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
Food & Ingredients

Conventional, Grass-Fed, Pastured, and Organic Beef

April 17, 2024

Beef doesn’t magically appear in the grocery store. It follows a journey from the farm to your table, and the way cattle are raised along the way drastically influences everything from taste to sustainability. Let’s explore the different paths beef can take, and how those choices affect what ends up on your plate.

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Tom Tom Founder

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.

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