What is U.S.D.A Choice Steak?

The United States Department of Agriculture (USDA) is the body that grades steak and certifies them as safe and high quality. These quality grades are widely used in the beef industry as a language that makes business transactions easier. Both sellers and costumers highly benefit from the great efficiency offered by these grade standards.

There are three main types of USDA steaks – Prime, Choice, and Select. This article is going to talk specifically about USDA Choice Steak.

What Makes Great Steak

Before we talk about USDA Choice Steak, let us first have a look at the factors that make good steak. There are two main things looked at to determine the best beef – marbling and age.


Also referred to as intra-muscular fat, marbling is the most prized feature in steaks. It is mostly characterized by streaks of fat between the muscle tissues. When you cook the steak, the fat melts away, offering your meat with unparalleled tenderness, and a rich flavor.


Another important element often looked at when analyzing the quality of steak is age. Younger steaks offer more flavor and tenderness than older cuts. It is because of this factor that most Choice and Prime cuts come from steers 1 to 3 years in age. You can know the age of the steak you want to purchase by simply looking at the color, as steaks turn to a darker color with age.

USDA Choice Steak

Anyone that has gotten a chance to enjoy USDA Choice Steak understands that it is tender, juicy, and has an outstanding flavor that makes it unique from other steaks. Choice of high quality, but has a less marbling compared to Prime. However, it is widely available to customers in restaurants and supermarkets. In fact, it accounts for about 50% of all graded beef in the United States. Choice steak can be cooked with either moist or dry heat methods without leading to excessive dryness. Consumers are free to grill, roast, bake, or fry this beef, as well as braise and stew it.

As a general rule for grading beef, the younger the beef and the greater the marbling, the better the grading. High marbling simply means that beef has more fatty tissue, providing a more juicer, tender, and flavorful experience. On the other hand, younger beef means it has a finer texture. USDA Choice steak comes in the middle category, and thus has modest marbling.

Choice steak might not be the cut, like Prime, but it is still a high-quality steak. It is rated just below the Prime, and is readily available in most restaurants and grocery stores. A Choice steak will at most times have the same reddish-pink color of Prime, but has a lower level of marbling. The amount of marbling that a Choice steak has can vary widely and depends on the exact place it is cut. Therefore, it is always a good idea to inspect the Choice steak you purchase for the marbling it contains.

Preparing USDA Choice Steak

For the best possible results with USDA Choice Steak, you should consider preparing it through dry-heat cooking methods. This is because they mostly utilize fat or air, like grilling, roasting, and broiling. You can also consider simmering or braising, to achieve a perfectly cooked USDA Choice meat, guaranteed to melt in your mouth.

Buying USDA Choice Steak

If you are at the supermarket or grocery store, and are looking to buy quality beef, be sure to choose the one with the official “USDA Choice” sticker on it. Be wary of a package with just a “Choice” sticker on it but does not have the official USDA certification. This is because it can potentially be labelled wrongly. Since shoppers do not have a way to confirm whether the grading is true and accurate, this can leave room for deceitful labelling tactics.

If you are a steak lover, then you need to understand that the USDA’s grading system is the main standard for all things concerning beef. For those individuals that have no understanding of how beef is graded, the distinct grades can be quite mystifying. Some supermarkets, suppliers, and restaurants are also not helping the situation, as they do their best to serve you inferior steak.

To ensure that you are getting the best steak, you should be aware of how the USDA’s system works. With the information provided in this article in regards to USDA Choice Steak, you should be better placed to ensure that you are getting the best possible steak for your meals.


What is the Most Popular Steak in America?

Most often we expect to be served the tastiest, juicy and tender of steaks when visiting a steakhouse or a restaurant. The best steaks for broiling or grilling are those derived from the rib, tenderloin and short loin sections of beef. Although taste is subject to individual preference, the juiciness and tenderness are what most people enjoy in a steak.

A new generation of restaurants and renowned butchers have redefined what makes a popular American steak in a country obsessed with beef. There is a heated debate as to which type of steak is the most popular among all steaks ordered at top steakhouses in the United States. In this article, we will be looking at the best steaks to order and which one is considered the most popular in American restaurants and steakhouses.

1. Cowboy Rib Eye Steak (Tomahawk)

It is also referred to as the tomahawk steak and contains the most abundant fat marbling. The Cowboy Rib Eye steak is known to be the most flavorful and juiciest of all steaks because it is robust, beefy and fatty. It is usually referred to as Prime Rib when roasted and is derived from a cut similar to the standing rib roast. This type of steak becomes a ribeye chop when sliced into steaks, broiled or grilled.

2. Tenderloin Filet (Filet Mignon)

Although the tenderloin filet has very little fat marbling, it is known to be the most tender of all steaks. It is a good choice for anyone watching their fat intake because it is both lean and tender. When compared to other cuts, the tenderloin filet has the mildest flavor because the little fats render into the steak when being cooked. If cooked beyond medium, the filet mignon can become dry. However, the buttery texture of this steak is what makes it so desirable. It is one of the most expensive on the list thus considered a special occasion steak.

3. New York Strip (Kansas City Steak)

The New York Strip steak is almost as tender and contains less fat than the cowboy rib eye steak. It is succulent and buttery and has a flavor of its own. Some steakhouses feature the bone-in version of the New York strip steak making it delicious and tasty when both grilled or pan-fried. Most often, this type of steak is sold with a half-inch of fat on one of its sides. If you are watching your fat intake, you can trim off this side after cooking. This helps take advantage of the richness and flavor it adds to the steak.

4. T-bone Steak

If you are undecided as to whether you should go with the New York Strip Steak or the Tenderloin Filet, then the T-bone steak will be your favorite choice. It is typically two steaks in one because it is separated by a T-shaped bone featuring both the New York Strip and filet portions. The bone makes the meat difficult to sear when pan-fried. Unlike other types of steak, the T-bone steak is much better when broiled or cooked on a grill.

5. Top Sirloin Steak

Although the Top Sirloin steak is very flavorful, it is less tender compared to other cuts. It is a type of steak with very little marbling and is considered a relatively lean cut. If you want the most affordable cut, then top sirloin steak will be a good choice for you since it can be skewered with vegetables and cut in cubes for grilling. It can be prepared in any manner just like the cowboy ribeye steak. However, it is often pounded, or marinated to make it tender.

6. Flank steak

The flank steak is another popular type of steak in America. It has more connective tissues because it is derived from the lower half of the animal. Although this makes it less tender than other types of steaks, it also gives it a great flavor. The Flank steak is usually served in thin slices and the larger size of the steak makes it perfect for entertaining.

The Cowboy rib steak is known to be the most popular steak in American restaurants and steakhouses because of its robust, beefy and fatty nature. Other types of steak such as the New York Strip, tenderloin filet and T-bone steak have also gained high popularity in recent times. The tastiness and juicy flavor of each of these steaks may vary depending on the ingredients used and method of preparation. The choice of steak will also depend on the amount of fat it contains especially if you are concerned about high-fat consumption.


How do you Tenderize Steak?

Biting into a hunk of steak that is difficult to chew can spoil your appetite regardless of the ingredients used to prepare the meal. The reason why some meat is tough is that it may be derived from areas of an animal that have big muscles such as the shoulder or the leg. Meat is a muscle that gets tougher with lots of exercises that usually occur around areas used for locomotion or supporting the weight of an animal.

Overcooking may not be a solution to tenderizing meat because the proteins in it make it firmer and harder to chew. Steaks derived from connective tissue makes the meat chewy because the muscles contain thick pieces of gristle in between. Meat that is chewy or tougher can be tenderized to make it easier to chew. In this article, we will be looking at several ways to tenderize steak so that you can have a juicy, flavorful, and delicious meal.

1. Slow Cooking

There is a difference between slow cooking and overcooking. Slow cooking is the process of cooking tough meat over a long period of time under low-temperature heat. This helps in breaking down the connective tissues, collagen, and tough fibers thus tenderizing the meat. You can choose to braise the meat in a covered dish with broth before placing it in the oven or a slow cooker. This method of tenderizing meat requires patience as it does not happen right away. The gelatin coats surrounding the muscle fibers are liquefied to give the meat a moist and succulent texture. Braising is a moist-heat cooking technique that helps in breaking down tough fibers and connective tissues in the steak.

2. Slicing it Right

Scoring is one of the clever knife tricks that helps in tenderizing meat. It is a process that involves making shallow cuts across the surface of a flank or other types of thin steak. This helps the meat to easily absorb tenderizing marinades or break up tough proteins. Another knife trick that helps in tenderizing meat is thinly slicing cooked steak across the grain. The main idea of this type of slicing is to shorten the long, tough fibers by breaking them down to make chewing easier. The fibers can be shortened by slicing through the grain, which means your teeth, and jaws will have much less work to do.

3. Pounding with a Meat Mallet

Another way of tenderizing a steak is to use additional force to break up the collagen. There are a variety of tools and fancy machines that can help in pounding. If you don’t have these machines at hand, then you can use a meat mallet which is the most basic way of pounding steak. Meat mallets are made of two surfaces – the pointy side helps to cut up the muscle fibers and connective tissue while the flat side helps in flattening the meat. This allows it to cook more quickly and the connective tissue can be cooked over high heat without becoming tougher or chewy. The indentations created by the mallet creates cube-like shapes and meat that has been tenderized using this procedure is sometimes referred to as cube steaks.

4. Salting

This type of tenderizing steak does not require marinades. It involves heavily salting a tough cut of meat before allowing it to sit for one or two hours. This process is quite effective as it helps in breaking down the tough muscle fibers. Rinse off the salt when you are ready to cook before patting the meat dry. Place it inside a hot skillet and cook until it is well done.

5. Acidic Tenderizers

Citrus, vinegar, and wine are some of the acidic tenderizers that can be used to make the meat tender. These acidic liquids not only add flavor but also help soften the tough muscle fibers. Lime, lemon, and pineapple are the common types of citrus juices used for this purpose. Some types of vinegar include the regular household vinegar, balsamic or apple cider. Use a fork to pierce the meat all over before soaking it in vinegar for an hour or two. Afterward, cook the meat in glass baking dishes or coated non-stick pans to tenderize the meat further.

All the above methods are used to tenderize the meat based on the concept of breaking down the connective tissues, collagen, and tough fibers. It is also important to invest in a good steak knife to help in scoring or thinly slicing cooked steak across the grain. Once you master any of the above techniques, you will be able to cook juicy, delicious and tasty meals perfect for entertaining your guests.


What is the best Steak? Top 3 Cuts

Most people go to a supermarket, butcher, or restaurant in search for the best steak cut. If you are one of these individuals, then you need to equip yourself with a lot of knowledge in regards to the different cuts of steak. Doing this will help ensure that you have the very best steak on your dinner plate. A cut of steak can either break or make your meal. Therefore, making the right selection is of utmost importance. This article looks at the top three cuts of steak you should consider buying for your next meal.

What Makes a Good Cut of Steak?

There are many grades of steak. However, only three grades are sold to consumers. These levels are Choice, Prime, and Select. The best steakhouses serve USDA Choice and USDA Prime steaks. Out of these two grades, Prime is the most flavorful, tender, and juicy.

The main factor often looked at when evaluating the quality of a steak is the marbling. It is said that the greater the marbling, the higher the quality of your steak. The other important aspect is the cut, as a good or bad steak has a significant effect on your overall steak experience.


The ribeye is also sold as market steak, beauty stake, scotch filet, Delmonico steak, and Spencer Steak. This steak is cut from the front part of the longissimus dorsi, around the rib primal of the steer. If the steak is cut close to the steer, it will come with more of the spinalis muscle.

If you love marbled meat, ribeye steak is one of the most marbled steak you can purchase. It comes with a large swath of fat, which separates the spinalis from the longissimus. Due to this fat, ribeye steak has a very distinctive flavor, making it one of the richest beef cuts. The central part of the ribeye is smooth-textured, while the spinalis area will have more fat and a smoother grain. According to many people, the spinalis is the most delicious cut of beef.

Some of the best ways to prepare ribeye include grilling, pan-frying, and broiling. However, since ribeye steak has a lot of fat, grilling it can be a bit complicated. If you decide to stick to grilling, consider having a lid and tongs ready, just in case you are needed to retrieve your meat from the depths of a fireball.


Also referred to as New York Strip, strip loin, Kansas City strip, or top loin, the strip steak is a classic, and often a staple at many good steakhouses. Just like the ribeye, strip steak has a good amount of marbling, is full-flavored, and quite tender.

The strip steak has fat mainly on one of its edges. Although there is some fat content throughout the marbling, this fat is not in very large amounts. Moreover, strip steak comes with a fine-grained texture. With this medium level of fat, the Strip is quite tender, but not like ribeye and tenderloin. Nevertheless, it does have a good and beefy flavor.

The best ways to prepare this steak is through broiling, grilling, and pan searing.


If you are in search of a tender cut of steak, then tenderloin is the best way to go. Also referred to as filet mignon, tenderloin is slightly marbled, and has the mildest flavor of all the aforementioned steaks.

Tenderloin is cut from under the ribs, around the sirloin and short loin. The area from which it is cut from does not perform a lot of work, making the meat quite tender. When it is trimmed of extra fat and gristle, tenderloin is usually small and compact. This cut is lean and quite fine-grained in texture. Due to its small shape, tenderloin steaks are usually cut thicker than other steaks on this list. Because of this, the best way to cook this cut is to first sear the outer part, and then finish off the cooking in an oven.

Due to its tenderness, tenderloin is mostly regarded as a special occasion steak, making it a very expensive cut. Nevertheless, it is a very tasty cut.

Whether your take your steaks at the restaurants, or purchase them to prepare at home, you should at least have some knowledge of what you are purchasing and consuming. This will help ensure that you have the best, tastiest, and juiciest meal. Generally, the best steaks are those cut from the loin and rib sections. You can never go wrong with these cuts.


What is the Process of Aging Steak?

Aged steak is more tender and flavorful compared to the normal steak you purchase at your local store. The main reason behind this effect is that aging enables enzymes to break down complex connective tissues in steak, and allows water to evaporate away.

It might sound a bit weird to some people, but when it comes to beef, fresher is not always better. In fact, good steak should be aged for a few days before conception. What does this process entail and what is its effect on the quality of meat?

There are two main methods of aging steak – dry aging and wet aging. This article will have a look at both of them, and will give an in-depth analysis of how these processes take place.

Dry Aging

Although there are people that prefer wet-aged steak, most people opt for the one that has been dry-aged. This is because only small enzymatic changes happen when wet aging, leading to minimal changes. This means that wet-aged beef will have a more metaling and bloody taste. On the other hand, dry aged steak will have a richer, fuller, and more complex flavor.

How to Dry Age Steak

Here are steps you need to follow to dry age steak from home:

Make Your Refrigerator Ready

The first thing you will need to do is make your refrigerator ready for dry aging. You will have to limit changes in humidity and temperature levels on your refrigerator. It is critical to keep your steak at the right humidity and temperature levels to ensure an effective aging process. Having a separate freezer for this purpose is highly recommended.

Nevertheless, if you do not have access to another refrigerator, you can still use your regular one. However, you will need to clean out all possible contaminants because meat absorbs strong odors and flavors from the surrounding. Therefore, foods like fish, garlic, and cheese should not be stored in the same refrigerator with aging meat.

Preparing the Meat for Dry Aging

The first thing you need to do here is select high quality a large and high quality cut of meat. You want your steak to be the kind that implements quick cooking methods such as rib steak, and New York Strips. Try to avoid small cuts as much as possible, because dry aging causes a lot of moisture loss, causing these pieces to shrink in size.

The other thing you have to do when preparing the meat is to examine its color before storing. The color helps you know the tenderness of the steak, and assists you to determine the exact time the aging process should last. Light beef should be aged for more than 7 days, while darker beef should not be dry-aged for more than a week.

The final thing you have to do is unwrap and thoroughly rinse the steak. Make the meat dry by patting it with paper towels, and then wrap it in cheesecloth.

Dry Age Your Steak

The final step of dry aging entails placing your steak in your refrigerator for the designated period. You can place your meat on a tray or place it directly onto a rack of your freezer. After the first day, remember to rewrap your steak to eliminate fibers left behind by the paper towel covering. After this, you can go ahead and age your steak for the period you had determined based on its coloring. During the aging process, you will realize that the steak develops an unpleasant smell. This could have a negative effect on other foods in your refrigerator. That is why we recommend that you have a designated freezer for dry aging.

After the end of your dry aging period, you can now remove the steak to cook it. Before preparing your meal, you should consider shaving off the dry exterior parts, which are most likely not edible. Underneath this hard surface, you will find the tender and flavorful steak. You can cut this meat into small portions, cook, and enjoy.

Wet Aging

Wet aging is one of the most common methods used to age steak. Wet aging entails vacuum sealing steaks, which is a similar method used when freezing meat to prevent freezer burn. Since wet aging requires little time, less equipment, and does not cause loss of product, it is cheaper and easier to find.

How to Wet Age Steak

To wet age steak, start by choosing a prime cut of beef, like tenderloin or filet. Afterward, enclose the meat in plastic using your vacuum sealer. Place this sealed plastic bag in the coldest part of your refrigerator, which is usually at the bottom shelf. The aim of using a sealed plastic bag is to prevent the steak from absorbing odors from the surrounding. Doing this also allows the steak to age in its own blood and natural juices. Leave the steak in the refrigerator for not more than 7 days. When ready to cook, remove it and cut it into small pieces. It is good to note that this type of aging can impart a sour or metallic flavor to your meat.

Great things come to those who wait. This is true in life, and in steak. Aging meat offers a great payoff in terms of enhanced tenderness and flavor. This article has provided a deep analysis of the two main methods of aging steak – dry aging and wet aging. The process aging process for the two is quite different. Wet aging does not require a lot of equipment or time. On the other hand, dry aging requires controlled refrigerators and takes longer. Many people prefer dry aging because it gives meat an extra depth of flavor. Nevertheless, dry-aged steak is quite expensive, mostly due to the equipment used and the long time taken. On the other hand, wet-aged steak is a bit inexpensive but not as tasty as dry-aged one. Whichever type of aging you decide to go with, you can be sure that aged steak is much better than fresh steak.


Top 5 Signs you are in a Great Restaurant

If you take your meals at restaurants on a regular basis, chances are that you have overheard a few complaints regarding the service, food quality, arrangement, and many other things. These issues might have made you think twice about visiting that facility again. So, what really makes a good restaurant?

Is it the food, the surrounding, the service, the general staff, or the ambience? All these factors are very important to look at when searching for an incredible restaurant. Nevertheless, there are a few signs that can automatically tell you that you are in an outstanding restaurant, as discussed in this article.

Outstanding Food

The only reason why people go to restaurants is to get food, and these people expect to enjoy a great meal. A great restaurant does not take chances when it comes to serving high-quality food. Such a restaurant sets high standards in regards to the quality of food served. The restaurant works hard to ensure customers get the same high-quality service every single time.

Most restaurants pay a lot of attention to the ambience, forgetting the food. Many people like fresh homemade food. In fact, the simpler the menu, the better the food. Good food makes people feel comfortable visiting the restaurant, and they gain more trust in the establishment. Fancy and complicated dishes create a bad customer experience, as they will have no idea what dishes to choose.

Tasty food and great service makes a restaurant earn good reputation, making customers return to the facility regularly and even bring their friends. Furthermore, an outstanding restaurant will have a professional chef that prepares meal using the best possible ingredients, all the time, to ensure a consistent service. If the restaurant you go to does not offer fantastic food, then that is not a great restaurant.

Excellent Service

A great service can lift up average food. However, tasty food can never make up for a bad restaurant service. For you to know whether you are in a great restaurant, the staff must show passion in the service their offer. They should exhibit a work ethic that aims to make their customers happy. Floor staff members that are experienced and know their job, see the most fleeting expressions of frustration, and even the slightest issues such as a napkin drop.

Great floor staff is never intrusive and barely breaks in a conversation before the right moment. They get the atmosphere of your engagement with loved ones, and will get the sense to stay away if you look like you are having a romantic moment or an argument. Moreover, the staff will have a deep understanding of the menu and will explain it without using notes. The wait staff should never raise an eyebrow if you ask them to take back a pie to be cooked the way you want it, or bring you ice-cubes. Such a service will mean that you are in a good restaurant, which you should make your regular spot.

Great Restaurants are Comfortable

Another thing you need to look at when evaluating whether you are dining in a good restaurant is the quality of comfort offered. The food can be amazing, but the restaurant has to be properly designed to bring offer the best possible experience to its customers. Good restaurants are unique and work hard to incorporate the design into the food and service. They should reflect a mindset and personality of the customer.

Chairs should be comfortable to sit on, and should never be in a high-traffic area or offer a bad view. A great restaurant pays attention to details and sets the right mood for its customers. Noise is another essential sign to look at. Noise control for restaurateurs can be tricky, and only a few restaurants get this right. Even if the restaurant plays some music, you should still be able to hold a conversation without struggle. There should be a balance between awkward silence and having to scream at your loved ones.

The temperature is another essential element. The restaurant should have good interior design and the right equipment to make sure there are no drastic temperature changes.

The Level of Cleanliness

A clean restaurant indicates that its owner has high standards and cares for your health too. It also probably shows that the restaurant offers outstanding food and great service. Cleanliness contributes greatly to the restaurant’s overall ambiance. When you get into a restaurant and realize the tables are not properly cleaned, or the floors are full of debris, then you should automatically know that you are not in a good establishment.
The level of cleanliness extends to the bathrooms, where clean and fresh bathrooms indicate a restaurant’s standards. A great restaurant should look clean and well structured. This helps create a positive mood that ensures a good dining experience.

Great Wine Service

Great restaurants often have a list of wine at a variety of price points. They do this by mixing up recognizable names and boutique drops, created by an expert instead of working with a product from a single wine representative with their own objective. Good restaurants serve wine at the table with the right glassware, and at the correct temperature. The staff serving should understand the different brands available and should guide you to ensure you make the right decision. This will depend on your budget and preferred taste.

Every person has had an experience in dining at a restaurant. Whether good or bad, people have their own unique standards and opinions when it comes to restaurants. Nevertheless, there are basic rules that great restaurants abide to, which enable them to be successful. The most important factor to pay attention to is the food. Without good food, a restaurant can never be great. Other essential elements include customer service, ambience, and overall comfort. These and many more factors can make or break a restaurant, making them great signs to consider when evaluating whether a restaurant is great.


Top 5 Side Dishes to go with a Perfect Steak

For a special dinner at home, or just a random night at your favorite restaurant, there is no better meal to have than steak. However, although steak might be your main attraction, it is always better to have it with something else. Keeping this fact in mind, we have come up with awesome ideas for tasty side dishes you can have with your favorite piece of steak.

Dishes that go well with Perfect Steak

1. Potatoes

Nothing goes better with a prime cut of steak than potatoes. Whether mashed, baked, or roasted, potatoes are guaranteed to make a steak dinner more delicious.

Potatoes of any kind go well with perfect steak. However, if you would like a more sophisticated touch, we recommend that you try out truffle-mashed potatoes. They offer a rich flavor, and truffle, which combine to create a savory and creamy side dish to consume with your steak.

Potato Side Dishes for Steak

  • Sweet Potato Fries
  • Sweet potatoes are incredible wedges, and work well with steak.

  • Crispy Hassel-back Potatoes
  • These potatoes offer both taste and novelty to a dish, and add visual contrast to your steak.

  • Traditional Chips
  • If you feel like you can handle it, you can consider deep-frying your chips and enjoy them with your perfect steak.

  • Baked Skinny Fries
  • If you are concerned about the calorie content of your dinner, you can consider baking your fries.

  • Mashed Potatoes
  • If you want a classic steak-and-potatoes meal, you cannot get something better than what this recipe offers.

    2. Asparagus

    Asparagus is a healthy vegetable that makes steak taste delicious.

    Asparagus Variations for Steak

    Here are a few examples of how you can consume steak with asparagus.

  • Roasted Asparagus and Steak
  • As you cook your steak, consider roasting the asparagus in your oven to accentuate the sweet flavor of this vegetable. You can add balsamic vinegar, lemon juice, or Parmesan cheese to boost the overall taste.

  • Seared Steak with Basil Butter, Spring Onions, and Asparagus
  • This outstanding dish brings the steakhouse home, offering a combination of pan-grilled asparagus, a compound of basil butter, and spring onions.

    3. Salads

    Consuming steak with salad offers you a lighter option compared to starchier and heavier dishes like mushrooms and potatoes.

    For salads, we recommend that you prepare a simple arugula salad with tomato on top. If you would like to go with veggies, consider going with a summer squash salad or grilled zucchini. To do this, just throw some zucchini and squash on the grill with the steak, and allow them to get nice and charred. You can also use toasted pecans to add flavor to the grilled veggies. Using toasted pecans helps add an intense nuttiness, which shines through the subtle flavor of the grilled vegetables.

    Good Salads for Steak

  • Potato, Snap Pea and Pickle Salad
  • This is a delicious version of a warm potato salad, but with lots of little bites and scallions.

  • Warm Chicory Salad with Mushrooms
  • You can use this salad with wild mushrooms, or consider substituting with sliced pears.

  • Grilled Zucchini Salad
  • Place zucchini slices on the grill and allow them to hang out in a lemon oregano dressing to absorb the rich favor. Let the zucchini absorb as you prepare the steak, and serve the two together.

  • Broccoli Salad
  • Broccoli salad provides one of the best light crunches to go with your steak.

  • Tomato Chickpea Salad
  • You can make this salad while the steak is in the grill. While preparing it, be sure to crisp up the chickpeas, as this will help add an extra crunch.

  • Minty Snap Pea Salad
  • This refreshing salad comes with bite-sized balls of milky mozzarella that ups your overall steak experience.

    4. Rice

    Rice is the number one grain that fuels the world. It is easy to grow, nutritious, and cheap to purchase. This is the main reason why it is a staple food for numerous people around the globe. A combination of rice and beef offers a tasty meal that is not only a favorite for many, but also quite economical.

    Rice Variations for a Perfect Steak Meal

  • Cilantro Lime Rice
  • If you would like to dress up your steak with some chimichurri sauce, then you must consider cilantro lime rice to go alongside it.

  • Fluffy Rice with Peas & Potatoes
  • A great way to add vegetables into your meal is to include them in your rice. Most of the flavor comes from added spices like turmeric, curry leaves, and cumin seeds, but what really makes up the dish are potatoes and peas. This side dish goes incredibly well with some good steak.

  • Butter Squash Rice Casserole
  • You do not have to worry about preparing rice and vegetables differently. Instead, you can consider making them together in this butter squash rice casserole. While this is cooking, you can be preparing your steak. Just serve the two together when done.

    5. Mushrooms

    Mushrooms are loved for their butter and beefy richness that they possess. These characteristics make them delicious side dishes for all kinds of meals. Although mushrooms can be very easy to make, they can turn out gummy and terrible if not perfectly done.

    If you love mushrooms, you will have an awesome experience consuming them with your favorite piece of steak. Mushrooms make the whole meal heart, rich, and delicious.

    The Best Mushroom Variations to go with Steak

  • Garlic Parmesan Tuscan Mushrooms
  • This offers a delicious and easy to prepare side dish to go with steak. The good thing about this diet is that you can do it very quickly, and it does not break your low carb diet needs.

    Having the perfect steak requires you to dedicate some time to select a good side dish to go with it. Adding some puddles of sauce or fries makes the meal decadent, while serving it with a simple salad leads up to a lean and nutritious supper for you to enjoy. Your cut of steak needs a good plate mate. So, choose wisely.


    Top 3 Cuts of Steak and Why

    The steak aisle is one of the most loved sections of a local supermarket. Well, there is a good reason behind this – a big, beautiful slab of beef is not only appealing to the eye, but also nutritious during either lunch or dinner time.

    To ensure you have the best possible beef on your plate, you need a great understanding of steak cuts. This is because a steak cut can make or break your mealtime. Different cuts have distinct qualities. This article will look at the top 3 cuts you need to know about and why.

    Selecting the Best Cut of Steak

    Before looking at the top steak cuts, you need to understand a few things regarding choosing the right cut of steak. First, you need to understand that not all steaks are equal. Some steaks like blade steak, tip steak, sirloin steak, and even round steak are not good options for cooking the best steak. Instead, consider going with options like porterhouse, ribeye, strip steak, and tenderloin. These steaks have great tenderness and marbling to give you that outstanding flavor.

    Some important factors you need to look at when purchasing steak include:


    One thing you should consider looking at when purchasing a cut of steak is those white lines running through the beef. Marbling is another name for fat running through the beef, which almost looks like thin veins. Many people hate having fat in their steak. However, marbling offers your steak with flavor and tenderness. In addition to this, it offers your beef with the perfect texture you expect. The more marbling your cut of steak is, the better it is. At most times, the amount of marbling goes with the price. Therefore, a steak with more marbling will often be pricier than the one less.


    For any cut of steak you plan to purchase, one important factor you should consider looking at is the thickness. Although thinner cuts are easier to cook, they can be quite hard to master. An extra minute while preparing, and your delicious meat can turn into a mess. With thicker cuts, you get more time to work with, meaning you can achieve that perfect meal without overcooking.

    If you are purchasing your steak at the local supermarket, you might find that you have limited options, in terms of thickness, to choose. However, if you are buying at a specialty meat store or butcher shop, you will be able to specify how thick you want your steak. Consider going for an average thickness, between 1-2 inches. This is a great option because too thin steak might cause you to miss on the luxurious experience of consuming perfect and juicy steak. On the other hand, if your steak is too thick, you might undercook it. In addition, too much thickness makes your steal a bit awkward to eat.

    Our Top Cuts of Steak

    This is one of the toughest parts when choosing the right cut of steak to cook. There are many different cuts of steak, which are ideal for pan-frying, grilling, or baking. Grill experts can make any type of steak cook perfectly. However, there are cuts that we prefer over others. Here are our top 3 cuts of steak, and the reasons why we chose them:


    T-bone steak is cut from the front part of the short loin, which is close to the stomach than the rear. T-bone cuts are very popular at steakhouses due to their wonderful flavor and tenderness. Some of the best ways to cook this type of steak include broiling and grilling.


    • A T-bone provides you with two steaks in one. This is a great treat for anyone that loves steak.
    • As far as it is cooked correctly, T-bone provides a nice and juice flavor.
    • T-bones are quite thick, making them incredible for the grill.


    • The T-bone is quite expensive compared to other cuts of steak.
    • T-bones are two types of steak, making them difficult to prepare.


    Also referred to as Delmonico steak, Scotch fillet, market steak, and beauty steak, ribeye is steak cut from the front part of the longissimus dorsi, around the rib area. This cut is highly marbled and has fat separating the spinalis from the longissimus. The ribeye’s distinctive flavor comes from this fat, which makes it one of the richest and beefiest you can purchase. Grilling and pan-frying are all great ways to cook this cut of steak.


    • Ribeye steak is flavorful and tender, when properly prepared.
    • Ribeye is ideal for the grill because it can cook over high heat and remain tasty.


    • Due to its high marbling, ribeye requires extra care when cooking.

    Strip Steak

    Also known as Kansas City strip, shell steak, top loin, and New York strip, the strip steak is derived from the longissimus dorsi muscle, close to the rear part of the steer, and behind the ribs. Since strip steak has a tight texture, it is moderately tender. It also has a strong beefy flavor, courtesy of good marbling. Although strip steak is not as robust as ribeye, it is very easy to trim, cook, and cut into small pieces. Broiling, pan-frying, and grilling are some of the best ways to prepare this cut of meat.


    • Strip steak is the most affordable cut on this list.
    • Strip steak offers many cooking options and can be prepared on the grill, pan, or oven.


    • Since the short loin occupies a large area, it can be hard selecting the right strip steak.

    The first step in cooking steak is selecting the best cut. With so many steaks to choose from, selecting the best cut can be quite overwhelming. Luckily, we are here to help you out. You want a steak that is not only tender, but also has plenty of marbling. T-bone, ribeye, and strip steaks fulfill all the needs of a good steak. With these three options to choose from, your meal will barely go wrong.


    How to Have the Best Steak Experience Ever

    When you walk through the doors of a steakhouse, are you really expecting to have the best steakhouse experience you’ve ever had? It’s far more likely that you’ll just be hoping for a good experience ­– unless you’ve managed to snag reservations at one of the more famous and reputable joints in the world. In that case, you might actually be expecting something that’s better than anything you’ve had before.

    But there is no reason to set your sights low. Steakhouses are in the middle of a Renaissance, even if they never really went away to begin with. Some of the most talented chefs out there are focusing on steak, and a lot of exciting and creative things are being done. When you visit a steakhouse, your expectations should be higher than they were ten (or even five) years ago. New ideas and super high-quality steaks are changing the way we think about this type of cuisine, and standards are higher than ever.

    That said, the reality is that every steakhouse experience is unique; there is no perfect blueprint for a steak or a steakhouse, and that is what makes it so exciting to go out and discover new ones. Having said that, there are certain characteristics that are widely shared by high quality establishments. The source beef is obviously a big. If you have mediocre or even low-quality steaks in the kitchen, it doesn’t matter how cutting edge that kitchen may be, or how skilled the chefs who are running it. The result on the table is ultimately limited to the quality and grade of beef. Most good steakhouses offer information about their steaks directly on the menu; and even if not, the staff should have all the information you care to know about the source of the various steaks on offer.

    Guest reviews are also very important when you are looking for your next good steakhouse experience. Social proof as become hugely important across the hospitality industry, and steakhouses are no exception. People pay good money for a good steak, and a lot of steak lovers can only afford to enjoy one or two steak dinners a week; or one two per year, for that matter. This makes it more important to maximize the quality of those experiences, and that is why guest reviews are so important.

    And finally, of course, there is the question of whether you truly enjoyed the meal that was served, and whether you were delighted buy the quality of the ingredients as well as the skill that went into the preparation. When a meal really rises above the rest, there is a visceral quality to it. With every bite, you enjoy it more and more. The truth is that not every steakhouse out there can give you this kind of experience, but many of them certainly can; and they go above and beyond expectations day in and day out. That is the kind of steakhouse that will eventually serve you a plate that you remember as the best steakhouse experience you have ever had.


    2018 Jersey Shore Restaurant Restaurant Week Menu

    Prime 13 Steakhouse Wood Fire Grill
    November 2nd-11th, 2018 Jersey Shore Restaurant Week Menu

    No combining offers or promotions


    House Smoked Bacon Grilled Caesar Salad, Romaine Heart, Shaved Parmesan, Grape Tomato, Caesar Dressing, EVOO Drizzle, Crostini
    Crispy Calamari, Golden California Squid, Caper Berries, Black Pepper Mustard Aioli  



    Sautéed Shrimp with Roasted Butternut Squash Risotto, Apple Cider Reduction Braised Short Rib, Truffle Whipped Potatoes, Haricot Verte
    Sweet Teriyaki Salmon over Volcano Sticky Rice with Stir Fried Vegetables Wood Fire Grilled Flank Steak, Rice and Beans, Pico De Gallo, Avocado Crema
    Upgrade to 8 oz Filet Mignon $15 Upgrade to 18 oz Cowboy Ribeye $24



    Apple Cobbler Flourless Chocolate Cake
    Cannoli Tacos