A club steak, also known as a strip steak, is a popular cut of beef that is prized for its tenderness and flavor. It comes from the short loin of the cow, which is located near the rib section.
The cut is characterized by a strip of fat that runs along one side, which helps to add flavor and juiciness to the meat. Club steaks are often grilled or pan-seared to achieve a crispy exterior and a juicy, tender interior. They are a favorite among steak lovers and are commonly found on the menus of many high-end restaurants.
What Exactly Is Club Steak?
You might be wondering whether a club steak has any portion of tenderloin. The answer is no.
Club steak, also known as strip steak, is a type of triangular steak that comes from the front part of the beef short loin, near the rib section. It is a juicy and well-marbled cut of meat, which is the same section of strip steak as found in T-bone or porterhouse cuts but does not include any tenderloin.
Butchers can either remove the tenderloin to make club steaks or strip steaks or leave it in to create T-bone or porterhouse steaks. Some butchers may "french" the club steaks, which involves cutting the meat from the bone's end, leaving an exposed "handle" of bone.
Club steaks cut from the short loin's end may contain a section of the sirloin muscle, which is more tender than the gluteus medius muscle, found in other parts of the short loin.
Is a Club Steak the Same as a Ribeye?
While club steak and ribeye steak are both popular cuts of beef, they come from different parts of the cow. Club steaks, also known as strip steaks, come from the cow's short loin with a bone in it. On the other hand, ribeye steaks come from the rib portion of the cow.
Both cuts of steak are known for their tenderness and flavor. Club steaks have a characteristic strip of fat running along one side, which helps to add flavor and juiciness to the meat. They are often grilled or pan-seared to achieve a crispy exterior and a juicy, tender interior.
Ribeye steaks, also known as shell steaks, are cut from the cow's rib section and are bone-in steak. They are known for their rich flavor and marbling, which makes them a favorite among steak lovers.
While club and ribeye steaks are similar in tenderness and flavor, they are distinct cuts of steak with different characteristics. T-bone steak and porterhouse steaks are other popular cuts of steak that are also derived from the short loin and contain a portion of tenderloin along with the strip steak.
What Does Club Steak Taste Like?
Club steak, New York strip, or the hotel steak, is a popular cut of beef with a distinctively beefy flavor. This cut from the short loin contains a good bit of marbled fat, which contributes to its rich taste. It's also a tender cut of meat, thanks to its location in the little-used muscles of the cow's loin.
One of the defining characteristics of club steak is the rib bone, which runs along one side of the L-shaped bone. This bone, along with the marbled fat, contributes to the steak's flavor and juiciness. All in all, club steak is considered by many to be the best cut for those who love a flavorful, tender steak.
What Are Club Steaks Good For?
Since this steak contains a good amount of marbling, it is known for its tenderness and flavor, making it a popular choice for steak lovers. Club steaks are a versatile cut of meat and can be prepared in many ways, but grilling is one of the best methods to cook them.
Grilling a club steak brings out its natural flavors and juices, while also creating a nice char on the outside. The high heat of the grill allows the fat in the meat to render and caramelize, which adds depth to the flavor and creates a crispy crust on the surface.
Club steak is a staple on the menus of country clubs and grill clubs, where it is often served as a classic steakhouse dish. The meat is typically seasoned with salt and pepper, and sometimes with garlic or other herbs, before being placed on the grill. It is cooked to the desired level of doneness, usually medium-rare, to retain its tenderness and juiciness.
In comparison to other cuts of beef, such as ribeye or filet mignon, club steak is a more affordable option without compromising on taste and quality.
Club Steak Recipes - How to Cook Club Steak
This bone-in strip steak is a popular cut of beef due to its tenderness and rich flavor. There are countless ways to prepare this cut, but I will provide you with two delicious recipes that will impress your family and friends.
Recipe 1: Grilled Club Steak with Chimichurri Sauce
- 1 bone-in strip steak (approximately 1 pound)
- Salt and pepper
- Olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- Preheat your grill to high heat.
- In your wooden cutting board, season the steak generously with salt and pepper and drizzle with olive oil.
- Place the steak on the grill and cook for approximately 4-5 minutes per side for medium-rare or until the internal temperature reaches 130°F.
- Using the tongs, remove the steak from the grill and let it rest on a wooden cutting board for 5-10 minutes.
- While the steak is resting, prepare the chimichurri sauce. In a small bowl, mix together the garlic, parsley, cilantro, red wine vinegar, red pepper flakes, and 1/4 cup of olive oil.
- Slice the steak against the grain and serve with the chimichurri sauce.
Recipe 2: Pan-Seared Club Steak with Garlic Butter
- 1 bone-in strip steak (approximately 1 pound)
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- Wooden cutting board
- Heat a large skillet over medium-high heat.
- Season the steak generously with salt and pepper.
- Add the olive oil to the skillet and swirl to coat the bottom.
- Add the steak to the skillet and cook for approximately 4-5 minutes per side for medium-rare or until the internal temperature reaches 130°F.
- Remove the steak from the skillet and let it rest on a wooden cutting board for 5-10 minutes.
- While the steak rests, melt the butter in the skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant and slightly golden, stirring constantly.
- Remove the skillet from the heat and set aside. After the steak has rested, slice it against the grain into 1/2 inch thick pieces.
- Transfer the steak slices to a serving plate and pour the garlic butter over the top.
- Serve immediately and enjoy!
Letting the steak rest before slicing allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Use tongs to handle the steak while cooking to avoid piercing it and releasing the juices.
For a more charred and flavorful crust on the steak, you can add a sprig of rosemary or thyme to the skillet while cooking.
If you prefer a more well-done steak, cook it for 1-2 minutes per side, or until the internal temperature reaches 135-140°F.
To sum up, club steak is a cut of beef from the rib section, often served at clubs and hotels. It has a tender texture with a mild flavor, which makes it ideal for pan-searing or grilling.
Make sure to try out these two recipes for a great steak dinner!