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High-Fat Beef Steaks

For steak lovers, there's a certain allure to a cut with generous marbling. High-fat beef steaks offer an indulgent eating experience, boasting exceptional flavor, juicy tenderness, and a melt-in-your-mouth quality. If you're looking to elevate your steak night, these high-fat cuts are sure to satisfy.

What If My Recipe Doesn’t Specify Which High-Fat Beef Steak to Use?

If your recipe doesn’t specify what kind of low-fat beef steak to use, feel free to use the one that best matches your preference or availability.

Dive into the World of High-Fat Beef Steaks

If you crave rich, buttery flavor and melt-in-your-mouth textures, high-fat beef steaks offer an unparalleled culinary experience. The classic Ribeye reigns supreme for its intense beefiness and exceptional marbling, while its bone-in variations—the Cowboy Ribeye and the visually stunning Tomahawk—add extra layers of savory richness. For ultimate tenderness, Prime Rib delivers a luxurious experience. Finally, Picanha (top sirloin cap) brings a unique bold flavor that sets it apart, making it a delicious and versatile addition to your high-fat steak repertoire.

The Most Common High-Fat Beef Steaks

Ribeye Steak

  • Flavor Profile: Intensely beefy with a rich, buttery undertone due to the generous marbling.
  • Texture: Exceptionally tender and juicy, practically melting in your mouth with each bite.
  • Selection Tips: Look for a ribeye with good marbling throughout, but avoid excessive fat. An even distribution of marbling ensures optimal flavor and tenderness.
  • Read more here.

Prime Rib Steak

  • Flavor Profile: Deeply rich and complex, with a pronounced beefiness balanced by the sweetness of the fat.
  • Texture: Incredibly tender and juicy throughout, thanks to the generous marbling.
  • Selection Tips: Choose a prime rib roast with good marbling throughout, but not excessive fat at the edges. Aim for a thickness of at least 2 inches for even cooking.
  • Read more here.

Picanha Steak (Top Sirloin Cap)

  • Flavor Profile: Bold and beefy with a slightly smoky note, often compared to skirt steak.
  • Texture: Moderately tender with a pleasant chew, especially when sliced against the grain.
  • Selection Tips: Look for a picanha steak with a nice fat cap, which adds delicious flavor during cooking. Have your butcher trim some of the excess fat if desired.
  • Read more here.

Cowboy Ribeye Steak

  • Flavor Profile: Expect the classic, intense beefiness of a ribeye with a boost of rich, savory flavor imparted by the bone during cooking.
  • Texture: The Cowboy Ribeye offers incredible tenderness due to its marbling, with a slightly more satisfying chew than a boneless ribeye.
  • Selection Tip: Look for even marbling throughout and a thicker cut (at least 1.5 inches) to ensure optimal flavor and juiciness.
  • Read more here.

Tomahawk Steak (Tomahawk Ribeye Steak)

  • Flavor Profile: The Tomahawk Ribeye delivers the classic, deeply rich beefiness of a ribeye, elevated by the extra flavor imparted from the bone during cooking.
  • Texture: Due to its generous marbling, the Tomahawk offers melt-in-your-mouth tenderness, making every bite incredibly satisfying.
  • Selection Tip: Look for a Tomahawk with even marbling throughout the meat and a generously thick “eye” of the ribeye for optimal flavor and tenderness.
  • Read more here.

Tips for Cooking High-Fat Steaks

  • High Heat is Your Friend: Sear the steaks over high heat to create a beautiful crust and lock in juices.
  • Temperature Matters: Use a meat thermometer to ensure you reach your desired doneness. For high-fat cuts, medium-rare is ideal for optimal tenderness and flavor.
  • Let it Rest: Allow your steak to rest for 5-10 minutes after cooking to redistribute the juices and achieve peak tenderness.
Kitchen Guide

Beef, Lamb, Venison (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

  • 110 – 120°F – Blue
  • 120 – 130°F – Rare
  • 130 – 135°F – Medium Rare (most popular, especially by chefs)
  • 135 – 145°F – Medium
  • 145 – 155°F – Medium Well
  • 155°F and more – Well Done
Read More

High-fat beef steaks offer a truly decadent culinary experience. From the intensely flavorful ribeye to the versatile picanha, there’s a cut to suit every preference. With the right cooking techniques, you can transform these marbled marvels into restaurant-quality steaks at home. So, fire up the grill or heat your skillet, and get ready to experience the luxurious world of high-fat beef steaks.

Chef Tom Chef Tom Founder
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