thigh, is a testament to the hard-working nature of this muscle. Packed with robust connective tissue, it requires a thoughtful approach to cooking to transform its toughness into a tender, delectable meal. This cut shines when given the time to slowly simmer and tenderize. Its transformation from a tough cut to a mouthwateringly tender meal underscores the magic of slow cooking, making it a favorite among those who appreciate the depth of flavor and rich textures it brings to the table. Common Cuts: The beef shank is typically cut into thick, cross-sectional pieces that include a portion of the leg bone, along with the meat and marrow. These cuts are known for their rich texture and deep flavor, making them ideal for slow-cooking methods. Best Used For: Braising: This method is perfect for beef shank, as the slow, moist heat gradually breaks down the connective tissue, resulting in meat that's tender and falls off the bone. Surrounding the shank with flavorful liquids like broth, wine, and aromatics infuses it with incredible depth of flavor. Soups and Stews: Beef shank adds richness and body to soups and stews. As it cooks, the marrow from the bone melts into the broth, creating a lush, velvety texture and enhancing the overall taste. Osso Buco: The quintessential dish for beef shank, osso buco involves braising the meat in a mixture of wine, broth, and a mélange of aromatics until it's wonderfully tender. Traditionally served with risotto alla milanese, it's a dish celebrated for its complex flavors and satisfying texture. Choose the Perfect Cut from Allen Brothers No matter what meal you have in mind or the occasion you’ll be cooking for, you can find your perfect cut at Allen Brothers. Shop by cuts of beef and discover the incredible flavor that comes with our artisanal hand-cut and perfectly aged beef.
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What is Wagyu Steak
What is Wagyu Steak and Why is it the Best Steak You'll Ever Eat Wagyu beef is a specific type of beef that comes from Wagyu cattle. The term "Wagyu" literally translates to "Japanese cow" (wa meaning Japanese and gyu meaning cow). While many think Wagyu is a single breed, it actually encompasses four distinct breeds: Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn, all native to Japan. Wagyu cattle are raised under strict conditions with a specialized feeding schedule that includes rice straw, whole crop silage, and concentrate. This meticulous care promotes the development of their renowned marbling, making the meat incredibly tender and flavorful. The extensive care, specific diet, and prolonged feeding period (up to 600 days) contribute to Wagyu beef's high cost and exceptional quality. The result is the most tender, juicy, and flavorful steak you’ve ever tasted. Here's more about the origins of Wagyu, the different types you might encounter, why it’s so expensive, and how you can cook it. What is Wagyu? Wagyu beef is a specific type of meat produced by a breed of Japanese cattle (makes sense, since Wagyu literally translates to “Japanese cow.”) These beef cattle are highly revered and kept under very specific conditions and may even be guarded — all because the quality and flavor of this coveted beef are, quite frankly, out of this world delicious. Beef marbling is important no matter where the cow comes from, but Wagyu has a reputation for the most incredible intramuscular fat that, in some cases, is so prevalent it turns the meat a light pink color. As a result of all that well-dispersed fat, Wagyu has a rich, buttery, high-umami flavor that’s still distinctly beefy and a melt-in-your-mouth texture that’s hard to beat. What are the different types of Wagyu? There are different types of Wagyu beef and understanding those differences can make you better prepared for shopping, cooking, and winning at trivia games (it’s always good to cover your bases!). Japanese Wagyu Beef When people ask, “Where does Wagyu steak come from?”, people commonly think of Japan, but Wagyu beef can only be categorized as Japanese Wagyu if the meat comes from one of four Japanese-born breeds, and those cattle must be born and raised in Japan. It’s possible to find Wagyu crossbreeds (and maybe in cloned cows) in other countries, but this is not regarded as “true Japanese Wagyu.” How can anybody be sure? Cows in Japan must meet DNA standards set by the Japanese government to be labeled as Wagyu. Japanese Wagyu beef cattle are raised in VIP conditions and under very specific guidelines. For instance, the cows must be fed on a strict diet of high-quality feed — barley, rice bran, wheat bran, etc. — for at least 600 days. They’re also kept in clean areas with lots of access to outdoor spaces and there’s lots of attention paid to how the cows feel — stress can affect the quality of the meat. You can buy Japanese Wagyu in various forms, including a filet, burgers, or a NY strip steak. American Wagyu Beef American Wagyu is actually the result of crossbreeding highly regarded Black Angus cattle with legendary Japanese cows. Some of the guidelines are the same but standards tend to be a little lower in the U.S. versus what you’ll see in Japan; for starters, American Wagyu are raised on a diet of corn and wheat for 400+ days instead of 600+. Those differences in guidelines affect the taste and texture of the meat, too. American Wagyu is still an incredibly popular delicacy, and for good reason, but the crossbreeding results in a little less fat and marbling and a more classic American beef taste — still juicy and delectable, but definitely more robust. Australian Wagyu Beef Like American Wagyu, Australian Wagyu is related to Japanese Wagyu but not an exact copy. The cattle share a genetic link with those coveted Japanese breeds thanks in part to a DNA sample that traveled to Australia around 1990. Actual Japanese cattle arrived down under about seven years later. Today, Australian Wagyu is often a cross between Wagyu and another breed, such as prized Mitchell cattle. Those cows are fed on native grasses and finished on a proprietary feed mix to create a win-win combination of Wagyu characteristics and Australian excellence. Those lucky enough to taste Australian Wagyu have experienced its tender texture and mild yet highly memorable flavor. Though the meat isn’t quite as marbled as the “original” Wagyu, it’s still a stellar option. Experience for yourself with Wagyu Packer Brisket, a cut that epitomizes the special nature of Australian Wagyu and is perfect for smoking, braising, or tucked into your slow cooker. Pro tip: Australian Wagyu has its own dedicated grading system which ranks the meat’s marbling on a scale from 0 to 9, which a 9 assigned to beef with the most incredible fat distribution and presence. Kobe Beef Kobe beef is Japanese Wagyu that comes from Hyogo prefecture. Kobe beef relies on a specific type of Japanese Black Wagyu breed called Tajima that was isolated away from other breeds for hundreds if not thousands of years, resulting in purebred, uninterrupted bloodlines and a flavor profile that is believed to be utterly one of a kind. These cows are all farm fed in Hyogo and processed nearby. Interestingly, the fat in Kobe beef also has a lower melting point than the fat in other types of non-Wagyu beef, meaning you can cook the beef less and still reap the rewards that come with basting beef in its own marbling. Why is Wagyu Beef So Expensive? Wagyu beef is renowned for its exceptional quality and unique flavor, making it a prized choice among steak connoisseurs. But why is it so expensive? Wagyu steak is worth trying at least once in your life, perfect for special occasions. The high price tag is due to several factors. Japanese Wagyu, and its American counterpart, come from a rarer breed of cattle, raised under strict conditions. This involves significant labor to ensure proper cultivation, focusing on quality over quantity. Adult Wagyu cattle can sell for as much as $30,000, justifying the high per-plate cost at your local steakhouse. While Wagyu is a premium choice, USDA Prime beef is a strong alternative. Prime is the highest rating from the USDA, reflecting excellent marbling, taste, and texture. It offers an excellent dining experience without reaching the luxury level of quality Wagyu. The Difference Between Wagyu Beef and Regular Beef Due to its exceptional marbling, tenderness, and flavor, Wagyu beef stands out from “regular beef”, or beef that typically comes from common cattle breeds like Angus, Hereford, and Holstein. Originating from specific Japanese cattle breeds, Wagyu is raised under strict conditions that emphasize quality and care, resulting in a higher fat content that gives the meat a melt-in-your-mouth texture and rich taste, whereas “regular cattle” is raised primarily for their meat, which has a balanced fat content and firmer texture. While regular beef, graded as USDA Prime, Choice, or Select, can still be delicious and versatile, it doesn't offer the same luxurious eating experience as Wagyu. How is Wagyu beef graded? Wagyu beef is graded using a system completely separate from the USDA metric used in the United States. Wagyu grading uses a combination of letters and numbers; letter grades reflect yield and number grades reflect quality. For letters/yield, ratings are based on the amount of usable meat a cow yields: Grade A: Above standard Grade B: Standard Grade C: Below standard For numbers/quality, beef is evaluated on several criteria including the presence of marbling, the texture/firmness of the meat, how bright and colorful the beef is, and the overall appearance of the existing fat. Ratings go as follows: 5: Excellent 4: Good 3: Average 2: Below average 1: Poor So A5 Wagyu, which would be from a cow with above-average yield and excellent quality, is the highest graded Wagyu you can ever find. Or is it? There’s another grading system at play and this may be even more useful for consumers. There is an additional grading factor called Beef Marble Score, or BMS. Breeders and beef retailers use BMS to showcase the quality of the marbling, which translates into how impressive an experience a diner can ultimately have. BMS grading looks like this: 5: Excellent 8-12 4: Good 5-7 3: Average 3-4 2: Below average 2 1: Poor 1 So the real top-of-the-line, best-you-can-ever-eat Wagyu would be rated A5-12 for best possible yield, highest quality, best possible marbling. Yum. What is the best way to cook Wagyu beef? The best way to cook Wagyu beef depends on personal taste and which cut of meat you choose, but generally speaking, Wagyu needs to be cooked enough to melt all the marbling but not so much that you’re cooking out the subtle flavors and destroying the beef’s innate texture. Wagyu can be cooked all the ways you usually cook beef, including: Grilled Pan-seared Cooked sous vide Ground and formed into a hamburger Allen Brothers carries a wide range of beef cuts and types, including everything from USDA prime ribeyes to Wagyu cocktail franks. Shop our catalog today and bring home the best in artisanal meat.
Porterhouse vs T-Bone Steaks: Exploring the Mouthwatering Differences
Porterhouse vs. T-bone: Is there truly a difference between the two? And if so, which of these steak cuts is better? In this handy guide to the steak royalty, we’ll look at what makes up porterhouse and T-bone steaks, what you should consider when shopping for those cuts, and how to cook them once you get them home. It’s everything you need to know to go from virtual shopping to an unforgettable meal, plus a little extra knowledge left over for later. What is a Porterhouse Steak? A porterhouse steak is actually two steaks in one. Cut from the area of the cow where the top loin and tenderloin meet, the porterhouse features a tenderloin or filet cut on one side of the bone and a portion of New York strip steak on the other. Both cuts of beef are prized for different reasons: The tenderloin is known for being lean yet beautifully tender. The NY strip has a bolder flavor and beefier, more robust bite. While these cuts are as large as you might get if you purchased a filet mignon or NY strip separately, opting for the porterhouse means you get the best of both worlds on one plate. What is a T-Bone Steak? T-bone steaks are a type of porterhouse. They have the same bisecting bone and also feature filet or tenderloin on one side and a portion of NY strip steak on the other. But T-bones often have less meat than a true porterhouse. You’re still getting “the best of both worlds,” but you’re getting smaller portions of those worlds. A steak can technically be too thin to be sold as a T-bone, too. Though it’s fairly rare to see an on-the-bone porterhouse-style cut with a filet portion that’s less than a quarter-inch thick, it does happen from time to time. But that steak would probably be sold in a supermarket or lower-level steakhouse as a bone-in strip with a smidgen of tenderloin on the side. How Similar are Porterhouse and T-Bone Cuts? Porterhouse and T-bone cuts are very similar. They both: Originate from the short loin of the cow Come on a t-shaped section of bone Feature a tenderloin section and NY strip steak section Offer two different cuts of meat through one purchase Can be served on the bone or cooked and then sliced for a different culinary experience Key Differences Between Porterhouse and T-Bone Steaks When you’re considering whether to buy and prepare a porterhouse or a T-bone, keep these key differences in mind. Price / Cost Difference Porterhouse steaks carry a hefty price tag compared to T-bone steaks because of the thickness and quality of the filet portions of those relative cuts. The filet or tenderloin portion of a porterhouse is thicker, meaning you’ll get more of that coveted tender and juicy beef — and you’ll pay for the privilege. But there’s another factor in play: quality. Remember, the USDA grades beef produced in the United States by analyzing key components, such as tenderness, marbling/juiciness, overall flavor, and overall yield. USDA Prime is the highest possible designation (outside of Wagyu or Kobe beef, which have their own separate grading systems). Choice cuts are next in terms of priciness, followed by Select. So, in most cases, you’ll pay more per pound for a porterhouse vs. a T-bone, but be sure to compare quality and size/weight before you commit to your purchase. Size The biggest difference between porterhouse and T-bone steaks is size. According to the United States Department of Agriculture (USDA), a porterhouse must be at least 1.25 inches thick. A duo tenderloin/strip cut on the bone that’s thinner than that is automatically classified as a T-bone steak. The reason porterhouses are thicker than T-bones is not just because the butcher cuts one piece of meat larger than the other. Both steaks come from the short loin of the cow, a muscle that gets wider as it runs from the front part of the cow to the animal’s back. T-bone steaks are cut from that narrower front portion, while porterhouses are cut from the thicker/wider back segment. Cooking Time & Style You can cook porterhouse and T-bone steaks using the same methods, but thinner T-bone cuts have less wiggle room and require more TLC. It’s a general rule in steak cookery that the thinner a cut is, the more TLC you need to give it to ensure it doesn’t end up overcooked and tough. Significantly thinner T-bone steaks may benefit from a wet marinade that will protect the inside of the meat from drying out while you get to work searing the outside. Which Steak Cut is Recommended? Choosing which steak to buy can be a deeply personal choice that hinges on considerations like your budget, how many people you’re cooking for, and how much time you have to cook. But in most cases, a porterhouse is going to win out in terms of the amount of meat you get, how tender and juicy that meat will be when it comes off the grill, and how beautiful your presentation will be once you’re ready to cut the steak table side. Here are some of the best examples of Allen Brothers porterhouse cuts: USDA Prime Porterhouse: Classic, stunningly delicious, and perfectly sized at approximately 1.5” thick, Allen Brothers USDA Prime Porterhouse Steaks offer superior quality and the entire sirloin strip and tenderloin filet on one flavor-enhancing bone. Dry-Aged USDA Prime Porterhouse: Here, the “King of Italian Steaks” gets a twist courtesy of a visit to the Allen Brothers custom dry-aging coolers. They sit there, under careful temperature and humidity control, for 42 to 45 days. The result is a Tuscan-inspired steak with majorly beefy flavor, tender chew, and the perfect size for a rare steak with a deeply seared exterior. Cooking Tips for Porterhouse vs. T-Bone Steaks Pro tip: You can serve a porterhouse or T-bone as is, meaning on the bone, as a solo portion. Or grill or pan sear your steak, and then cut it off the bone and slice to serve alongside seafood and some mashed potatoes and grilled asparagus for a memorable date night meal. How to Cook a Porterhouse When you consider the many methods available for cooking a porterhouse steak, consider taking a tip from the Tuscans and putting your steak on a charcoal grill. The direct, high heat will help you achieve an enviously GBD (golden-brown and delicious) crust on your now-perfect steak without risking an overcooked or moisture-zapped interior. You can also put your steak under a broiler, into a sous vide machine before demonstrating a textbook reverse sear, or in a piping-hot cast-iron skillet where you can baste it with garlic and herbs. Here are a couple of our go-to porterhouse recipes: Rosemary porterhouse Porterhouse with chili jam and garlic sweet potatoes How to Cook a T-Bone For the most part, you can prepare a T-bone steak using the exact same cooking methods and recipes mentioned in the section above — in other words, cook your T-bone like a porterhouse. But there’s a big caveat here. The thinner your T-bone is, the less room you have for error. Thinner steaks cook faster. It can be more difficult to get a solid sear on the outside without overcooking the interior. For those reasons, you’ll need to watch your T-bone closely as it cooks, especially over high heat, and consider saving the thinnest cuts for guests who prefer a more well-done steak. Porterhouse vs. T-Bone FAQs What is the tastiest cut of steak? Deciding which cut of steak is the tastiest is a matter of opinion, but many people choose a porterhouse because it’s a cut that actually offers two steaks in one. A porterhouse includes a NY strip steak and a filet/tenderloin separated by a t-shaped bone, giving diners beefy flavor, toothsome texture, and beautifully tender meat all at the same time. Which is better, porterhouse or T-bone? While porterhouse and T-bone steaks are both tasty in their own way, porterhouse cuts offer more meat and larger portions of the filet cut. This means you’re getting a better dining experience — and possibly an easier cook, thanks to the thicker and more forgiving cut. What’s more expensive, T-bone or porterhouse? Porterhouse steaks are coveted for their thicker cut and larger portion of filet, which means they’re typically more expensive than a T-bone, pound for pound. However, be sure to look at USDA quality grades before you buy. A USDA Prime porterhouse will have a higher price tag, and for good reason, while a lesser quality porterhouse could possibly cost less than a Prime T-bone. What two steaks make up a porterhouse? A porterhouse steak contains both the filet mignon/tenderloin cut from a cow’s short loin as well as a NY strip steak. For people who can’t decide between ordering a filet or enjoying a strip steak, the porterhouse offers steak lovers a chance to indulge in both popular cuts at the same time. Shop High-Quality Beef from Allen Brothers The porterhouse vs. T-bone question is quite common in the culinary world, and this is a case where a little knowledge can go a long way. Keep in mind all the mouthwatering perks that come with the purchase of a Porterhouse steak as you go forth and shop Allen Brothers beef and coordinating pantry items.
What Is Top Sirloin Steak and How Do You Cook It?
Updated: November 24, 2025 Top sirloin steak is a lean, beefy, and dependable cut that delivers great flavor and value. It comes from the sirloin section between the loin and the round, and while it is sometimes misunderstood as tough, it becomes tender and juicy with the right prep and proper cooking. When handled correctly, top sirloin offers steakhouse-worthy results at a friendlier price than premium cuts like ribeye or filet mignon. Below is a complete guide to understanding this cut, how to choose a good one, and the best ways to prepare, season, cook, and serve it. Top Sirloin at a Glance Location: Sirloin subprimal between the ribs and the hip Flavor: Bold and beefy Texture: Lean with medium firmness Best doneness: Medium rare or medium Best cooking methods: Grilling, pan searing, broiling, sous vide Nutrition: High in protein, iron, zinc, and B vitamins You may see related labels such as top sirloin, sirloin tip, top sirloin cap, or picanha. These are all parts of the same broader section, and butchers often separate them because the cap offers denser marbling and can be sold at a premium. Where Top Sirloin Comes From Top sirloin comes from the sirloin subprimal, which is part of the larger beef loin primal cut. This area sits toward the back of the cow, between the ribs and the rump. It is divided into four main sections: The sirloin The tenderloin The top sirloin The bottom sirloin Top sirloin sits higher and closer to the tenderloin, which is why it is naturally more tender than bottom sirloin. The top sirloin butt can also be further broken down into the center cut and the sirloin cap. Because this cut is leaner, it rewards proper preparation. When cooked carelessly it may turn out firm, but when handled well it becomes juicy, tender, and full of flavor. Flavor, Texture, and Marbling Top sirloin has a robust, straightforward beef flavor that makes it a favorite among both home cooks and professionals. It is not as marbled as ribeye, but it still contains enough fine fat streaks to stay juicy when cooked with care. The texture is medium firm, which means it holds up well to high heat cooking methods like grilling or pan searing. The center cut is particularly tender and often thick enough to cook like a classic steakhouse cut. Top sirloin from Allen Brothers stands out because of the grade and the quality of the cattle. USDA Prime top sirloin contains slightly abundant marbling, which melts into the meat as it cooks and enhances tenderness. Wagyu top sirloin takes that marbling to a whole new level, creating an exceptionally rich and buttery eating experience. Nutrition Profile of Top Sirloin Steak Top sirloin is considered a lean cut, which means it provides high nutritional value without the higher fat levels found in more marbled steaks. Approximate nutrition for a 3 ounce cooked portion: 150 calories 23 grams protein 7 grams fat Rich in iron, zinc, selenium, and B vitamins This nutritional balance makes it a great fit for high protein, low carb, or balanced eating styles. How to Choose a Good Top Sirloin When selecting top sirloin, keep these factors in mind: Thickness: Look for steaks that are about 1.5 to 1.75 inches thick. Thinner steaks cook too quickly and can become overdone. Thicker ones require more gentle techniques like reverse searing or even low and slow cooking to break down the muscle fibers. Marbling: Even though top sirloin is lean, marbling still plays a key role in tenderness and flavor. Look for evenly distributed white streaks. USDA grading is based largely on marbling, but breed also matters. For example, Wagyu is known for extremely fine marbling regardless of grade. USDA Grade: USDA Prime top sirloin must come from young, well-fed cattle and have slightly abundant to abundant marbling. This is why Prime top sirloin from Allen Brothers produces such consistently tender and flavorful results. Beef Type: Wagyu top sirloin steaks are packed by weight and offer a richer bite. An 8 ounce Wagyu steak is a hearty single portion or can be sliced and shared with seafood or sides. Choosing high quality top sirloin makes it easier to get great results even if you are new to cooking this cut. How to Prep Top Sirloin for Cooking Proper preparation is key to unlocking top sirloin’s best qualities. Remove the steak from the refrigerator at least 30 minutes before cooking. Always blot the steak dry so you can achieve a strong sear. Season before cooking, or marinate for a few hours or overnight. Because the cut is lean, a marinade helps enhance tenderness and deepen flavor. Top sirloin is also a great canvas for bold flavors. It pairs nicely with marinades, dry rubs, herb butters, and sauces. Try bright combinations like chipotle and lime, or make a savory herb butter with rosemary and garlic. If you want something richer, a red wine pan sauce or crab butter adds an incredible finishing touch. A great go-to marinade includes olive oil, soy sauce, lemon juice, Worcestershire, garlic powder, crushed red pepper, and Italian seasoning. It helps tenderize the steak and brings out its natural beefy flavor, and it sets you up for successful steak cooking no matter which method you choose. How to Cook Top Sirloin Steak There is no single best method for cooking top sirloin. Instead, choose based on the flavor and texture you prefer. Here are the most reliable approaches. Grilling: Top sirloin cooks beautifully on the grill. Cook it over high heat to build a flavorful crust while keeping the interior juicy. Pan Searing: Use a heavy skillet, like a cast iron, with a small amount of oil or butter. Sear both sides until browned. Thick steaks can be finished in the oven for even cooking. Broiling: The broiler delivers high heat from above and is an excellent indoor substitute for grilling. Sous Vide: Sous vide gently cooks the steak at a precise temperature, which is ideal for leaner cuts. Finish with a hot sear to create a crust. It is always recommended to use a reliable meat thermometer to measure internal temperatures accurately, and be sure to preheat your grill, skillet, or broiler before adding the steak so it sears properly and cooks evenly. Cooking Times and Temperatures Top sirloin tastes best at medium rare or medium, where the meat stays tender and juicy. Here are general temperature guidelines for desired doneness: Rare: 125°F for about 3 to 4 minutes per side Medium rare: 135°F for about 3.5 to 4.5 minutes per side Medium: 145°F for about 4 to 4.5 minutes per side Medium well: 150°F for about 5 to 5.5 minutes per side Well done: 160°F or higher for about 5.5 to 6 minutes per side These times vary based on heat intensity, thickness, and the starting temperature of the meat. Carryover cooking is an important factor. Steaks can rise 5 to 15 degrees after being removed from heat. Thicker cuts of meat experience more carryover than thin ones. Resting, Slicing, and Serving Always rest your top sirloin before slicing. Place it on a plate or board and tent a piece of foil on top. Do not seal the sides or the steak will steam. During the rest, the muscle fibers relax and juices redistribute. After resting, slice against the grain for maximum tenderness. Top sirloin works well with compound butters, bold seasonings, and classic steakhouse sauces, but be mindful of how much you add. An overly seasoned steak can overshadow its natural beefy flavor, so a balanced approach helps the steak shine while still giving you the flavors you enjoy. What to Make With Top Sirloin Steak Top sirloin adapts to many dishes because of its flavor and texture. Try it in: Grilled steak or pan seared steaks Kabobs with vegetables Stir fry strips or fajitas Steak sandwiches Steak salads Skillet meals and simple sautèèd dishes Breakfast steak with eggs Tacos Its versatility makes it an excellent cut of beef to keep on hand. Top Sirloin vs Other Cuts Each cut from the sirloin primal offers unique flavor profiles, catering to a wide variety of palates. While top sirloin stands out as a great choice, striking a balance between flavor and tenderness, let’s compare it to the other cuts in this section of the cow. Top Sirloin vs Sirloin: Top sirloin generally contains more marbling than basic sirloin, making it juicier and richer in flavor. Top Sirloin vs Tenderloin: Tenderloin is the most tender cut and has a mild flavor. Top sirloin has a bolder taste and a firmer bite, offering a different experience. Top Sirloin vs Ribeye: Ribeye has more marbling and a luxurious buttery texture. Top sirloin is leaner but provides hearty beef flavor at a friendlier price. Top Sirloin vs Bottom Sirloin: Bottom sirloin is tougher and better suited for slow cooking. Top sirloin is ideal for high heat quick cooking. Common Misconceptions About Top Sirloin Top sirloin is too tough.It only becomes tough when overcooked or underprepared. With the right seasoning, rest, and cooking technique, top sirloin becomes tender and juicy. Top sirloin is expensive.It is actually one of the best values in the steakhouse lineup. It offers great flavor without the high cost of ribeye or filet. Top sirloin always dries out.Lean cuts dry out when cooked too hot or too long. Medium rare or medium prevents this and keeps the steak tender. Frequently Asked Questions How can I make my top sirloin tender?Let it come to room temperature, marinate if desired, and avoid overcooking. Resting and slicing against the grain also help. What does top sirloin taste like?It has a bold beef flavor that works well with both simple seasoning and more adventurous sauces or marinades. Experience the Best Top Sirloins from Allen Brothers Whenever you are ready to enjoy top quality top sirloin, Allen Brothers has you covered. Our USDA Prime and Wagyu top sirloin steaks are hand selected, expertly aged, and delivered with steakhouse precision. Whether for a weeknight dinner or a special celebration, we have the perfect cut of steak for you.
What Is New York Strip Steak
The New York strip steak is a highly prized steak cut known for its exceptional juiciness, rich beefy flavor, and appealing marbling. This cut of meat is taken from the short loin, making it tender yet robust. Favored by steak lovers and a staple of steakhouse menus, the New York strip combines a bold beef flavor with versatility, pairing perfectly with rubs, sauces, and sides. In this guide, we’ll touch on the origins of strip steak, detail how to choose the right cook, offer cooking tips, and answer some of the most frequently asked questions about this top-selling cut of beef. What Part of a Cow is New York Strip Cut From? The New York strip steak is cut from the short loin, a section near the cow's spine. This area includes the longissimus muscle, which remains tender because it does minimal work. As a subprimal of the loin, the short loin also produces other premium steaks such as porterhouse steaks, T-bone steaks, and parts of the tenderloin. The short loin's positioning and muscle structure create a balance of texture and flavor, contributing to the New York strip's reputation as a high-quality steak. Choosing a New York Strip Steak The term “strip steak” denotes a specific cut of beef, but the type of cow that cut comes from, how the cut is aged, and other crucial factors can impact the steak’s final mouthfeel and taste. Here are a few things to consider as you shop. Varieties of Strip Steak You may see strip steak marketed under other names, such as a New York strip, Kansas City strip, Omaha strip, strip loin steak, or club steak, but the cut also differs in how it’s carved, aged, cooked, and presented. USDA Prime Boneless Strip Steaks: Known for their even marbling and rich, beefy flavor, these are a popular choice. Dry-Aged Strip Steaks: Aged under controlled conditions, these steaks have intensified flavor and a tender texture. Wagyu Strip Steaks: With unparalleled marbling, Wagyu strip steaks deliver a buttery texture and rich taste. Thickness and Serving Sizes A good New York strip steak measures 1.5 to 2 inches thick. This thickness makes it perfect for techniques like the reverse sear, which ensures a beautifully charred exterior and tender interior. Serving sizes vary from 8 ounces for richly marbled cuts to 16 ounces for hearty meals. Pro tip: Some people prefer to pair their steak with shellfish and make a surf-and-turf for two. Split a 12-ounce strip steak with a few pounds of crab legs on the side and you have a spread worthy of any celebration — or just a really nice Friday night. How to Cook and Serve a New York Strip Steak A good New York strip steak measures 1.5 to 2 inches thick. This thickness makes it perfect for techniques like the reverse sear, which ensures a beautifully charred exterior and tender interior. Serving sizes vary from 8 ounces for richly marbled cuts to 16 ounces for hearty meals. Cooking Prep The best steak starts with your preparation: Try to take your steak out of the fridge at least 20-30 minutes prior to cooking time so the meat has a chance to come closer to room temperature. This will allow for more even cooking and will reduce the amount of actual cook time you need to achieve your desired doneness. Another option is to salt your meat and let it sit in the fridge, exposed, overnight. The salt will draw some of the moisture out of the beef, leaving a dryer surface that will sear beautifully once the meat hits the pan (or grill, as the case may be). Seasoning is totally up to you, but every steak should get a liberal dusting of salt and pepper at the very least. Other spices like oregano, paprika, garlic powder, ancho chile powder, and dried thyme are popular options as well. Feel free to experiment with marinades and wet rubs — strip steaks are fairly hardy, and while they taste delicious all on their own, you never know what you might like layered on top. Cooking Methods: There are quite a few ways to cook a New York strip steak. Grilling: Achieve a smoky, charred crust by cooking over high heat, flipping once during the process. Pan-Searing: Use a cast iron skillet to develop a perfect crust, then baste with butter and herbs for added flavor. Reverse Sear: Slowly cook the steak in an oven or smoker, then finish with a quick, high-heat sear to lock in juices. Sous Vide: Vacuum-seal the steak and cook it in a water bath at your desired internal temperature, ensuring a perfect level of doneness. Pro tip: Pan searing your strip steak in a cast iron skillet is a pro move that even total kitchen newbies can execute perfectly. The pan does the majority of the work, you just have to remember to get the pan nice and hot and resist flipping the steak until it’s got that perfect golden-brown crust on the exterior. Cooking Time and Temperature Cooking time depends on your desired doneness and the steak's thickness, but here’s a rough guide to get you started: Rare: 125°F — about 3 to 4 minutes each side Medium rare: 135°F — about 3.5 to 4.5 minutes each side Medium: 145°F — about 4 to 4.5 minutes each side Medium well: 150°F — about 5 to 5.5 minutes each side Well: 160°F+ — about 5.5 to 6 minutes each side Resting and Serving: All steaks should be rested before serving to allow the meat’s juices to settle down and redistribute. Cut a steak too quickly and you’ll see all the moisture (and flavor) run away down the channels of your cutting board. A good rule of thumb is to let your steak rest for about half its total cook time. FAQs Have a question? You’re not the only one. Here are some quick answers to some of the most frequently asked questions about strip steak. Is New York Strip Steak Tender? Yes, the New York strip is naturally tender due to its origin in the longissimus muscle, part of the short loin. While not as tender as filet mignon, it offers a firmer bite with a more pronounced beefy flavor. What is the Difference Between Top Sirloin and New York Strip? The top sirloin comes from the sirloin section, a leaner area with less marbling. In contrast, the New York strip boasts a richer beef flavor and tender texture, making it a superior choice for many. Does NY Strip Have a Bone? Most New York strips are boneless, but bone-in options like the T-bone steak and club steak include portions of the strip loin steak and tenderloin, enhancing their flavor. Discover Premium New York Strip Steaks Allen Brothers offers a wide selection of New York strip steaks, including USDA Prime, dry-aged, and Wagyu strip options. Hand-cut and crafted for ultimate flavor, these steaks bring the best of steakhouse quality to your home kitchen. Shop now and enjoy the perfect blend of tenderness, juiciness, and bold beef flavor with every bite
New York Strip vs Ribeye Steak: Which Cut Is Better Overall?
Is there really a difference between these two cuts of steak ? And if so, how can you figure out which steak to bring home and which to leave on the virtual shelf? In this guide, Allen Brothers experts will dig into the differences between the ribeye and ny strip steaks, including info about size, texture, and cooking methods, to help you make the perfect purchasing decision. What is the New York Strip Steak? Strip steaks come from the longissimus dorsi, the short loin area of the cow, which is located along the top of the animal. The meat there is shielded by the spine and rib section and the musculature does little actual work. That makes for a softer, more tender cut of steak — though not quite as soft and melt-in-your-mouth delicate as a filet mignon or tenderloin. For many people, that distinction is a good thing. The New York strip has the beefy chew some foodies think a filet lacks. It's fairly easy to spot a strip steak in the butcher’s case, even if the steak is unmarked. It’s long and vaguely oblong, but with one end slightly wider than the other — kind of like a footprint. Bone-in strips are few and far between, as they’ll typically be sold or served in a steakhouse as a T-bone or porterhouse with strip steak on one side and tenderloin/filet on the other. What is a Ribeye Steak? Ribeye steaks come from the beef rib primal cut or the actual rib cage of the cow. The curved bone that runs up the back of a ribeye is the actual rib. Of course, there are boneless ribeye steaks too, as well as cowboy ribeyes with an enormous, protruding bone. Some cooks and diners prefer a bone-in ribeye, because the bone adds a layer of cushioning fat that basically self-bastes the steak. But that bone also insulates the meat from cooking temps, which can make it harder to nail a perfect medium-rare (or the steak doneness of your choice) from edge to edge. However you like your ribeye, one thing is for sure: If you’re shopping for ribeye , you probably love the steak because it’s one of the most marbled and luscious cuts of beef available. Ribbons of fat run through the muscles of the meat, and that fat melts into the steak as it sears and cooks through. Fat = flavor, and a ribeye has a ton. Flavor Profiles of New York Strips and Ribeyes Strip steaks are a leaner cut of meat compared to ribeye steaks, but not by a ton. You can see the difference simply by putting the two popular cuts of steak together, or by looking at them side by side on a website or in a butcher’s case. The strip steak has a more uniform color, signifying more integrated fat and fewer fat deposits altogether. Highly marbled ribeye, on the other hand, is fattier, and richer than almost all other non-Wagyu steak cuts. More importantly, you can actually see the marbling. All that fat means a bolder, more buttery flavor. Strip steaks are still ridiculously tasty, but you’ll get more focus on the beefiness of the meat versus the buttery, fat-infused bite of a ribeye. Main Differences between the New York Strip and Ribeye Steak The fat content distinctions between New York strip and ribeye steaks influence both their flavor and texture. The amount of fat in these cuts plays a pivotal role in the dining experience. Steaks with a higher fat content often have a more tender feel, but the texture largely depends on the amount of marbling or intramuscular fat. For example, a ribeye with prominent fat deposits, indicative of lower-grade cuts, might not melt sufficiently before the steak is fully cooked. This can result in chunks of fat that, while possibly delicious when charred, might give the steak a chewy consistency, necessitating extra care to elevate it to gourmet quality. In contrast, a prime ribeye showcases more integrated marbling, ensuring the steak effortlessly falls apart, delivering that satisfying "mmm... yessss" sensation with every bite. On the other hand, strip steaks possess less marbling due to their lower fat content. However, it's worth noting that these steaks originate from the short loin subprimal, a part that doesn't engage in rigorous activity. Underworked muscle is more tender (think couch potato cows vs. the ones training for a cow marathon), so you’re still getting a wonderfully textured piece of meat. Thus, even with less intramuscular fat, a strip steak can still be a delectably tender piece of meat. Size and Shape In many ways, ribeye steaks and NY strips are similar in terms of size and shape. Both are oblong with one end that tends to be a bit wider than the other. But strip steaks are less likely to be sold on the bone, while bone-in ribeyes are pretty common and even sought after, which can make the ribeye appear larger and definitely make it weigh more. Cooking Methods The basic cooking instructions for beef steak are the same from cut to cut, but there are a couple tips that can help you tailor your techniques to match the leaner makeup of a NY strip versus the fattier ribeye. First, though, you need to take care of the pre-cooking prep. Let steaks rest at room temperature for 20-60 minutes before cooking. Pat steaks dry and then season liberally with salt and pepper. Consider oiling your strip steak or adding a smear of butter if you’re cooking it on the grill or under the broiler — that added fat will add flavor and help the surface of the meat reach high heat and get a good sear. Use a meat thermometer to keep track of the internal temperature to reach your desired doneness How to Cook New York Strips Here are a few of the best ways to cook a New York Strip: Cast-iron skillet: Heat your cast iron over a high flame until it’s piping hot. Add your prepped steak and cook on each side for about 4 minutes, forming a nice golden-brown crust. Finish thinner steaks in the pan on the stove top and transfer thicker steaks, still in the pan, into a hot oven until they reach the target internal temp. Pan-fried: Pan-fried steaks start out like steaks cooked in cast-iron. The only difference here is that you’ll probably finish your steak on the stove. Consider hand basting the steak by adding some compound butter (we like slices infused with garlic and herbs) to the pan and spoon it over the meat repeatedly after it’s seared and while it finishes cooking. Sous vide: This modernist cooking approach requires cooks to submerge their vacuum-packed steaks into a swirling water bath kept at a precise temperature. This promotes gentle, even cooking, but you’ll need to do a reverse sear once the steak is out to give it a tasty golden-brown exterior. Be aware that some specialty cuts may require a bit more attention to ensure an even cook. A baseball-cut strip steak is a center cut of beef taken from the center of the strip loin where the loin is thickest. That results in a cut that’s about 6 ounces yet surprisingly wide. You still need to get a good sear, but then you might consider finishing the steak in the oven, so it cooks through without overcooking the outside before the middle reaches the target temperature. Cook it lower and slower than thinner cuts or try a basting method to keep the steak moist. How to Cook Ribeye Steaks Truthfully, you can cook a NY strip and a ribeye the same way, but some methods are slightly more well suited to a steak with plenty of fat that doesn’t need to be basted. Grill: Grilling a steak is one of the best ways to infuse your beef with more flavor and texture. Get the grill hot, put your seasoned boneless or bone-in ribeye onto the grate, and leave the meat alone as it gets its stripes. It’ll take about 3-5 minutes for the steak to char, and then you can flip it and repeat the process. Broiled: Think of broiling as reverse grilling — it’s direct heat that comes down on the steak rather than coming up from under the grill grates. You can use your oven’s broiler to replicate some of that grill look and taste when it’s too chilly to go outside. Pro tip: If you’re cooking a long-bone ribeye over direct heat, e.g. a grill, wrap the exposed bone in foil to keep it from charing as the steak cooks. Comparing Prices Pound for pound, the price of ribeye tends to be a bit higher than the per-pound price of a New York strip. Assuming you’re eyeing a strip and a ribeye that weigh about the same, expect to pay more for the ribeye. But it’s not always that clear cut. You have to consider grades as well. A USDA prime strip is going to be more expensive than a lower-grade ribeye. Overall, if you’re just purchasing one or two steaks, there’s not going to be much of a difference to your bank account. But if you’re on a budget and buying for a crowd, strip steaks may be the way to go. Best Steak Final Verdict: NY Strip or Ribeye? So, which is better, New York strip or ribeye? The truth is that it’s simply a matter of opinion. For a slightly leaner, slightly more affordable cut that still packs a punch, go for a NY strip. If you like a bolder, fattier steak and adore meat on the bone, a ribeye could be just the ticket. Get to know your options when you shop the full assortment of Allen Brothers beef. These cuts paired with our pantry items can help you make your next meal for two (or just for you!) totally unforgettable.
A Guide to Prime Rib vs Ribeye: Understanding the Differences
Prime Rib vs. Ribeye: Understanding the Differences Between Two Classic Cuts of Beef There are so many different cuts of steak; it's easy for even the biggest beef aficionado to get confused from time to time. Questions like, “What’s a hanger steak?” and “Is filet mignon better than a NY strip?” are pretty common, but one of the most frequently asked questions in the steak world is this: “Is prime rib the same as ribeye?” In this guide, Allen Brothers’ team of experts will dig into the age-old prime rib vs. ribeye debate, outlining the differences between these popular cuts and explaining how you can bring home the best cut for your personal preferences and culinary plans. What is Prime Rib? When it comes to beef, the term "prime rib" can often be confusing. Despite its name, "prime rib" refers to the specific cut of meat taken from the cow’s primal rib section, not the USDA Prime beef grade. The USDA grading system—Prime, Choice, and Select—evaluates beef based on its marbling (the fat interspersed within the meat) and the age of the animal, which directly influence tenderness, juiciness, and flavor. This primal cut can be located behind the animal’s shoulder but in front of the lower back/butt region. Prime rib is prized for its tender, juicy texture and incredible deep, rich, and beefy flavor. Among the different grades of beef, USDA Prime is the highest grade, known for its abundant marbling and exceptional quality, making it the top choice for those seeking a luxurious dining experience. USDA Choice offers slightly less marbling but still delivers a flavorful, high-quality cut. USDA Select, while leaner, is typically less tender and flavorful than the other two grades. Always look for the USDA designation and stamp on your rib roast if that’s what you prefer to purchase. Looking for the highest quality? A USDA Prime bone-in rib roast, like the ones sold by Allen Brothers, typically includes the front part of the ribs numbered six through 12. It’s packaged and sold whole, meaning it includes the ribeye, rib cap, and rib end as a single unit rather than being butchered into smaller parts to be purchased and cooked separately. What is a Ribeye Steak? Ribeye steak is an immensely popular and tasty cut that comes from the beef rib primal between the cows' sixth and twelfth ribs. This piece of beef is typically sliced and sized for individual consumption, though there are also larger ribeye cuts, like a tomahawk steak, that are considerably larger and more dramatic and therefore perfect for splitting between a couple of people on a special occasion. Ribeyes may be cut and sold on or off the rib. The steak itself can be divided into three separate yet connected parts: the longissimus dorsi (aka the heart or eye), the spinalis (aka the ribeye cap), and the complexus (a smaller section that may not be present in steaks with a larger longissimus dorsi section). Comparing the Similarities of Prime Rib and Ribeye Steaks The biggest common ground shared by prime rib and ribeye steaks is that they both come from the exact same part of the cow. Prime rib is simply a bigger, less-processed section of the cow’s primal rib, while a ribeye is a piece of that rib section sliced into a smaller portion. Both cuts also share a reputation for being utterly delicious. The rib primal is tucked into an area of the cow that doesn’t do much work. The texture and flavor of beef often depends on whether the muscle has been working hard or if it’s just along for the ride—hard-working muscle translates into tougher, leaner meat. Lucky for us, the meat here is so stabilized by the cow’s ribs that it doesn’t move much at all, creating the perfect foundation for a fatty, fork-tender result well worth bragging about. The Main Differences Between Prime Rib and Ribeye Steaks While both prime rib and ribeye steaks come from the same area of the cow, there are some definite differences between the two cuts of beef. Differences in Cooking Methods There are a variety of cooking methods for steak, but not all of them apply to prime rib. It’s also worth mentioning that cook time can vary depending on the cooking method and desired doneness. Generally speaking, the best way to cook prime rib is to season it liberally and then roast it whole until it hits the desired internal temperature for doneness according to your meat thermometer. You can also grill your prime rib, which will give it a smokier flavor and help produce a crustier exterior versus oven cooking alone. Prime rib needs to be seasoned heavily so that all your added flavoring agents can penetrate the entirety of the meat. You can keep things simple with just salt, pepper, and some garlic, or use a specialty rub that includes other aromatics—thyme, rosemary, mustard powder, and smoked paprika are just a few options worth trying out. Ribeye steaks can be grilled, pan fried in a cast-iron skillet, broiled, and even cooked sous vide. There are so many ways to season a ribeye, ranging from a simple yet generous application of salt and pepper to complex marinades designed to infuse the meat with southwest or Asian flavors. Cooking style is one of the easiest ways to distinguish prime rib from ribeye. Prime rib roasts are always cooked whole at low heat, resulting in a tender texture, and then sliced for serving. On the other hand, ribeye is sliced first and then cooked, typically grilled or seared over high heat for a deliciously charred flavor. Understanding the Flavor Differences Prime rib and ribeye steaks come from the same part of the cow and are technically the same pieces of meat, so their base flavor is pretty much identical. Think rich, buttery, and beefy with plenty of marbling. But differences in how each cut is cooked can significantly influence their final flavor profiles. As mentioned, prime rib is cooked low and slow, resulting in a tender texture, while ribeye is seared over high heat, creating a charred, robust flavor. There’s also the matter of how much bone and fat remain intact after processing and before cooking. Bone-in beef cuts tend to be more intense, and there is a lot of flavor and moisture that comes from fat as well. Prime rib typically contains more beef and fat, though bone-in ribeyes are hardly lacking. Bone-in versions of both cuts enhance the taste of the meat closest to the rib bone. Distinct Textures and Tenderness The texture and tenderness of prime rib and ribeye are significantly influenced by their cooking methods. Prime rib, cooked low and slow, develops a buttery, melt-in-your-mouth texture that's perfect for those who enjoy tender, juicy cuts of beef. This slow cooking process breaks down connective tissues, resulting in a luxuriously soft bite. On the other hand, ribeye is typically seared quickly over high heat, creating a firmer, juicier texture with a delightful crispy exterior. The high heat caramelizes the surface of the steak, locking in its juices and enhancing its robust flavor. For those who prefer a slightly chewy, hearty cut with a satisfying char, ribeye is an excellent choice. Cost of the Ribeye vs. Prime Rib There are going to be significant cost differences between prime rib and ribeye steaks for several reasons. First, we have to take into account size, because prime rib roasts are sold whole; they’re a much larger cut than an individual steak and are priced accordingly. But even if you managed the impossible and found a ribeye steak that was the same weight as a rib roast, you’d be paying more for the roast. That’s because the price per pound for prime rib is almost always higher than the price per pound for a ribeye, thanks to limited supply and consistently high demand. Which Is Better, Prime Rib or Ribeye? This is really a case of po-tay-toe, po-tah-toe, or toe-may-toe, toh-mah-toe. In other words, there’s no wrong answer. You can argue that prime rib is better for special occasions and those times when you’re interested in cooking top-quality beef for a crowd, while ribeye steaks are more ideal for portion control and a tasty steak dinner on a more restricted budget. But there are times when you might want to cook steaks for a whole crowd of people, and sometimes it’s nice to treat the family to a Sunday rib roast just because. If you’re trying to decide between purchasing and preparing a prime rib roast or a ribeye steak, ask yourself the following: How much time do you have? You need exponentially more time to prepare and roast a prime rib versus the mere minutes it takes to grill or pan sear a boneless ribeye. What’s your budget? If you’re sticking to a budget, it’s probably easier to do so if you shop for ribeye that’s cut into individual steaks vs. sold as a whole roast. How many people are you feeding? The “set it and forget it” nature of a prime rib and its larger size make it a solid choice for the main event of a holiday meal or other big gathering. But you could also cook and slice several ribeye steaks and pair them with a variety of sides or even some seafood for a spread that caters to any number of people. How important is the wow factor? It’s hard to beat the jaw-dropping moment when you place a perfectly roasted prime rib on the table, but you can also craft a pretty impressive presentation using a couple of bone-in ribeyes or a tomahawk cut. How does everyone like their steak done? When you roast a prime rib, you’re aiming for one temperature—medium-rare to medium, most likely. If you want to cater to a wide range of tastes, for instance, if some guests like their beef rare and some prefer their cuts medium-well, you’re better off cooking individual ribeyes. Frequently Asked Questions Why is prime rib so expensive? Prime rib is comparatively expensive because it’s a highly desirable, highly delectable cut of meat that’s known for being very juicy, flavorful, and tender. It’s also a case of supply and demand—prime rib roasts are much more limited in number, while individually cut ribeye steaks are more plentiful. Can you cut prime rib into ribeye steaks? A prime rib can be cut into ribeye steaks. In fact, whether that cut is roasted and served whole or cut into steaks and then cooked forms the primary difference between prime rib and ribeye. Is prime rib the best cut of steak? Prime rib is definitely considered one of the best cuts of steak due to its incredible texture and flavor. It’s popular around the holidays, both by top chefs at steakhouses and by home cooks eager to feed their loved ones something special.
What Is a Porterhouse Steak? A Complete Cut Overview
The Porterhouse steak is a prized cut in the world of beef, celebrated for its unique combination of two premium cuts: the tenderloin and the strip steak. This T-bone cut is taken from the short loin, near the rear end of the cow’s rib section, and is distinguished by its “T” shaped bone that separates the strip on one side from the filet on the other. What makes the Porterhouse exceptional is that it offers both the melt-in-your-mouth tenderness of the filet mignon and the robust, beefy flavor of the New York strip in a single cut, providing an ideal balance between texture and taste. One reason for the Porterhouse’s popularity is its versatility and generous portion, making it an ideal choice for steak lovers who want the best of both worlds. This steak is often served thick-cut due to its substantial bone structure, allowing for a great crust while keeping the interior juicy and flavorful. It’s especially favored by those who want to experience the diverse textures and flavors of two premium cuts in one meal. The origin of the Porterhouse steak’s name is thought to date back to 19th-century American taverns known as “porterhouses,” where it was served alongside porter beer. It has since become a symbol of indulgence in steak culture, revered by chefs and diners alike for its quality, size, and the culinary mastery it requires to cook both sections perfectly. This cut overview will dive into everything you need to know about selecting, preparing, and cooking the dynamic Porterhouse steak. Understanding the Unique Characteristics of Porterhouse Steaks It is impossible to overstate the importance of the split quality of the porterhouse steak. This is what distinguishes this remarkable steak from alternatives such as the New York strip. Known as the "king of steaks," the porterhouse promises the perfect middle ground: the lean qualities of the tenderloin along with the marbled texture of the strip steak. A T-shape bone separates these sides, which comes from the short loin of the cow, but don't confuse the porterhouse with the T-bone steak; it's a lot larger. A porterhouse steak can be up to 1.5 inches thick and up to 24 ounces. The Porterhouse steak offers a unique dining experience, with its dual-cut profile bringing together the tender, buttery texture of the tenderloin and the rich, beefy flavor of the New York strip, creating a balanced flavor profile with layers of depth. This cut of beef is known for its generous marbling that adds to its juiciness and makes it more tender than chewy, especially when cooked to medium-rare. The combination of texture, flavor and marbling makes the porterhouse a standout choice for steak lovers. While the porterhouse is a sizable piece of meat, don't let that intimidate you. If you have a healthy appetite, you can definitely savor every bite and enjoy the full experience of its rich flavors and tender textures.. Otherwise, split one with your sweetheart for an indulgent at-home date. When you want a memorable dining experience, you can't go wrong with a thick, juicy porterhouse steak. How to Select the Right Porterhouse Steak Steak selection can be tricky, but this challenge takes a step up with the porterhouse; in addition to usual inspection for color and marbling, you need to consider different qualities related to different types of steak. Strategies that work wonderfully for finding the ideal filet mignon will not produce a quality porterhouse. As you look for an excellent cut, keep these essentials in mind: Color. As with any steak, you'll want to avoid cuts with gray at all costs. Steaks with gray streaks may technically be safe to eat, but that gray color suggests oxidation — which means the steak is probably older than you prefer. When in doubt, find a cut with a pink or reddish appearance. Marbling. Different areas of a porterhouse may show different marbling patterns. Focus on the marbling in the loin, which should be delicate. Fine marbling means excellent rendering, and ultimately, better flavor. Thickness. According to guidelines from the US Department of Agriculture (USDA), a porterhouse should reach 1.25 inches when measured from the tenderloin. That being said, many people prefer a thickness of around 1.5 inches. At this thickness, it's possible to score a massive 24-ounce steak. When buying top-quality Porterhouse steaks, be sure to ask your butcher about the steak's origin and the aging process, as these factors significantly impact flavor and tenderness. Whether shopping at a butcher or a supermarket, look for knowledgeable staff who can provide guidance and recommendations for the best cuts available. When in doubt and for the ultimate in convenience and quality, Allen Brothers’ is the ideal choice to have premium porterhouse steaks delivered right to your door. How Do Porterhouse Steaks Differ From Other Popular Cuts? Different people gravitate towards different cuts of steak and not everyone is going to automatically love the porterhouse. No one cut is necessarily superior; a lot depends on cooking methods, personal preferences, and even wine pairings. That being said, the porterhouse may share quite a bit in common with your other favorite cuts and, if you're ready to branch out, this one's worth a try. The first step to finding the perfect steak? Understanding all the other top cuts. You'll want to know what, exactly, distinguishes these. In most cases, it'll come down to a few main factors: the two-steaks-in-one quality and the unmistakable size of this behemoth. We'll take a deeper dive into other differences below: Porterhouse vs. T-Bone. The porterhouse and T-bone share much in common, including a T-shaped bone and a blend of tenderloin steak plus strip steak. The main difference? The porterhouse features far more tenderloin. For this reason, enthusiasts compliment the porterhouse for containing "two steaks in one," as compared to the T-bone, which is dominated by its strip section. The T-bone is also a lot smaller, failing to reach the USDA's minimum threshold for porterhouse thickness. Porterhouse vs. Ribeye. Different locations account for different qualities in porterhouse and ribeye steaks. Ribeye comes (as the name suggests) from the ribs and has a decidedly different mouthfeel as compared to the porterhouse, which comes from the short loin. Porterhouse vs. New York Strip. Although a porterhouse contains a portion of New York strip, it's a decidedly different steak: larger and more tender, since it includes a significant amount of tenderloin. With the New York strip, a beefier flavor can be expected. Porterhouse vs. Filet Mignon. Coming exclusively from the tenderloin, filet mignon represents a leaner cut of meat than the typical porterhouse. Filet mignon also features a milder, more delicate flavor — sometimes described as buttery. Another major difference? The filet mignon is quite a bit smaller; at just eight ounces, it's half or even a third of the size of a typical porterhouse. Ideal Ways to Prepare a Porterhouse Steak As you search for your dream steak, consider how you'll prepare it. The goal: to find a steak recipe that brings out the best in your porterhouse but also accommodates your skill level and kitchen (or grill) setup. Where and when you serve the steak also matters; some dining situations (such as backyard parties) are better suited to grilling, while many busy cooks will prefer the speed and convenience of broiling. Be mindful of decisions such as wet versus dry aging. Wet aging, although less familiar to many steak enthusiasts, is a worthy option for producing a tender steak, drawing on the power of a vacuum-sealed environment to retain moisture. This is more common with filet mignon, however. Dry aging delivers a more intense flavor and is generally preferred for fatty cuts — including not only the porterhouse, but also, ribeye or T-bone steaks. Not sure how to transform your porterhouse cut into a delectable meal? Try one of these methods and get ready to chow down on a scrumptious cut of steak: Grilling Despite its unique qualities, the porterhouse is far easier to grill than most people realize. While some BBQ experience can help, most novices can whip up an excellent porterhouse. When in doubt, keep it simple: season with salt and pepper and allow half an hour to absorb. This is the perfect time to heat up the grill. Prevent sticking by brushing the grates with a light layer of oil. Then, drizzle the steak with oil before it hits the grill. Under the medium to high heat, rotate the porterhouse with tongs after three minutes (for a full six minutes of grilling on the first side) and then flip, taking care to rotate after another three minutes on the other side. Pan-Searing As one of the most common methods for preparing steak at home, pan-searing can be a great option for a porterhouse, though it does come with its considerations due to the massive size of this cut. While achieving even cooking can be a bit challenging when using pans, the depth of flavor can still be impressive, especially if you avoid crowding the pan with multiple steaks. The main perk of pan-searing? A delicious crust that will boost the overall flavor of the steak. If you choose this method, use a cast-iron skillet and an oil with a high smoke point. Season with salt and pepper or your favorite seasoning half an hour before cooking and sear for at least five minutes before flipping and searing the other side. Consider reverse-searing to account for the size of the steak. This involves cooking in the oven, followed by a quick sear to add a crust. Broiling The porterhouse's sheer size makes it an amazing candidate for broiling, especially compared to other cuts. If you love a charred exterior but prefer to skip the grill, broiling is definitely for you. As always, season with salt and pepper and let the steak sit for half an hour. Next, place the steak in a broiler pan after preheating it to high. Wait eight to ten minutes before flipping. Once it has broiled for an additional eight to ten minutes, remove the steak from the broiler and let it sit for at least five minutes. Simple and effective, the broiler will produce an amazing steak with minimal hassle. Sous Vide An oft-forgotten option, the sous vide deserves a try because it can lead to a wonderfully tender porterhouse. Precise control is a definite perk, and, once you've placed the bag in the water bath, you can prepare other dishes or simply enjoy some downtime. Once you've seasoned your steak, you'll need to vacuum-seal the cut and also set the immersion circulator. Compared to broiling, grilling, or pan-searing, this will be time-consuming: it could take a full two hours to cook the steak. However, the wait is definitely worth it. Once it's removed from the sous vide, sear it for one or two minutes — or until a nice crust forms. Other Suggestions Depending on the size, cooking times will vary. However, no matter how it's prepared, the porterhouse is at its best when cooked medium-rare — somewhere around 130° Fahrenheit. A medium-rare steak will be the most tender and flavorful. That being said, there is an argument to be made for enjoying a medium-done porterhouse: due to the porterhouse's size, some novices find it easier to achieve than a medium-rare steak. To qualify as medium, the internal temperature should reach at least 135°F. Rare and well-done, although not typically recommended, are viable options in some situations. If you want a stronger beef flavor, you can achieve a rare porterhouse by cooking to between 120 and 125°F. A rare porterhouse will taste best if seared to form an excellent crust. A well-done porterhouse can achieve a uniquely savory quality and should be removed from heat once it reaches 155°F. Whether you opt for medium or medium rare — and whether you remove the porterhouse from the grill or the pan — you should always use a quality meat thermometer to gauge the level of doneness and let it sit for at least five minutes before cutting. This allows the juices to redistribute so you can enjoy a melt-in-your-mouth experience. How To Serve the Perfect Porterhouse Steak You've grilled, seared, or broiled your steak to perfection — now, it's time to serve it in style. Choose sides and sauces carefully to compliment the flavor of the steak. A great sauce can elevate an already flavorful steak but be careful: you don't want to overpower your porterhouse. Garlic herb butter will elevate the juicy qualities of the porterhouse, but a red wine reduction is also a great option. Good news: because the porterhouse contains such a unique blend of flavors, it can be paired with a wider variety of sides. Potatoes are perfect for grilling, while a pan-seared steak tastes amazing alongside green beans or sautéed mushrooms. Don't forget drink pairings. If you're partial to wine, you'll be thrilled to find many enticing options. This can be tricky, however, as your wine must complement both the strip and the tenderloin portions of the steak. When in doubt, go for a bold red wine For The Highest-Quality Porterhouse Steaks, Shop At Allen Brothers Do you crave a juicy, flavorful porterhouse steak? Look to Allen Brothers for the best porterhouse cuts around. As a top source of high-quality steaks, we have a simple, but important goal: to source the finest cuts so you can enjoy a steakhouse experience steakhouse quality from the comfort of your own home. To find your porterhouse or other amazing cuts, shop the full Allen Brothers catalog.
Steak Cuts Guide
Updated: February 17, 2026 Choosing the Best Cuts With Our Complete Steak Cut Guide Shopping for beef is like entering a Wonka-esque wonderland. There are different steak cuts as far as the eye can see, each one promising a different flavor, a different texture, and a different experience. But how do you know which cuts of steak are best suited to the meal you have in mind? While there is a wealth of knowledge that comes with being a master butcher or chef, you don’t have to dedicate your life to the hospitality industry to know your way around the side of a cow. This guide will help you understand what makes different steak cuts stand out, plus how you can use those cuts to create culinary sensations no matter your current skill level. TABLE OF CONTENTS Filet Mignon New York Steak Ribeye Steak Porterhouse Steak Tomahawk Steak Sirloin Steak The Different Types of Steak Cuts Choosing the best cuts of steak requires an understanding of the various types that you’ll encounter and how they’re best cooked. This understanding ensures you’ll always select the perfect steak to suit your tastes and cooking preferences. Whether you prefer the tenderness of a Filet Mignon, the rich marbling of a ribeye, or the two-in-one porterhouse, education on these cuts and the best cooking methods for each, is essential. Let's dive in. Filet Mignon Filet mignon is a smaller cut taken from the tenderloin, a long section of meat that runs along the cow’s spine. Given the location of this meat, it’s subject to very little movement. That plus the lack of connective tissue means filet mignon is one of the most tender cuts available — so much so, diners can usually cut it with the side of their fork. You may also see filet mignon referred to as simply filet or tenderloin filet, tenderloin steak, or tournedos. This highly desirable cut of steak is extremely popular because it’s lean yet wonderfully tender and delicious. Because filet has far less marbling than a ribeye or strip steak, you won’t see much difference between prime and choice cuts. But that lack of fat also means you need to be extra careful when cooking your steak. As far as flavoring, the delicate marbling and remarkable tenderness of filet mignon is sort of a blank palette, albeit an exquisite one. Try a bacon-wrapped filet for some added unctuousness or try a beef wellington, where the filet is topped with duck and goose liver pate, black truffles, and mushroom duxelles before being wrapped in golden puff pastry and baked. Cooking Methods for Filet Mignon Pan Searing and Roasting Pan-searing then roasting is often the preferred cooking method, as Filet Mignon is at its best when evenly seared and finished to medium-rare or medium, which is between 135°F and 145°F. A quick sear (typically a minute on each side) and then moving the cut to an oven at 400°F until the desired temperature is met is a method that produces continually great results. Grilling Filet Mignon can also be grilled and makes for fantastic bacon-wrapped filets. Heat your grill to medium-high, lightly oil the filet and season with salt and pepper, or another preferred rub, and grill for 4-5 minutes on each side to achieve a perfect medium-rare. Broiling Broiling is another common method used to cook delicious filet mignon. Set your broiler to high heat and place a seasoned and lightly oiled filet under the heat. When broiling, remember that the heat is coming from the top so be sure to flip the filet, cooking for about 5-7 minutes on each side. New York Strip Steak In a way, strip steak splits the difference between the tender, lean appeal of a filet mignon and the well-marbled, robust qualities of a ribeye. The cut comes from the short loin, an area of the cow that does little if any work. Strip steak isn’t as tender as beef tenderloin, but it’s a neighboring muscle so it still shares some of that same delicacy and flavor. If you’ve ever had a T-bone steak, you’ve had a strip steak — it’s the longer strip of meat on one side of the T-bone while a small portion of tenderloin sits on the other. Strip steak is also known as New York strip, strip loin, Kansas City strip (a New York strip on the bone), or shell steak. Strip steaks usually come with an alluring fat cap that runs along the back side of the steak. Cooking Methods for New York Strip Steak Grilling Grilling is typically the most popular cooking method for New York strip steak. Place your seasoned strip steak on a grill that has been pre-heated and cook each side for several minutes. Strip steaks are beautifully cooked medium rare or to about 135°F. Pan-Searing Utilizing a cast iron pan over high heat, pan searing your New York Strip is another popular and simple method. Place your strip steak in the pan and add some butter or oil. Cook on high heat and add a few herbs to the pan. Flip the steak once there is a golden-brown crust on the exterior. Sous vide The name of this technique is French and translates to “under vacuum” which is the exact process used here. Place your New York strip steak in a special bag that can be vacuum-sealed, and then place it in a temperature-controlled water bath, and allow the steak to cook to the desired temperature. This method is less common as it requires additional equipment and does not sear the meat like other methods. However, it can produce extremely juicy steaks that are perfectly cooked. Ribeye Steak Ribeye steaks are cut from the cow’s rib section, specifically between the 6th and 12th ribs. This area is naturally fatty, which is why ribeye is known for its signature marbling. Rich, delicious, and brimming with in-your-face beefiness, ribeye is a steakhouse mainstay. You may also hear ribeye called Delmonico, Scotch filet, market steak, Spencer, or beauty steak, but a ribeye by any other name is still buttery and delicious. There are sub-cuts here as well; some ribeye enthusiasts seek out the spinalis, or rib cap, which some restaurants and retailers sell separately for a special treat. The eye of ribeye or longissimus dorsi is another specialty cut, this one meatier and well marbled, taken from the very center of a ribeye. Bone-in ribeyes are the same cut as a boneless ribeye but with the bone left attached, which adds flavor during the cooking process. Pro tip: Don’t confuse a ribeye for a prime rib. They both come from the same primal cut, but prime rib is roasted and then cut while ribeye is cut from the rib and then cooked. Cooking Methods for Ribeye Steak Grilling Similar to New York strip steak, Ribeyes are often grilled. The medium-high heat helps to melt the impressive marbling creating an amazingly juicy yet crispy flavor. Brush your ribeye with oil, season with your preferred rub, and place on a preheated grill set to medium-high heat. Cooking times vary depending on the thickness of ribeye so keep a thermometer handy. A great ribeye is best cooked to medium rare or medium, which is when the meat is a beautiful pinkish-red color and temping between 135°F and 145°F — just hot enough for the fat to melt and baste the steak in its own juices. Broiling Place an oven rack in the middle of the oven and preheat the broiler. While preheating, season your ribeye with salt and pepper, and then place the steaks on a broiler pan and broil for 9-12 minutes or until the desired temperature is reached. Pan Searing and Roasting If you don’t have access to a grill or broiler, fear not as pan searing and roasting a ribeye is a solid method, as well. Pat dry the ribeye with a paper towel to remove excess moisture and then season with salt and pepper or your preferred seasoning blend on both sides. Place the ribeye in a preheated pan, preferably a cast iron skillet, and add a bit of oil or butter to the pan. Sear the ribeyes just until a nice sear is made on either side and then place in the oven for 5-7 minutes or until the desired temperature is reached. Porterhouse In steakhouses, servers often refer to a porterhouse cut as the best of both worlds, because you’re getting the filet mignon on one side of the cut and a strip steak on the other. T-bone steaks and porterhouse steaks may look similar, but they’re different cuts. A T-bone is taken from the front end of the short loin, which tapers off, meaning the tenderloin and strip steak sections on a T-bone are smaller than they are on a meatier porterhouse. There are USDA guidelines that determine whether a cut is a T-bone or porterhouse, with porterhouses achieving a minimum width of 1.25 inches. Because porterhouses are essentially a two-in-one deal, they’re great for individual meals or for serving a crowd. Try cooking one up as part of a dinner for two; you can both sample the filet and the strip, experiencing both tastes and textures. While you could technically take the meat off the bone before cooking, serving the porterhouse as two separate beef cuts, you’d lose all the flavor that bone infuses into the meat during the cooking process. Instead, grill or broil your porterhouse until it reaches your desired temperature. You can then cut each side of the porterhouse into slices, always going against the grain. Reassemble the cuts to look like the steak’s original shape and serve with classic steakhouse sides like sauteed mushrooms and onions, au gratin potatoes, and a dollop of herb butter to bring out the steaks’ innate beefy flavor. Cooking Methods for Porterhouse Steak Grilling A perfectly grilled Porterhouse provides an incredible dining experience and the process is simple. Heat your grill to medium-high heat. Brush the steaks with olive oil and season to your liking. Grill for 6 minutes on each side for a perfect medium-rare. Broiling You can certainly broil your Porterhouse and achieve amazing results. Set your broiler to high and allow it to preheat. Then brush the steaks with oil and add seasoning. Even seasoning as simple as salt and pepper can be a perfect addition. Then broil for 8-10 minutes on each side. Tomahawk Steak Possibly the showiest cut in your butcher’s display case, the tomahawk steak is easy to spot thanks to the large protruding bone that helps give the steak its name. This steak is actually a souped-up bone-in ribeye, carved from the same section of beef rib as other ribeyes but with a larger section of bone left attached and frenched for a jaw-dropping presentation that’s both striking and elegant. The tomahawk cut goes by a few other names too, including cowboy steak. Some cooks call it the Flintstone cut in another nod to the steak’s impressive size. Cooking Methods for Tomahawk Steak Grilling Tomahawk steaks are typically cooked similarly to Ribeyes which means they’re often grilled to achieve their amazing flavor. Simply set your grill to medium-high heat, add oil and seasoning, and place on the grill. The difference with a Tomahawk steak is, of course, the bone. Be sure to wrap the bone in tin foil to prevent the bone from charring. Tomahawks are often thicker so use a thermometer to reach the preferred temperature. Broiling Broiling is another great option and a commonly used cooking method for long bone steaks like Tomahawks. Preheat the broiler, season your Tomahawk, wrap the bone in tin foil, and then place the steaks on a broiler pan and broil until they reach the temperature that you prefer. Pan Searing and Roasting Pan searing and roasting your Tomahawk steaks are a fantastic way to bring out the flavor of the steak. Season on both sides and then place the Tomahawk in a preheated cast iron skillet with some oil or butter. Sear the Tomahawks and then place them in the oven. Use a thermometer to closely monitor temperatures as it can be easy to overcook during the roasting process. Sirloin Steak Sirloin steak, a highly regarded cut from the cow's rear, strikes an exceptional balance between flavor and tenderness. It is located between the short loin and the rump, offering a distinct taste that sets it apart from other beef cuts. The sirloin is divided into top and bottom sections, with the top loin (or top sirloin) being particularly tender, making it a sought-after choice for those desiring a tender steak without the higher cost associated with cuts like the ribeye. What distinguishes sirloin steak is its perfect blend of lean meat and flavorful fat, resulting in a rich and tender culinary experience. The cut's versatility allows for a variety of cooking methods, with grilling and pan-frying being among the best to enhance its natural flavors. Cooking Methods for Sirloin Steak Grilling or Pan Frying To fully appreciate a sirloin steak, grilling or pan-frying are recommended for creating a crispy exterior while preserving the interior's juiciness. High heat on a grill or a sear in a cast-iron skillet ensures a flavorful crust. Letting the steak rest post-cooking is crucial for a juicier and more flavorful bite, as it allows the juices to redistribute. Achieving the right doneness—preferably medium-rare to medium—highlights the steak’s character and tenderness. Sirloin's appeal lies in its ability to deliver a delectable steak experience that's both affordable and adaptable to various dining occasions. Its combination of flavor, tenderness, and value makes sirloin steak a standout choice, embodying a satisfying blend of culinary delight and practicality. How to Choose the Best Steak Cut Determining the best cuts of steak depends on what you’re looking for and what you want to do, but there are a few other criteria you should consider as well. Marbling Marbling is an almost artsy way to describe the pattern of intramuscular fat that dots meat like beef. Look at a steak in the market and you’ll see that the red flesh of your go-to cut is streaked with areas of white. Those streaks are fat, or marbling. Marbling is important because fat equals flavor, but it’s not enough that a cut has marbling. It’s also important how that marbling is distributed. Unlike intermuscular fat, those fatty flaps you generally trim off the edge of a cut of meat before you cook it, intramuscular fat or marbling melts into the steak as it cooks. That affects everything from taste and texture to how juicy and flavorful the meal ultimately is. Grade The United States Department of Agriculture has created a beef grading system that helps consumers understand what they’re buying. The system is voluntary, but producers who opt in must pay for a trained inspector to look at and grade beef as it’s readied for sale. There are eight total USDA beef grades, but you only need to be familiar with three: Prime: The highest possible grade, associated with highly marbled and extremely tender cuts Choice: The most widely available beef grade, with good marbling and tons of versatility Select: This label applies mostly to grocery store beef and signifies a leaner cut that usually need a moist cooking method to prevent a dry, tough result Thickness The thicker your cut of steak, the more leeway you have when cooking it to the desired doneness. Thick steaks can be seared until golden brown and delicious without overcooking the inside, while thinner cuts require a deft hand to avoid the steak hitting well-done status within minutes of hitting the pan. Cuts under an inch thick should be reserved for wet preparations like braising or fast cooking like a stir fry to help keep the meat moist and tender. Price Pound for pound, filet mignon is usually the most expensive cut of steak followed by strip steak, ribeye, and porterhouses. Tomahawk cuts are quite pricey thanks to the quality as well as the additional weight of the thick cut and that hefty bone. Bone-in ribeye often seems pricier than boneless ribeye cuts when you see the two displayed side by side, but bone-in ribeye is actually less per pound. In other words, you’re paying less on an ounce-by-ounce basis for the meat on a boneless ribeye versus a bone-in ribeye, but many people think the additional flavor that comes with meat on the bone is worth spending a few extra bucks. What Are You Making? Steak isn’t just a cut of meat, it’s an experience. The type of steak cut you choose will play a huge role in how your meal comes together, but you also have to consider how you’ll be cooking it, what you’ll serve it with, and even what you’ll drink while you dine. The more complex your cooking method or recipe is, the less pristine your cut needs to be. A USDA Prime filet that’s completely trimmed can be cooked, topped with a sauce, and served in a matter of minutes. Other preparations may call for lesser-known cuts like a hanger steak or tri-tip, both of which are mouthwateringly good once seasoned or marinated and thrown on the grill. Sometimes, you may use a cut of beef that’s not a steak at all, like a chuck roast or rib roast. Season generously, place in a roasting pan with potatoes, carrots, and onions, and cook in the oven until the meat reaches temp and the veggies are tender. Order The Best Cuts of Steak Online Today At Allen Brothers, we know that your meal is only as good as the steak you start with. Since 1893, we’ve delivered the best cuts of steak to restaurants and private customers alike, never compromising on quality and remaining steadfastly committed to excellence. For more information on cooking the perfect steak, check out our expert grilling guide . FAQ How Does The Location of The Cut Affect The Beef? Beef is primarily made up of fat and muscle. Cuts that come from a harder-working part of the animal will be tougher, while cuts that originate in an area that gets less of a workout are often more tender. As a general rule, beef tenderloin is the most tender, supple steak cut available, and the meat gets tougher as you radiate out from the central, protected point on the cow. What Is Aging and What Ways Can Steak Be Aged? In the beef world, aging refers not to the number of years a cow has been roaming the pasture but rather how long the steak itself has been stored and in what conditions. Most experts agree that aging a steak improves both its texture and taste. Basically, the same enzymatic process that breaks meat down over time as it sits in your fridge can be controlled to make a better steak. There are two main ways to do that: Wet aging sees beef vacuumed sealed in an airtight bag. The meat is protected from oxygen and bacteria that can lead to spoilage and left to age in its own juices. Wet aging is like turning up the volume on the steak's natural flavor while also producing a more tender result. Dry aging sees cuts of beef aged without any kind of wrapping or packaging. Instead, the cuts are hung in a carefully controlled environment with temperature, humidity, and light all meticulously monitored to create optimal aging conditions. Dry aging reduces the amount of beef on the cut, as some of the dried out “rind” of the meat must be trimmed off before the cut is sold or cooked, but the resulting earthier, nuttier flavor profile is considered well worth the trade off. How Does A Cow’s Diet Affect The Meat It Provides? They say you are what you eat, and to an extent, that’s also true of cows. When you’re perusing cuts of steak, you’ll likely come across labeling that describes how the cows ate, with most cattle being grass-fed, grain-fed, or a combination of the two. Grass-fed cattle eat, well, grass. The result is a leaner meat that’s said to be earthier, with the lower fat content leading to a steak that’s a little less juicy and less tender than grain-fed beef. Grain is a popular way to fatten up cows and offset some of the less-desired traits of a grass-led diet. Cows raised or finished on grain are usually fattier, which means more flavor and less chew.
What Is A Ribeye Steak? Everything You Need to Know
What Is A Ribeye Steak? Few cuts of beef inspire as much devotion as the ribeye steak. Renowned for its luxurious flavor, tender texture, and unparalleled juiciness, the ribeye is a favorite among steak lovers and a standout on menus from upscale steakhouses to backyard barbecues. Its rich marbling and buttery mouthfeel make it a cut that delivers an exceptional eating experience every time. A ribeye steak is celebrated for its perfect balance of tenderness and bold flavor. With a higher fat content than leaner cuts like the New York strip or sirloin, the ribeye boasts a depth of flavor and a juicy texture that set it apart from other steaks. Perfect for grilling to reach a smoky char, seared in a cast iron skillet for a caramelized crust, or slow-cooked sous vide for precise doneness, the ribeye’s versatility ensures consistent and delicious results for every occasion. In this guide, we’ll explore everything that makes the ribeye steak special. From understanding its unique characteristics and choosing the right variety to mastering the best cooking techniques, this article will help you enjoy the ribeye steak at its absolute best. Where Does the Ribeye Come From? Ribeye steak is a cut out meat taken from the cow’s beef rib. This primal cut is located along the cow’s ribs, with the ribeye typically taken from between the sixth and twelfth ribs. The rib primal is also home to other prized cuts, including USDA Prime rib roast, back ribs, rib bones, blade steaks, rib fingers, and short ribs. Because the rib primal is part of the animal’s support structure and is not directly involved in movement, the meat is known for being tender yet full of streaky intramuscular fat. You’ll want to cook your ribeye enough to break down the marbling, essentially basting your steak in its own fatty juices. The resulting flavor is bold, beefy, buttery, and highly memorable. Parts of a Ribeye Longissimus Dorsi (Eye of the Ribeye): This is the steak’s meaty center, known for its tender texture and rich marbling Spinalis Dorsi (Ribeye Cap): The crown jewel of the ribeye, this section is highly marbled and exceptionally flavorful. Complexus: A smaller muscle occasionally found near the eye, adding extra depth to the steak’s flavor profile. Choosing a Ribeye Almost all ribeye steaks will come ready to impress your taste buds, but the type of ribeye you choose will help determine how much marbling, flavor, and juicy meat ultimately ends up on your plate. What are the Different Varieties? Allen Brothers offers customers several types of ribeye steak, each delicious in its own right. Bone-in Ribeye: Does ribeye steak have a bone? Sometimes! Our bone-in ribeyes come straight from our USDA Prime rib roasts and are wet aged to maximize their natural beefy flavor. Many bone-in ribeye aficionados prefer this cut because they believe you get extra flavor from the fat and muscle that attaches the meat to the bone as well as the marrow in the bone itself. Boneless Ribeye: People love boneless ribeyes because they’re delicious, easy to cook, and offer all the characteristic marbling and taste of a ribeye. Boneless ribeye steaks may cook more evenly compared to their bone-in counterparts. This is because the bone acts as insulation, shielding the adjacent meat from the heat. It’s also easier to slice and serve, making it a versatile option for home cooks creating casual meals or hosting dinner parties. Despite lacking the bone, a boneless ribeye retains all the signature marbling and flavor of the cut. Tomahawk Ribeye: A tomahawk ribeye is like a bone-in ribeye with the volume turned up. This dramatic cut is in fact a ribeye, but it comes with an extra-long bone that makes for a very memorable presentation. Tomahawk steaks also tend to be thicker and heavier, making them perfect for dinners involving two or more. Pro tip: If you’re looking for a single ribeye that serves several people but find yourself concerned about meeting everyone’s preferences in terms of doneness, go for a bone-in ribeye. You can slice and serve the outer, more cooked portions of the steak to those who prefer their steak more well done and the meat next to the bone to anyone who likes their steak rarer. Thickness Ribeye cuts typically measure 1.25 to 2 inches thick. Bone-in cuts tend to be thicker, as their width is somewhat dictated by the natural width of the attached bone. Boneless ribeyes can be cut as thin as the butcher or customer likes, but thinner cuts require a deft hand in order to achieve a beautifully seared exterior and juicy, properly cooked interior. Thick-cut ribeyes, like a hefty cowboy steak, might measure 2-3 inches thick. These can easily feed one or two people, while thicker cuts can be sliced and served alongside seafood, veggies, and starches to accommodate a full table of hungry diners interested in sampling a variety of dishes. Serving Sizes If you’re serving your ribeye alongside other proteins and a bevy of sides, it’s safe to estimate around 3 ounces of meat per serving. That’s perfect if you want to order a larger ribeye, grill it, then slice it tableside. But some people prefer their own steaks and can easily tuck away a 16 to 20-ounce ribeye all on their own. When in doubt, err on the side of caution and get a larger steak. It’s better to have leftovers (perfect for steak and eggs, sandwiches, and tacos) than leave your guests wishing that they could have just one more bite. Why Is Ribeye So Popular Among Steak Lovers? The ribeye steak is a go-to for steak lovers because it offers the ideal combination of tenderness, flavor, and juiciness. Its signature marbling melts during cooking, infusing the meat with bold, buttery flavor. Compared to leaner cuts like sirloin or tenderloin, the ribeye delivers a richer, more indulgent experience that’s hard to match. The ribeye’s versatility also plays a major role in its popularity. It performs exceptionally well with various cooking methods, making it accessible to both home cooks and professional chefs. Whether you’re preparing a juicy steak on the grill or perfecting a pan-seared ribeye in your kitchen, this cut consistently produces restaurant-quality results. For many, the ribeye is the epitome of the perfect steak, satisfying the cravings of steak lovers everywhere. How to Tell If Your Ribeye Is High-Quality Selecting a high-quality ribeye ensures an exceptional dining experience. Here’s what to look for: Marbling: Abundant marbling is key to a juicy, flavorful ribeye. The best cuts, like those from Allen Brothers, feature evenly distributed intramuscular fat that melts during cooking for unbeatable flavor. For the ultimate in marbling perfection, choose a Wagyu ribeye. Color: A vibrant red color indicates freshness and proper aging. Avoid cuts with dull or brown patches, as they may lack flavor and tenderness. Thickness: Thicker steaks, typically 1.25 inches or more, are ideal for achieving a beautifully seared exterior and a juicy interior. Cuts like cowboy or tomahawk ribeyes are especially appealing for special occasions. Certification and Grade: Allen Brothers’ USDA Prime ribeyes represent the top 3% of American beef, guaranteeing superior tenderness and flavor. Hand-cutting and precise aging further ensure that every steak meets the highest standards. Source: The source of your ribeye matters. Allen Brothers exclusively selects beef from top breeds, ensuring consistent quality in every cut. How to Cook and Serve a Ribeye Cooking a ribeye to perfection brings out its incredible juiciness and flavor. Here’s how to make the most of this premium cut: Cooking Prep Before you start cooking, it’s beneficial to bring your steak closer to room temperature. That means getting it out of the fridge and onto the counter about 20 to 30 minutes before it hits the heat. You also want to remove as much moisture from the surface of the meat as possible to make way for a beautiful, golden-brown sear. The quickest way to do this is to use a paper towel to pat down the outside of the steak. If you have more time, salt your steaks and leave them in the fridge, uncovered, overnight. The salt will help draw out excess moisture so you can more efficiently dab it off. Cooking Methods Grilling: One of the most popular cooking methods used for ribeye steaks because the high heat helps thoroughly melt the marbling, crisping up some areas for a juicy, unctuous mouthfeel and unforgettable flavor. Sous Vide: A modern cooking style that sees meat vacuum sealed in a special bag, then immersed in water that’s kept at a very specific temperature. This approach is almost guaranteed to result in a steak that’s at the perfect doneness (as determined by the water temp you dial in at the beginning), but you miss out on the crispy fat and sear you get when using direct-heat methods. Pan Searing: This method works well when you don’t have access to a grill. Thicker cuts may need to be finished in the oven, but you can add flavor by topping steaks with a compound butter or fresh herbs while they cook through. Use a cast iron skillet to achieve a perfect golden crust. How Long to Cook Your Ribeye Our grilling guide can help you better understand the relationship between thaw times, meat thickness, and grill temp, all of which play a role in determining how long you need to cook your ribeye. But here’s a general overview of cook times calculated according to the thickness of your Allen Brothers steak (always use a meat thermometer to gauge internal temperature for the best possible accuracy): Rare: 125°F — about 3 to 4 minutes each side Medium rare: 135°F — about 3.5 to 4.5 minutes each side Medium: 145°F — about 4 to 4.5 minutes each side Medium well: 150°F — about 5 to 5.5 minutes each side Well: 160°F+ — about 5.5 to 6 minutes each side Pro tip: If you usually love your filet and strip steak towards the rare side of the doneness scale, you may be surprised to find that you prefer your ribeye steaks a little more cooked. That’s because it takes more heat to melt the marbling inherent in a ribeye cut. Aim for medium-rare to medium and you’ll experience a transformation as the chewy fat melts and creates a succulent, juicy main course. Resting and Serving After your ribeye is cooked to perfection, it needs to rest. This rest period, during which the steak should sit undisturbed, the meat will slowly drop its temperature. This allows the bubbling juices inside to calm down, so they remain inside the meat rather than rushing out onto the cutting board. The rule of thumb is to rest your meat for approximately half its total cooking time. That’s 5 minutes of rest for a 10-minute cook, 3 minutes for a six-minute cook, and so on. FAQs Is ribeye tough or tender? Ribeye is known for its tenderness. Its abundant marbling and lack of tough connective tissue create a soft, buttery texture that makes it easy to cut and enjoy. Why is ribeye so tasty? Ribeye is packed with flavor thanks to its rich marbling, which melts during cooking and bastes the meat. This process enhances the steak’s bold, beefy taste and creates a juicy, satisfying bite. What is another name for a ribeye steak? Ribeye steak may be marketed as bone-in ribeye or boneless ribeye, but it’s also sometimes called a spencer cut, beauty steak, Scotch fillet, or a Delmonico steak. Prime rib vs. ribeye: What is the difference between these two cuts? Ribeye steaks are pieces of meat that are cut from the larger rib primal, then cooked and served. Prime rib is a larger, multi-person cut that’s roasted first, then cut after it’s cooked and rested and served similar to roast beef. Porterhouse vs. ribeye: What is the difference between these two cuts? Ribeye steaks are cuts of steak taken from the rib primal of a cow while the porterhouse is sort of a combination steak that includes portions of the tenderloin and top loin (aka pieces of filet mignon and strip steak separated by a hearty bone). Allen Brothers: High-Quality Ribeye Steaks Delivered Right to Your Door The ribeye steak is a classic for a reason—it offers unmatched flavor, tenderness, and versatility. Whether you prefer a bone-in cut for extra flavor or a boneless ribeye steak for easy cooking, Allen Brothers ensures you’ll enjoy a steak of the highest quality. Ready to show off everything you know about delicious ribeye steaks? Shop Allen Brothers beef for artisanal, hand-cut steaks aged to perfection and ready for your grill, pan, or sous vide machine.
What Is Filet Mignon
Filet mignon is a cut of steak that comes from the narrower section of a tenderloin, also known as the psoas major of a cow. It is considered to be one of the most tender and milder cuts of steak, making it a favorite among steak lovers. These cuts are typically small, but thick and are best cooked using a grill, broiler, or pan-seared on a stovetop. Filet mignon is often considered a more luxurious cut of steak, making it a bit more expensive than other cuts. However, it can still be found at reasonable prices, and, because it is so easy to cook at home, is worth the slightly higher price tag for the unmatched taste experience it provides. With a little bit of know-how, you can easily create a perfectly cooked filet mignon that rivals any restaurant steak. In this guide, we’ll cover all the details about this cut, including what part of the cow this cut of beef comes from, how to choose a filet mignon, and the proper way to cook it. Don’t forget to read through to the end, where we’ll answer some of the most frequently asked questions related to filet mignon. What Part of a Cow is a Filet Mignon? A filet mignon comes from the tenderloin, a long, narrow muscle located along the cow’s backbone which itself is part of the larger loin primal. The tenderloin has a dagger-like shape with the plump middle section of this cut tapering near the end and towards the ribs. This thinner end of the tenderloin is where the filet mignon is found. Because the short loin is tucked under the cow’s ribs and next to the backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful melt-in-your-mouth texture and delicate yet beefy flavor. Because the filet mignon comes from the smaller section of the tenderloin, the yield for this cut is very small, typically only representing about 2-3% of the total animal when butchered. This makes it a highly prized cut and is why filet mignon is often a bit more expensive, but its exceptional quality makes it well worth experiencing. How to Choose the Perfect Filet Mignon Filet mignon is often used as a blanket term for any steak sliced from a beef tenderloin, but your choice of filet should be based on your specific preferences and the type of dish you plan to prepare. Selecting the right cut can make all the difference in achieving the flavor and texture you're aiming for. The Different Varieties of Filet Mignon There are several varieties of filet mignon, each with their own unique qualities, flavor profiles, and levels of marbling. Depending on what dish you’re planning to prepare, it’s important to understand the different varieties available to you. Here are some of the most popular varieties of filet mignon and the qualities that make them unique and sought after. USDA Prime Filet Mignon: USDA Prime is the highest grade that meat can be ranked in the United States by the Department of Agriculture. With a USDA Prime filet mignon, you’ll find abundant marbling, typically from younger, well-fed cattle. This marbling adds to its exceptional quality and melt-in-your-mouth texture. Allen Brothers USDA Prime Filet Mignon is hand-selected and comes completely hand-trimmed of exterior fat and is meticulously wet aged to bring out the steak’s innate buttery texture and subtle yet memorable flavor. Angus Filet Mignon: Angus cattle are a breed known for yielding beef with fantastic marbling, tenderness, and flavor. This breed is typically raised under strict standards, which contribute to the quality of beef it provides. An Angus filet mignon will have a fine texture, consistent marbling throughout the meat, and a rich, beefy taste. Our Angus Filet Mignon is produced from 100% Black Angus cattle, sustainably and humanely grass pasture-raised and grain finished. These cattle are raised by a small selection of family-owned ranches and farms, ensuring only the highest-quality Angus is produced. Each Angus filet mignon from Allen Brothers is hand-cut to artisanal standards and wet-aged to bring out its incredible flavor and texture.. Wagyu Filet Mignon: The term Wagyu is synonymous with exceptional quality due to the high degree of marbling found in this type of meat. Wagyu are a specific breed of cattle that originated in Japan, and the term Wagyu literally translates to “Japanese cow”. These cattle are often raised with very special care, including a natural diet and stress-free living conditions which ultimately contribute to the meats distinctive qualities. You’ll often find Wagyu beef associated with a Beef Marbling Score (BMS). The BMS scale ranges from 1 to 12, with higher numbers indicating greater marbling. Allen Brothers Wagyu Filet Mignon are hand-carved from the plump, juicy center of the tenderloin, each cut is brimming with streaks of fat that will melt into the steak as it cooks. Allen Brothers Wagyu Filet Mignon has a minimum rating of BMS 8, which indicates a gold-standard steak that’s rich, well marbled, and perfect for special occasions. Specialty Filet Mignon: You may also run across other varieties such as a bacon-wrapped filet mignon(the added fat really amps up the flavor) or a USDA prime bone-in filet mignon, which is the filet portion of a porterhouse steak butchered with the bone left intact. Bone-in filets are very hard to find and considered a major delicacy because you get all the tenderness of a filet, but with even more flavor than boneless alternatives. Understanding Thickness A standard filet mignon cut of meat measures about 8 ounces and is generally between 1.5 and 2 inches thick. That thickness is ideal for achieving a well-seared steak without overcooking the interior. You may also see larger cuts, such as a 12-ounce filet, especially in a steakhouse. This thicker style of filet works well for customers who prefer their steaks rare to medium but can be tricky if you’re looking for a medium-well or well-done steak. Pro tip: If you find yourself with a thicker filet and a dinner party guest who prefers their steak with little to no red running through the middle, consider butterflying the meat before you put it on the grill. To do this, slice the steak horizontally, stopping before you slice it completely through so that the steak can open like a book or a butterfly. You then have the thicker steaks intact for those looking for a less-done entrée and the butterflied steaks will cook through for the well-done crowd without losing all their moisture. Serving Sizes and Presentation As mentioned, Filet mignon cuts often weigh in at about 8 ounces, though you may also find smaller cuts at around 5 or 6 ounces (sometimes called a “petit filet”) as well as larger cuts ranging from 12 to 16 ounce. Each filet is usually served individually, allowing guests to enjoy their own steak alongside a variety of delicious side dishes. The side you choose is important, as it'll complement the richness of the steak and add to the overall dining experience. Roasted vegetables, creamy mashed potatoes, or a light salad compliment a filet mignon well, balancing its flavors. To pull off the perfect Surf and Turf meal, consider pairing the filet with our colossal domestic sea scallops or cold-water lobster tails. How to Cook and Serve a Filet Mignon Learning the proper way to cook your filet mignon steaks can mean the difference between a good steak and a great steak that leaves a lasting impression far after the meal is finished. No option is technically better than another, and cooking methods often come down to personal preference. Here’s a rundown of the different options for cooking filet mignon. Cooking Prep Before any cooking begins, you must first prep your filet mignon. Take your steaks out of the fridge at least 20 to 30 minutes before cooking to give the meat a chance to reach room temperature. This will help expel some moisture and ensure faster, more even cooking. Pat off excess moisture before adding your seasoning — kosher salt and freshly cracked pepper, for example — and preheat your pan, grill, or broiler. Common Cooking Methods When it comes to cooking a filet mignon, the chosen method can have a heavy influence on the flavor, texture, and dining experience. Each method has a unique way of bringing out the meat’s natural richness while also allowing for specific flavors to develop. Here are several popular ways to cook a filet: Pan seared/roasted: Sear the filet in a hot pan until golden brown on each side (about a minute per side), then move to a 400°F oven until cooked to the desired temp. This method creates a delicious caramelized crust while keeping the inside tender and juicy. Grill: Cook seasoned and lightly oiled steak over medium-high flame until done — about 3.5 to 4.5 minutes on each side for a picture-perfect medium-rare. Grilling is notorious for adding a mouth-watering smoky flavor and attractive grill marks that add to the steak’s presentation. (Check out our dedicated guide for more tips on how to grill filet mignon to perfection!) Broil: Seat your broiler to high heat, then place the seasoned/oiled filet under the heat. Remember, a broiler heats from the top, so flip your steak halfway through to ensure even cooking. Broiling is often a quicker method, great for those shorter on time, but still creates a crispy exterior and juicy, flavorful interior. Sous vide: Vacuum seal your filet in a heat-safe bag (season the steak first or add herbs, butter, and other flavoring agents like garlic to the bag itself), then place the bag in a water bath set to your desired doneness. This precise method, often using a dedicated machine that does the work for you, ensures the filet is evenly cooked to perfection, every time. Cooking Times to Reach Ideal Temperatures Cook time depends on several factors including the strength of the heat source, the temperature of your meat at the start, the filet mignon recipe you’re using, and the thickness/size of your filet mignon cut, but here are some general guidelines: (This cheat sheet assumes you’re grilling a 1.5 to 2 inch-thick filet that starts near room temp) Rare: 125°F — about 3 to 4 minutes on each side Medium rare: 135°F — about 3.5 to 4.5 minutes on each side Medium: 145°F — about 4 to 4.5 minutes on each side Medium well: 150°F — about 5 to 5.5 minutes on each side Well: 160°+ F — about 5.5 to 6 minutes on each side Pro tip: Direct, high heat methods like grilling are less predictable than pan searing over a dialed-in flame. Always use a high-quality meat thermometer to monitor the internal temperature for the doneness of your steak. Resting and Serving Once your steaks are cooked, It's time to let them rest. Don’t skip this step because this is the crucial time when all those precious juices inside the meat have a chance to redistribute and relax. The rule of thumb is to rest your steak for about half the total cook time to let the juices redistribute. Pro tip: Tent your steak with a folded piece of tin foil to retain some heat until it’s time to eat. Frequently Asked Questions What is so special about filet mignon? Filet mignon is one of the most popular steakhouse cuts because it’s tender, juicy, and relatively lean. Its innate flavor profile is tasty all on its own, but filet also takes well to all kinds of sauces, seasonings, and marinades. In short, it’s versatile, memorable, and a surefire crowd-pleaser. Why is it called filet mignon? Filet mignon is a French term, with “mignon” translating to cute or dainty. So, filet mignon, as a whole, translates to a cute or dainty filet, referring to the steak’s delicate and tender cut and highlighting its smaller size. Beef Tenderloin vs. Filet Mignon The main difference between beef tenderloin and filet is that tenderloin is the large subprimal and filet mignon is a slice or piece of that subprimal. The most prized filets come from the center of the tenderloin, but the end cuts are equally tasty. Why is filet mignon so expensive? Filet is expensive because it’s limited in quantity (each cow only has two tenderloins) and because it’s so consistently tender and delicious. You’re paying for the quality of the beef as well as the unforgettable experience that comes with eating such a superior steak. What does filet mignon taste like? A properly cooked filet mignon is buttery, juicy, and subtly beefy — not as robust or rich as a well-marbled ribeye or a New York strip steak, but that subtlety means you can pair this tender cut with a wide variety of seasonings, sauces, and marinades. Experience Filet Mignon in All Its Glory with Allen Brothers Ready to start planning your next cookout? Shop Allen Brothers’ best filet mignon cuts and treat your guests to the very best in artisanal, hand-cut steaks, delivered right to your door. Since 1983, Allen Brothers has been the top choice for those that demand only the best cuts of steak, having earned a reputation by following a single guiding principle — never compromise. Shop filet mignons and other delicious cuts of steak at Allen Brothers today!
