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Grilling season is just around the corner, so it’s time to heat your grill and stock your fridge with your favorite steaks from Ribbonwire Ranch. Meat lovers know that each cut has its own characteristics and flavor profile that make it unique. Here’s the scoop on some of our organic, grass-fed favorites to help you choose what to throw on the grill this season.

Ribeye: A Full-Flavored Favorite

The ribeye is one of the most popular cuts because of how tender and juicy it is. Versatile enough for weeknight dinner or entertaining guests, a ribeye is a steak you should always have on hand. It’s cut from the beef rib and can be purchased bone-in or boneless. You’ll notice that this cut has delicate marbling throughout the meat that results in a rich, mouthwatering flavor. 

To bring out its natural flavor, the best way to fire up a ribeye is by cooking it fast under high heat to achieve a delicious crust on the outside. To do so, throw it on the grill or cast-iron skillet, or put it under the broiler for a few minutes. On the inside, a good ribeye should still be nice and juicy.

New York Strip: A Boneless Classic

A boneless cut that’s a steakhouse favorite, strip steak is a tender piece of meat that comes from the short loin. It’s easy to cook and has a generous amount of marbling that gives it an irresistible beefy flavor.

How thick your strip is will determine how high the heat on your grill should be. For a thicker steak, don’t let the heat get too high, or the outside will overcook too quickly. You want to find the perfect temp to achieve beautiful grill marks without drying out the meat. To let that flavor shine, let your steak rest for 30 minutes before cooking and at least five minutes after cooking.

Filet Mignon: The Tenderest Cut

The highly-prized filet mignon, cut from the tenderloin, is famous for its buttery texture and mild flavor. Just the name alone suggests elegance, so it’s no surprise that it’s one of the most expensive and sought-after cuts of beef. The filet is very lean and doesn’t have much marbling, so you’ll need a thermometer to help you achieve the melt-in-your-mouth texture that it’s known for. If you leave the filet on the heat for too long, it will become dried out and will lose its tenderness.

For the perfect filet, bring the steak to room temperature, add your favorite seasonings and then get to grilling. For a medium-rare steak – the goal for most filet eaters – you’ll want to stop cooking when the center reaches about 125 degrees. For a rare steak, remove from the grill when the center reaches 115 degrees. For medium, wait to remove them from the grill until about 135 degrees. Then let the meat rest for 5 to 10 minutes off the grill to allow its juices to flow back through every inch for a perfect steak cook and texture.

If you prefer a juicy cast-iron steak, you’ll want to use a really hot pan to give your filet mignon a good sear, and let it cook on each side for 3-5 minutes. You can use oil, butter, or both to baste the steak as you cook it, along with salt, pepper, and some fresh rosemary.

Tri-Tip: A New Favorite

Tri-tip is a triangular cut that comes from the sirloin and is the new favorite on the block. It’s usually about an inch thick and has plenty of marbling throughout. Since there is only one tri-tip on each side of beef, they are more challenging to come by, but don’t worry, you can always order one from us and keep one on hand.

This cut can be broiled, thrown on the grill, or seared in the skillet. Since this cut is versatile and relatively inexpensive, tri-tip is an easy choice when it comes to choosing a tasty steak. When grilled just right, tri-tip is tender enough to slice through it with just a fork. To maintain maximum flavor and juiciness, tri-tip is best served medium rare.

The Ribbonwire Ranch Difference

At Ribbonwire Ranch, we believe in humanely raising sustainable beef. We are a family-operated business that produces organic, grass-fed, grain-finished beef with quality that you can taste. Our cows graze freely on native plants and grasses from the Texas panhandle, along with grains with no hormones or GMOs. When you order from Ribbonwire, you support a family business that believes in protecting resources, the welfare of our animals, and giving people a superior product that reflects our mission. We’re passionate about our steaks, and after just one bite this grilling season, you will be, too!