We know steak!
One nice thing about our line of work is our customers are usually steak fans like us. With so many options to choose from on our online Ranch Box store, we understand that deciding on the perfect cut can be tricky. We sat down with Mike Holcomb, the ranch manager of our operations in Carson Valley and Newcastle, to get his take on the quintessential steak and help narrow down the choices. Read on below for some of our favorites!
Top Sirloin Steak
At about $11 a pound, a Top Sirloin steak is the kind of cut you can have a few times a month without experiencing one second of buyer’s remorse. This is a versatile steak, and the bigger slab makes for easy sandwiches. You can BBQ this cut, slice it thin; or make fajitas, stir fry, or Carne Asada. This steak is packed full of flavor and is from the animal’s hindquarter. There isn’t a bunch of internal fat in Top Sirloin, so people looking for a nice, lean cut will probably want seconds. We recommend grilling over high, dry heat.
Like all of our beef cuts, our Top Sirloin steak is pasture-raised and high in essential nutrients like Omega 3 fatty acids.
Filet Mignon
If you thought we’d make a list of the best cuts of beef and not include the Filet Mignon, you were well… wrong. This very lean loin cut has an almost buttery texture and is as tender as it gets. The muscle is on the inside of the backbone and gets used the least, making it the most tender and desirable cuts we have. You can throw this cut on the grill or broil it for that tasty, browned crust. It also makes a great Beef Wellington.
At $20 a pound, Filet Mignon is the priciest cut on our list, but we can’t imagine anyone being disappointed with this premium cut. What separates our steaks from other places is you know the animals were raised right here in the local area.
Ribeye Steak
Our Ribeye steak has a bit more internal fat than the other cuts on the list and is the only cut that comes from the front of the animal. This steak has a really good taste with subtle flavors but is still fairly tender because it comes from the lightly worked upper rib cage area.
This cut is at the higher end when it comes to price and quality at $18 per pound but is worth each juicy bite.
A Ribeye steak is made up of at least two muscles and has a beautiful layer of fat in-between that is unique to this cut. The marbling melts into the steak as it cooks, making for an unforgettable culinary experience.
New York Steak
If you’re looking for a lean and tender cut of beef that’s perfect for summer grilling, this is your steak. The strip steak is a loin cut from the area below the backbone and is a customer favorite. This cut isn’t only made for the grill. You can also broil or smoke the cut and still have a tasty, juicy steak that is high in protein, vitamin B, and a bunch of other great stuff.
Our New York Steaks are about 1 pound each, with 2 steaks in each package from pasture-raised beef fed through rotational grazing. At about $18 a pound, you can enjoy the best at home without breaking the bank.
Looking for Summer Recipes?
Having the highest-quality meat from the local area is only half the step. Whether you are a greenhorn on the grill or a seasoned vet, we have recipes to bring new flavors off your grill and into your home. And if you haven’t already, download our classic Summer Grilling Recipes book today!