Steak University - Recent Posts

The Great Bone-In Vs. Bone-Out Debate

Is the T-bone in your T-bone making your steak extra tasty? For decades, the steak world has been caught in a porterhouse-sized argument. On one side we have legions of chefs, grill-masters, and s...

Keep Your Grill Hot for a Tastier Autumn

Fall’s already a couple weeks old. The air’s getting cooler. The leaves are changing color. And grills across America have started their yearly hibernation. Wait. What?! Well, it’s true. The temper...

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...

Charcoal vs. Gas Grills: The Great Debate

photo by samuelemunemu32 licensed under CC BY-SA 2.0 Is a Charcoal or Gas Grill Better for Steak? In meat-loving circles, few topics get argued more intensely or more often than charcoal vs. gas g...

Steak Seasoning and Flavor (Part II)

While high-end steaks usually ask for minimal seasonings, the perfect dry rub or marinade can elevate your steak to an entirely new level. Now, in Part II of our intro into seasoning and flavor, ...

Cooking Steak With Sous-Vide

Photo by Naotake Murayama licensed under CC BY 2.0 What Is Sous-Vide Cooking? When you value great...

Chateaubriand Roast Cooking Instructions

Photo by Steve Johnson licensed under CC BY 2.0 2 Pound Chateaubriand Tenderloin Roast; Serves 4-5 Thaw product on a dish in the refrigerator. ROAST: 1.Preheat oven to 350°F. 2.Lightly brush roast...

The Wagyu & Kobe Beef Buyer’s Guide

Wagyu beef, which covers all kinds of Japanese cattle – including the famous “Kobe” variety – is one of the most demanded kinds of beef in the world. Authentic Wagyu is unquestionably some of the ...

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...

What Makes an Aged Steak so Great

There are some things that are just better with age. Music is one thing that comes to mind; Beethoven and Mozart were both popular composers in their time but through the years became the Classica...

History of Wet-aged Beef

Aged beef is the delicacy for which we all yearn. When selecting a steak for tenderness and flavor, often the consumer may ask, "Which is the right steak for me? Dry-aged beef or a wet-aged beef?"...

Learn the history of dry aged beef and how to age your steak

Only the finest restaurants in the United States serve steaks with the flavor optimized through special aging processes. There are several aging processes used to age beef with dry aged beef, some...