Choose Your Steak to Grill

It’s always 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.

NY Strip Steak

Texture: Firm, moderately tender.

Flavor: Robust and beefy.

Fat Content: Moderate marbling.

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

The New York Strip—also know as the Kansas City Strip — 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 NY 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.

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