Just in time for grilling season, there’s good news for consumers about the price of beef. With restaurant dining on the decline, more steakhouse cuts are available in grocery stores thus driving retail prices down. Look for store features and expect favorites like T-bone, Porterhouse and ribeye steaks to be at the lowest prices in years. This is a great opportunity to stock up on premium steaks for summer entertaining and grilling at low prices.
“With premium cuts like Porterhouse, T-bone, and sirloin steaks, as well as other traditional cuts like top round, skirt and flank steaks, everyone can now have budget-minded meals that the whole family will love and are really simple to prepare,” said Nancy Degner, executive director of the Iowa Beef Industry Council. “Porterhouse, ribeye, top loins and T-bones are ideal for recreating that perfect steakhouse steak on the outdoor grill.”
Consumers can expand their savings by buying beef in bulk. Beef primals, such as a strip loin or ribeye, can be purchased whole at an even greater savings per pound.
“Slicing these primals into steaks with a sharp knife is as easy as slicing a loaf of bread,” added Degner. “Many meat markets will cut and wrap a beef primal to your specifications. The steaks can be frozen and stored for up to 12 months and still maintain optimal flavor and nutrition.”
Buying steaks in bulk enables consumers to keep a number of easy summer meals in their freezers, ready to put on the grill at any time. Simply defrost the steaks and use a zesty spice rub or a flavorful marinade to grill up a delectable dinner like you would experience in a restaurant - but in the comfort of your own home.
Tips for grilling great tasting steakhouse steaks at home include:
Use a medium grill heat for browning but not charring.
Pat beef steaks dry with paper towels for better browning.
Choose a seasoning, rub, marinade, butter or sauce to add extra flavor. Even sea salt and cracked black pepper enhance a great steak flavor.
Use tongs to turn the steak without stabbing it and letting juices escape.
Determine doneness by using an instant-read meat thermometer inserted horizontally from the side so the thermometer penetrates the thickest part or center of the steak. Medium rare is 145°F; medium is 160°F.
Give it a rest after grilling. Let the steak rest for a few minutes to let the juices redistribute.
For tips and a video on how to prepare steakhouse steaks at home and for tips on stretching your grocery dollar to maximize your beef purchase, visit BeefItsWhatsForDinner.com, the most comprehensive online resource for smart advice on purchasing, preparing and enjoying beef. The site also includes information on the great variety of tasty and affordable beef cuts available and simple, how-to instructions on the right cooking techniques to ensure the best results every time you serve beef.
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