Whether you’re a grill master or looking to step up your cast iron cooking game, your next steak night doesn’t have to be the same old cut of steak. You can upgrade your next steak night with thick, heavily marbled and bone in cuts. Check out these 6 carnivore approved steak cuts every meat lover should know and how to cook them.
Tomahawk Steak
- Best way to cook: Reverse sear because it’s 2 - 3 inches thick and you want to ensure it’s evenly cooked
- How to do it: Season heavily with salt and black pepper. Roast in an oven or smoker at 225°F until the internal temperature reaches 115°F for medium rare. Then transfer immediately to a super hot cast iron skillet or open flame for 1 - 2 minutes to give it a nice crust on the exterior
Cowboy Cut Ribeye
- Best way to cook: Two zone live fire grilling managing the flare ups from the fat rendering to get a deep crust on the meat without burning it.
- How to do it: Set your grill up with coals pushed to one side to create an indirect heat set up. Place the steak on the cooler side of the grill then close the lid. Let the temperature rise gently to 110°F–115°F. Then move the steak directly over the coals to flash sear both sides to create a delicious crust.
Porterhouse Steak
- Best way to cook: Heavy cast iron skillet baste because you’re cooking different muscles with different fat contents that requires a careful heat control and continuous basting.
- How to do it: Preheat your cast iron skillet to a high heat with a splash of high smoke point oil. Sear the steak hard on both sides to establish a rich crust. Then lower the heat and add a generous amount of block butter smashed garlic and fresh rosemary sprigs. Next tilt the pan and spoon up the foaming butter continuously over the steak.
T-Bone Steak
- Best way to cook: High heat charcoal grilling because the bone acts as a heat conductor which makes the grill flames best for searing the exterior while keeping the center tender.
- How to do it: Let your steak rest at room temperature for 30 minutes before seasoning generously. Next sear directly over high charcoal heat for 3 - 4 minutes per side. Then angle the t-bone steak so that the tenderloin section faces away from the direct flame to prevent overcooking
Top Sirloin Cap (Piranha)
- Best way to cook: Skewered open flamed rotisserie or indirect grilling. Rendering the fat cap into the meat for maximum tenderness.
- How to do it: Slice the cap into thick strips with the grain. Then fold them into a c shape with the fat cap on the outside and thread them onto heavy metal skewers. Next season heavily with sea salt. Grill over open embers or indirect heat, turning regularly so that the rendering fat continuously bastes the meat. Cook until medium rare. Finally slice thein against the grain to serve.
Tri-Tip Steak
- Best way to cook: Smoke and sear over red oak or hardwood with low and slow smoking, finish with high heat to lock in the moisture.
- How to do it: Coat the tri-tip in a savory salt, black pepper, garlic and smoked paprika rub. Then smoke at 225°F using red oak or hickory wood until it hits 125°F. Finish with a quick high heat sear over open flames for 2 minutes on each side. Finally slice carefully across the grain for the most tender bites