Stauffers Signature Steaks

Our Butchers have shared our Signature Steak cuts & pro grilling tips so there are no mis-steaks at your cookout!

• King of the grilling steaks.
• Excellent flavor and tenderness.
Grill Instructions:
Grill on high 4-6 minutes per side until done as desired.

• Delicate beef flavor
• Most tender beef steak
• Cut from the center of the beef tenderloin
• Uniform in shape and size
1 1/2″-1 5/8″ thickness
Grill Instructions:
Grill on medium high heat 4-5 minutes per side until reaching desired doneness.

- Cut from the beef shoulder
- A complete muscle, therefore can be cut thick or thin
- Lean with great flavor, very moist
Grill Instructions:
Pat steak dry, mist with olive oil, and season as desired. Grill on high heat 6-8 minutes per side. (we recommend no more than medium-rare)

- Filet Mignon and New York Strip Steaks combined.
- Bone still in place
Grill Instructions:
Grill on high 4-6 minutes per side until done as desired.
This steak performs perfectly anywhere from rare to medium-well.

• Carries the rich beef flavor expected from rib cuts.
• Compares favorably to the New York Strip Steak.
Grill Instructions:
Grill as you would a strip steak.

• Rich with Prime Rib flavor
• Tender & moist
• The center cut of the Delmonico
1 1/2″-1 5/8″ thickness
Grill Instructions:
Grill on medium-high heat 4-5 minutes per side until reaching desired doneness.

- Cut from the beef rib
- Has 5+ inches of extra bone for visual presentation
- Resembles tomahawk axe
Grill Instructions:
Allow your Texas chop to temper at room temperature at least 1 hour. Preheat Grill to high, lightly coat surface with olive oil, and season as desired.
Over direct heat sear both sides (approximately 3-4 minutes per side). Finish to desired doneness over indirect heat, tent with foil, and allow to rest 5-8 minutes before serving.

• One full cut beef rib section with the rib.
• French trimmed to the rib eye.
2 1/2″-3″ thickness
Grill Instructions:
Allow your Texas chop to temper at room temperature at least 1 hour. Preheat Grill to high, lightly coat surface with olive oil, and season as desired.
Over direct heat sear both sides (approximately 3-4 minutes per side). Finish to desired doneness over indirect heat, tent with foil, and allow to rest 5-8 minutes before serving.

• Most intensely flavored steak you will find.
• The cap is removed from the rib eye, trimmed, and left whole or cut into individual steaks.
Grill Instructions:
Grill on medium-high heat 4-5 minutes per side until reaching desired doneness.

• Excellent Flavor
• Lean, modestly marbled
1 1/8″-1 3/8″ thickness
Grill Instructions:
Sear on high heat 2-3 minutes per side, then finish on indirect heat until desired doneness.

- Also known in Brazil as the national cut of beef – the Picanha – where it is grilled whole on a skewer and thin slices are carved from the whole piece.
- Cut from the sirloin cap (Coulotte)
- Excellent Sirloin flavor
- Tender
1 1/2″-1 5/8″ thickness
Grill Instructions:
Grill 3-4 minutes per side until seared, then finish on indirect heat until desired doneness.

- Cut from the center of the top sirloin
- Excellent sirloin flavor
- Lean, but tender
Grill Instructions:
Grill 3-4 minutes per side until seared, then finish on indirect heat until desired doneness.
Pro Tips for the Grill Master: Allow filets or steaks to temper to room temperature, season as desired before grilling.
Stauffers Recommends: Internal temperature 125 degrees, tent with foil, allow to rest 4-5 minutes before serving.