Perdue Farms Guide: How to Cook the Perfect Steak

When it comes to special occasions and romantic dinners at home, nothing quite compares to thick, juicy and perfectly cooked steak. Here, Perdue Farms’ corporate chefs share their tips and tricks for cooking the best steak you’ve ever tasted. Learn how to sear (and reverse sear), check for doneness and serve up your cut of beef in steakhouse style!


New York Strip Steak

Where It Comes From: New York strip comes from the strip loin, which is located in the hind quarter and runs close to the tenderloin.

Attributes: Strips are known for their flavor, thickness and fat cap, which results in a juicy and buttery consistency. Note: Choose our bone-in version for optimal flavor and a great presentation. SHOP NOW

Sirloin Steak

Where It Comes From: The sirloin is located toward the rear of the animal, above the tenderloin.

Attributes: Well marbled with beefy flavor and a great bite, this cut is best when cooked rare to medium. SHOP NOW

Tenderloin Filet

Where It Comes From: The tenderloin filet comes from the center of the back.

Attributes: This cut is lean, yet tender, as it comes from an underutilized muscle group. The buttery, juicy mouthfeel and flavor is beyond compare. SHOP NOW

Filet Mignon

Where It Comes From: Filet mignon comes from the center of the back. The tenderloin is under the ribs, along the backbone. This muscle does very little work, so the cut is very tender.

Attributes: The most sought-after cut, filet is tender and flavorful and boasts a melt-in-your-mouth buttery texture. SHOP NOW

Filet Tips

Where It Comes From: Tips come from the tail end of the tenderloin.

Attributes: Tips are very tender and packed with flavor. Easy to cook and versatile, tips can be seasoned and quick seared for stir-fry or slow cooked in stews and stroganoff. SHOP NOW

Ribeye

Where It Comes From: Ribeye comes from the rib section. This cut is composed of two muscles, separated in the center by fat.

Attributes: This steak, a favorite among steak connoisseurs, boasts the most marbling of any cut, which results in superior moisture and flavor. Ribeye is related to prime rib, which refers to the entire rib roast. SHOP NOW

Porterhouse vs. T-Bone

Where They Come From: These cuts come from the spine area.

Attributes: Both are considered dual cuts of meat, with a New York strip on one side of the bone and a tenderloin on the other. The tenderloin of the T-bone is slightly smaller than that of the Porterhouse, because the latter is located closer to the short loin. These sought-after cuts, which offer the best of both worlds (a tender, buttery filet and a flavorful, meaty strip), are lean yet well marbled and designed to feed two. SHOP NOW

Flat Iron

Where It Comes From: The flat iron comes from the shoulder area.

Attributes: The butcher’s best kept secret! This cut, previously known as the butler steak or the oyster blade steak, is gaining in popularity as consumers discover its versality. Second in tenderness to filet mignon, the flat iron, thanks to extra hemoglobin, is packed with flavor. The cut must be quickly seared or grilled (rare, mid rare or medium – no longer!) and cut against the grain in thin slices to ensure tenderness. SHOP NOW

Stew Meat and Steak Strips

Where It Comes From: Stew meat is sourced from both sirloin (rear back portion) and round (rear leg). Strips come from top sirloin, the most prized cut of the sirloin area.

Attributes: Stew meat should be seared quickly to brown the outside, which enhances flavor and preserves the shape, then cooked low and slow to tenderize. Strips are both tender and flavorful and require only a quick sear. SHOP NOW


Our selection of beef, which includes USDA prime and choice as well as grass-fed and grass-finished cuts, is brought to you by Niman Ranch and Panorama Organic Grass-Fed Meats, two Perdue Farms brands that work with their own networks of U.S. family farmers and ranchers. Steaks are hand trimmed, frozen at the peak of freshness and wrapped in vacuum-sealed packages to lock in freshness and protect beef from freezer burn.

Niman Ranch Beef

The Niman Ranch network of more than 750 small, independent U.S. family farmers and ranchers adhere to some of the strictest animal welfare protocols in the industry to produce the finest tasting beef available.

  • Niman Ranch steaks are aged for at least 21 days to ensure exceptional flavor and tender texture.
  • Steaks are served in the country's finest restaurants
  • All Niman Ranch Cattle are:
    • 100% Pure Angus, Attesting to the Breed’s Notable Flavor and Consistently First-Rate Quality.
    • Only Fed a 100% Vegetarian Diet
    • Never Given Hormones or Antibiotics – EVER
    • Certified Humane
    • Bred, Born, Raised and Processed in the U.S.

Panorama Organic Grass-Fed Meats

Panorama is the nation’s largest producer of 100 percent grass-fed and grass-finished organic beef. Cattle is raised humanely by U.S. family ranchers across nine western and mid-western states.

  • USDA Certified Organic Beef
  • 100% Grass Fed and Grass Finished
  • Global Animal Partnership Certified Step 4: Pasture Raised
  • Aged for up to 30 Days for Optimal Flavor and Tenderness
  • No Added Hormones or Antibiotics — Ever
  • Born and Raised in the USA®
  • Certified Paleo and Paleo Approved
  • Whole 30 Approved

Note: Grass-fed and grass-finished beef has a distinct beefy flavor and is leaner than grain-fed beef. It therefore cooks faster; monitor steak closely when cooking for doneness.


The age-old question: Is bone-in steak more flavorful than boneless? Some say, yes, the marrow from the bone infuses meat with a savory “umami” flavor, while others swear they can’t tell the difference. Our advice? Order both here at Perduefarms.com and see for yourself!

There are a few benefits to cooking steak with the bone left in: Meat attached to bone is less likely to shrink and, as a result, less likely to release juices. And the key to a perfectly cooked steak is retaining as much moisture as possible.