Your guide to preparing succulent, juicy steaks, a favorite summertime meal.
Fire up the grill for a taste of savory steaks this summer. While you’re at it, try something new by pairing a variety of imaginative compound butters with these flavorful cuts of beef.
Porterhouse: You can’t go wrong with a filet mignon, but you essentially get two delicious cuts in one with a porterhouse. Also known as a T-bone steak, the porterhouse is a delicate filet mignon and hearty New York strip separated by a bone. While cooking, make sure the tenderloin is less exposed to the heat to avoid overcooking it before the strip is finished.
Hanger: Taken from the front of the cow’s belly, the hanger steak is a flavorful and relatively tender cut of beef. The hanger steak has gotten more popular over the years because of its texture. This cut is great for soaking up marinades and dry rubs.
Tri-Tip Roast: This is a newer cut of beef that’s boneless, tender and full of flavor. Tri-tip is a lean cut that’s part of the bottom sirloin butt, which makes it good for roasting and grilling.
Coulotte: The coulotte is a juicy cut from the biceps femoris muscle that covers the main body of the top sirloin. The coulotte is boneless, lean and flavorful, which makes it great for grilling or roasting. Smoke it for even more flavor.
Bavette: Also known as flank or bistro steak, the bavette is a cut of beef taken from the abdominal muscles or lower chest of the steer. It’s thin but well-marbled. Make sure you slice against the grain when it’s ready to be served so it’s not chewy.
When it comes to serving your steak, compound butters have become popular toppings due to their versatility. Whether you pack it full of garlic and herbs or infuse it with flavors from your favorite cuisine, anything goes.
Bourbon and Bacon Compound Butter
Courtesy of Omaha Steaks
Have your drink and eat it too with this flavorful boozy butter.
• 2 slices Omaha Steaks Applewood Smoked Steak Cut Bacon, finely chopped
• 1 stick unsalted butter, room temperature
• 1 tablespoon Kentucky bourbon
• 1 tablespoon maple syrup
Cook bacon in a skillet over medium-high heat until crisp, stirring constantly. Remove the bacon and pour off the fat, reserving 1 teaspoon. Cool bacon and fat about 10 minutes. In a medium bowl, combine reserved fat, bacon pieces, butter, bourbon, and maple syrup with a fork, ensuring all ingredients are well blended. Place butter on the edge closest to you of a sheet of parchment or wax paper. Fold paper over butter and roll into a cylinder. Twist the ends of the paper and refrigerate until solid. When ready to serve, cut the chilled butter into slices and place on top of steak, seafood, or anything else you want to provide with a boost of flavor. Unused butter can be kept in the refrigerator for about 2 weeks.