HOW TO SELECT A STEAK
How to Choose the Best Cut of Steak
Selecting the best steak can seem overwhelming – there are so many types of cuts to choose from!
Our Kansas City Steak Standards ensure you will always receive the finest quality steak: meat that’s meticulously sourced, graded and cut; with the ideal color, marbling and texture; then aged perfectly for the individual cut of beef.
Ultimately, choosing the best cut of steak is really all about what makes a steak right for you. Consider these 3 main factors:
- How many people you are serving. Are you treating yourself to a great steak, having a few friends over, or feeding a crowd?
- How you want to cook your steak. Is grilling your favorite method, or do you like to pan-sear or broil your steaks? Are you looking for a great cut to smoke?
- Your personal taste preferences. Do you prefer the lean tenderness of a beautiful filet mignon? The rich juiciness of a great ribeye steak? Or the versatility of a top sirloin steak?
With those factors in mind, use this guide to determine which steak cut best suits your needs and tastes.
Cuts of Steak
There are so many reasons Filet Mignon is such a popular steak! Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence. Perfect for grilling, pan-searing and broiling in the oven. Available in several weights, a filet is perfect for 1 person.How to cook Filet Mignon
Boneless Ribeye Steak
A steak lover's dream! Rich and flavorful, this steak is well marbled and tender. Perfect for grilling and pan-searing. Available in several weights, one steak serves 1 - 2 people.How to cook Boneless Ribeye Steak
Top Sirloin Steak
Top Sirloin Steak A lean cut, the top sirloin is meaty, packed with flavor and ideal for grilling, pan-searing and broiling in the oven. It's also terrific used for kabobs on the grill or sliced for a stir-fry. Available in several weights, one top sirloin steak is great for 1 person.How to cook Top Sirloin Steak
The strip steak originated in Kansas City, and its popularity soon spread across the nation, hence its many names, including Kansas City Strip Steak and New York Strip Steak. Full of flavor and wonderfully tender, a strip steak has enough marbling to contribute great flavor but is still considered a lean cut. It is perfect for grilling, pan-searing and broiling in the oven. Available in several weights, one strip steak is just right for 1 - 2 people.How to cook Strip Steak
This is a very flavorful, very lean cut. Properly prepared and carved, it can be tender as well. Terrific for marinating, it is delicious grilled then sliced thin against the grain. If you would prefer to pan-sear your steak, simply slice it thin against the grain first, then sear the slices in a very hot skillet. Think stir fry or served on top of pasta and grilled vegetables. Depending on its size and how you prepare it, one flank steak can serve 2 - 4 people.How to cook Flank Steak
Always a favorite, a T-bone steak delivers the best of all worlds: a meaty strip steak on one side of the bone, and a portion of filet mignon on the other. Tender and intensely flavorful, a T-bone is perfect on the grill, pan-seared or broiled. One steak typically serves 1 person, but a large T-bone can satisfy 2.How to cook T-Bone Steak
There's a reason this steak is also known as the King of Steaks! Like the T-bone steak, this bone-in cut boasts a full strip steak on one side of the bone, but it also delivers a full Filet Mignon on the other side. This impressive cut is enough for 2 hungry meat lovers and is best cooked on the grill, pan-seared or broiled.How to cook Porterhouse Steak
Loaded with intense flavor, the skirt steak is great grilled then sliced thin against the grain. If you would prefer to pan-sear your steak, simply slice it thin against the grain first, then sear the slices in a very hot skillet. Fabulous in fajitas or on top of a salad, this versatile steak is perfect for 2 - 4 people.How to cook Skirt Steak
Flat Iron Steak
A flat-iron steak is incredibly versatile. Almost as tender as Filet Mignon and extremely flavorful, it is well-marbled and great for grilling and broiling. You can also pan-sear it; slice it thin against the grain first, then sear the slices in a very hot skillet and use in stir fries, on top of salads or any dish that calls for thin slices of beef. Depending on its size and how you prepare it, one flat iron steak can serve 2 - 4 people.How to cook Flat Iron Steak
Also known as Cowboy Steak or Tomahawk Steak, a bone-In ribeye offers all the delicious qualities of the boneless ribeye steak: tender, richly marbled and deeply flavorful. Many cooks believe leaving the bone in during cooking adds a deeper beef flavor. It certainly makes for an impressive presentation! This delicious steak is best prepared on the grill or broiled - be aware, leaving the bone in will increase cooking time. It is also a great steak for a cooking technique known as "reverse searing," in which you bake the steak at a low temperature until desired doneness, then pan-sear it for a delicious outer crust. Depending on its size, a bone-in ribeye steak serves 1 - 2 people.How to cook Bone-In Ribeye
Bone-In Strip Steak
The bone-in strip steak originated in Kansas City, and its popularity soon spread across the nation, hence its many names, including Kansas City Strip Steak and New York Strip Steak. It boasts the same richness and tenderness as the popular strip steak, but, as with the bone-in ribeye, there are many cooks who believe leaving the bone in during cooking adds a deeper beef flavor. Grill, pan-sear or broil this steak. It's also a great candidate for the "reverse searing" technique described for bone-in ribeye steak. A strip steak is just right for 1 person.How to cook Bone-In Strip Steak
A roast that can do it all! Easily recognized by its triangular shape, this boneless roast is lean, tender and boasts a rich, beef flavor. It is a very versatile choice, terrific for serving to a diverse group of diners because the shape of the roast means you have the option of offering rare or medium-rare slices from the wide end and more well-done slices from the narrow end. Great for grilling, you can also oven-roast or broil a tri-tip. You can even cook it in a slow cooker with just a little broth or wine for flavor. A small roast that usually weighs in at about 1-1/2 to 2 pounds, a tri-tip is perfect for 4 - 6 people.How to cook Tri-Tip Roast
Beef Tenderloin Roast
The special occasion roast, a tenderloin roast is also known as Chateaubriand or Filet Mignon roast. Incredibly tender, lean and succulent, a tenderloin roast is perfect for grilling or oven-roasting. Guaranteed to impress and a tender delight to carve, a tenderloin roast is perfect for 4 - 6 people.How to cook Beef Tenderloin Roast
London Broil Roast
Also known as a top round roast, a London broil is lean, flavorful, versatile and economical. It takes a marinade beautifully and is great for grilling or broiling if you like your beef cooked no more than medium – slice it thinly against the grain to keep every bite tender. A slow cooker is another great option if you prefer your meat more well done or for busy weeknights. A 2-pound London broil roast will serve 4 - 6 people.
Prime Rib Roast
Nothing says, "Let's celebrate!" like a beautiful prime rib roast. Also known as a ribeye roast or simply a rib roast, this impressive cut of beef is always a crowd pleaser and perfect for the holidays. Available bone-in or boneless, a rib roast is best oven-roasted and will take a few hours, which leaves the cook free to prepare the rest of the meal – or visit with family and friends. Your wait will be richly rewarded with intense, savory flavor and a fine, tender texture that's sure to please one and all. This large roast can weigh in at 6 to 8 pounds and will easily serve 10 - 12 people.How to cook Prime Rib Roast