BN Ranch

Blog Post #1: “How to Choose the Perfect Steak for Every Occasion”

Not all steaks are created equal. Choosing the right cut can elevate your meal from ordinary to unforgettable. Whether grilling for a BBQ or cooking a special dinner, knowing which steak suits the occasion and cooking method is key.

1. For Grilling:

Ribeye and New York Strip are two of the best steaks for grilling. Ribeye comes from the rib primal and is known for its heavy marbling, which melts during cooking to create a juicy, flavorful bite. Its fat content helps it stay tender and moist even over high heat. New York Strip, cut from the short loin, offers a balance of tenderness and beefy flavor with moderate marbling. It has a firmer texture than ribeye but retains great flavor, making it a favorite at steakhouses. Ensuring your grill is preheated and knowing when to flip the steak can make all the difference.

“A great steak on the grill is all about heat and timing.”

 — Chef Gordon Ramsay

2. FOR Pan-Searing:

Filet mignon, from the tenderloin, is prized for its melt-in-your-mouth texture and subtle flavor. Because it has very little fat and marbling, pan-searing is the ideal method to develop a rich crust on the outside while preserving tenderness inside. The addition of a herby compound butter or a simple sauce can enhance its mild flavor. This method suits those who prefer a delicate, refined steak.

“Pan-searing highlights filet’s buttery softness, delivering an elegant, tender experience.”

 — Renowned chef Thomas Keller

3. For Slow Cooking:

Cuts like chuck and brisket, often overlooked as tough and chewy, shine with slow cooking methods such as braising or smoking. These cuts come from well-used muscles, packed with connective tissue that breaks down over long, low-heat cooking, resulting in tender, flavorful meat. Additionally, these cuts are often more affordable, making them popular for family meals and comfort food.

“Slow cooking unlocks the rich, deep flavors hidden in tougher cuts, making them ideal for stews, pot roasts, or BBQ.”

— Kenji López-Alt

4. For Quick Meals:

Flank and skirt steaks are thin, lean cuts with a pronounced grain, known for their bold beef flavor. They cook quickly and benefit from marinating to tenderize and infuse flavor. These cuts are staples in dishes like fajitas or steak salads because they slice thinly against the grain for maximum tenderness. Their affordability and versatility make them great choices for weekday dinners.

“Thin steaks like flank are fantastic for quick, tasty meals that don’t compromise on flavor.”

— Food writer Sarah Ceniceros

By matching steak cuts to cooking methods and occasions, you’ll always serve a delicious meal. As M.F.K. Fisher wisely said, “First we eat, then we do everything else.”