Choose Your Steak to Grill

The weather is cooling and it’s a great time to grill

Not sure which cut to grill? Try our Butcher’s Choice Box for a selection of Missouri’s finest steaks for your grilling pleasure.

The Ribeye

Texture: Tender with rich marbling.

Flavor: Rich, beefy, and juicy due to intramuscular fat.

Fat Content: High.

Best Cooking Methods: Grilling, pan-searing, broiling.

The ribeye steak is the most loved by steak enthusiasts . Gotten from the rib region, the ribeye has a reputation for being overly generous with marbling and so full of flavor, you don’t need much seasoning beyond salt and pepper to get it tasting yummy . Beyond the rich layers of fat running through the steak and the flavorful “beefiness” it provides, the ribeye also comes in two categories: bone-in and boneless . Steak lovers don’t need to think much about which one to go for because both are excellent for grilling . Cook the ribeye at medium heat till it gets to your required doneness level, and you’re set for a feast . However, while grilling, watch out for flare-ups as the fat melts over the grill’s surface.

Tips for Grilling Ribeye

Bring to Room Temperature: Let the steak sit out for 30–45 minutes before grilling for even cooking .

Use a Thermometer: Internal temperatures for doneness:

- Rare: 120–128°F

- Medium-Rare: 129–134°F

- Medium: 135–144°F

Rest Before Serving: Allow the steak to rest for 5–10 minutes to redistribute juices .

Add Butter or Finishing Sauce: For a luxurious touch, add herb

butter, garlic butter, or chimichurri sauce after grilling.

KC (also known as NY) Strip Steak

Texture: Firm, moderately tender.

Flavor: Robust and beefy.

Fat Content: Moderate marbling.

Best Cooking Methods: Grilling, pan-searing, broiling.

The Kansas City Strip—also know as the New York Strip outside of Missouri— rivals the ribeye for beefy flavor but doesn’t feature quite as much tenderness . However, while the lack of tenderness means it’s a bit chewy, it’s not exactly tough to bite into. It does make up for the absence of a tender texture with generous amounts of marbled fat . Also, because of the richness in flavor, you’re not going to do much seasoning with the steak . Just add some salt and pepper, sear both sides over direct heat, and finish off on the indirect heat side of the grill, and you’re pretty much set for a delicious dinner.

Tips for Grilling KC Strip Steak

Bring to Room Temperature: Let the steak sit out for 30–45 minutes before grilling .

Season Simply: Coarse salt and fresh pepper are often all you need, though rubs and marinades work well too .

Monitor Doneness: Use a meat thermometer to ensure precision: Rare: 120–128°F

Medium-Rare: 129–134°F Medium: 135–144°F Medium-Well: 145-155°F Well-Done: 156°F+

Rest Before Slicing: Rest for 5–10 minutes after grilling to let juices redistribute.

602 N 17th Street, Monett, MO 65708  | 417.405.1112