We’re counting down the days to Memorial Day with “12 Days of Steaks!” We’ve highlighted our top 12 favorite steaks in our meat department that are perfect for your grill this upcoming holiday weekend! Our meat department is knowledgeable in all things for your grill. Our butchers recommend letting your meat sit until it can be cooked at room temperature for optimal flavor. There are a variety of ways to cook your favorite steaks including on your grill, a reverse sear, or sear first then cook to finish. You can broil your steaks or even use the sous vide method for some cuts if you’re feeling fancy. If you’re using your meat thermometer, our recommended optimal temperature is 120-125 degrees for a nice medium rare.

NY Strip Steak

Strip steaks are a boneless shell steak. This cut is extremely tender with a great bite. We recommend cooking this cut on your grill. You can also pan sear, or cook it in a cast iron skillet.

Porterhouse & T-Bone Steaks

The porterhouse steak is known for its significant size, it is cut from the loin with the tenderloin attached. We recommend cooking porterhouse steak on the grill, but pan-seared porterhouse steak is also a great way to go. Additionally, you can broil Porterhouse steak in the oven, or even use the sous vide method.


Delmonico steak is a bone in ribeye steak prepared in a style made famous in the mid-19th century by Delmonico’s Restaurant in New York City. It is recommended to fast broil or grill the steak and brush it with butter for optimal taste when cooking.


One of our personal favorites, the tomahawk steak, is a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The bone utilizes the same culinary technique that shapes a rack of lamb called Frenching. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle. We recommend cooking this cut right on your grill for optimal flavor. You can wrap the bone in foil to prevent charring on the grill.

Beef Tenderloin Steaks

Filet steak cuts are the cut from a whole beef tenderloin. The filet mignon is very desirable for it’s soft, melt-in-your-mouth texture and is known to be the most tender cut of beef. Filet is great to pan sear with butter, oil, or broil on a grill.  You can even add some fresh herbs or garlic to enhance the flavors.


The sirloin steak is cut from the topbutt, the subprimal posterior. Sirloin is a leaner type of meat and is best served medium rare. It is recommended to cook this cut on the grill, pan-sear, or broil  it to enhance the flavors.


Flank steak is a long, flat cut that is known for its bold flavor. If you’re looking for something truly unique – our marinated flank steak is an absolute grill game-changer!

Hanger Steak

Hanger steak is often known as the “butcher’s steak” because butchers would often keep it for themselves. This steak is a long, thin cut of meat that can be cooked in many ways.

Club Steak

Club steak is a juicy, well-marbled boneless ribeye. You can cook this steak on your grill, broil it or even pan-sear it and finish it in the oven.

Skirt Steak

Skirt steak is a long, flat cut of beef from the plate section, one of the most flavorful and fattier parts of the steak. Skirt steak is best cooked fast with high heat. This cut is perfect on the grill, seared in a skillet, broiled in the oven. We also offer our very own marinated skirt steak that uses the same marinade as our signature marinated flank steak!

Bone-In Shell Steak

Bone-in shell steak, comes from a short loin after the tenderloin is removed. It’s one of the easiest, most tender, and flavorful steaks to make. A hot skillet can produce a good sear on the steak as well as throwing it on your grill for some nice smoky flavor.

Flat Iron Steak

Flat iron steak is cut from the shoulder and is nicely marbled with lots of beefy flavor. It is a very tender and juicy cut. Flat iron is also great in steak recipes like stir-fry’s or steak fajitas.

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