Cambria Style

How To Cook

  • December, 2014

T-BONE
Grilling is ideal for bone-in cuts, because it’s easier to cook the meat evenly. Richly marbled T-bones need no marinating: Just salt and pepper liberally before cooking.

TENDEROLOIN
Because it has little fat, the tenderloin or filet mignon cooks quickly. Use high, direct heat—grilling or pan-cooking both work well. And don’t overcook: medium-rare is ideal.

RIB-EYE, STRIP
You can grill these boneless cuts, or cook in a hot cast-iron pan. Start the steak in oil, then add butter when it’s close to being done. Add aromatics like herbs if you wish.

CHUCK EYE
Known as the “poor man’s rib eye,” the chuck eye is less flavorful than its fancy cousin, so start with a marinade (mix an acidic base like citrus juice or soy sauce with oil and herbs) then grill or sear.

HANGER
Add flavor and tenderize by marinating overnight. Seal steak and a mix of olive oil, crushed garlic, fresh thyme and rosemary, salt and pepper in a zip-top bag. Wipe off marinade; grill or sear.

READ MORE: FROM THE BUTCHER’S CUT ARTICLE