01/22/2022
Let’s talk STEAKS 🥩
FILET MIGNON
The champion of the steak world, Filet Mignon is a thick cut from the tenderloin featuring buttery tenderness and exquisite taste. Ours is dry aged 14 to 21 days, flash-frozen, and vacuum sealed to fulfill our flavor-lock promise.
RIBEYE
Bone-in or boneless, our robust Ribeye is a true steak lover's favorite. Sliced from aged prime rib, this cut is the perfect combination of tenderness and rich flavor. Superb marbling ensures unbeatable quality.
T-BONE
Named for the cut's T-shaped bone, this steak offers two great tastes in one: the juicy strip (when cut away from the bone, you have a New York/KC Strip) and the other cut from the t-bone succulent Tenderloin (or filet mignon when cut away from t-bone). The bone adds even more flavor.
SKIRT STEAK
Prized for its rich flavor, this cut is easy to prepare, if you are a Blackstone lover this is a must-have for fajitas and stir fry. This has become another one of our favorite steaks that at times is underrated in the steak world.
PORTERHOUSE
Like the T-Bone, a Porterhouse offers two steaks in one. This cut has a larger tenderloin Filet than the T-Bone–perfect for hearty appetites. The majority of our T-bones are Porterhouse size!
TOP SIRLOIN
Thick and meaty, our Top Sirloin is cut from the center of the sirloin, packing big beef flavor–ideal for grilling. This is a great steak to marinate and cook medium-rare.
FLAT IRON STEAK
This top blade steak features flawless marbling–perfect to grill, broil or panfry. Also known as a Top Blade Steak, our well-marbled, juicy Flat Iron is second in tenderness to the filet mignon yet perfect in price for every day. This cut is surprisingly versatile and can be used for anything from an easy steak dinner to tasty steak sandwiches for lunch. Ideal for grilling and pan-searing.
FLANK STEAK
Use this long and flat cut in a variety of dishes–great for London broil or in fajitas. Grill, pan fry or braise for even more tenderness.
Flap Steak is very similar Both the Flap and the Flank are fine steaks and are pretty much interchangeable. Flap has more marbling and is more tender than the flank while the flank has a “beefier” flavor profile. What is critical for both cuts is that they be sliced against the grain for maximum tenderness.
TRI-TIP STEAK
Tri-tip steak is a very flavorful steak, boasting a nice beefy taste and tender chew. Although it is a lean cut of meat, it does have a decent amount of fat, offering a bit of buttery taste. It does take to a marinade nicely, and therefore will adopt the flavors of the ingredients. Don’t overcook this sweet and beefy cut of steak and you will WOW any dinner guests.
*Examples of steak cuts are pictured left to right.
