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NY strip steak – An iconic steak in New York and beyond for good reason

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You can find it featured on the menu of most reputable steakhouses, and although it goes by various names, when one thinks of a perfectly sized, tender, and flavorful cut of beef, likely, they are imagining a New York strip steak.

The strip steak comes from the topmost section of the sirloin, a little-used area of muscle, the longissimus, that is commonly referred to as the strip loin or top loin. The strip steak is sometimes prepared with a bone attached; quite often, you can find the strip is part of a T-bone steak or Porterhouse steak when part of a larger bone-in cut that also includes tenderloin steak — by itself, filet mignon. 

Delmonico steak, Kansas City strip steak, or NY strip steak?

As a standalone steak, it is most commonly referred to as the New York strip steak, but it can also be called the New York sirloin steak, the Kansas City steak (with bone-in) or Kansas City strip steak, contré filet, strip loin steak, hotel steak, ambassador steak, club sirloin steak, or in some parts of the world, simply sirloin steak. Also, the New York strip can be — or has been known — as the Delmonico steak.

The connection to Delmonico’s, the famous New York steakhouse and restaurant first opened in Lower Manhatten in the 1820’s, is likely how the cut earned its most famous moniker, the New York strip steak. However, it is unclear if a Delmonico steak, or the original Delmonico steak, is, or ever was a strip steak from the top loin or a ribeye steak. The reason for the confusion is likely due to steakhouses across the country seeking to mimic Delmonico’s famous steaks, but using an array of different — yet similarly tender and thick — cuts. Those who have investigated the Delmonico and New York strip steak connection, refer to the cut also being called a club steak, a reference to the restaurant’s early days as one of the first American dining clubs. 

However convoluted the naming history of the cut may be, one thing isn’t up for debate: New York strip steaks take relatively little preparation and can be cooked to a melt-in-your-mouth level of deliciously quite easily.

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The perfect NY strip steak

Whether pan seared — or reverse seared — grilling on a charcoal or gas grill, or cooking by some other method, all a New York strip steak really needs is a coating of crushed black pepper and kosher salt or sea salt and some compound butter. Just a few ingredients, a few minutes of cooking time, and you can get the perfect steak for any steak lover. The easy prep is one of the reasons it pops up on restaurant menus so often.

According to ButcherBox Head Chef Yankel Polak, the lack of too much visible fat also makes New York strip steak a steakhouse favorite.

“There is a breed of steak lover out there who likes things a bit leaner,” Chef Yankel explains. “I used to see them in restaurants all the time; they would order a big ol’ ribeye and leave all that amazing fat sitting on the plate. It inspired me to offer a NY strip steak as the lean alternative.”

“When butchered properly, it has only a thin strip of fat running down one side — and besides its natural marbling — the strip steak presents itself as the less fatty menu option,” continues Chef Yankel.

And, there is a business reason as well: According to Chef Yankel, a NY strip steak is a high-value item for a restaurant because there is nearly no waste. “It dry ages well, cooks quickly, and requires almost no skill to do it perfectly and deliciously.”

“Personally I like slow smoking them at 225°F until they are rare, resting them for a bit, and then finishing them over a raging fire for the ultimate crust,” he added.

The cut does also benefit from a bit of marinating if you want to marry a grass-fed, grass-finished New York strip steak to other flavors you may be preparing. Below are two of Chef Yankel’s favorite methods for marinating and cooking the perfect New York strip steak.

NY Strip Steak with Chef Yankel’s Zesty Marinade Recipe

Ingredients:

  • 2 ButcherBox NY Strip Steaks
  • 3 limes, zest and juice
  • 1 bunch fresh cilantro chopped
  • 1 head of garlic, peeled and minced
  • 1 Tbsp crushed black pepper
  • ¼ c olive oil

Directions:

1. Combine all ingredients for marinade in small bowl. Mix well and coat steaks thoroughly.

2. Allow steaks to marinate refrigerated at least one hour, then bring steaks to room temp before cooking.

3. Grill steaks over charcoal or open flame for 4 to 6 min per side, or until internal temperature reads 120°F. Rest steak 8 min before serving.

Chef Yankel’s  5-minute NY Strip Steak Marinade Recipe

 

Ingredients:

  • 2 ButcherBox NY Strip Steaks

Marinade/Dressing:

  • ¼ c balsamic vinegar (the higher-quality, the better!)
  • ½ c extra virgin olive oil
  • 2 Tbsp Italian seasoning
  • ½ tsp chili flakes
  • 1 Tbsp garlic, minced
  • 1 tsp lemon zest
  • 1 tsp kosher salt
  • 1 tsp black pepper

Directions

1. Preheat oven to 400°F.

2. Bring steaks to room temperature and season with salt and pepper.

3. Mix all marinade ingredients. Pour ¼ c over steaks and let them sit at room temp for 5 min.

4. Preheat cast-iron skillet. Once skillet is hot, sear steaks on both sides for 2-3 min per side or until a nice crust forms.

5. Place pan in oven for 5 more min, or until thermometer inserted in thickest part of steak reads 120°F.

6. Let steaks rest for at least 8 min before slicing. Serve alongside salad and enjoy!

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The ultimate guide to steak

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Meaty, beefy, juicy — steak is an American classic. 

With so many varieties and cuts of steak, though, it can be hard to know what sets each cut apart. What’s the difference between top sirloin steak, for example, and NY strip steak? Why are ribeyes and porterhouses so widely regarded in the culinary world? What’s the difference between skirt steak and flank steak, and how do you slice those thinner cuts?

This guide demystifies the world of steak and gives you the knowledge and tools to expertly prepare any kind of steak at home. From Philly cheese steaks whipped up with shaved steak to a decadent sauce-doused filet mignon, you’ll know exactly what you’re doing when preparing either. 

ButcherBox members receive many of these steaks in their monthly box. If you would like to sign up to get grass-fed, grass-finished beef delivered to your door, click here.

Top Sirloin Steak

Cut close to the round primal section of the cow, top sirloin steak is incredibly versatile. It’s rich like a roast but shares the texture and mouthfeel of a steak. You can grill it up to be served on its own or cube it and add it to stews and soups. It’s an economical cut of steak, making it great for everyday meals. Give this jerk-rubbed top sirloin with mofongo a try for a hearty, spicy meal.

Steak Tips

Incredibly tender, premium steak tips can be cut from tri-tip, coulotte, and sirloin. More pedestrian cuts come from various muscles but need a bit more help to be made into tender and juicy meals. They’re robust and meaty, and, at roughly one-inch a square, they make for some delicious hunks of meat. Try these braised in a soup or stew, or as full-flavored kebabs like this Dijon garlic smoked sirloin kebab dish.

Skirt, Bavette, and Flank Steak

Both skirt steak and flank steak are long, flat, and flavorful, while bavette steak is finely textured and flat. True bavette steak is hard meat cut to find in the U.S., despite its popularity across the pond. Flank steak is taken from the flank primal and is generally cut whole, and not divided into smaller portions. Skirt steak packs an even beefier flavor than flank steak, due to its connective tissue and fat content. Skirt steak is the default choice for fajitas, while flank steak responds well to marinating and grilling. Make sure to slice both thinly against the grain. For a good flank steak recipe, give this cilantro lime hickory grilled flank steak a try.

Shaved Steak

Looking to whip up a Philly cheese steak or a stir fry? Shaved steak is the ideal cut. Trimmed from the rib section, shaved steak is tender and full-flavored. It’s quick on the stove due to its thinness and pairs well with robust marinades.

New York Strip Steak

A favorite of steakhouses the world over, the New York strip steak can be cut thin or thick. It’s well-marbled and extremely tender, as it’s cut from the short loin, a rarely used muscle on the cow. The strip steak is a cut of beef that requires little more than a simple seasoning and a solid technique. Grill it, pan-sear it, or roast it—whatever you do, use lots of butter or even garlic butter. Enjoy this coffee-rubbed New York strip steak with berry sauce and parsnip mash for a well-rounded meal.

Ribeye Steak

The ribeye is a ButcherBox member favorite. Cut from the center of the rib section, it is smooth, rich, super beefy, and has significant marbling. Ribeyes respond well to an open flame due to their healthy fat content. Char them lightly and cook them until medium-rare. Here is a simple, sultry pan-seared ribeye recipe.

Ranch Steak

Ranch steaks are very lean—they’re trimmed of virtually all fat and cut from the shoulder muscle. They possess a distinct earthy flavor, in case you needed a reminder that they are indeed grass-fed. Due to the lack of fat, this steak can become tough if overcooked, so it’s best to aim for medium-rare. If you’re in the mood for something different, enjoy the caramelized and salty flavor of these honey and sea salt ranch steaks with rainbow carrots.

Denver Steak

While the term Denver steak has only been applied to this cut in recent years, a similar steak is called the zabuton by the Japanese due to its similarity to a plush seating cushion. It’s extraordinarily marbled and tender, coming from the same muscle section as the ribeye. It responds well to Asian flavors, like in this miso Denver steak recipe.

Filet Mignon

Famously fancy, filet mignon is a buttery, tender cut of beef. They come from the center of the tenderloin and are silky smooth in texture and mild in flavor. Grass-fed cattle are unique in that they produce filets with rich marbling and depth. Given their mild flavor, filet mignons hold up to decadent sauces like cream sauces or balsamic glazes. Date night? Here is the perfect filet mignon meal for two.

Flat Iron Steak

Flat iron steak comes from an area of the cow that is notorious for its tough, sinewy texture. However, researchers discovered a way to access the most tender section for a lean steak with rich marbling. Cut from the shoulder, it’s got a deep, meaty flavor and cooks up quick. Try it with a full-bodied sauce like a red wine glaze. Here’s a tasty pepper crusted flat iron with root vegetable mash.

Porterhouse

The king of T-bones, a porterhouse is actually two steaks in one, consisting of a large NY strip on one side, and a filet mignon on the other. Fun fact: The tenderloin portion must be at least 1 ¼ inches thick to earn its namesake. Given its thickness, a porterhouse should be seasoned liberally, producing a thick crust of kosher salt and fresh ground pepper. Here’s a recipe for the perfect porterhouse steak with herb butter.

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Your ultimate guide to the best cut of steak

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You’re putting together tonight’s dinner menu and want to make sure you are using the best cut of steak. Where do you start? Does a higher price point mean higher quality? Is bone-in better than boneless? Below, you’ll find out how to navigate the meat counter to select the perfect cut for your evening.

As far as price point is concerned, a premium steak is usually priced higher because of the (relative) scarcity of the muscle that the steak is cut from. Take filet mignon, for example — arguably one of the most expensive cuts available. Filet mignon is cut from the smallest end of the tenderloin, one of the smallest — and most tender — muscles in the cow.

Most premium cuts come from the ribs (rib-eyes, Denver steak), short loin (New York strip, T-bone), sirloin (top sirloin) and tenderloin (filet mignon). Each muscle has a different fat profile, which affects the steak’s flavor, marbling and tenderness.

So which to choose?

Filet Mignon

best cut filet mignon

What is it known for?

If tonight’s plans include your backyard and an open flame, our first choice is the filet mignon. This boneless, lean cut has very little connective tissue and is known for its rich, buttery flavor.

How should you prepare it?

Although the filet is a thicker cut of steak, it needs to only cook a few minutes per side to reach the perfect medium-rare temperature. We recommend cooking it over direct heat (right over the flame) for just 2-3 minutes per side, then moving your filets to a cooler portion of the grill for an additional four minutes to finish cooking without the risk of overcooking. You can find detailed grilling instructions here.

When it is time to serve your filet, it is best paired with a mushroom or wine sauce.

New York Strip

best cut new york strip steak

What is it known for?

On par with filet mignon, the New York strip (also known as the Kansas City strip) is another preferred grilling steak. A favorite amongst steakhouses, this is one of the most flavorful steaks you can buy.

Cut from the short loin, this steak has a higher fat content — and more marbling — than filet mignon. The name actually stems from the act of “stripping,” a knife skill used to slice individual steaks away from a large muscle (the short loin).  

How should you prepare it?

A perfectly-grilled NY strip only needs a little salt and pepper, or you can top it with a dollop of garlic butter.

Rib-Eye

best cut of steak ribeye

What is it known for?

Alright, you’re planning a date night for two and the entire meal consists of steak and potatoes. No problem! If you need a steak that holds its own, we suggest going with a rib-eye. Rib-eyes are highly marbled, which gives the steak the majority of its flavor (Prime beef, viewed as the highest-quality grade, is known for its abundant marbling).

How should you prepare it?

A rib-eye steak comes from the same muscle as a standing rib — a.k.a. prime rib — roast. You can think of a rib-eye as a standing rib roast that has been cut into individual steaks. This juicy steak has a robust flavor and heavy marbling throughout. Typically, it’s so flavorful you won’t need to add much, if anything, to it — except perhaps a scoop of ghee or a few garlic cloves.

To make it a meal, serve it with sides that live up to the steak’s heartiness. Try potatoes and mushrooms or roasted vegetables.

Porterhouse

best cut of steak porterhouse

What is it known for?

Known as “king of the T-bones,” the porterhouse is part tenderloin, part New York strip. While there’s often quite a bit of confusion around these two steaks, the USDA requires the tenderloin portion of the T-bone be at least 1.5 inches thick to be classified as a porterhouse.

How should you prepare it?

Since you’re essentially getting two steaks in one, this steak can be tricky to cook. If possible, try splitting your heat source into a hot and cool portion to prevent overcooking the tenderloin. This works best on a gas grill, where you have more control over the heat. Light burners on one half of your grill to high heat, and the burners on the other side to low heat (or completely off). Then place your porterhouse in the center.

Tri-Tip

best cut of steak tri tip steak tip

What is it known for?

Cut from the sirloin, the tri-tip was once a rarity amongst butchers. The tri-tip comes from central California, where it was a regular item at the meat counter. However, it was relatively unheard of across the rest of the country before online ordering became more mainstream. While we love serving it as a roast, you can also cut and prepare it as individual steaks.

How should you prepare it?

The once-overlooked tri-tip is quickly gaining popularity, becoming known as one of the most underrated and delicious cuts of steak. And for the price point, you can’t beat the flavor. It’s boneless, juicy, and has excellent marbling. Simply season with a little salt, pepper, and garlic, then sear to perfection.

Bavette Steak

best cut of steak bavette

What is it known for?

Also known as the flap steak, the bavette steak comes from the sirloin — right next to the porterhouse. This was a fairly unknown steak a few years ago but has recently become a featured menu item at restaurants and bistros.

How should you prepare it?

Like a hanger or skirt steak, the bavette is a thin cut with a distinct grain. You’ll need to cook this steak hot and fast to avoid letting it dry out. Allow it to marinade the night before, then sear it to a perfect medium-rare.

Ranch Steak

best cut of steak ranch steak

What is it known for?

Cut from the shoulder muscle, a ranch steak is one of the leanest steaks you can buy. Boneless and usually trimmed of all fat, consider using a marinade to give it a nice, juicy flavor —and to prevent it from drying out.

How should you prepare it?

Steak salads are one of our go-tos when we’re craving something light, and the ranch steak makes the perfect cut.

Other Cuts for Steak Night  

While popular cuts like filet mignon, rib-eyes, and New York strips get all the glory, there truly is a perfect steak for every occasion. Different cuts provide different benefits, and selecting a lesser-known steak might cut down on cost without sacrificing flavor. You should also consider your entire menu, including wine pairings, to determine which cut should sit center stage.

Planning your next taco Tuesday? There are multiple cuts that work well for tacos or fajitas. Anything that slices thinly — such as a skirt steak or flat iron steak — will do the trick.

Hosting a huge party? The flank steak is the best cut for serving large groups of people. This large cut is typically not broken down into smaller portions, making it perfect for feeding large crowds.

Finally, there are many cuts that complement the perfect, steakhouse-worthy menu but are more appropriate to the weeknight dinner budget than a filet or porterhouse steak. A top sirloin steak is an extremely versatile cut and tastes great when grilled or seared in a cast iron skillet. Another choice is the Denver steak, which, although lesser-known, is cut from the same muscle as a rib-eye.

Selecting the Best Cut of Steak

When selecting a steak at the grocery store or when ordering at a restaurant, sourcing will always impact the quality. Regardless of cut, choose grass-fed steaks from a trusted butcher or by ordering online. The meat will have less fat than steaks coming from a grain-fed animal, as well as more omega-3s, CLA, and a higher portion of B and E vitamins.

When cooking a grass-fed steak, there are a few things to keep in mind. First, a grass-fed steak will cook 30 percent faster than a grain-fed steak of the same cut, so don’t take your eyes off your dinner! Second, a thermometer will help prevent overcooking. A medium-rare steak will reach an internal temperature of 125°F as it rests after being removed from the heat, so it’s best to stop cooking at 115°F.

The best cut of steak starts with choosing the best cut for your complete menu. If you ever need ideas, be sure to check out our recipe page.

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For grilling season — the best beef cuts from the chuck

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Winter is slowly receding here in the Northeast, and it seems as if we’ve — finally — come to the end of a period of strange, colder-than-usual weather across the country. The Masters Tournament has come and gone. The selection of foods at farmers markets is more robust. Scarves, beanies, and mittens will soon be packed away.

And, most importantly, grills will reappear. They will be cleaned, repaired, and lit once more as we undertake that yearly rite of spring — cooking outside.

In our opinion, there is nothing that compares to the experience of throwing a scrumptious hunk of grass-fed beef over some hot charcoals or onto a red-hot grill.

But which beef cuts are best for cooking out? One section of the cow that has long been overlooked is the chuck, especially compared to the filet mignons, ribeyes, strip steaks, t-bone steaks, and tri-tips that come from the middle areas that make up the rib, loin, tenderloin,  and sirloin primal cuts.

As our ButcherBox Head Chef Yankel Polak says, “The chuck is a goldmine of great cuts.”

Some of the best cuts of beef to cook outdoors come from the chuck; also, some of our favorite steaks and roasts, in general, are chuck beef cuts.

You already know chuck beef

The “chuck” primal section produces the vast amount of meat that is used from a cow. Most of the meat from this area — the front section from the shoulder blade and down to the leg muscles — lacks fat and has a ton of connective tissue. Therefore, it can result in tough cuts of meat if cooked incorrectly.

Most parts of the chuck close to the ribs are used for various roasts.

Beef chuck roast, for example, is ideal for braising and slow cooking. Other common roast beef cuts from the chuck include pot roast and bone-in chuck roast, also known as the 7 bone chuck roast. These roast sections are fantastic when quickly seared and then put in a slow cooker for a few hours, especially with some complementary seasonings and spices.

These cuts are large and used for braising mainly because it is easy to cut sizeable hunks of beef out of the chuck section, but also because the connective tissue caused by the overuse of the muscles don’t make them as tender and marbled as sirloin steaks and tenderloin steaks.

However, many of the standard — sometimes vaguely labeled — steaks you can get at the supermarket are likely to be steaks cut from the chuck. Like flank steaks or skirt steaks, chuck is also often used as stew meat, kabobs, and sandwich steaks, and as an alternative to more expensive cuts like sirloin tips, tip roast, and ribeye.

You likely cook chuck meat on your grill quite often without realizing it: Chuck meat is one of the primary sources that butchers use to make ground beef. So if you are cooking cheeseburgers for the family this weekend, there is a good chance you’ve got some ground chuck in the burger mix.

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New beef cuts from the chuck primal

Because chuck beef has primarily been used for braising roast cuts, cheaper cuts of steak, and ground beef in the past, some steak lovers believe that you can’t find quality steaks in this front section of the cow.

However, over the past few decades, the beef industry has innovated and uncovered tasty, tender steaks in the chuck section that were previously unknown, difficult to access, or more prevalently used in unique ways in other cultures.

For instance, as part of the Beef Checkoff Program, meat science researchers at the University of Florida and the University of Nebraska identified new and potentially more affordable tender cuts of meat. The project led to the discovery of little-used or unknown cuts, like the Denver steak.

The Denver steak — which does not officially have anything to do with the Mile High City — comes from the chuck flap, an area of the chuck under blade that is full of tough, connective tissue. This steak is delicious as long as it is cooked correctly and, as we’ve said again and again with these types of cuts, must be cut against the grain once cooked.

The beef industry research project also led to the discovery of the flat iron steak, which is a challenging cut to find from the top section of the chuck shoulder. Flat iron steak is a perfect grilling steak; it is tender and tasty when cooked on an open fire. However, it can easily become tough if overcooked. Similar to many other cuts with lots of connective tissue — like the Denver steak — it should also be sliced against the grain.

The Denver steak and flat iron steak aren’t the only great grilling cuts that come from the chuck. Additionally, the chuck eye steak comes from an area of the chuck that is part of the longissimus dorsi muscle, the same place where the ribeye steak is derived. There is some confusion about whether or not a chuck eye is also a Delmonico steak, but that is a subject for another day.

The most delicious of all the chuck cuts might be a surprise

Although it sounds like it should come entirely from the ribs primal, the best short ribs come from the chuck. The first few ribs of a cow — usually the second through fifth ribs — are where the serratus ventralis muscle is thickest. This area is in the chuck primal section. The meat in this section is often tough, which is why short ribs are best cooked over a long period of time with a good marinade or rub.

Culturally, short ribs have been prominent in East Asian and Middle Eastern cooking traditions. However, they have emerged more recently as a delectable treat in the U.S. and can be cooked in a number of ways.

Chef Yankel describes short ribs as “the kings of the braising cuts.” We love slow cooking them bone-in with a sweet marinade.

“Short ribs are packed with healthy fats and collagen,” Chef Yankel added. “Nothing compares for texture and flavor.”

Many of the chuck cuts mentioned above are featured in our monthly grass-fed beef ButcherBox — if you are a member, you’ve likely experienced some of these steaks and roasts. If you want some more on our favorite cooking methods and recipes for the different cuts of chuck mentioned, check out our recipe page or YouTube channel.

If you aren’t a member and would like to become a ButcherBox member with delicious, thoughtfully-raised grass-fed beef delivered to your door each month, click here.

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How long to cook steak in the oven, and other tips for becoming a kitchen steak master

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Craving a steak night dinner, but can’t fire up the grill? No problem.

Grilling is our preferred method to prepare a steak. Browse through the Cut Library within BB Kitchen, and you’ll notice grill written more than any other cooking method. But what if grilling isn’t an option?

While summertime grilling on the deck may be one of our favorite pastimes, sometimes it’s just not feasible. Perhaps you live in an apartment without access to a grill. Maybe you don’t even own a grill  — or the grill you do own is buried under three feet of snow.

While we’re partial to a perfectly grilled, medium-rare grass-fed steak with flawless sear marks, it’s not the only way you can prepare it. You can cook a juicy, flavorful steak right in your oven.

Selecting the right steak to cook

Cooking the perfect steak starts with selecting a quality cut. To purchase a good steak, consult with a farmer you trust, shop at a credible butcher or grocer, or order online to have your steak delivered right to your door.

Selecting high-quality steaks certainly has a number of health and ethical benefits, but you’ll also prefer the premium taste. Choose organic or grass-fed meat whenever possible. The organic label requires farmers raise their animals humanely and without growth hormones or antibiotics. Grass-fed meat ensures the animal grazed on grass during its lifetime, rather than feed made with corn or soy.

Pro tip: If you enjoy cooking steaks at home, consider purchasing an entire roast and slicing them into steaks yourself. A ribeye steak, for example, is nothing more than a ribeye roast cut into individual steaks. To save on cost without skimping on quality, consider purchasing an entire roast, slicing the steaks at home, then simply freeze what you cannot prepare in a single evening.

Which cut of steak works best in the oven?

Easy answer: All of them.

Any steak you enjoy on the grill can also be prepared in your oven. After all, does your favorite steakhouse come stocked with dozens of backyard grills? Of course not! They prepare premium, juicy steaks right from their kitchen. (Although some do have commercial indoor grills if they are lucky.)

You can make the same high-quality meat at home — you just need the right tools and a few tricks up your sleeve.

To prepare a steak in the oven, we recommend keeping the following on hand: A meat thermometer, aluminum foil, and a cast iron skillet. With those three items stocked in your kitchen, you should have all you need to follow any steak recipe you find online. Sprinkle a bit of sea salt and freshly ground black pepper, and you have yourself a steakhouse-worthy meal.

When cooking a steak in the oven, remember the following:

  • A medium-rare steak typically reaches an internal temperature of 125°F. Remember, a steak will continue to cook even after you take it out of the oven, so it’s best to remove it from the heat source when it reaches 115°F.
  • Do not try to rapid-defrost your steak. If you’re planning a steak night dinner for two, plan ahead and allow your steak to defrost slowly (beginning night before), bringing the steak to room temperature.
  • Do not serve your steak immediately after removing it from the oven. Allow your steak to sit for six to ten minutes or more before serving so as not to lose its flavor.

How long to cook steak in the oven?

When preparing a steak in the oven, the cooking time depends on several factors: The cut, the thickness of the cut, and the cooking method used within the recipe. Below, we dive into three different ways to cook your steak at home, including broiling, searing at high-heat in a cast iron skillet then finishing in the oven, and the reverse-sear method — a favorite of our Head ButcherBox Chef Yankel Polak.

One final tip: Don’t take your eyes off of your dinner. Cooking a steak in the oven is no different than preparing a grilled steak over an open flame. It can easily become overcooked, so keep one eye on the timer and the other on your instant-read thermometer.

The reverse-sear method: How to prepare a ribeye

One of our members’ favorite steaks is the ribeye, which is a great cut to prepare in the oven. It’s juicy, flavorful, and pairs great roasted vegetables.

Lisa MarcAurele from Low Carb Yum uses the reverse-sear method to prepare her steak. First, she places her steak in the middle of the oven rack, preheated 275°F. After cooking it for 40-50 minutes, it reaches the desired medium-rare temperature. After allowing the steak to sit for 5-10 minutes, she sears it in a piping-hot pan drizzled with olive oil. To see Lisa’s full instructions and how she seasons her steak, check out the full recipe.  

Searing a steak in cast iron: Preparing a sirloin steak

We love top sirloin for how versatile it is. This particular cut has the texture of steak but has a similar taste to that of a roast — allowing it to cook up nicely in the oven.

Linda Spiker at The Organic Kitchen prepares her sirloin steak by searing it first in a cast iron skillet (the opposite approach Low Carb Yum took with her ribeye). Once the steak browns on the stovetop, she moves the sirloin from the cast iron to an oven-safe baking dish.

A pan-seared steak only needs an additional five minutes in the oven to reach the perfect temperature. Plus, cooking steak this way allows you to reuse the cast iron skillet, browning any sauces or side dishes in the steak juices. Using this method, she pairs her steak with caramelized shallots and a white wine reduction, which you can check out here.

Broiling in the oven: Cooking a New York strip

Love a thick-cut New York Strip? The team at PaleoHacks broils their New York strip with a side of asparagus, creating an easy steak night dinner for two.

Broiling is one of the easiest methods to prepare a steak. Set your broiler to high, place your steak in an oven-safe dish in the center of the rack six inches from the heat source. Ten minutes under the broiler is all you need to achieve a medium-rare temperature. To read the full instructions, check out their recipe here.

While we focused on the ribeye, sirloin, and New York strip, any of the above methods are suitable for almost any cut of steak. If you’re craving filet mignon or a thick-cut T-bone, any of the above methods will work.

There are plenty of advantages to preparing a steak in the oven. The temperature is easily controlled, it’s not weather-dependent, and you don’t need any special equipment. Try one (or all) of the above recipes and let us know your favorite cooking method.

different cuts of beef

How to distinguish different cuts of beef often confused

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One of the most surprising things we’ve discovered since launching ButcherBox a few years ago is that there is a growing, collective desire to know as much as possible about the food we eat.

This type of knowledge is also central to the ButcherBox mission. For us, it is vital to know as much as possible about the meat we are delivering to our members. This means going further than growing a database of delectable recipes or an understanding of nutritionists perspectives on grass-fed beef. We want to know the specifics about how the animals were raised, the methods used by the farmers we work, and the specifics of the grass or forage  they feed their pastured livestock.

We recently realized that questions abound related to different cuts of beef. But a lot of the information that is out there about various cuts can be tough to swallow.

There is an array of resources available if you want to dive into the finer details of where cuts come from — you’ll have to bone up on terms like “primal cuts” and learn more than you’d care to know about which muscles cattle use most and what that means for the tenderness of certain steaks.

One issue that people seem quite interested in is the differences between cuts of meat that appear similar — like, say, a porterhouse versus a T-bone.

Well, let’s try to clear up as much as we can to avoid some of this common culinary confusion.

T-Bone vs. Porterhouse

There is only a slight difference in these two cuts, but, for those who love mouth-watering steaks, the contrast is stark. The porterhouse is a staple of steakhouse menus and a popular pick among meat aficionados, while the T-bone is usually the favorite of backyard grillmasters and novice chefs. The T-bone’s name comes from the bone that splits two different types of beef; one side is strip steak and the other is more tender beef.

The T-bone and porterhouse steaks actually come from the same area of a cow. However, the porterhouse is further down what is called the short loin. On one side of the bone — which is the cow’s vertebrae — is the strip loin or top loin, and this is where New York strip steaks are derived. The other half of the porterhouse is tenderloin.

And herein lies the difference. Because T-bone steaks are cut further away from the back of the animal, there is only a minimal amount of tenderloin. T-bones are small porterhouses. This is important because, if you haven’t figured out from its name, tenderloin is extremely tender and quite delicious. In a porterhouse, the tenderloin side is where filet mignon comes from.

So in reality, a porterhouse is a New York strip steak and a filet divided by a bone.

Officially, the rule is that the filet side of the bone has to be at least 1.25 inches thick to be a porterhouse.

Both are delicious steaks. Part of the reason is that the bone-in nature of these tender cuts adds flavor to already tasty steaks. However, be aware: Porterhouse steaks can be challenging to cook correctly. For best results, grill a porterhouse with the smaller, tenderloin section away from a direct heat source.

We could go on about the history of the name porterhouse steak, but that is a story for another day.

Prime rib vs. Ribeye

Similar to T-bone and porterhouse, the ribeye steak and prime rib come from the same section of the cow; in this instance, as the names hint, both are from the ribs.

However, the difference between these two cuts is in the manner of their preparation.

Ribeye is tender, flavorful beef that is cut away from the ribs and tastes excellent thrown on a grill with just a little salt and pepper for seasoning. Rib roast — also known as prime rib — is the same area, but is cooked with the bone — or bones — in place. Roasting this cut with the bone in place lets it cook in its own juices, giving it the highly-sought-after taste that justifies its often high price and central placement on steakhouse menus.

The best way to understand the difference between the two cuts is that ribeye is a prepared steak without connecting bones, and prime rib is the cooked, bone-in version of the same steak. By its very nature, there is a ribeye in every cut of prime rib.

And if you wonder where roast beef fits into this dynamic, that’s an easy one: generally, it is any cut of beef that is roasted. So, the rib roast or prime rib you get at a restaurant can be also called roast beef. Roast beef can also be top sirloin, tenderloin, tri-tip, chuck roast, or rump roast. Phew.

Flank steak vs. Skirt steak

These two cuts look very similar and each needs to be cut the right way to be appreciated fully. There are, however, a few essential distinguishing qualities between the two.

Unlike the previously-mentioned cuts, these two steaks come from two completely different sections of the cow.

Flank steak comes from the abdominal area of the animal, while skirt steak is from the diaphragm section. They are similar in their long, thin, and fibrous appearance, as well as their uses and taste. These steaks are sometimes confused with hanger steaks and flat iron steaks because of their appearance and various potential uses.

 Both flank steak and skirt steak are great for marinating and are ideal for a variety of dishes, including fajitas, tacos, stir fry, steak sandwiches. They taste great right off the grill, but,  because they are cut from a muscle that gets more usage by the cattle, these cuts can overcook easily and become tough. They are best when cooked to medium or medium-rare doneness.

The key to getting the most out of both of these flat steaks is to make sure you are cutting them properly. As we’ve mentioned before, these steaks must be sliced against the grain to unlock the best flavor.

Ground beef

While it is not a specific cut of meat, ground beef can cause some consumer confusion because there is such a wide variety of options that fall under the label, “ground beef.”

In a store or at a butcher shop, you are going to find that there are vast differences in where ground beef originates, as well as in its nutrition (fat) profile. For example, you are likely to find ground beef labeled as hamburger or ground chuck that is 85 percent lean and 15 percent fat. 

While there is a variety of products out there, there are some important restrictions on ground beef to make sure that whatever you buy adheres to certain basic standards. According to the USDA Food Standards and Labeling Policy Book, ground beef may not contain added fat and must have a maximum total fat content of 30 percent. The meat can come from almost anywhere in the animal — and often does — but must be labeled differently if a large amount of cheek meat is used. Ground beef can also be specifically labeled ground chuck or ground round; in those instances, the meat must come from those specific regions of the cow.

The ground beef that is found in a monthly ButcherBox comes primarily from the chuck and round with some rib and sirloin fat. The ground beef is 85 percent lean and 15 percent fat; burger patties, however, are 80 percent lean and 20 percent fat. The difference in fat content translates to a difference in flavor. Quite simply, grill-cooked burgers taste better with a bit more fat mixed in with the lean meat.

Our in-house chef, Yankel Polak, says that one of the most popular burgers he used to make in his restaurant was made from a combination of ground chuck, ground short rib, and even some dry-aged ribeye scraps. So, it seems that getting the best ground beef mix is more of an art than a science.

Check out all our recipes for some more specific ways to prepare all these various types of beef. All the cuts above come in our monthly boxes, so if you’re not already a member, sign up to compare and contrast these amazing steaks on your own.

Featured image via Lukas Budimaier and Unsplash.