No. 1 Steak Tip:
Look for the Certified Angus Beef ® brand, which requires generous marbling among its 10 strict quality specifications.
Signature Steak Marinade
- 1/2 cup Lea & Perrins® Worcestershire sauce
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon pepper
Combine all ingredients. Pour marinade over steaks. Turn to coat. Marinate for 30 minutes in fridge. Remove steaks. Discard marinade. Grill to preferred doneness.
Bring your own beef — grilling season is here!
Ribeyes, strip steaks and filet mignon are popular for good reason, but we’d like to introduce you to a few newer cuts that will tantalize your taste buds this grilling season.
Whether you’re heading to a neighborhood cookout or family reunion, bring your own beef and impress your friends. Be king of the grill! Choose the best Angus beef available – Certified Angus Beef ® brand steaks.
Try one of these tasty cuts the next time you grill:
Flat iron, also known as top blade, is a relatively new and inexpensive cut that is well-marbled, tender and juicy. The only steak that is more tender than this chuck cut is the tenderloin (also known as filet mignon).
Tri-tip is lean, tender, boneless and offers rich beef flavor. Popular in California but with limited availability across the rest of the country, you may need to place a special order with your meat cutter. Grill it for approximately 40 minutes, turning every 10 minutes.
Center-cut sirloin is lean, yet juicy, and full of intense beef flavor. It is often a reasonably priced choice, and always fares well on the grill.