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Beef
fish
pork
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with Whipped Brown Butter
Iowa Sirloin Steaks
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Cool red center, soft texture
rare - 125°F
Check Temp
Insert a meat thermometer through the side of the steak to the center (not touching bone) for an accurate reading. Remove steaks from heat when the temperature is 5°F to 10°F below desired doneness. The meat will continue cooking while it rests.
cooking the perfect steak
Once you’ve chosen your cut, like this strip, follow these steps.
Season or marinate the steaks at least
40 minutes before cooking, or up to overnight. Remove steaks from the fridge 30 minutes to 1 hour before grilling.
with Blue Cheese Butter
Grilled
Buffalo Steaks
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Warm red center, slightly soft texture
MEdium rare - 130°F
Hot pink center, firmer texture
Medium - 140°F
Mostly brown center, firm texture
MEdium Well - 150°F
Brown, very firm, much drier
well done - 160°F
grills at hy-vee
Every great grill master needs the right set of tools. Gear up with grills and equipment from Hy-Vee.
Cook steak at low temperature, and impart more smoky flavor with the 22-in. Traeger Pro Series smoker. The low-and-slow approach to cooking steak gives the smoke time to flavor the meat and keep it juicy.
Usually, charcoal grills, such as the Weber 22-in. Original Kettle, produce more direct heat compared to smokers and gas grills. Steaks will cook quickly, and the extra-hot grill rack will give the meat a delicious caramelized sear.
It’s easy to control the heat on gas grills, such as the Char-Broil Performance 4-Burner grill. Multiple burners allow you to create heat zones: one extra-hot for searing, and one on low to finish cooking the center of the steak after giving it a hard sear.
Gas
charcoal
smoker
GEt Grilling tools At Hy-Vee
including tongs, spatulas, chimney starters, charcoal rakes, grill brushes, grill baskets and more entertaining essentials.
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Drain and discard marinade, if using.
Pat each steak dry with paper towels.
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For direct grilling, oil grill rack before heating to prevent sticking.Adjust grill to desired temperature. Preheat skillet, if using, and add oil to skillet.
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Place steaks directly on the grill rack or in preheated skillet. Cook as directed to 130°F, turning once to create a sear on both sides.
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Remove steaks from grill or skillet and place on plate. Loosely cover with tented foil to retain some heat. Let rest as directed.
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At the end of the resting period, slice steaks, if desired. Add desired toppings and serve.
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Fish steaks are a thicker, heartier portion than fillets. They are cut crosswise and perpendicular to the spine. Larger fish over 10 pounds, such as salmon, mahi-mahi, tuna and swordfish, make the best steaks.
with Chimichurri
Cedar Planked Salmon Steaks
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with Chimichurri
Cedar Planked Salmon Steaks
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Lodge 12"
Cast Iron Skillet
Ship to home
Check out other great steaks
Resting the steak redistributes moisture, keeping flavor consistent throughout.
Salmon Run
Every year, Alaskan salmon swim thousands of miles from the ocean to return to their freshwater birthplaces to lay eggs. Fisherman catch some wild salmon as they swim their route upstream (also called a “run”). Varying species of salmon make their runs at different times, but peak season in Alaska is from May to September.
with Lemon-Pepper Sauce
Smoky Tuna Steaks
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smoke pack
The pack allows you to smoke food on a gas grill without a smoker.
How-to
For a charcoal grill, add soaked wood chips to the coals and grill over indirect heat. For a gas grill, create a smoke pack and place over medium heat to create smoke. Grill over indirect heat with the lid closed to maintain smoke.
Smoking
on the Grill
Soak 1 cup wood chips in water for at least 1 hour. Cut an 18-in. square of heavy foil. Place soaked wood chips in the center of the foil.
To help butter brown evenly, cut into slices and stir continuously as the butter melts.
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Fold one side of the foil over to completely cover the wood chips. Fold the opposite side to cover. Double-fold the two remaining sides to seal.
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Cut 2- to 3-in. slits in the packet using a knife so smoke can escape the packet. Place packet on grill to create smoke.
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Lager beer imparts flavor and breaks down fibers to create a more tender steak.
Pork steaks are usually thin cuts sliced from the shoulder (unlike pork chops, which are cut from the loin). Pork steaks often have plentiful marbling and are tender, juicy and flavorful when pan-seared or grilled.
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Pork Steaks
St. Louis
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Discover how to grill pork steaks over indirect heat for the most tender meat.
Low
and Slow
Before hitting the grill, follow these steps for a delicious pork steak.
pork Prep
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Choose pork steaks that are at least ¾ in. thick. Thinner steaks will cook faster, but thick steaks will be juicier after a longer cook time.
Select
Marinate in advance if desired, or season just before cooking. A marinade can help tenderize the meat before cooking.
SEason
Sear
Create grill marks and a tasty outer crust on each steak by searing over high heat before finishing over indirect heat.
Cook
Cooking pork over indirect heat for a longer period of time helps melt the connective tissue and tenderize the steak.
Top-quality cuts from the best cattle. These steaks have the most marbling and flavor.
Expect well-marbled, tender and flavorful cuts. Only a limited number of cattle qualify.
Affordable, leaner cuts with delicious flavor. Great for steak night with the whole family!
To choose the best beef, look for these grades at Hy-Vee.
quality beef at Hy-vee
quality beef at Hy-vee
know your beef
Choose the right cut for your cooking method.
sirloin
Lean, flavorful and well-suited for grilling, top sirloin is similar to strip and ribeye but usually more budget-friendly.
skirt steak
Rich, tender meat marbled with fat and a strongly grained texture. Cook over direct heat and slice against the grain.
porterhouse
Two cuts (strip and tenderloin) separated by the bone. This cut is already tender, so there’s no need to marinate.
tenderloin
The most tender cut of beef with buttery flavor. Grill or pan-sear steaks, or grill whole tenderloin and slice.
Strip
Tender with bold flavor; usually has less marbling than ribeye, which can make it easier to cook on the grill.
Ribeye
Rich, marbled cut with buttery flavor. Pan-sear or grill; higher fat can cause flare-ups, socook quickly.
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The classic choice for steak night, beef steaks can be lean and tasty or marbled and rich.
Salt steaks at least 40 minutes before grilling. The salt draws moisture out of the meat, then begins to break down the muscle. The salt-brine mixture is then reabsorbed, flavoring and tenderizing the meat.
Season Early
Take the steak out of the fridge up to 1 hour before cooking. The center of the steak may be colder than the outside of the meat, and this rest allows time for it to reach a more uniform temperature, helping the steak cook evenly.
Rest at Room Temperature
Immediately before grilling, pat the meat dry with a paper towel, then add any additional seasonings. This helps create a better sear and crust.
Pat Dry
Steak prep
Experts in the Hy-Vee Meat Department can help you choose the best cut of beef. Look for these characteristics of an amazing steak.
For rich flavor, choose
steaks with visible streaks or flecks of white fat within the muscle. As the meat cooks, the fat melts and bastes
the meat, making it more flavorful, tender
and juicy.
Good Marbling
Choose steaks that have an even thickness of at least 1 in. Thinner steaks will cook quickly and won’t have time to develop a brown outer crust.
Even Thickness
Select bright red beef
that is moist but not wet; there should not be much liquid in the packaging. Look for smooth cuts with no jagged edges. Fresh steak will be slightly firm and dense
with tightly packed
muscle fibers.
Freshness
Go Back
Select your steak
Discover how to grill pork steaks over indirect heat for the most tender meat.
Low and Slow
Check Temp
Hot pink center, firmer texture
Medium - 140°F
Warm red center, slightly soft texture
MEdium
rare - 130°F
Mostly brown center, firm texture
MEdium
Well - 150°F
Brown, very firm, much drier
well done - 160°F
Select your favorite steak
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