Steak University – "Steak 101"

Saving Leftover Steak: What You Need to Know

Photo by Jon Gales licensed under CC BY 2.0 It’s probably not often that you find yourself unable to finish that ribeye you cooked. But there might be the occasional time you go a little overboard...

Can I Flip a Steak More Than Once?

Photo by Paul Hermann on Unsplash There's a lot of information out there about cooking steak, from the simple New York strip to the more challenging filet mignon. Most cooking instructions sound s...

Inexpensive Steak Cuts That are Still Delicious

Photo by Stuart Spivack licensed under CC BY-SA 2.0 Who knew that some of the cheapest cuts of steak could still be tasty? When it comes to steak, we tend to assume that the priciest options are al...

Expensive Steak Cooking 101: How to Cook Wagyu Beef and Kobe Beef at Home

You just bought the most expensive steak in the world and now you’re wondering how to cook Japanese Wagyu beef. You aren’t alone. Steak enthusiasts don’t feel complete without trying this immacul...

What’s the Shelf Life of Frozen Meat? Here’s How to Store Your Steak

Photo by Steven Depolo licensed under CC BY 2.0 You purchased some of the most incredible steaks you’ve ever feasted your eyes on from Chicago Steak Company. Now that they’re here, how can you sto...

Why Medium Rare is Always the Perfect Steak Temperature

Photo by Michael Stern licensed under CC0 When it comes to the pursuit of the perfect steak, enthusiasts and amateur carnivorous connoisseurs alike will rush to tell you that medium-rare beef is b...

Why Marbling Steak Matters

What marbling Means for Your Steak When it comes to steak, no quality is so highly prized as marbling. From USDA inspectors, to Michelin-rated chefs, to backyard steak aficionados, if you ask what...

Organic Beef, Is it Really Organic?

Photo by RyanMcGuire licensed under Pixabay License With Americans taking more of an interest in what they are consuming daily, many are turning to organic diets consisting of whole foods. This is...

From Pasture to Plate: How Ranchers Raise The Best Beef Cattle

Photo by RyanMcGuire licensed under Pixabay License Raising beef cattle has become a major part of the US economy. The United States is the world’s largest producer and per-capita consumer of beef...

When (and Why) to Cut Against the Grain

You’ve probably heard it a million times before: slice against the grain. If you’re like many steak lovers (including some of us here at Steak U), you might have heard and even followed this advi...

How The USDA Grades Your Steak

For steak lovers, suppliers, and farmers alike, the USDA’s beef grading system is the holy standard for all things beef, from ribeye to New York strip. But for those unfamiliar with how beef is g...