Nothing says summer like the sound of a sizzling grill with deliciously tender steaks on the way. When it comes to selecting the perfect steak for your next BBQ, most people stick to their tried and true favorites. However, venturing out to a different part of the butcher case may be one of the highlights of your summer for you and your guests! Ready to find your next go-to cut? Check out our list of the best steaks for your next BBQ directly from our artisanal butchers in NYC.
New York Strip
It’s iconic, it’s delicious, and it’s a go-to cut for any New Yorker or steak lover. With a delicate balance of tenderness and beefy flavor, the New York Strip is classic and versatile. Whether you're grilling in the backyard or celebrating a special occasion with friends, this crowd-pleaser is cut from one of the most tender parts of the cow. It holds its firmness better than more delicate cuts like filet mignon, making it a great choice for grilling novices and master chefs alike.
Ribeye
Ribeyes offer tender flavor with classic, beefy goodness. The high-fat marbling makes it a prized selection that provides that classic seared presentation. Get it bone-in if you want it more tender, as the fat around the bone will melt down into the meat during cooking for extra juiciness. Our ribeyes come from USDA Prime Hereford Angus cattle, one of the top beef cattle species on the market, so you know it’s high-quality. Ribeyes are best prepared by cooking on direct grilling to create a char around the edges, then transferring to low, indirect heat to ensure the intramuscular fat streaks render perfectly.
Tomahawk
Tomahawk steaks are thick-cut ribeyes with six to twelve inches of the rib bone still attached. The bone is French-trimmed, creating a hammer-like handle with meat at the end. The bone isn't just for show; it has more marrow and collagen than a typical ribeye, which melts down to create buttery, melt-in-your-mouth tenderness. Weighing in at a colossal two pounds a piece, it’s ideal for sharing. We recommend using a reverse-sear cooking method to make sure this thick-cut steak is thoroughly cooked on the inside but has a deliciously crispy crust on the outside. Grill over indirect heat or place in your oven at a low temperature until the steak reaches an internal temperature of at least 115°F, then finish with a high-heat sear.
Hanger Steak
Also known as “butchers' tenderloin,” this cut is so good that butchers used to keep it for themselves. Fortunately, we couldn’t keep the secret to ourselves, and Hanger steak makes a regular appearance in our butcher’s case. Taken from a flap that hangs off the diaphragm and belly between the plate and loin, this little-used muscle is incredibly tender with an intense beefy flavor. Hanger steak can be served on its own with a bit of seasoning, but it’s often marinated, sliced, and shredded for fajitas, tacos, steak frites, and BBQ dishes.
Porterhouse
This is the cut to choose when you want your guests to say, “Wow, that’s a steak!” It’s a two-for-one deal that combines the robust beefiness of a strip loin (New York Strip) and the mild tenderness of tenderloin (filet mignon), divided by the iconic T-bone that helps keep both cuts extra juicy. To make it a porterhouse, the filet side must be at least 1.25 inches wide. It’s great for grilling or roasting, making it a perfect piece to prepare when cooking in your NYC apartment.
Filet Mignon
This cut comes from the most tender part of the cattle, creating ultimate tenderness and buttery, mouth-watering flavor. When you want an elegant selection that brings fine-restaurant quality home, get a filet mignon. To prevent overcooking and lock in its juices, reverse sear it by starting to cook it in the oven at a lower temperature, then finishing it off with a stovetop sear for that iconic crust just before serving.
Best of the Best in NYC: Wagyu Rib Steak- Bone In
Wagyu beef in New York City is top of the line, so when you get a Wagyu ribeye, you’re getting one of the best steaks on the market. Our Wagyu Rib Steaks in NYC have a beef marbling score (BMS) of 8+, far beyond the standards for USDA Prime certification. This cut is a true decadent steak that combines tenderness and rich flavor, instantly elevating your next summer BBQ.
Get your Grill Out Essentials with Piccinini Bros
We know meat, and our artisanal butchers in NYC have been serving NYC chefs and discerning home cooks for over a century. There’s nothing like the real deal! Whether you’re heading to the Hamptons for a weekend cookout or cooking Wagyu steaks in your NYC apartment, we can supply you with quality cuts that will keep you the king of the BBQ. All our beef is USDA Prime certified, including our Wagyu beef and brisket. Order online, stop by our shop in Hell’s Kitchen, or call us today at 212-246-8277 to place your order. We’ll even deliver it to you! Check out our delivery schedule here.
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