Best Steaks For Meat Lovers
Best Steaks For Meat Lovers – A steak is a thick cut of meat sliced across the muscle fibers, sometimes including a bone.
It is normally grilled or fried.
Steak can be diced, or cooked in sauce, as in steak and kidney pie.
Steaks are most commonly cut from cattle (beefsteak), but can also be cut from bison, buffalo, camel, goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin.
Some cured meat, such as gammon, is commonly served as steak.
Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank steak.
Crowd Cow Kagoshima Farms A5 Wagyu New York Strip Steak
$130
On Shodoshima Island, Japan, Wagyu cattle ranchers finish their beef on a diet of toasted and caramelized olives, a local specialty crop that gives the meat a boost of heart-healthy monounsaturated oleic acids and a bolder umami flavor.
Olive Wagyu may be the rarest beef available—the herd contains 2,200 cows and only a few are harvested a month—and Crowd Cow is the only company that imports this remarkable A5 Wagyu to the U.S.
Each of their cuts comes with a Certificate of Authenticity to guarantee its status, but it will probably be the intense marbling and unbelievably rich finish that sells you on its legitimacy.
Best Steaks For Meat Lovers – First Light Farms Wagyu Bone-In Ribeye Racks
$385
New Zealand-based First Light specializes in 100 percent grass-fed and finished Wagyu, which amazingly has the marbling of grain-finished beef.
Not only will the taste of their steaks wow the diners at your house, but eye-popping cuts like their bone-in ribeyes, available in 12-pound racks of seven, will stop the show.
Creekstone Farms Prime Tomahawk Steak
$115
The king of steaks, the tomahawk is a showstopper on any table. Creekside Farms is the preferred supplier of eye-popping bone-in ribeyes for American Cut, chef Marc Forgione’s steakhouse in TriBeCa.
Creekside’s Black Angus cuts weigh in at about 45 ounces each, including an 8-inch-long, French-cut exposed bone, and are then wet aged up to three weeks for optimal tenderness and flavor.
Best Steaks For Meat Lovers – Flannery Beef California Reserve New York Strip Steaks
$130
Flannery Beef, a Northern California company that’s been in the same family for decades, is beloved by chefs at Michelin-starred restaurants for its hand-cut USDA Prime steaks with ideal marbling and texture.
Sourced from all-natural Holstein cattle on small California ranches and then dry-aged for at least 28 days, the 12-ounce New York strip is Flannery’s most popular cut and is available in packs of two.
Meat N’ Bone Dry-Aged Ribeye
$90
For the longest time, the hardest part of the steakhouse experience to replicate at home was to experience that deep, umami-packed, beefy flavor of dry-aged steak.
An artisanal butcher in your city may have some selections, but they usually wouldn’t age for that long.
One of the best comes from the company Meat N’ Bone.
Its thick cowboy ribeye is aged for more than 45 days, giving it an amazing depth of flavor like you’d get at your favorite steakhouse.
And though the company takes pride in advertising the level of funk in this meat, it doesn’t suffer from having a muddled or off flavor like some aged beef has, showing they took some care in the aging process.
Best Steaks For Meat Lovers – Snake River Farms Plate Short Rib
$139
Ok, so this isn’t a steak, but it’s one glorious slab of beef. Snake River Farms’ plate short rib lets you make your own big old beef ribs you’ll see from some of your favorite pitmasters.
But if you’re not in the mood to slow cook this unctuous hunk, Snake River Farms still has plenty of great cuts available of its beautifully marbled American Wagyu steaks.
Holy Grail Upper Prime Black Angus Ribeye
$69
One of America’s premier Japanese A5 Wagyu purveyors is also an excellent place to buy Angus beef and American Wagyu too.
Holy Grail’s Upper Prime program curates only the best of the best Prime beef—only around 1,000 head of cattle per year meet the criteria—offering steaks with the outstanding fat marbling that provides optimal flavor and tenderness.
This steakhouse-quality beef comes in a variety of cuts, but for those who are looking for the “Holy Grail” of Black Angus raised in the U.S., get the abundantly marbled ribeye, which comes in a sizeable 16 ounces.
Best Steaks For Meat Lovers -DeBragga Australian Wagyu Tenderloin
$500
No, this isn’t a still from the 1990 Kevin Bacon sci-fi classic Tremors.
This is 3.5 lbs. of Australian wagyu beef tenderloin from the premium meat purveyor DeBragga.
Slice it into your own desired thickness of filet mignon, wrap it in pastry for a winning Beef Wellington or perhaps even roast it whole, it’ll be hard to go wrong with tenderloin that’s this richly marbled.
But to up the umami factor even more, DeBragga is adding truffle butter and glace de viande veal stock to the meat too.
Vermont Wagyu Ribeye
$90
Most American-raised Wagyu beef is a cross-breed of Japanese cattle and Black Angus.
At a farm in Vermont, Sheila Patinkin rears and raises fullblood Japanese not far from where she grew up. The difference between American and Japanese beef isn’t merely semantics.
The Japanese cattle is genetically different from its Stateside counterpart because it creates fat on the inside of the muscle tissue, making the fan more evenly distributed through the meat and not just in a fat cap.
Vermont is selling A5-levels of fattiness, but its steaks are still remarkably rich and tender nonetheless with subtle, buttery notes to the fat in the meat.
Kansas City Steak Company Filet Mignon
$55
Bring home the flavor of the finest restaurants with USDA Prime Beef.
Only the top 5-6% of all beef can be labeled USDA Prime and you can taste the difference.
Our Private Stock® selection of USDA Prime Filet Mignon steak set new standards for taste and tenderness with exquisite marbling.
Taste the difference. Nobody does it better than the Kansas City Steak Company.
Filets aged for up to 28 days to enhance steak flavor and tenderness Filet Mignon is also called Tenderloin Filet, Beef Tenderloin, or Tenderloin Filet Mignon.
Best Steaks For Meat Lovers – Omaha Steaks Bone-In Prime Rib Roast
$199
When the occasion calls for a truly show-stopping roast, you can always count on the master butchers from Omaha Steaks to come through for you in the clutch.
Aged to perfection and beautifully crafted by our expert butchers, this well-marbled Omaha Steaks beef roast boasts big, beefy flavor and irresistibly tender, juicy texture.
This Bone-In Prime Rib Roast is not only juicy and full of robust, beefy flavor but also visually stunning, thanks to those glorious bones.
Serve with classic sides like Steakhouse Cauliflower Gratin, Glazed Rainbow Carrots, or Roasted Garlic Mashed Potatoes and then bask in the compliments as everyone delights in an exquisite and memorable prime rib meal.
A 6 lb. roast serves 6-8 people.
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