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Top Sirloin and Top Sirloin Filet
Top Sirloin is a steak with tremendous beef flavor from the animal’s hind quarter. Cooked best over high, dry heat, it’s tender when cooked to medium or slightly over.
Top Sirloin is a steak with tremendous beef flavor from the animal’s hind quarter. Cooked best over high, dry heat, it’s tender when cooked to medium or slightly over. There’s not a lot of internal fat in Top Sirloin, so beef eaters looking for leaner cuts will find this steak very much to their liking.
Top Sirloin Filet, not to be confused with the either the Tenderloin Filet or the Top Sirloin is a muscle that sits right beside the Top Sirloin Steak in the hind quarter. It’s smaller in size and has no sinew or internal fat deposits, so this is another cut beef lovers looking for leaner offerings will appreciate. Medium high to high heat is the best bet to give the Top Sirloin Filet a good texture at a doneness level of medium or slightly over. Both cuts of meat are fantastic as steaks or in recipes with a few more ingredients to compliment the wonderful, beefy flavor.
Ingredients for Steakhouse Style Top Sirloin Steaks
2 Top Sirloin steaks cut to your desired thickness, usually 1 ½ to 2 inches
Olive oil
Salt
Fresh ground black pepper
Butter
Preparation
Because this recipe is more about the method of cooking rather than ingredients, it’s simple and yields a steak fit for a restaurant. Fifteen minutes before you’ll put the steaks in the pan, preheat oven to 375 degrees F (190 degrees C). You want it ready for when the searing is done.
Heat a cast-iron or other oven-safe heavy-bottomed skillet to high heat. Coat steaks liberally in olive oil, and sprinkle one side with salt and freshly ground black pepper to taste. When pan is hot enough, drizzle with a little more olive oil and place steaks in pan, seasoned side down. Don’t touch them for three minutes. The more you move them, the more it inhibits that nice steakhouse style crust forming. While they’re searing on one side, sprinkle salt and pepper to the unseasoned side. After 3 minutes, flip them over and sear that side for 3 minutes.
There will be a fair amount of smoke. This is normal and also doesn’t go on very long. When the steaks are seared, move them to the oven for another 3-10 minutes, depending on your desired doneness. For thinner steaks, they may be to medium after only a couple minutes. When steak reaches the temperature of your desired doneness (135 degrees F for medium, 57 degrees C), remove them and place a foil tent over them for 5 minutes, letting them rest. DO NOT FORGET the oven mitt—handle will be HOT!
After 5 minutes’ rest, plate and top with a pat of butter to serve. Your dinner companion will wonder why you’re not working in the best steakhouse in town after this.
Ingredients for Pan Seared Top Sirloin Filet with Red Wine Sauce
4 Top Sirloin Filets, cut 1 ¼ to 1 ½ inches thick
1 TBSP olive oil
2 TBSP fine chopped fresh rosemary, divided
2 TBSP cracked peppercorn blend
2 tsp kosher salt
¼ cup shallots, diced
4 cloves garlic, minced
1 cup Cabernet Sauvignon (red wine)
1 TBSP Dijon mustard
2 TBSP butter
3 TBSP chopped parsley
Salt and pepper to taste
Preparation
Preheat oven to 350 degrees F (176 degrees C). Heat oil in heavy-bottomed, oven-safe skillet. Combine 1 TBSP rosemary, peppercorn, and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mix into steak. Sear steaks 1-2 minutes each side, then place in oven for 5-10 minutes to roast until medium-rare, longer for desired level of doneness above medium rare. Rest for 5 minutes.
After removing steaks from pan, add shallots and garlic. Cook for 2 minutes on medium heat on the stovetop. Whisk in wine and mustard and reduce by 2/3. Add remaining rosemary. Melt butter in pan by swirling, then remove from heat. Add parsley and salt to taste, and top steaks with wine mixture.
Serve with your favorite vegetables to the delight of your dinner guests.
Let's Cook.
The Versatile Skirt Steak
Skirt steaks can be grilled for a short time at high heat, but because they require mechanical or chemical tenderization (typically pounding or with lime juice), they’re better suited for marinades or in dishes such as fajitas or tacos.
An internal muscle that sits inside the rib cage of the cow, the skirt steak gets its superior dry aged beef flavor because the muscle is completely exposed during the dry aging process. Skirt steaks can be grilled for a short time at high heat, but because they require mechanical or chemical tenderization (typically pounding or with lime juice), they’re better suited for marinades or in dishes such as fajitas or tacos.
Sizzling Steak Fajitas with Mango Salsa
Fajitas:
- 1-1 ¼ of a pound of Skirt Steak
- 1 TBSP vegetable oil
- 1 pkg fajita seasoning mix
- 8 flour tortillas, fajita or taco size
Mango Salsa:
- 2 ripe medium mangoes, seeds removed, peeled and diced
- Juice of 1 medium lime
- 1 jalapeno chile, seeded and chopped
- ¼ cup red onion, chopped
- ¼ fresh cilantro leaves, chopped
Preparation
Preheat oven to 400 degrees F (204 degrees C), and line a cookie sheet with tin foil.
In a 10-inch skillet, heat oil over high heat. Sprinkle fajita seasoning over Skirt Steak, pressing to coat. Brown steak in oil on both sides, then place on cookie sheet and roast in oven until meat thermometer in center of steak reads 130 degrees F (54 degrees C). Remove from oven and let rest 10 minutes to seal in juices.
Meanwhile, in a large bowl, mix all the mango salsa ingredients. Refrigerate until ready to serve.
Cut steak into thin slices, and place 2 or 3 slices in each tortilla. Top with mango salsa and serve to an impressed crowd.
Ribeye Cap and Chuck Eye Steaks
What’s the difference between a Ribeye Cap Steak and a regular Ribeye? And what exactly is a Chuck Eye steak? Find out in this article.
What’s the difference between a Ribeye Cap Steak and a regular Ribeye? The cap muscle at the top end of the Ribeye is still attached. It lends support to the spine, though it’s not a weight bearing muscle, rendering it super tender and perhaps one of the best cuts of meat steak lovers crave. With marbling similar to the Ribeye, you get a juicy, melt-in-the-mouth steak you won’t be able to resist. Slightly more expensive than the Ribeye itself, it is well worth the added cost for this succulent cut.
Ingredients for Pan-Seared Ribeye Cap Steak with Onions and Mushrooms
1 ½ to 2 lbs Ribeye Cap Steaks
4 TBSP butter (from pasture-raised cows), divided
Salt and fresh ground pepper to taste
3-4 white mushrooms, sliced
1 yellow onion, sliced into long strips
1 TBSP canola oil
Preparation
Season Ribeye Cap Steaks with salt and pepper to taste and let sit for 30 minutes to 1 hour on a plate at room temperature. Melt 2 TBSP butter in a pan over medium-high heat. Once melted, add steaks slowly. Cook 3-5 minutes each side, or until your desired level of doneness. Medium rare is a beautiful level of doneness for these steaks, which is about 135 degrees F (54 degrees C) by meat thermometer. Remove from heat, and let rest for 10-15 minutes on warm plate before serving to allow juices to lock in.
While resting the steaks, melt remaining 2 TBSP butter with 1 TBSP canola oil in pan. Once melted, add mushrooms and onions, and sautée over medium heat until soft and aromatic. Translucent onions will have no crunch, so cook to desired softness and top steaks with onions and mushrooms before serving.
The Chuck Eye Steak
Often called the “poor man’s Ribeye” due to a smaller price, the Chuck Eye Steak is a continuation of the Ribeye into the shoulder, or chuck, of the beef. Chuck Eyes have the same great flavor as the Ribeye and are almost as tender. Fabulous grilled or pan broiled, this steak is also referred to as a “Delmonico” steak.
Ingredients for Pan Seared Chuck Eye Steaks
1 ½ pounds Chuck Eye Steaks (about 2 steaks)
1 tsp Kosher salt
½ tsp freshly ground black pepper
2 TBSP olive oil
1 TBSP unsalted butter (pasture raised)
3 thyme sprigs
1 garlic clove, smashed
1 tsp coarse sea salt
Preparation
Season steaks on both sides with Kosher salt and pepper. Chill, uncovered, in the fridge for up to 8 hours, 1 hour minimum. Remove from fridge and let stand at room temp for 30 minutes.
Preheat oven to 450 degrees F (232 deg C). Heat oil in a 12-in cast iron skillet over medium-high. Carefully place steaks in oil and sear 3 minutes, each side. Place skillet in oven and cook to desired doneness, about 5 minutes for medium rare.
Remove from oven and tilt skillet to collect drippings at edge. Add butter, thyme, and garlic to drippings. Spoon mixture over steaks for 2 minutes. This yields a super tender, juicy steak. Rest steaks on plate or wire rack for 5 minutes. Thinly slice against the grain and sprinkle with sea salt. Serve to the delight and compliments from your dining companions, who’ll believe they’re eating a luxurious, expensive cut of meat despite how little you really paid.
The Power of Porterhouse
Just like the T-bone, the Porterhouse steak is a succulent cut of meat that contains both the New York Strip and the Tenderloin, but the difference is a distinctive one.
Just like the T-bone, the Porterhouse steak is a succulent cut of meat that contains both the New York Strip and the Tenderloin, but the difference is a distinctive one. The Porterhouse boasts a full Tenderloin steak opposite the NY Strip. The loin of the animal only produces 4-6 Porterhouse steaks before the Tenderloin becomes too small and must be classified as a T-bone. The USDA has strict regulations about how much meat belongs on a Porterhouse before it can no longer be called a Porterhouse. To qualify, the Tenderloin must be at least 1 ¼ inches thick. Anything less is a T-bone. With a hefty average of 20 to 24 oz of meat, the Porterhouse is often served as a meal for two.
Ingredients for a Mouthwatering Porterhouse Steak
20 oz Porterhouse steak
- 1 tsp olive oil
- 1 TBSP meat tenderizer
- 1 tsp of your favorite steak seasoning
Preparation
Coat steak lightly with olive oil, then rub in meat tenderizer on all sides. Sprinkle steak seasoning over meat, cover with plastic wrap, and let stand at room temperature for 20 minutes.
Preheat grill for high heat. When grill is hot, lightly oil grate. Unwrap steaks and place on grill for 3-5 minutes per side, to desired degree of doneness.
Some people believe the NY Strip side cooks better at a different temperature than the Tenderloin side. For this, build a flame only on one side of your grill. After searing the steak over high heat on both sides, move steak so the Strip side is over the flame, leaving the Tenderloin side over the non-flaming section. This leaves the Tenderloin slightly more rare, resulting in a better tasting steak.
Plate and serve to the oohs and aahs of your dinner companions.
The Prized Ribeye Steak
The ribeye steak is prized by backyard barbecue enthusiasts and executive chefs alike for its tender juiciness and richness of flavor.
The ribeye steak is prized by backyard barbecue enthusiasts and executive chefs alike for its tender juiciness and richness of flavor. From the rib section of the front quarter, this cut of meat can be prepared bone-in or boneless. Some intramuscular fat as well as fat deposits known as marbling give this steak its moisture, enabling it to withstand intense dry heat. The Cowboy Cut Ribeye is when the bone is left on and the rib-end of the bone is cleaned free of meat, requiring additional cooking time. At Foothills Meats, our ribeyes are boneless and presented as roasts in the retail case. We’ll be happy to cut them to your desired thickness.
Ingredients for an Amazing Ribeye Steak
4 (6 oz) Ribeye steaks
2 TBSP olive oil
salt and fresh ground black pepper to taste
8 cloves garlic, minced
- 4 sprigs fresh rosemary
Preparation
Preheat grill for high heat.
Rub each steak lightly with olive oil. Season with salt and pepper, and rub fresh garlic into both sides of Ribeye steaks. Let stand for 15 minutes.
Place steaks on preheated grill, turning after 30 seconds. This ensures searing on both sides. Place fresh rosemary sprig on top of each Ribeye steak. Cook for 5-7 minutes each side, or to desired doneness, remembering to remove the rosemary sprig before turning and replace.
Tasty T-Bone Steaks
T-Bone aficionados know that cooking this steak on the bone requires more time, but it’s well worth the added flavor the bone provides.
The T-Bone steak contains both the New York Strip on one side of the spine, and a small portion of the Tenderloin on the other, giving it the distinctive “T” shape that makes up its name. It’s a flavorful cut of meat and a fabulous addition to any barbecue.
T-Bone aficionados know that cooking this steak on the bone requires more time, but it’s well worth the added flavor the bone provides.
Ingredients for Marinated T-Bone Steak
- 1 cup vegetable oil
- ¾ cup soy sauce
- ½ cup lemon juice
- ¼ cup Worcestershire sauce
- ¼ cup prepared yellow mustard
- 4 cloves garlic, minced
- ground black pepper to taste
- 1 ½ to 2 pounds T-Bone steaks
Preparation
Marinade: Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, and pepper together in a bowl until combined. Place the meat in a resealable bag and pour marinade over to thoroughly coat. Squeeze excess air from bag, seal, and refrigerate for at least two hours.
Heat grill to high heat and lightly coat grate with oil (best practice is a rag with oil and a pair of tongs. You don’t want to put the oil on the grate before heating, as oil can catch). Place steaks on grill and cook to your desired doneness, 3 ½ to 5 minutes each side. Medium-rare center temp is 130 degrees F (54 degrees C).
Plate up to the delight of your dinner guest with the return of many compliments to the chef.
How to Cook a Perfect New York Strip Steak
With above average marbling (though not as much as the ribeye) and beefy flavor, the New York Strip is one of the most popular cuts of meat.
The delectable New York Strip comes from the strip loin, located in the upper area of the cow’s hindquarter, and is perfect for grilling or pan broiling. It is the continuation of the ribeye moving into the hindquarter between the 12th and 13th rib.
With above average marbling (though not as much as the ribeye) and beefy flavor, the New York Strip is one of the most popular cuts of meat. At Foothills, our strip loins are generally split lengthwise down the middle and tied into roasts, one of the more common and savory methods of preparation. Our staff will happily cut these roasts into steaks of desired thickness. A steak cut from a split strip loin is a Strip Filet, or a Petite New York Strip, so technically, it's not a New York Strip unless it’s presented whole.
This cut is perfect for the grill or stove, in any season, and is a delightful hearty meal that deserves time and attention to savor it.
Pictured: Foothills New York Strip (left) and Ribeye (right).
Ingredients for BBQ New York Strip
4 (½ pound) New York Strip Steaks
½ cup extra virgin olive oil
½ cup Worcestershire sauce
¼ garlic, minced
¼ cup steak seasoning
1 TBSP red wine vinegar
½ tsp dried basil
½ tsp Italian seasoning
Our Honest Meat Grill Box (Tier 2) features a variety of steaks and cuts (butcher's choice).
Preparation
Marinade: In medium bowl, mix olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a gallon size plastic resealable bag. Pierce steaks on all sides with a fork. Place in bag, seal, and shake gently to coat. Refrigerate steaks for a minimum of 2 hours to marinate.
Cook: Preheat charcoal or gas grill to high heat. Place steaks on lightly oiled grill grate and cook for 7 minutes each side, or for length of time to yield desired doneness. Internal temperature for rare is 120 degrees F (49 degrees C). Discard remainder of marinade. Let steak rest for five minutes, then serve to the delight of your dinner companions.