Do you ever get confused by steak cuts? There are so many different cuts of steak, that it’s easy to do. We often get questions like “Is a T-bone better than a Porterhouse?” or “What’s the difference between a Filet Mignon vs. Sirloin Steak?” Another frequently asked question from steak enthusiasts is “What’s the difference between Beef Rib vs Ribeye vs Prime Rib?”

When it comes to premium cuts of beef, few are as revered as the ribeye. But if you’ve ever come across the term “beef rib” and wondered how it differs from a ribeye, you’re not alone. While these pieces of meat come from the same primal section of the cow and have similar names, they have distinct characteristics that make them unique in terms of flavor, taste, texture, and cooking methods.

In this article, we’ll break down the differences between beef rib vs ribeye vs prime rib, covering where they come from, their characteristics, and the best ways to cook each cut.

What Is Beef Rib?

Beef rib refers to a broad section of meat that includes multiple cuts from the rib primal cut of beef. The rib primal is located between the chuck (shoulder) and the loin, running from the sixth to the twelfth rib. This area is known for its excellent marbling, which results in rich, beefy flavor and tender texture. Essentially, beef rib is a broader term that encompasses both individual ribs and larger roasts that contain the ribeye muscle.

Several well-known cuts come from the rib primal:

• Ribeye Steak: A Highly marbled, tender and flavorful steak, can be a bone-in cut or boneless ribeye steaks.
• Prime Rib (Standing Rib Roast): A large, bone-in roast cut from the cow’s rib section.
• Tomahawk Steak: A ribeye steak with an extended, frenched rib bone, which give it a distinctive appearance.
• Cowboy Ribeye Steak: Similar to a tomahawk steak, but with a shorter bone. Essentially, it’s a bone-in ribeye steak.
• Short ribs: Taken from the lower section of the rib cage, these have a good amount of meat but also plenty of connective tissue, making them ideal for slow cooking.
• Back ribs: The bones left over after ribeye steaks are cut away. They have less meat than short ribs but still offer excellent flavor.
• Ribeye Cap (Spinalis Dorsi): The most tender and flavorful part of the ribeye. It’s often considered the best bite of beef.

Now that we’ve done an overview of the Rib Primal Section, let’s dive into two of the cuts more fully to help answer the question of the difference between Beef Rib vs Ribeye vs Prime Rib?

What Is Ribeye Steak?

Rib eye is one of the most sought-after steak cuts, prized for its intense marbling, tenderness, and robust flavor. This cut is taken from the muscle that runs along the upper rib section part of the cow, between the sixth and twelfth ribs. Since this muscle does very little work, the meat is naturally tender with a buttery texture.

Ribeyes may be cut and sold on or off the rib. This piece of beef is typically sliced and sized for individual consumption. However, there are larger cuts, like the tomahawk steak, that could feed two for special occasions.

A ribeye cut has different names and can be sold as different cuts of steak:

• Bone-in ribeye (cowboy steak or tomahawk steak): Individual steaks that retain part or all of the rib bone, adding to its presentation and flavor.
• Boneless ribeye steak: Without the bone, this boneless cut is easy to cook and serves as a staple in steakhouses.
• Delmonico steak: A ribeye variation that may be cut particularly thick or prepared in a specific way depending on the butcher.

Because of its high fat content, ribeye is one of the juiciest and most flavorful cuts of beef, making it a beloved cut among steak lovers.

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. It does not refer to the USDA Prime beef grade. The USDA grading system—USDA Prime, USDA Choice, and USDA 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 rich flavor.

Prime rib is prized for its tender, juicy texture and incredible deep, rich, and beefy flavor. Among the different grades of beef, USDA Prime graded Prime Rib Roast is the highest grade, known for its abundant fat marbling and exceptional quality. This makes it the top choice for those seeking a luxurious dining experience.

Similarities and Differences

The biggest similarity between the prime rib and rib eye steak is that they both come from the same area of the cow – the rib primal cut. Prime rib is a bigger section of the cow’s primal rib, and the ribeye is cut into an individual, smaller portion.

Although there are similarities, there are also some significant differences in the cooking method and texture.  

Generally, Prime Rib should be seasoned, and then cooked low and slow by roasting in the oven until it reaches the desired internal temperature. Remember, it’s a much larger cut than a rib eye steak. So, the slow cooking process breaks down the connective tissues, and lets it develop a buttery, melt-in-your moth texture. If you need a good Prime Rib Recipe, we recommend this Easy Prime Rib with Garlic Herb Butter Recipe.

Comparatively, rib eye is generally cooked like a steak cut. We recommend a little salt and pepper seasoning, and then you can grill, pan-fry or reverse sear it. Be sure ot sear it quickly over direct heat on a grill or in a cast-iron skillet. The hot skillet’s high heat caramelizes the surface of the steak. This locks in the juices and flavor, and gives the steak a firmer, juicier texture. Always check the steak’s internal temperature with a meat thermometer, and allow the steak time to rest.

Cost

Now that you know the difference between the prime rib vs ribeye let’s take a look at pricing. Basically, this comes down to the type of cut and where you get it. Butchers and specialty shops are going to have higher quality beef, than grocery stores, and you’ll pay more for that quality.

Ribeyes can be bone-in or boneless. The boneless cuts of meat are generally more expensive per pound. They take more time to cut the meat from the bone.

Wrapping up

We hope we’ve answered your questions about the difference between Beef Rib vs Ribeye vs Prime Rib. They can be a bit confusing to understand because they’re often spoken about as completely different cuts, but they come from the same part of the cow. 

Ribeye gives you the best part of the cut in a smaller portion; the prime roast gives you a larger cut that contains the ribeye area as well.

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More Recipes to Try:

• What everybody ought to know about beef cuts
• Buying a Cow. How Much Beef Is It?
• 7 Steps to Grilling a Steak to Perfection
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• Prime Rib Roast with Garlic Herb Butter

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Grass-fed beef vs. organic beef? Pasture-rased vs. grain-fed beef? Beef labels are full of terms that are unique to the beef industry.  This brief guide will navigate you through beef label terms so that you know the main differences and can purchase the type of beef you want and make healthy choices for your family.

Organic. Pasture raised. Grass fed. Grass finished. Conventional Beef. Certified. Prime. Beef labels are full of terms that are unique to the beef industry and the types of beef farmers raise. Some of these terms refer to the grade of beef and others refer to how the animals spent their lives. It’s important to know what these terms mean so that you buy the type of meat that you really want.  

Other than the name of the beef cut, the three most common things you see on beef labels are 

• Beef grades (prime, choice, select, etc)
• Regulated terms about how the animals spent their lives (grass-fed cattle, organic meat, hormones, pasture raised, etc)
• Lean point ratio on ground beef (90/10, 80/20) 

This guide will cover those three common areas on a beef label. As we do, please remember that beef labels have changed over the years. The USDA’s definition of the terms and what consumers think the terms mean sometimes differs (more on that later).

Who Decides How Beef is Labeled?

The U.S. Department of Agriculture (USDA) has a Food Safety and Inspection Services (FSIS) branch, which is the Agency in the USDA with the responsibility for ensuring that the the labeling of meat is truthful and misleading.  They work with the USDA’s Agriculture Marketing Service (AMS) – an agency within the USDA – to oversee the Process Verified Program.  Their programs include voluntary meat quality grades (prime, choice, select, etc), and regulations for terms on how the animals were raised (grass fed, hormone free, etc).

Typically, only large beef packers pay for these programs and have these labels because they’re very expensive to participate in. This means you often won’t find terms like prime, choice, grass fed, organic, and pasture raised on beef labels you purchase from a small farm because the certification to add those words to the label comes out of the farmer’s pocket and is very expensive. 

Beef Grades on Beef Labels

The USDA Grades beef to signify that it’s high-quality beef that is safe to eat. The beef grades also tell you the amount of tenderness and amount of marbling to expect in the beef.

ALL beef in the United States is inspected for consumption. However, beef grading is voluntary and paid for by beef packers. It’s very expensive to put beef grades and other regulated terms on beef packages, which is why many small farms don’t have beef grades on their packaging when selling beef directly from the farms.  

On our farm, Clover Meadows Beef, we don’t grade our beef regularly because it’s cost prohibitive. However, historically, our farm has competed in quality grade competitions and we’ve consistently been graded very high.  Our farm’s grass fed beef has been graded choice to prime, and our grain-fed cattle have been graded as high as prime.

There are eight grades of beef. The beef quality grades in order from best to worst are USDA Prime, USDA Choice, USDA Select, USDA Standard, USDA Commercial, USDA Utility, USDA Cutter and USDA Canner.

When buying beef at a steakhouse, you usually only hear about three of these USDA beef grades: Prime, Choice and Select.

Prime Graded Beef 

Prime beef comes from well-fed beef cattle and it has abundant marbling (i.e. fat within the beef). Grain-fed cows have more marbling than grass-finished beef. You usually find Prime Beef at restaurants and hotels. It’s known for being full of flavor, and very tender and juicy. Only about 2 percent of today’s beef is of the highest USDA grade, or prime, which, has the highest level of marbling.

Choice Graded Beef 

Choice beef is very high quality, but has slightly less marbling than Prime.  It is very tender and juicy, and the most widely available grade of beef. The USDA grades about 50 percent of beef as choice. 

Select Graded Beef 

Select Beef is typically leaner than the higher grades.  It has less marbling, and also lacks some of the juiciness and flavor.  The USDA grades about 21 percent of beef with the select grade. When cooking, it’s generally best to marinate before cooking in order to get the maximum tenderness and flavor.

Store branded meat is often Standard and Commercial graded beef.  The final three grades of beef – Utility, Cutter and Canner – are rarely sold at retail and are used to make ground beef and processed products.

Common Terms on Beef Labels

The USDA started grading beef in 1927. However, some factors consumers now consider important do not go into the grade. These factors include the animal’s diet (grass-fed meat vs. grain finished), the cut, and how the animal has been raised (pasture raised vs. feedlot). 

Since all cattle spend the beginning of their lives eating grass in the pasture, what sets cattle apart is how they’re “finished”, or what they eat at the end of their lives. Often times, beef labels or marketing claims try to focus on the finishing process. 

Grass Fed 

It’s becoming increasingly common to hear and see the term “grass fed” on beef labels. This term is hard to monitor because even cows in feedlots have had access to grass at some point in their life, so technically, all cows could be labeled as grass-fed cows. 

It’s very important to know that the definition of the term “grass fed” has undergone big changes.  

In 2016, the USDA’s Agricultural Marketing Service announced in a statement that it was dropping its official definition of “grass fed” because it doesn’t have the authority to define and determine whether grass fed claims are truthful and misleading.

Then, in 2019, the USDA’s FSIS issued new guidance for grass fed beef labels and said beef could be labeled as grass fed if it received grass for 100% of its life, from weaning to harvest. In addition, cattle must have access to pasture and cannot be confined. However, the beef producers can still use a partial “grass fed” label if the consumer is informed about the proportion of the diet coming from grain. For example, the label could say “Made from cattle that are fed 90% grass and 10% corn” 

At Clover Meadows Beef, our grass fed beef live in a 100% pasture-based environment and they eat a grass diet.https://www.youtube.com/watch?v=pSK8kBU5czk&t=1s

Grass Finished Beef

Grass-finished cattle spend their entire life grazing and eating from pastures, but they may also eat forage, hay or silage, according to USDA guidelines. Grass fed meat may or may not be given FDA-approved antibiotics to treat, prevent or control disease and/or growth-promoting hormones.

We’re often asked about the health benefits of grass finished beef, and we’ve written about it in great detail here. In short, you have to be careful of what you find from popular websites that are only interested in clicks. 

That said, studies have shown that nutritionally, grass finished beef has some great health benefits like more vitamin E, beta-carotene, vitamin C antioxidants, omega-6 and omega-3 fatty acids compared to grain fed beef. They also produce meat that’s higher in CLA (conjugated linoleic acid), a fat that’s been studied for possible heart benefits, improving immunity and anti-inflammation benefits. But, the interesting thing with CLA is typically found in the fat marbling that people trim off their beef. 

Grain Finished

Cattle that are grain-finished are sometimes refered to as grain-fed, conventional beef or conventional meat. Like grass fed beef, grain finished beef spends the majority of its life grazing and eating from pastures.  During the last 4-6 months of their lives, they have access to grain. How farmers give the cattle grain varies by farm.

At Clover Meadows Beef, all of our grain-fed animals are raised in a 100% pasture environment, and they have the option of eating either grain or grass. Once a day, we take a bag of grain supplement to them and place it in a trough where they have the option of eating grass or the grain supplement. Animal welfare is always top of mind for us, so the grain supplement we choose is based up on cattle’s nutritional needs and the recommendation of our veterinarian and nutritionist. 

On some farms, grain-finished cattle go to feedlots for the last 4-6 months of their lives. In the feedlot, they’re given a balanced, healthy diet of grains, and local feed ingredients like potato hulls and sugar beets. https://www.youtube.com/watch?v=t_yHNLK2Oms&t=1s

Natural

If you see the term natural on a beef label, it’s important to know it’s basically meaningless in the food industry. The USDA doesn’t monitor this term either. Any product may be labeled natural if it is minimally processed and free of artificial colors, flavors, and preservatives. Minimal processing includes smoking, roasting, freezing, drying, and fermenting.

On our farm, Clover Meadows Beef, we define natural meat as:

• Free from antibiotic residue
• Fed a balanced diet, without the addition of animal fat or animal by-products
• Raised in a pasture environment that’s comfortable and stress-free
• Handled humanely at all times
• Grown using environmentally sound, sustainable farming methods

Organic Beef

The USDA does define “organic” and this term refers to very specific standards when you see organic products. The USDA’s AMS regulates the term “organic”. In order to receive organic certification, farmers and organic producers must meet certain organic standards. This includes submitting documentation to the National Organic Program, and a government agent visits the farm once a year.  

Organic meats come from naturally raised animals that are fed a diet that consists of 100% certified organic grain (corn and soybeans) grown on soil that has been free of artificial pesticides, herbicides, and chemical fertilizers for at least three years. Organic beef may or may not be grain-finished. 

At Clover Meadows Beef, we raise our cattle to many organic food standards, but we aren’t certified for that label. 

Pasture Raised

Pasture-Raised cattle spend their lives in the pasture, not confinement.  At our farm, we only have pasture-raised beef. 

Hormones

A hormone is a natural or synthetic product that affects cell activity. You’ll often see products in the grocery store labeled “no added growth hormones.”  We do not use any added growth hormones at Clover Meadows Beef.

Sustainable Farming

Farming that’s is good for the environment and good for the community is Sustainable Farming. It looks long term and uses practices that won’t compromise the future of the land or animals. Sustainable farming focuses on things like soil health, using natural resources responsibly, and monitoring and evaluating every activity so that farming practices are constantly improving.

Lean Point Ratio on Beef Labels

The ratio on most ground beef is the lean point ratio. This ratio identifies the lean-to-fat ratio by stating the percentage lean and fat found in the package, for example 80/20, 85/15 and 90/10. 

The top number of the ratio indicates the leanness and the bottom number is the fat. For example, beef with a label that says 85/15 is 85% lean beef and 15% fat in the package.   

• 80-89% Lean Ground Beef: This is a mid-range ratio with great flavor. It has a slightly firmer texture than beef with 73-80% leanness. It’s best in meatballs, leaner burgers, meatloaf, pizza toppings and chili.  
• 90-92% Lean Ground Beef: This type of ground beef is ideal when you want to make your favorite recipes slightly leaner, such as lasagna, enchiladas, casseroles, chili, tacos and sloppy joes. 

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More Beef Recipes to Try:

• One Pan BBQ Beef Short Ribs
• Easy Carne Asada Street Tacos
• Dry Rub with Brown Sugar Steak Seasoning
• Easy Blue Cheese Butter Compound for Steak
• Broiled Lemon Pepper Flank Steak
• Easy Garlic Butter Steak Bites
• Meat Inspection: The Edible Stamp of Approval
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(Originally published in 2022. Updated in 2025)

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The post Grass-Fed vs Organic Beef vs Grain-Fed: What’s Better? appeared first on Clover Meadows Beef.

The way you slice a steak can make all the difference in its tenderness.  Cutting meat against the grain is something you may have heard before, but do you know what it means and why it’s important?

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A steak’s tenderness is determined by the cut of meat AND how it’s cut. That means cutting your steak the right way is extremely important so that you don’t accidently ruin a great steak. 

For many people, cutting meat against the grain happens naturally because it simply looks right. When cut correctly, the steak becomes a more tender bite. 

Other people mistakenly cut steak with the grain, and then they leave the meal disappointed because their steak was tough. However, had they cut the steak against the grain, they would have enjoyed a melt-in-your-mouth-steak. 

It’s a common mistakes, but here’s how to make sure you don’t do it and ruin a great piece of beef by simply cutting it wrong. 

What does it mean to cut meat against the grain? 

For starters, let’s talk about what the “grain” is.  The grain of the meat refers to the direction of the muscle fibers run within the meat.  You can see the grain in both cooked and raw meat, and they are visible lines and look like long streaks or straight lines. When intact, the tough muscle fibers are strong and chewy. If you don’t cut against the grain, the muscle fibers will remain somewhat intact and very difficult to chew. When you cut against the grain, you break up the muscle fibers into smaller pieces so that the meat becomes much more tender in every slice.

In beef, the areas of the steer that are worked the most — like the neck, shoulder, legs and rump — have the strongest and most pronounced muscle fibers. These musle groups are usually tougher cuts of meat like Bottom Round Roast, Skirt Steak, Hanger Steak, and Flank Steak. In these cuts of beef, the fibers are very apparent and easy to see. 

Muscles that aren’t used as much — like the loin area — have the weakest muscle fibers.  That’s where more tender cuts of meat come from such as Tenderloin Steak, Filet Mignon Steak, T-Bone Steak, New York Strip Steak, and Ribeye Steaks. Steaks from these areas harder to identify the grain. When enjoying these beef cuts, be sure to take a good look at the long lines and identify the grain direction before cutting.

How do you know which way the grain runs in meat?

The next time you eat a piece of meat, take a close look at it. When you do, it’s likely that you’ll find the grain very easily. 

If you’re having problems finding the grain, you can look at raw steak and find the visible lines that run through the meat and create layers of muscle fiber. Those “lines” are the grain.  The best way to ensure tender meat, is to make clean cuts at a perpendicular angle to the grain. 

If you are eating a bone-in cut of meat, finding the grain of meat is extremely easy. Muscles are attached to bones and the fibers usually run parallel to the bone. When slicing a T-bone Steak, make sure your knife is perpendicular to the bone.

Does the grain run the same way in all cuts of beef?

Because there are so many different cuts of meat, the grain won’t be the same in each type of meat. Plus, in some cuts of beef, like the Tri Tip, the direction of meat fibers can change throughout the cut. This means you start slicing one way and then rotate the meat to follow the grain. This is why it’s important to know what the grain looks like and be able to identify it. 

How do you cut meat against the grain?

Cutting meat against the grain is very simple. The first step is to look at the surface of the meat and find the direction of the grain. Next, angle the knife perpendicular to the grain, and then cut the meat with a sharp knife. That’s it. You’ve just made your steak infinitely more tender by cutting against the grain.

Other tips to get the perfect steak:

• In addition to cutting meat against the grain, the thickness of the slice will also help meat be more tender. By cutting very thin slices there are less muscle fibers to chew through.
• Always rest your steak for ten minutes or more. Resting the meat lets the meat’s fibers relax and widen so that juices redistribute throughout the cut of beef.  
• Slicing against the grain should not be hard work. If it is hard to cut, make sure you’re using a high quality steak knife. 

Bottom line: The way you slice a steak can make all the difference.

Is it important to cut a steak against the grain? In one word- Yes!

Cutting against the grain breaks up the musle fibers making the steak much more tender and easier to chew.

When you cut meat with the grain, you create long muscle fibers that are stringier and harder to chew. This makes meat tougher to chew and some people call it gamey.

Thankfully, if you do begin to cut meat with the grain, you can always reorient your steak and begin again.

If you’d like even more scientific data, Cooks Illustrated did a fascinating study on this and discovered a slice of steak that was cut with the grain was four times harder to cut than the cut sliced against the grain.

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Looking for the best cut of steak for a special dinner? This post compares Top Sirloin Filet vs Filet Mignon steak. Both are a popular choice with steak enthusiasts, but they differ on taste, cost, and flavor. Know the pros and cons of Top Sirloin Filet vs Filet Mignon so that you can decide which is best for your next special occassion.

What is a Filet?

A “filet” is a French term meaning a solid piece of meat.

What is Filet Mignon?

Filet mignon is the most tender steak, lean yet succulent, with a fine buttery texture. It is one of the most sought-after cuts of beef, and is also known as a Beef Tenderloin Steak and Beef Loin. It comes from the Loin Primal Cut, and more specifically the Short Loin Subprimal Cut.  The Short Loin Subprimal is the front part of the Loin Primal Cut. It runs from the 13th (last) rib back to the top of the leg bone where it joins the hip bone.

The Short Loin Subprimal is a long, narrow muscle that runs along the backbone of the cow. Because this muscle gets very little exercise and is not weight-bearing, it produces exceptionally soft and buttery meat. It makes the filet mignon a favorite for those who prefer a melt-in-your-mouth texture. The Loin Primal Cut is home to some of the most tender and best cuts of steak such as the Tenderloin, New York Strip Steak, T-Bone Steak and Porterhouse Steak.

Characteristics of Filet Mignon:

• Cut: Comes from the tenderloin, specifically the small end.
• Texture: Extremely tender texture with minimal connective tissue.
• Flavor: Mild, subtle beef flavor.
• Appearance: Round, thick, boneless cut, and smaller in size.
• Cost: Expensive due to its tenderness and limited supply
• Cooking Style: The best way to cook is high heat, fast cooking methods such as grill, broiled, or seared.  The short loin contains little intramuscular fat, marbling, so cooking the meat to anything over medium (internal temperature of 145 F), makes it tough and dry. 

Pros of Filet Mignon:

• Unmatched Tenderness – The most tender cut of beef.
•  High-end Dining – A premium cut often associated with special occasions. This is many steak lovers favorite cut of meat.
•  Easy to Cook – Cooks quickly due to its low-fat content and small size.
• Mild flavor – This cut is perfect for sauces, seasonings, or pairings with rich sides because it doesn’t have an overpowering beefy taste.

Cons of Filet Mignon:

•  Mild Flavor – Less beefy taste compared to fattier cuts like ribeye.
•  Expensive – One of the priciest cuts due to its tenderness and limited supply.
•  Needs Added Fat or Sauce – Lacks marbling, so it can be dry if overcooked. This is why many cooks wrap a filet with bacon or serve with a sauce.

What is Top Sirloin Filet?

The top sirloin filet is a flavorful and lean cut from the Sirloin Primal Cuts, which is located on a cow’s back, just before the round that is the very end of their hindquarters.  The Sirloin Primal Cut is home to many popular cuts, but it’s separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin you find great cuts of meat for grilling (think Top Sirloin Steak), and in the Bottom Sirloin you get great cuts for grilling or roasting (think Tri-Tip). The Sirloin Primal Cut gets lots of exercise, but the Top Sirloin Butt still has many tender cuts, including the Top Sirloin Filet.

The Top Sirloin Filet is also known as the sirloin filet, center-cut top sirloin steak, or baseball cut steak.   The top cut is close to the tenderloin where the filet comes from, but it’s a separate muscle.  A Top Sirloin Filet is not as tender as a Filet Mignon, but offers a richer beef flavor because it has more marbling.

Characteristics of Top Sirloin Filet:

• Cut: From the top sirloin, a working muscle that has more marbling.
• Texture: Firm yet tender when cooked properly.
• Flavor: Cuts from the sirloin have rich flavor. They have firmer texture and can be potentially chew since they’re on the leaner side. 
• Appearance: Slightly larger and thicker than filet mignon.
• Cost: More affordable than filet mignon while still offering tenderness.
• Cooking Style:  The Top Sirloin Filet is best for cooking hot and fast (think high-heat grilling). Be careful not to overcook it since the meat can start to turn tough and dry at internal temperatures beyond 145F

Pros of Top Sirloin Filet:

• More affordable: A budget-friendly alternative to filet mignon while still being tender.
• Rich beef flavor: More pronounced than filet mignon, making it ideal for those who prefer stronger beefy notes.
• Lean yet firm: Offers a good balance between tenderness and a meaty chew.
• Versatile: Works well in various cooking methods, including grilling, pan-searing, or broiling.

Cons of Top Sirloin Filet:

• Not as tender as filet mignon: While it is softer than regular sirloin, it is still firmer than a true filet mignon.
• Can dry out if overcooked: Being lean, it doesn’t have as much fat to keep it juicy.
• Less prestigious than filet mignon: While tasty, it lacks the luxury appeal of filet mignon.

Key Differences: Filet Mignon vs. Top Sirloin Filet

Now that we’ve broken down each cut, let’s compare them side by side in terms of cut, cost, size, appearance, texture, and taste.

Cut Location

• Filet Mignon: Comes from the tenderloin, a non-working muscle, which makes it incredibly tender.
• Top Sirloin Filet: Comes from the top sirloin, a more exercised muscle, which means more marbling.

Cost

• Filet Mignon: Expensive due to its rarity and extreme tenderness.
• Top Sirloin Filet: More affordable while still offering good tenderness.

Size & Appearance

• Filet Mignon: Usually small, thick, and round with a uniform shape.
• Top Sirloin Filet: Slightly larger and firmer, sometimes cut thicker like a baseball steak.

 Taste & Flavor

• Filet Mignon: Mild and delicate, making it ideal for sauces and seasoning.
• Top Sirloin Filet: Has a bolder, beefier taste due to its sirloin origins.

Which Steak is Better?

The choice between filet mignon and top sirloin filet depends on your priorities:

• If tenderness is your top concern and you enjoy a luxurious, mild-flavored steak, filet mignon is the best choice. It’s perfect for special occasions, romantic dinners, or fine dining experiences. However, it comes at a premium price.

• If you prefer a more affordable steak with a stronger beef flavor, top sirloin filet is a better choice. It still offers a tender experience, but with more chew and more pronounced beefiness. It’s also great for everyday meals and grilling.

Final Verdict:

If money is no object and tenderness is your priority, go with filet mignon.

If you want a more budget-friendly steak that still delivers great flavor and tenderness, top sirloin filet is a fantastic choice.

Ultimately, both steaks have their merits. It all comes down to personal preference, budget, and how you like your steak cooked. Whether you’re looking for a special occasion indulgence or a flavorful everyday option, you can’t go wrong with either cut!

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Beef posts you may like:

• Bacon Wrapped Filet Mignon
• Prime Rib with Garlic Herb Butter
• What Everybody Ought to Know About Beef Cuts
• Dry Rub or Marinade for Steak? Know What’s Best
• 10 Best Beef Rub Recipes

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Top Sirloin Filet vs Filet Mignon Steak: Guide to Best Cut appeared first on Clover Meadows Beef.

Tri tip vs brisket. What’s your favorite? Both meat cuts offer delicious flavor, but they have major differences in cooking times, how to cook, and cost. In this guide, we’ll explore everything you need to know about these different cuts of beef.

What Is Tri-Tip?

Tri-tip is a triangular-shaped cut of beef that comes from the bottom sirloin section of the cow’s hindquarter. Its triangular shape gives it the name “Tri-Tip,” and it is also known as Bottom Sirloin Roast, Bottom Sirloin Butt, Petite Sirloin/Ball Tip, Santa Maria Steak, Santa Maria Roast, Newport Steak, tri-tip roast, triangle roast, and triangle steak. This cut was historically more popular on the West Coast of the U.S., especially in southern California, where it became recognized as a California Cut of beef and a staple in Santa Maria style barbecue.

An untrimmed tri tip can weigh nearly 5 pounds (as it has a large fat cap and layer of skin), but most purchased tri tips will weigh 2-3 pounds. Because it comes from the sirloin area, tri-tip is a lean cut, boneless, and has great marbling. It’s cheaper than other steaks with similar flavor, like ribeye steak. The tri-tip has a modest amount of marbling and a thin layer of fat on one side. This fat cap plays a crucial role during cooking, basting the meat and adding flavor without overwhelming the cut.

It’s important to note that when we refer to a tri tip roast, we’re talking about the entire cut of meat above the ball tip and adjacent to the flap on the bottom part of the sirloin. The tri tip roast can be cooked whole and then sliced and served. The roast can also be cut into 1″ tri tip steaks that can be grilled individually.

Typically, this cut is known to be grilled or roasted. We usually consider Tri-Tip to be a steak-like cut and it’s awesome served medium or medium rare. But, in recent years people have begun to make brisket-style tri-tip (more on this below). Tri Tip cooked like a brisket is a fun, unique, flavorful way to prepare tri tip. The result is brisket-like, tender meat, without all the time, cost, and effort it takes to make smoked brisket. 

What Is Brisket?

Brisket is a large piece of meat that comes from the lower chest or breast area of the cow. This is a heavily exercised, large cut of meat, which means it’s a tough cut of meat and has a higher proportion of connective tissue. However, that toughness is exactly what makes brisket so beloved when cooked properly.

Brisket is a large cut of meat that is divided into two main parts: the flat cut and the point cut. The flat is leaner and more uniform in shape, while the point is fattier, marbled, and typically more flavorful. The fat cap on the brisket is integral to its cooking process. As the brisket cooks slowly over a long time, the fat renders down, basting the meat and keeping it moist and succulent throughout the long hours of smoking or slow-cooking.

A whole brisket can weigh anywhere from about 5 to 20 pounds. Usually, grocery stores sell brisket cuts as either the flat or point, not a whole brisket. If you want a whole brisket, you’ll need to go to a local butcher or a local farmer. When cooking a whole brisket, remember that the flat and point cook differently — this is why cooking a delicious brisket can be so tricky! The flat is slightly leaner than the point and is easier to overcook. The point is very well-marbled and needs a longer cook time. 

Characteristics of Tri-Tip Cut:

• Size and Shape: Tri-tip is a smaller cut of meat, typically weighing 3 to 5 pounds. It has a unique triangular shape.
• Texture: Lean with moderate marbling, and tender.
• Flavor Profile: Bold and beefy.
• Cooking Methods: Best way to cook tri-tip is grilling, roasting, smoking, or broiling.
• Cooking Time: As a smaller, leaner cut, tri-tip is typically seared over high-heat before being finished off at a lower temperature. It cooks very quickly compared to brisket, often in 30-60 minutes depending on thickness.
• Best Uses: Roast or grill and then slice tri-tip steaks across the grain. Can also slow-cook like a brisket (more on that below).

Characteristics of Brisket:

Size and Shape: Brisket is a large cut that can weigh between 10 to 20 pounds, and has a flatter shape compared to the tri-tip.

• Texture: Tough but becomes incredibly tender when cooked properly.
• Flavor Profile: Brisket is in a league of its own when it comes to depth of flavor. Deep, smoky, and rich due to its higher fat content and long cooking process.
• Cooking Methods: Best suited for smoking, braising, or slow-roasting.
• Cooking Time: Brisket requires a slow and low cooking process, and is often seen as a more advanced cut of meat to prepare. It often requires 12+ hours for proper tenderness, depending on size and method.
• Best Uses: Commonly sliced or chopped for barbecue platters, sandwiches, and tacos.

Cooking Tri-Tip Steak or Roast

How you cook tri-tip will depend on if you’re making tri-tip steak, tri-tip roast, or brisket-style tri-tip. When grilling a tri tip roast or steak, you’ll first heat your charcoal grill or gas grill to about 350 degrees for two-zone grilling. Then, grill over indirect heat and continue to grill until it’s within about 10-15 degrees of your final target temperature. Next, sear the roast by moving the grilled tri-tip to direct heat until the internal temperature of the meat reaches your desired final doneness. The ideal internal temperature for tri tip is around 130°F to 135°F for medium-rare, though some prefer it slightly more done at 140°F for medium. Always let the meat rest for 10-15 minutes on a cutting board. If desired, you can tent with aluminum foil while the meat is resting. Slice against the grain and serve. 

Cooking Brisket

Brisket, with its tougher texture, demands a slow cook method. This cut benefits immensely from a low and slow cooking process that allows the collagen in the connective tissues to break down over time. Typically, brisket is cooked at a low temperature—often around 225°F to 250°F—until it reaches an internal temperature of 195°F to 205°F. At this range, the meat becomes tender enough to slice or pull apart easily.

Smoking is the most popular method for cooking brisket, as the prolonged cooking time at low temperatures allows for the development of complex, smoky flavors. The slow rendering of the fat cap is essential, as it bastes the meat continuously throughout the cooking process, keeping it moist and enhancing its rich, beefy flavor.

Slice Against the Grain

For both cuts of meat, it’s critical to cut against the grain. The grain of any meat is the alignment of muscle fibers. When intact, the muscle fibers are strong and chewy. If you don’t cut against the grain, the muscle fibers will remain somewhat intact and very difficult to chew. When you cut against the grain, you break up the muscle fibers evenly so that the meat becomes much more tender in every slice.

Brisket has two main parts, so you’ll want to find the grain on each part. Tri tip changes direction of the grain, so you may need to start slicing one way and then rotate the meat to follow the grain.

The Fat Cap

In both tri tip and brisket, the fat cap is more than just a layer of fat—it’s a natural basting agent that transforms the texture and flavor of the meat during cooking. With tri-tip, it’s typically a small fat cap on one side. In brisket, it’s a much thicker fat cap.

What Is Brisket-Style Tri-Tip in BBQ?

“Brisket-style tri-tip” refers to slow-smoking tri-tip like a brisket to achieve a similar texture and smokiness. The result is fall-apart tender meat with the same rich flavors as brisket but in a fraction of the time. The key to being able to smoke a tri tip like a brisket is to find a Tri-Tip with a fat cap, or a Prime cut tri tip. Otherwise, without much marbling and enough fat, the tri-tip will dry out in your smoker.  There are dozens of great recipes online on how to cook a tri-tip like a brisket. We don’t have one on our site (yet), but we highly recommend this cooking method for tri-tip.

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Here are a few other links you may like:

• Homemade dry rub recipe (8:3:1:1 ratio)
• How to choose the best cut of steak (Top 4 cuts)
• What everybody ought to know about beef cuts
• Buying a Cow. How Much Beef Is It?
• Easy sheet pan kabobs (deconstructed)

The post Tri Tip vs. Brisket: Differences and What’s Better appeared first on Clover Meadows Beef.

There are dozens of beef cuts these days, but only a handful of beef cooking methods that can be used for each cut. Pairing the right cooking method with the right cut is the best way to ensure that your beef remains tender, flavorful, and perfectly cooked every time! 

Do you like to cook beef or do you find it intimidating? When we talk to new customers, we often hear concerns over cooking unfamiliar cuts of beef. This always surprises us because cooking beef is often easier than cooking other meals. All you have to do is pair the right cooking method with the right beef cut. It’s literally that easy.

In this post we outline the beef cooking methods — slow cooking methods and fast cooking methods — and the different beef cuts that are best for each method. We hope these cooking tips are helpful! We hope these cooking tips are helpful! 

Dry Heat vs. Moist Heat Beef Cooking Methods

Before we dive into each individual cooking method, let’s first talk about the two main categories: dry heat and moist heat.  Dry heat cooking uses hot air to conduct the heat around the beef. Think roasting, broiling or sautéing. Moist heat cooking is any method that involves cooking with moisture, like braising or stewing. 

Braising

When you hear the term braising, think of a slow cooking Sunday pot roast.

Braising is a moist heat beef cooking method. The braising cooking technique that uses lower temperatures and longer cooking times, which helps tenderize tougher cuts of beef like chuck beef roast, short ribs and brisket.

It is great for anyone who is extremely busy or beginning cooks. They require very little hands-on time, work best with less-expensive cuts of beef, and the results always turn out great.

The term braising may be new to you, but you’ve probably done it before. With braising, you briefly sear beef at a high temperature, and then transfer the beef to a covered pot. You can use a slow cooker, dutch oven, or any other large pot with a tight-fitting lid. Slow cookers are our personal favorite appliance for this cooking technique.

Stewing

Like braising, stewing is a moist heat cooking method. The biggest difference between the two techniques is that braising is for large cuts of beef (like a roast) and stewing is for beef that is cut into pieces (think of stew meat). In addition, with stewing, the liquid will entirely cover whatever beef dish you’re making. With braising, you’ll only have a little liquid in your pot.

The best cuts of beef for braising or stewing are cuts that are from hard-working muscle groups because they usually have more marbling. These cuts are traditionally known to be tougher, but they become extremely tender cuts of beef when cooked low and slow.

Baking

You may not think of baking when it comes to meat, but it does happen occasionally like when you’re making a casserole. Baking is done in an oven and uses either a covered or uncovered pan.

Baking and roasting (see below) are similar, but the difference between the two is in the temperature and initial texture of the food. Generally, baking is done at lower temperatures (375 degrees and lower) and is with foods without much structure (think casseroles or cookie dough). Roasting is done with higher heats (400 degrees or higher) and is with foods with a definite structure (think meat and veggies).

Broiling

Broiling is upside-down grilling indoors. Broiling is a high-temperature beef cooking technique where beef is cooked ABOVE the beef. Broiling beef is great because it takes minimum time, it’s easy to do with any oven, and it results in great flavor.

Broiling works well with the same cuts of beef that grilling works with: steaks, burgers, and thin cuts like skirt steak.

When you broil steak, set your oven for broil and preheat for about 10 minutes. Your oven should be hot before you start cooking the meat. The length of time to broil beef will vary based on the cut’s thickness, similar to when cooking on a grill. For a ¾-inch steak, it will take about 10 minutes to broil it to medium doneness.

Grilling

Grilling doesn’t need much of an explanation. It’s a dry-heat cooking method that can use high, medium or low heat. The heat source can vary from cooking food over hot coals in a charcoal grill or a gas flame in gas grills.  

A variety of cuts can be cooked on a grill from steaks to burgers to roast. The best steaks for grilling are ribeyes, strip steaks, t-bones and porterhouse.

One of the biggest secrets of grilling is to give your grill plenty of time to heat up. An easy test for checking how hot your grill is to put your hand just above the grill rack, and see how high you can count. If you can put your hand close to the grill and count to two…one-Mississippi, two-Mississippi…the heat is high. If you can get to 4 or 5 seconds, the heat is medium high. If you can count to 6 to 8, it’s medium high heat. If you count to 9-10, it’s medium-low, and counting to 11 or higher means it’s low heat.

Our favorite cuts for grilling are hamburger and steaks. Here’s how to choose the best cut of steak.

Roasting

Years and years ago roasting would have meant using a spit-roast and cooking a part of an animal over an open flame. Today, you can avoid the open flame and use your oven.

Roasting is a dry-heat cooking technique that uses either high temperature or a combination of high and low. The high temperature is what gives the beef the brown exterior, and the low temperature is what cooks it to the proper doneness level.

The secret of roasting is using a high heat to brown the exterior of the meat for a savory, browned crust. But, you have to be careful that you don’t roast it so much that the meat dries out. One of the ways to get around having dry beef is to use a baster to keep the meat moist while it’s roasting.

With roasting, the beef cut counts.  The best cuts for roasting are tender, like loin or sirloin. One of our favorite cuts to roast is a Sirloin Tip Roast. Also, make sure you season the beef before roasting. For example, a salt and pepper rub will give the roast a very rich flavor compared to no rub at all. Last but not least, you’re going to want to use a meat thermometer when roasting. The outer crust on meat when roasting can be deceiving. Using a meat thermometer will help ensure you don’t overcook your beef.

Pan Frying

Pan-frying is another quick technique for cooking beef, and we often use it when making a quick steak dinner. It uses a moderate amount of oil in a pan to cook food over medium heat. Pan-frying is ideal for cooking thicker cuts meat. Use this method when you want do develop a flavorful crust on the outside while keeping the interior juicy.

This is a great method to use cooking steaks to medium-rare or medium doneness. Some of our favorite cuts of beef to pan-fry are Ribeye Steak, New York Strip Steak and Filet Mignon.

With this technique, a cast-iron skillet is very helpful. Place the meat in the pan. When you do, the oil will sizzle. If it doesn’t sizzle, the pan isn’t hot enough. If the oil starts to pop too much, you can turn the heat down to a medium-high heat. The meat will take approximately 2-3 minutes to cook on each side.  Once it’s cooked, you’ll remove the meat from the pain. If you want, you can also use some of the browned bits left in the skillet to make a delicious pan sauce for your beef.

Stir Frying

Stir-frying is one of our favorite methods of cooking beef. It results in quick, healthy meals that are easy to prepare and full of vibrant colors and flavors. This is a fast-paced cooking method that uses very high heat, a small amount of oil, and continuous movement in a wok or skillet. The goal is to cook thin slices of beef quickly, preserving tenderness while achieving a slight char.

The hallmark of stir-frying is constant stirring, which ensures even cooking and prevents burning. Our favorite beef cuts for stir-frying are flank steak, sirloin tip steak and skirt steak. Common ingredients for stir-frying include a variety of vegetables, such as bell peppers, broccoli, and snow peas.

Sauteing

Sauteing is like stir-frying but uses lower heat and often incorporates ingredients that take longer to cook. Sauteed beef is great for one-pan dishes like pepper steak, beef stroganoff, and beef fajitas. Favorite beef cuts for sauteing include top sirloin steak and flat iron steak.

Barbecue

Barbecuing is a slow-cooking method that uses low temperature, indirect heat, and smoke to break down the tough connective tissues in meat. This method is perfect for large, tough cuts that require time to become tender.

Because it uses smoke, barbecuing works best on a charcoal grill. The best cuts for barbecue are brisket, beef ribs or chuck roast. The key to this cooking method is patience — low and slow cooking ensures the best results.

Skillet

Skillet is probably one of the most common ways to cook beef, because it’s ideal for cooking ground beef. With skillet cooking, heat a large skillet over medium heat until hot. Then, add ground beef and cook 8-10 minutes. While cooking, break into small crumbles and stir occasionally. When finished, remove drippings before using the ground beef in recipes like spaghetti sauce, chili or tacos.

When selecting your pan, look for a thick-bottom pan that’s at least 12-inches. This size allows the beef to brown without overcrowding the pan.

Combination Skillet-to-Oven

Using a combination skillet-to-oven beef cooking methods is great for thick steaks that are at least 1 1/2 inches thick. This technique involves searing beef in a skillet to create a flavorful crust, and then transferring to the oven to finish cooking gently.

For this cooking method, we recommend using a cast iron skillet. Ribeyes, strip steaks, t-bones and porterhouse steaks are excellent steak cuts for this cooking method.

Favorite kitchen tools cooking beef:

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More Recipes to Try:

• All-Purpose Dry Rub for Roast
• How to Cook Beef Roast
• Garlic Roast Beef
• Easy Slow Cooker Pot Roast
• Easy Slow Cooker Italian Beef Sandwiches
• Beef Stew Recipe
• 10 Best Beef Rub Recipes
• The Difference Between Corned Beef vs. Beef Roast
• Pepper Steak Stir Fry Recipe
• How to Buy a Cow From a Farmer
• What Everybody Ought to Know About Beef Cuts

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

Blog post originally published in June 2021. Updated in 2025

The post How to Cook Beef: 11 Best Beef Cooking Methods for Every Cut appeared first on Clover Meadows Beef.

T-Bone vs. Porterhouse Steak. They are classic steaks, but what’s the difference between and which is best? What’s the best way to cook them as a home chef? We’ll explain it all.

If you love steak, you’ve likely come across T-bone and Porterhouse steaks on restaurant menus or at your local butcher shop. These two cuts of beef are often confused because they look very similar, featuring a distinctive T-shaped bone in the center. But while they share similarities, they are two very different cuts of steak and key differences set them apart.

In this blog post, we’ll break down the T-bone vs. Porterhouse steak debate, explain the best ways to cook each cut, and provide an overview of other popular steaks, including ribeye, filet mignon, and sirloin. Whether you’re a backyard griller or a steakhouse connoisseur, this guide will help you make the perfect steak choice.

The T-Shaped Bone: A Defining Feature

Both T-bone and Porterhouse steaks are bone-in steaks that contain two different sections of meat separated by a T-shaped bone:

1. The Larger Side (Strip Steak) – On one side of the bone is the New York strip steak, also called the top loin. This cut is known for its rich beefy flavor and firm texture.

2. The Smaller Side (Filet Mignon) – On the other side is the tenderloin, which is the most tender part of the cow. This is the same cut used for a tender filet mignon steak.

Because both steaks contain these two prized cuts, they offer the best of both worlds—the tenderness of the filet and the bold flavor of the strip steak.

T-bone vs. Porterhouse Steak: The Main Difference

The primary difference between a T bone steak and a Porterhouse steak comes down to the size of the tenderloin section.

What Is a T-Bone Steak?

• A T-bone steak has a smaller portion of filet mignon (typically less than 1.25 inches at its widest point).
• It is cut closer to the front of the short loin, where the tenderloin tapers off.
• Because it contains less tenderloin, it’s generally more affordable than a Porterhouse cut.

What Is a Porterhouse Steak?

• A Porterhouse steak has a larger portion of filet mignon (at least 1.25 inches at its widest point).
• It is cut from the rear end of the short loin, where the tenderloin is much thicker.
• Because of the larger filet, Porterhouse steaks are often sold as a premium cut and are great for sharing.

Which Primal Cuts Do These Steaks Come From? 

We’ve discussed the different types of primal cuts on our blog many times before. As a quick refresher, the best cuts of meat come from the top and center of the steer. The general rule of thumb for any cut of meat is to remember that beef gets more tender as the distance from the horn and hoof increases. A steer’s legs do most of the work, so the muscles there are firmer. Cuts that are along the back — rib eye, strip, tenderloin, T-bone, and porterhouse — are from primal cuts that don’t work as hard, so they’re more tender. If you need a refresher about all beef cuts, check out What Everybody Ought to Know About Beef Cuts.

Both T-bone and Porterhouse steaks come from the short loin, one of the most tender and desirable sections of the cow.

• Short Loin Primal Cut: The short loin is located behind the ribs and before the sirloin. It produces some of the most premium cuts, including T-bone, Porterhouse, and New York strip steaks.

• Filet Mignon Primal Cut: The tenderloin runs through the short loin and sirloin, and the thickest part of the tenderloin is found in the Porterhouse.

Since both steaks contain parts of the short loin and tenderloin, they offer the perfect balance of tenderness and flavor.

Best Way to Cook T-Bone and Porterhouse Steak

Because these steaks contain two different cuts of meat (strip steak and filet mignon), they require careful cooking to ensure both sides cook evenly.

Grilling is our favorite cooking method for both the T-bone and Porterhouse Steak. While doing so, keep in mind that the meat near the bone tends to cook more slowly than the other parts of the steak. Also, remember that the tenderloin will cook faster than the strip loin steak.  This means you should position the tenderloin portion further away from the heat source than the strip.

Another great cooking option for steaks is to pan-sear them. This is ideal for steaks that are 1.5 inch or less.  When using this method, we recommend heating a cast iron skillet with oil until smoking hot. Then, sear for 3-4 minutes per side and finish with steak butter. 

Always be sure to use a meat thermometer to test for your steak’s doneness because the doneness affects the steak’s flavor, texture, and juiciness of steak. When taking a temperature reading, measure in the center or the thickest part of the beef, not touching bone or fat. For steaks 1/2 inch or thicker, it’s usually best to insert an instant-read thermometer horizontally from the side. And of course, don’t forget about carryover cooking and pull your steaks from the heat source when the internal temperature reads 5-10°F lower than the desired doneness.  Finally, let the steak rest for about 5-7 minutes so the juices have a chance to redistribute throughout the steak.   

Steak Doneness Chart

Note: The temperatures in this chart are final doneness. You need to pull your beef off the heat about 5-10°F before these temperatures are reached. 

How Do T-Bone and Porterhouse Compare to Other Steaks?

While T-bone and Porterhouse steaks are premium cuts, other types of steaks are still high-quality steak, are delicious in taste, and have their own unique characteristics.

Ribeye Steak (The King of Flavor)

• Cut from the rib primal, ribeye has heavy, rich marbling, making it one of the juiciest and most flavorful steaks.
• Best cooked using high heat searing or grilling.

Filet Mignon (Most Tender Steak)

• Cut from the tenderloin, filet mignon is buttery soft but has less fat than other steaks.
• Best cooked pan-seared with butter or grilled over indirect heat.

Sirloin Steaks (Affordable and Leaner Option)

• Cut from the sirloin section, sirloin is leaner but still flavorful steak
• Great for grilling or pan-searing, but benefits from marinades.

Final Verdict: T-Bone or Porterhouse?

So, there you have it, a side-by-side comparison of T-bone vs. Porterhouse steak. Both are fantastic choices for steak lovers, but which one is right for you?

• Choose a Porterhouse if you want a larger portion of the tenderloin and a bigger, shareable steak.
• Choose a T-bone if you prefer more flavorful strip steak, don’t mind a smaller filet, and want a more affordable option.

Either way, you’ll enjoy one of the best cuts of beef, whether you’re grilling at home or dining at a high-end steakhouse for a special occasions.

Join us!

Do you want more easy beef recipes? Sign-up for beef recipes to your inbox.

More Recipes to Try:

• What Everybody Ought to Know About Beef Cuts
• All-Purpose Dry Rub for Roast
• How to Cook Beef Roast
• Garlic Roast Beef
• Easy Slow Cooker Pot Roast
• Easy Slow Cooker Italian Beef Sandwiches
• Beef Stew Recipe
• 10 Best Beef Rub Recipes
• The Difference Between Corned Beef vs. Beef Roast
• Pepper Steak Stir Fry Recipe
• How to Buy a Cow From a Farmer

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post T-Bone vs. Porterhouse Steak: Difference Between Steaks appeared first on Clover Meadows Beef.

The meat counter doesn’t have to be intimidating or confusing! This post will explain everything you need to know about cuts of beef and how to cook each one.

Have you ever been confused shopping for cuts of beef? I have (shhh! don’t tell!). The good news is once I married a cattleman, and I “had” to learn the different beef cuts, I discovered it’s very easy to understand.

This post will explain everything you need to know about cuts of beef and how to cook each one.   So, the next time you stand at the meat counter looking at a strip, filet, sirloin, porterhouse, and T-bone steak, you can be confident in your selection and how you cook it.

It’s important to know that the beginning of this post may sound a little like an anatomy lesson. I apologize in advance! But, please stay with me! The anatomy of the cow is important because it directly correlates to the tenderness of the beef cut. The best rule of thumb to remember is that beef becomes more tender as the distance from horn to hoof increases.

The parts of the cow that has moved a lot and done more of the work are tougher with more defined muscles. Tougher beef cuts, such as those from the shoulder blade, are best slow cooking with liquid added to help break down the tougher muscle fibers.

The muscles that don’t do a lot of work (located in the top center of the animal) are the most tender cuts of beef, and more expensive. It’s from this area that you get your favorite individual steaks like T-bones, strips, ribeye and filet mignon steaks.

What are the basic beef cuts?

When a cow is slaughtered, it is split lengthwise into two halves and are then broken down into eight large sections called primal beef cuts. Then, it’s cut into subprimal cuts, also sometimes called “food service cuts”. At this point, it’s typically shipped to a butcher shop or grocery store for the final cuts. Retail (or portion) cuts are consumer-sized steaks, ribs and roast that you purchase when the butcher cuts the beef.

The eight primal cut names should sound very familiar to you since they are an essential component of how beef cuts are labeled.

Here are the eight primal cuts of beef:

• Chuck
• Rib
• Loin (short loin and sirloin)
• Round
• Flank
• Short Plate
• Brisket
• Shank

Often times, the primal cut name is mentioned in the beef’s labeling. For example, a chuck roast comes from the chuck primal section, and a round roast comes from the round primal section. 

That said, it’s important to know that the naming of beef cuts can vary by store and region. In fact, one study showed that many grocery stores carry more than 60 different beef products. For example, a strip steak can also be called a New York Strip, Kansas City Strip, or hotel steak, just to name a few.

Beef Cuts Explained:

Since you probably don’t want to carry around a beef cuts chart in your pocket, here’s what you need to know about each of the cuts:

Chuck:

The chuck is the large primal that comes from the neck down to the sixth rib, just past the shoulder. It comprises about 100 pounds, or 26% of the total usable meat per half steer.

Since chuck is from the animal’s shoulder and cows use their shoulders a lot, it’s a tougher cut of beef. But, it can also be a very flavorful cut. Most of the meat from the primal is ground for burgers.

Beef Cuts from the Chuck Primal:

• Ground Chuck
• Chuck Roast
• Chuck Rib Roast
• Flat Iron Steaks (a.k.a. Butler Steak)
• Blade Steak
• Shoulder Petite Tender
• Short Ribs
• Flanken Style Ribs (a.k.a. Chunky Short Ribs, English Short Ribs, Korean Kalbi-Style Ribs)

How to Cook Chuck:

Chuck roasts and ribs are best browned and braised in a liquid over low heat. Flat iron steak and blade steak is best grilled to medium rare and cut into thin slices.

Favorite Chuck Recipes:

• Beef Stew
• Easy Slow Cooker Pot Roast
• One-Pan BBQ Beef Short Ribs
• Homemade Dry Rub for Beef Roast
• Easy Slow Cooker Italian Beef Sandwiches

Brisket:

The brisket is the steer’s chest, and it’s typically 10 to 16 pounds. Because the chest supports the cow’s body weight, it’s one of the most used muscles. It is lean and tough, with coarse muscle fibers throughout. Brisket also has a substantial amount of fat, which melts and bastes the meat as it cooks.  

Cuts from the Brisket Primal:

• Point Cut (a.k.a. second cut)
• Flat Cut (a.k.a. first cut)

How to cook brisket

Cook brisket low and slow and your taste buds will rejoice. When serving, be sure to slice cooked brisket against the grain so that it’s easier to eat.

Favorite brisket recipes:

• One-skillet braised beef brisket
• Easy oven Beef Brisket

Shank:

The shank is located at the animal’s forearm in front of the brisket. It is one of the toughest cuts. One of the most famous dishes that comes from the shank is Osso Buco, which requires braising to make the meat more tender. Make stews and soups with the shank.

Cuts of Beef from Shank:

• Cross Shank

How to Cook Shank:

Get out your slow cooker or large stock pot. Braising and boiling over a low heat for a very long time is the only way to cook shank.

Favorite Shank Recipes:

• Osso Bucco
• Homemade Beef Broth

Ribs:

The cow’s ribs and backbone make up the ribs. There are 13 pairs of ribs, but only the last section (6-12) are in the primal section of the ribs. The others are in the chuck cut. Ribs have lots of flavor and marbling.

Cuts of Beef from Rib Primal:

• Delmonico steak
• Boneless ribeye roast
• Cowboy steak
• Ribeye steaks
• Beef short ribs
• Prime Rib Roast (a.k.a. Holiday Roast, Rib Roast, or Standing Rib Roast)

How to Cook:

This section is a very tender part of the animal. Dry heat methods like roasting, grilling, pan searing, and broiling are best.  Be sure not to overcook the meat since beef is so tender. We recommend beef be cooked to an internal temperature of medium (130F) or less, or you may dry out the meat.

Favorite Recipes:

• Easy Prime Rib with Garlic Herb Butter

Plate:

The beef plate, or short plate, is the other source of short ribs and it’s found near the abdomen. It is very tough and high in fat, which is why beef short ribs are ideal for braising. This process of cooking with moist heat at a low temperature will dissolve cartilage and turn it into gelatin.

Hanger Steak and Skirt Steak are also from the plate primal cut. They are long, thin pieces of meat that have visible muscle fibers running along the steak’s width. Both cuts do well with marinade.

Beef Cuts from the Plate Primal:

• Hanger steak
• Skirt steak
• Short ribs

Favorite Recipes:

• BBQ Beef Short Ribs
• Cheesecake Factory Hibachi Steak Recipe (Copycat)
• Skirt Steak with Paprika Butter

Loin:

The loin is where the most expensive cuts of beef come from. It is located at the top of the steer directly behind the rib. It is not a heavily used muscle, so it is very tender and flavorful. The loin is only about 16 to 18 inches long. It will yield anywhere from 11 to 14 steaks, depending on thickness.

The loin has two parts: shortloin and sirloin.

The short loin contains the most tender and expensive cuts of beef because they are tender and well marbled. Hello Porterhouse!

Beef Cuts from the Short Loin Primal:

• Strip steaks (a.k.a. New York Strip Steak, Kansas City Strip, and Hotel Steak)
• T-bone steaks
• Porterhouse steaks
• Filet mignon
• Tenderloin
• Chateaubriand (center cut of the tenderloin)

Beef Cuts from the Sirloin (Subprimal of the Loin):

• Sirloin steaks
• Tri tip roast
• Tri tip steaks
• Sirloin tips

Favorite Recipes

• Bacon Wrapped Filet Mignon

Round:

The round is a lean and inexpensive cut. It is the second largest primal at the back of the animal. It’s the cow’s rump and hind legs, which do a lot of work walking, so they’re tougher cuts of meat. Round is divided into the top round (rump) and bottom round cuts.

Beef Cuts from the Round Primal:

• Round steak
• Eye of round
• Tip steak
• Tip roast
• Top round steak
• Bottom round roast
• Extra lean ground beef

How to cook:

Slow roasting, braising, slicing thin for sandwiches or using as roasts are the best choices for cuts of meat from the round primal.

Flank:

The flank is located below the loin and is the cow’s abdomen. It has no bones, and is very flavorful but also very tough. It used to be less expensive at the grocery store, but this has started to change because flank steaks are known for being lean. Since consumers want lean meat more than ever before, it’s increased flank steak’s popularity and price.

Beef Cuts from the Flank Primal:

• Flank Steak
• Fajita Strips

How to Cook Flank:

Flank doesn’t have much marbling, so it’s best to quickly grill or broil flank. Think steak fajitas.

Favorite Recipes:

• Cheesecake Factory Hibachi Steak Recipe (Copycat)
• Lemon Pepper Flank Steak

What are the best cuts of beef?

The best, most expensive and tender cuts of beef are always from the center of the steer, which is the loin or rib section. The four most popular cuts from this area are Tenderloin Steaks, Ribeye Steaks, Strip Steaks, and T-bone Steaks. 

If you’re wondering, “why the center of the steer?” Take a moment and look at the diagram above. When an animal is alive, their legs and neck muscles do most of the work. So, the muscles there are firmer and that beef is the toughest. The loin and ribs are at the center of the animal and they don’t do much work, so they’re tender cuts.

Another way to say this that you may hear from your butcher is that “beef gets more tender as the distance from horn and hoof increases.”

What about stew beef and kabob meat?

Take a look at the beef cut chart above. “Stew Meat” and “Kabob Meat” are missing because there isn’t a cut of beef labeled “stew meat” or “kabob meat”.  These terms describe meat cut and packaged together. Typically, stew meat comes from trimmings from the roast and chuck section. Meat for kabobs is trimming from primal cuts like sirloin. If you do a side-by-side comparison of the two, you’ll see that kabob meat is usually larger chunks of meat. Stew meat and kabob meat are both versatile packages of meat that are very economical and easy to cook.

Favorite Kitchen Products

• Meat thermometer
• Skillet

Join us!

Do you want more easy beef recipes? Sign-up for beef recipes to your inbox.

More Beef Tips & Recipes to Try:

• Slow Cooker Mongolian Beef
• Easy Slow Cooker Pot Roast
• Ground Beef and Asparagus Pasta Toss
• Easy Chimichurri Sauce
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)
• Defrosting Meat: 4 Safe & Easy Ways

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post A Cook’s Guide to All Cuts of Beef & How to Cook appeared first on Clover Meadows Beef.

How long do you grill steak? Believe it or not, there isn’t a cut-and-dry answer because of variables like steak thickness, type of grill, and your desired level of doneness. This guide will give a comprehensive explanation on the most popular cuts and how long to grill each of them so that you always have a great steak. 

How long you grill a steak depends on lots of variables like the cut of steak, thickness, marbling, type of grill (gas grill or charcoal grill), and your prefered level of doneness. Although there’s not one “right” answer on how long to grill a steak, this guide will give a comprehensive explanation of the most popular cuts, advice on cooking times, thicknesses, techniques and more.

What’s the Best Cut of Beef to Grill?

At our house, we love ALL steak cuts. We really do. We’ve listed all of the most popular steak cuts so that you can choose the best type of steak for you and your dinner guests. 

Thicker Cuts:

• Strip steak: A strip steak goes by many different names: New York Strip, Kansas City Strip or Top Sirloin, just to name a few.  This is a tender steak that comes from the area just behind the ribs. It has a beefy flavor, but not as strong as a ribeye.  A strip steak can either be bone-in or boneless.  They’re usually between 8-14 ounces.
• Sirloin steak: Sirloin steaks are naturally lean. They’re usually between 5-10 ounces. They are a great larger steak when you’re on somewhat of a budget. 
• Ribeye (or Rib) steak: A ribeye steak is the most flavorful, well-marbled cut of beef. It comes from the center of the cow in the rib section. A ribeye steak is a boneless steak, and a rib steak is bone-in (it’s also known as a bone-in ribeye). It’s usually between 8-14 ounces.
• T-Bone steak: The “T” shaped bone in the center of a T-bone steak joins two types of steak: filet and strip. When grilling, be sure the tenderloin (the less marbled side) is further away from the direct heat and the strip side is closer to the heat. A T-bone is a large steak and usually about 18 ounces.  Another steak that’s similar to the T-Bone is the Porterhouse.
• Filet Mignon: Beef tenderloin is the most tender muscle on an animal and has very little fat. The leanness of the cut is why it’s sometimes wrapped in bacon. Filet Mignon should be cooked with quick, high heat (like grilling or pan-searing).  Typically, a filet is 6-8 ounces.

Thinner Cuts:

• Skirt steak: Skirt Steak is a thin, flavorful cut of meat that’s from the diaphragm area.  Because it’s a very thin cut with lots of fat it does especially well with high-heat searing. Be sure to slice skirt steak against the grain for added tenderness.
• Hanger steak: There is only one hanger steak per animal and it’s a flavorful cut. It comes from the belly of the cow – the part that “hangs” down.  The hanger steak has a distinct look and is pointed and thinner at one end. It has a strong beefy flavor.
• Flank: Flank Steak is very distinct because of grains that run the length of the cut. It’s a lean and flavorful cut that can sometimes be slightly chewy. It’s a thin cut that will cook quickly, so it’s ideal for a weeknight meal. It comes from the belly of the cow near the back leg, so it’s a hard-working muscle that can be a tougher cut. Be sure to slice skirt steak against the grain for added tenderness.

Bone-in or Boneless?

Several steak cuts can be purchased bone-in or boneless. Some research has shown that bone-in steaks have slightly more flavor and moisture than boneless steaks, but the difference is minimal. Our preference is boneless because having a bone can make cooking more difficult since the meat next to the bone cooks more slowly.  That means depending on how long you cook, the meat closer to the bone can be slightly more or less cooked.

Best Steak Seasoning

Keep it simple! The best steak seasoning is kosher salt and black pepper. 

When salt is added to beef, it breaks down the beef’s muscle protein, draws moisture to the surface of the meat, and has a hydrating effect. It ultimately creates a juicier steak.

When salting steak, it’s recommended to use ¾ teaspoon to 1 teaspoon per pound of beef. Salt about 1-hour before cooking, and be sure to apply the salt evenly to the front, back and side of the beef.  If you struggle with applying it evenly, for best results, season from about two feet above the steak, and make it “rain” salt. This will avoid having a concentration of salt in one area and allows for even coverage. Thicker cuts of steak will typically need more salt than thinner cuts. 

Kosher Salt is our go-to salt when salting steak or roasts. We like it because it has large, coarse grains and the large granules cling to the beef when seasoning. The large grains also make it easier to pinch and sprinkle. Different brands of kosher salt have different crystal sizes. We like this one the best.

Preparing Steaks: Room Temperature or Not?

There’s an ongoing debate among chefs on if steaks should be at room temperature before grilling or if it’s best to grill straight out of the refrigerator. The theory is that the “warmer” meat will cook more evenly. According to Cooks Illustrated magazine, there is no noticeable difference in taste or texture of steak whether or not you grill a steak straight from the refrigerator or let it warm up.  We’ve tried both methods numerous times and we don’t notice a difference either.

Preparing the Grill

Your grill will need to be prepared in advance, just like the steaks. This is especially true if it’s the first time to use the grill this season.

We always recommend setting up a two-zone grill, or two temperatures in the grill. This works for both a gas and charcoal grill, and it will give you more control over how your steak cooks.  One area should have intense, direct heat. The second area should have indirect heat. This allows you to first sear food on the hotter section of the grill and move it to the cooler zone to finish cooking through.

For the hotter, direct heat section of the grill, be sure to give your grill plenty of time to preheat. An easy test to do is the hand test. Hold your hand about 3 inches above the grill grate and count…”One-Mississippi, Two-Mississippi…”  If you can hold it there for a second or two, the grill is hot and you’re ready to go.

A very general rule of thumb is that you will sear the steak on a hot zone for two minutes per side then move the steak to the low heat zone for the remaining minuteshttps://www.youtube.com/embed/9tOVTr8c2yo

.

How Long to Cook Steak on Grill?

So, how long do you actually cook a steak on the grill. The answer depends on the thickness of the steak and desired doneness.  If you’re cooking a thinner steak, the cook time will be less than thicker steaks. If you like a medium-well steak, the cook time will be more than a medium-rare steak.

Although you can try and grill steak by time (see chart below), there’s only one way to get a perfectly cooked steak every time — you have to use an instant-read thermometer. 

An instant read thermometer is the best way to tell a steak’s doneness, not the color or the “feel” of the steak. If you don’t own an instant read thermometer, please get one right now! You will quickly make back any money you spent by never overcooking another piece of expensive meat again. Here’s our favorite. 

Once you have an instant read thermometer, be sure you’re using it correctly. Insert the thermometer most of the way through the thickest part of the steak, and draw it out slowly. As you do, you’ll see the temperature change as you move the probe through the steak’s temperature gradients. The lowest number you see is the best indication of the internal doneness of that steak. Be sure to pull the steak off the grill about 5°F BEFORE it reaches the target temperature. This allows for carryover cooking.

How to Cook a Rare Steak: 120-129°F 

A rare steak should be warm through the center, lightly charred on the outside, and bright red in the middle.  The meat should be soft to the touch, like raw meat, but browned on the surface. For a 1-inch steak, place steak on​ a hot grill for 5 minutes. Turn and continue grilling for another 3 minutes. For a 1 ½ inch steak, it will be approximately 6-8 minutes grilling time. Cook to an internal temperature of 120-129°F 

How to Cook a Medium-Rare Steak: 130-134°F  

Most steak aficionados want their steak done to medium-rare. It’s considered the recommended level for a good steak. A medium rare steak should be warm through the middle with most of the center pink in color with a hint of red. The top and bottom are caramelized to a dark brown color with good grill marks. For a 1-inch steak, place steak on a hot grill for 5 minutes. Turn and continue grilling for another 4 minutes. For a 1 ½ inch steak, it will be approximately 7-10 minutes grilling time. Cook to an internal temperature of 130-134°F 

How to Cook a Medium Steak: 135-144°F 

 A medium-cooked steak is very warm and usually pink, not red. It should have a thick band of light pink through the middle but have more browned meat than pink overall. The steak will have a slightly drier and chewier. For a 1-inch steak, place steak on a hot grill for 6 minutes. Turn and continue grilling for another 4 minutes. For a 1 ½ inch steak, it will be approximately 10-12 minutes grilling time. Cook to an internal temperature of 135-144°F  

How to Cook a Medium-Well Steak: 145-154°F 

A medium-well steak is usually just slightly pink in the center and has lost much of its juices. This doneness of steak is for those who don’t want a lot of pink in their meat.  For a 1-inch steak, place steak on a hot grill for 7 minutes. Turn and continue grilling for another 5 minutes. Cook to an internal temperature of 155 to 165 F

How to Cook a Well-Done Steak: 155°F+  

In our opinion, anyone cooking steak to well-done is ruining a good piece of meat. However, we know everyone has their own preferences, so we’ve included it in this list! A well done steak has no pink. It’s much tougher since all the juices have been cooked out of the beef.  For a 1 ½ inch steak, it will be approximately 12-15 minutes grilling time. Cook to an internal temperature of 155°F+  

Note that the USDA recommends cooking whole cuts of beef to an internal temperature of 145°F.

Can You Tell if Steak is Done by Touch? With Finger Test?

Because steaks muscles widen and relax in the cooking process, the meat gets firmer the more done it is.  This makes it possible to touch the steak and guesstimate its doneness. Touch tests are very subjective, but they’re popular with some cooks. These tests are great when you’re in a pinch, but remember, the only real way to tell a steak’s doneness is by temperature, which requires a thermometer.  Learn 3 types of steak touch tests here. 

Carryover Cooking

Another tip to achieve the perfect steak at home is to be mindful of carryover cooking, which is the rise in the steak’s temperature once it leaves the heat source.

When you take a temperature reading of steak, you’re not looking for the specific number in the chart above. Rather, you want to pull your steaks off at a high enough temperature so that carryover cooking will do the rest of the work and raise the temperature of the steak to your desired doneness. 

This means it’s best to pull your steaks off the heat source when the thermometer reads about 5-10°F lower than the desired doneness.

Let It Rest

It’s very important to let your steak rest for about 5 minutes before slicing. Why? Meat is a muscle and it has two main parts – protein and water.

When meat is raw, it’s about 70-75% water. If you’ve ever cut into raw meat before, you know that you barely lose any liquid.

When steak is cooked, the muscle fibers contract because of the increased temperature. Then, the water is squeezed out of the fibers and the liquid moves towards the center of the steak.

If you cut meat before it rests, the juice goes directly on your plate because the juices haven’t had a chance to be reabsorbed by the meat yet.Here’s what happened when we cut into the steak immediately.  See the juice on the plate.

There are lots of guidelines and studies about how long should steak rest. The three most common guidelines we’re aware of are to let the meat rest for…

1. 5-minutes for every inch of thickness
2. 10-minutes for each pound of meat
3. let meat rest for as long as you cooked the meat

FAVORITE KITCHEN PRODUCTS

• Instant Read Meat Thermometer

ONE MORE THING!

Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmers perspective.

Here are a few other links you may like:

• What everybody ought to know about beef cuts
• Buying a Cow. How Much Beef Is It?
• 7 Steps to Grilling a Steak to Perfection
• How We Raise Our Grass Fed Beef
• Easy Beef Brisket Recipe (oven-roasted)
• The Best Farm Books for Kids

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post How Long to Grill Steaks – Grilling Guide for Perfect Steaks appeared first on Clover Meadows Beef.

There are a few basic rules that apply when cooking meat. One of the biggest is to let meat rest. Even though this important step is the easiest, it’s also one of the most overlooked. Here’s how to let steak rest correctly so that you have a perfectly cooked, juicy steak.

So, you have your meal all planned out. You’ve selected the perfect steak, and seasoned it with salt and pepper. You let your steak come to room temperature, and then you grilled it to the perfect desired temperature on the grill. You’re sure you nailed the temperature sweet spot and steak doneness because you tested the steak with an instant read thermometer. While grilling, you remembered residual heat and carryover cooking, and you pulled your steak off the grill slightly before you reached the desired temperature.

Now, before you dive in to your juicy steak there is one more VERY important thing to do. Let the steak rest.

Resting meat applies to any piece of meat and any cooking process, from ribeye steak to chicken breasts to pork chops. Knowing how long to let steak rest and why it should rest will make a huge difference in achieving a perfectly cooked steak. 

How long should steak rest after cooking?

If you ask a group of people, “How long do you let steak rest?” it’s likely that you’ll get several answers. This is because there isn’t one “proper way” to let meat rest, but everyone agrees it must be done for red meat and white meat. According to food scientists, there are three main methods to ensure meat rests for enough time:

• Rest meat for 5-minutes for every inch of thickness
• Rest meat for 10-minutes for each pound of meat
• Rest thick meat for as long as you cooked the meat

Using these three guidelines, a good rule of thumb is that a 1-inch thick steak should rest for approximately 5 minutes before serving. Thicker cuts of steak, such as ribeye or porterhouse, will benefit from resting for a slightly longer period, ranging from 10-15 minutes.  And if you’re cooking large cuts of meat, such as a roast or a beef brisket, it will need even longer to rest because it will take longer for the moisture to redistribute through larger cuts of beef.

Why does steak need to rest?

Allowing steak to rest is crucial for preserving the juiciness and results in a more evenly cooked and flavorful steak. 

To understand the reason for this, you have to look at the anatomy of beef.   Meat is a muscle and it has two main parts – protein and water.

When meat is raw, it’s about 70-75% water. When steak cooks, the connective tissues and muscle fibers contract because of the increased temperature. Then, the water is squeezed out of the fibers and the liquid moves towards the center of the cut.

If you cut meat before it rests, the juice goes directly on your plate because the juices haven’t had a chance to be reabsorbed by the meat. The moisture loss of a non-rested steak results in a very dry piece of steak.

However, if you want the best results, give the steak a chance to rest and the fibers relax and widen. This crucial step lets the meat’s juices redistribute throughout the meat so that you havec a juicy and tender steak. 

As a side note, the process of fibers widening and then relaxing also explains why you can do a “steak touch test” and tell if a steak is done by touching it with your finger or with tongs — the firmer the meat, the more done it is.

How do you let steak rest? Covered or uncovered?

Resting a steak is very easy. Here’s a quick guide on how to do it, and we dive into more details below.

1. Remove the meat from the heat source.
2. Transfer the meat to a cutting board, warm plate, or serving platter.
3. Tent steak with aluminum foil. This will conserve some heat and still allow the air to circulate.
4. Remove the foil after the appropriate rest time.
5. Plate and serve.

Now that you have the basics down, there are two additional things you need to think about before pulling your steak from the heat source.

1. Remember residual heat and carryover cooking. When cooking steak, it’s important to remember that the internal temperature of the meat will always continue to rise slightly during the resting period. This means you should remove your meat from the heat source prior to reaching its target doneness temperature and let carryover cooking do the rest of the work for you. Otherwise, it will be overcooked.
   
   It’s best to pull your piece of meat off the heat source when the thermometer reads about 5-10°F lower than the desired doneness.
   
2. Covered or uncovered? Where and how the meat rests will also affect the carryover cooking. If the steak is removed from the heat source and placed on a cold surface, more heat will transfer into the room and less to the center of the meat. On the other hand, if it’s kept warm in the oven, the meat is likely to be overcooked.
   
   Our recommendation is to remove the steak from the heat source and place it on a warm plate, cutting board or serving platter. Next, tent the steak with aluminum foil. This will conserve some heat and still allow the air to circulate. Once you’ve tented the steak, that’s it. Don’t touch it or poke it or slice it. Let it rest for 5-7 minutes. Your taste buds will thank you as soon as you take your first bite!

Should you wrap steak in foil when resting?

Tenting steak in aluminum foil will keep cooked meat warm during the resting period while still allowing air to circulate around the steak. You do not need to tightly wrap steak in foil, instead losely tent steak.

How to tell when steak should be taken off grill?

There’s only one way to tell when steaks are done to the appropriate doneness – an instant-read digital meat thermometer.

Every kitchen needs a quality meat thermometer. Period. (Here’s our favorite)

When taking a temperature reading, measure in the center or the thickest part of the beef, not touching bone or fat. For steaks 1/2 inch or thicker, it’s usually best to insert an instant-read thermometer horizontally from the side.

Note: The temperatures in this chart are final doneness. You need to pull your beef off the heat about 5-10°F before these temperatures are reached. 

Our in-home “resting steak” test

To help illustrate the difference between resting a steak versus not resting, we did our own test by grilling two identical strip steaks. We put them on the grill at the exact same time and cooked them for the exact same length of time. The only thing we did differently was cut into them at different times.

The pictures below tell the story the best.

Here are the two strip steaks we grilled.

We cut into the first steak immediately after it came off the grill.

Ugh! Look at all the juice on the plate. We ruined a perfectly good piece of meat for this photo and we don’t plan to do it again! This is what happens when you don’t rest steak. This steak will now taste dry because we didn’t allow the steak to rest and give time for the juice to redistribute throughout the steak.

Here’s the second steak. For this steak, we waited 5 minutes before cutting into it. As you can see, there’s still a little juice on the plate, but not as much as when we cut into the steak immediately from the grill. This steak will be juicy. Yum!

Favorite kitchen tools when making steak:

• Instant-read meat thermometer (we love this one)
• Cast iron skillet

One more thing:

Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmer’s perspective.

Here are a few other recipes and links you may like:

• What everybody ought to know about beef cuts (guide)
• How to thaw beef: 4 best ways to defrost meat fast and safe
• Bacon wrapped filet mignon
• Easy garlic herb steak butter
• Best homemade dry rub recipe for beef roast
• The difference between a bull, steer, cow and heifer (video)

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post How Long to Rest Steak After Cooking & Why Meat Should Rest appeared first on Clover Meadows Beef.