When the Sizzle Matters: Start with the Right Cut
Grilling season isn’t just a time—it’s a mindset. Whether you're lighting the firepit for the first time in spring or making the most of a warm fall evening, the foundation of any great cookout is the steak. And not just any steak, but the right one for your grill, your style, and your crowd.
At Finke Farms, our roots run deep in ranching and our expertise runs even deeper in beef. Our team knows meat—how it’s raised, how it’s aged, and most importantly, how it should be cooked. Here’s how to choose the perfect steak, straight from the pros.
Ribeye: The Marbled MVP
If you’re after flavor that practically melts in your mouth, the ribeye is your champion. With generous marbling throughout, this cut delivers a juicy, buttery texture that needs little more than salt, pepper, and a hot grill.
Ideal for: High-heat grilling over open flame
Pro tip: Let it rest at room temp for 30 minutes, then sear over high heat to build a crust before finishing to your desired doneness. Medium-rare (130–135°F) brings out its best.
New York Strip: Balanced and Bold
Craving a hearty bite with great beef flavor and just the right amount of chew? The strip steak (also known as the New York strip) strikes a balance between tenderness and beefiness, with a leaner profile than the ribeye.
Ideal for: Direct grilling with a bit of finesse
Pro tip: Trim excess fat along the edge to prevent flare-ups. Grill to medium (135–145°F) and finish with a quick butter baste for a restaurant-style touch.
Filet Mignon: Tenderness Above All
This cut comes from the tenderloin, the least-used muscle on the animal, and it shows. Buttery-soft and lean, filet mignon is ideal for those who prefer tenderness over fat.
Ideal for: A precision cook, often with indirect heat or cast iron
Pro tip: Because it’s lean, wrap it in bacon or top with compound butter to keep it moist on the grill. Always rest it after cooking to lock in the juices.
Sirloin: The Underrated Everyday Hero
Don’t sleep on sirloin. It’s leaner than premium cuts but still delivers great beef flavor—perfect for weekday grilling or feeding a hungry crowd without breaking the bank.
Ideal for: Hot-and-fast grilling or kabobs
Pro tip: Marinate sirloin for 30 minutes to tenderize and boost flavor. Slice it thinly across the grain for a more tender bite.
Flat Iron & Skirt: Big Flavor, Fast Cook
These thinner cuts are often overlooked but pack a punch when grilled right. They cook quickly and shine in tacos, salads, or steak sandwiches.
Ideal for: Quick searing over high heat
Pro tip: Cook to medium-rare and slice against the grain. These cuts love a good marinade.
The Finke Farms Difference: Quality You Can Taste
Our beef is raised with care and purpose, ensuring exceptional quality from pasture to plate. Choosing the right cut is only half the story—selecting quality beef you can trust makes all the difference. We’re here to help you feel confident in every purchase and every grill session.
Need help picking the right cut for your next meal? Just ask us. We’re not just your beef provider—we’re your grilling partner.
