It’s been a strange and unpredictable transition into spring here in New York. One week it was warm and sunny, the next it was snowing again, and the next it was windy and rainy.
But now we’re counting on the sun continuing to shine and the mercury slowly climbing. Spring had better be here to stay, because we’ve dragged our grills out of storage and we’re ready to throw some steaks on the flame!
Many of our customers want to know what go-to cuts we love to grill when the warm weather rolls back around. Unanimously: we love grilling steaks. But we each have one steak that is the very first one that we can’t wait to grill each spring.
“Skirt steak is fantastic on the grill. It cooks quickly, and grilling really enhances the flavor. Skirt steak really needs the high heat of the grill for a good sear, to get the full effect. If you cook this steak under the broiler, it just doesn’t do it justice. Any skirt steak is good, but Wagyu is head and shoulders above the rest. It has such a nice creaminess and flavor. There’s no better piece of meat.”
“My first steak of the season has to be a bone-in rib steak. It’s so flavorful, and the grill provides a great sear. Rib steaks are really meaty and juicy, and cooking them on the bone just adds that extra punch of flavor that makes all the difference. Of course, I love a grilled bone-in rib so much, I’ve been known to stand out in the snow grilling them in winter too!”
" I love grilling our USDA Prime Dry-Aged Minute Steaks. They make the perfect steak sandwich! The minute steaks are actually petite strip steaks, so they have awesome flavor."
“There’s nothing more delicious than a grilled 2 ½-inch Porterhouse. My wife loves the filet, but I love the strip, so by grilling this one steak we’re both satisfied! I like it 2 ½ inches thick so that when you slice it you get nice, wide slices. On the grill, you get a nice crisp outside, then it’s still rare in the middle, with plenty of natural juices that you can dip the slices in as you eat.”
“Hands down, my favorite grilled steak is strip steak. And the one I can’t wait to get on the grill each spring is our boneless double strip steak. It’s 30 ounces, so it’s massive. But it grills up great, crispy on the outside and medium-rare inside. You have to be sure to get a good sear on all three sides—all except the fat side. And it takes a little longer to cook, being so thick—but it’s totally worth it!”
"My favorite steak to grill is the USDA Prime Dry-Aged Bone-In Strip steak. It's one of our most popular steaks! I love the extra flavor you get from bone-in cuts. This steak is so simple to grill and so delicious."