All About Steaks

All About Steaks

Hey there, fellow steak lovers! Welcome to our cozy corner of the internet, where we're all about celebrating the simple joys of good food and great company. If there's one thing we know how to do right here in the Midwest, it's cooking up a delicious steak that'll make your taste buds sing. So grab a seat at my table, pour yourself a glass of your favorite drink, and let's chat all things steaks. From the humble sirloin to the indulgent filet mignon, I'll share my favorite tips, tricks, and recipes for turning any meal into a mouthwatering masterpiece. 

Let's start with a personal Woodard favorite for the grill, ribeye steaks.  Known for its rich marbling and robust flavor, the ribeye is a household favorite everywhere.  Cut from the rib section of the cow, This valued cut captures the heart of savory, tasty beef. I love to season it with "Traeger Prime Rib Rub" and serve with a loaded baked potato!  Ribeye's are best cooked using high-heat methods like grilling or pan-searing and for optimal tenderness, cook it to medium-rare (130°F to 135°F) or medium (140°F to 145°F) doneness.  

If you are looking for a more luxurious, tender cut of meat, you definitely want to give filet mignon a try.  A filet mignon is cut from the tenderloin, a muscle located along the backbone of the cow, it is an exceptionally lean cut and boasts a melt-in-your-mouth texture that is second to none. Its delicate marbling contributes to its rich, buttery taste, making it a favorite among steak enthusiasts. Due to its tender nature, filet mignon is often cooked using dry-heat methods such as grilling or pan-searing. Take care not to overcook it and aim for medium-rare (130°F to 135°F) or medium (140°F to 145°F) doneness. 

On to a true Midwest favorite, the T-bone steak – a true classic that's as iconic as it is delicious. The T-Bone is one of the largest cuts of steak, distinguished by its T-shaped bone separating the strip steak and the tenderloin.  Together, these two cuts make up a flavor profile like none other.  The strip steak provides a hearty texture and strong beef flavor while the "tender"loin comes in with a melt in your mouth texture that never fails to impress.  Best cooked over a hot grill or cast-iron skillet to achieve a perfect sear, the T-bone steak is best served medium-rare (130°F to 135°F) or medium (140°F to 145°F) to preserve its juiciness and flavor. Pair it with your favorite sides and a glass of red wine for a meal that's fit for any occasion.

The unsung hero at our house goes to the sirloin. This budget-friendly cut may not get as much hype as its fancier counterparts, but don't let that fool you – it's a true crowd-pleaser at the Woodard household. Cut from the hip of the cow, the sirloin offers a hearty texture and a great beefy flavor that's perfect for grilling, broiling, or pan-searing. It's versatile, too, making it a go-to choice for everything from weeknight dinners to backyard barbecues. Best cooked to medium-rare (130°F to 135°F) or medium (140°F to 145°F) for optimal tenderness and juiciness, sirloin steaks pair beautifully with a wide range of seasonings and sauces, making them a blank canvas! 

Another less popular but very versatile steak at WCC is the flank steak.  While it may not be as tender as some other cuts, flank steak  makes up for it with its bold flavor and satisfying chew. Flank steak is cut from the underside of the cow, and  is lean and fibrous, making it ideal for marinating and grilling. With just a little love and attention, you can transform this budget-friendly cut into a tender and delicious meal that's sure to impress. My favorite way to enjoy flank steak is to slice it thin against the grain, marinate all night, and throw it on the blackstone with peppers and onions!  

The last steak I want to highlight is definitely a popular one across households and restaurant's- The KC Strip.  Being from Kansas City, this steak holds a special place in my heart as this steak is as bold and flavorful as the city it's named after. Also known as the New York Strip in some parts, this cut is taken from the short loin of the cow and boasts a perfect balance of tenderness and rich beefy flavor. With its fine marbling and texture, the KC Strip is a favorite among steak lovers everywhere. Best cooked on the grill or in a cast-iron skillet to achieve a perfect sear, this steak is best served medium-rare (130°F to 135°F) or medium (140°F to 145°F)  to preserve its juiciness and flavor. Get ready to fire up the grill, because there's no better way to bring a taste of the Midwest to your dinner table than with a perfectly cooked Kansas City Strip. 

As I wrap up our chat about steaks, I can't help but feel a sense of pride in my Midwest roots. From the wide-open pastures to the hearty meals shared around the table, steak has always been a centerpiece at our house. Here's to continuing the tradition of bringing people together with delicious food and genuine hospitality. Until we meet again, keep the grill hot and the steaks sizzling.


Your favorite Woodard housewife, Stacy Woodard

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