Just when you think you know all the steaks available at the butcher’s counter, you’re sure to find something you’ve never heard of before. Sometimes it’s just a case of a new or unusual name, but in some cases, you may truly discover a new steak. The Club Steak isn’t just a more familiar cut with a little convenient rebranding. It’s a distinct cut you can only find from some sources, but it’s well worth seeking out. Learn more about the club steak and what to expect if you purchase some for a backyard grill out.
What Is a Club Steak?
The Club Steak is a type of strip steak that is tender and marbled with plenty of fat. Many people confuse it with the Ribeye when they see it, but this steak is cut from a different part of the cow. The Ribeye comes from the rib section of the cow, while the Club Steak originates in the short loin area further back. It receives a limited amount of exercise when the cow moves. That means it has a rich flavor and soft texture. There’s a slightly crooked bone that runs along one side of the Club Steak, making it easy to identify by sight once you’re familiar with it.
What Are Club Steaks Good For?
Club Steaks are packed with marbled fat from the short loin and feature a small amount of bone to add flavor as they cook. They’re well-suited to grilling up whole because they turn out juicy and tender with a hot and quick method of cooking. However, you can also braise them and cover them in ingredients like gravy, fried mushrooms, and onions for extra flavor as well. The meat won’t dry out or become toughened from a slow and low cooking method. You can even trim up the fat and remove the bone to use the chopped or sliced steak for other recipes like stir fry or sandwiches.
Exploring the Club Steak:
These steaks are usually quite affordable, but they’re not always easy to find. Here’s how to make the best of them when you do manage to get your hands on some Club Steaks.
Unique Features
Most people left asking “What is a club steak?” are unaware of its unique features. It’s one of the most adaptable steaks that can handle almost any cooking method you want to use for it. The marbling is more intense than many other steaks, making it great for those who love the taste of beef fat. The short fibers of the short loin area keep this cut tender, yet the cost is usually low for these steaks because they don’t have the name recognition of T-Bones or Porterhouses.
Cooking Techniques
The Club Steak will turn out tender and great if you choose either a hot and quick cooking method or a long and slow exposure to heat. Avoid trying to go down the middle with moderate heat no matter the method you choose.
On the Grill
Club Steaks are cut quite thickly, so they’ll need a position over direct heat and longer than you might think on the grill. If they’re cut around 1 inch thick, you can expect to cook them for about 9 minutes per side to reach medium doneness. That’s nearly 20 minutes in total while many thinner steaks only spend about 9 minutes in total to reach the same doneness. It’s crucial to use an instant read thermometer to avoid under cooking or overcooking. Close the grill lid as well during cooking to help the heat penetrate to the center without too much charring on the exterior.
On the Stove
Start with a heavy cast iron pan and a high heat oil that won’t smoke as you get the pan hot. Place the Club Steaks in the pan one at a time so that they have plenty of space to cook. Cook over high heat for about 10 minutes per side, or until the thermometer reads the right temperature for your desired level of doneness. Finish with a little compound butter melted over the top.
In the Oven
When you braised Club Steaks in the oven, they’ll likely take around 45 minutes or more to reach the right internal temperature. That means you should add some flavorful liquids to the roasting pan so the steaks absorb flavor and don’t dry out as they cook. Flip the steaks halfway through the cooking period and use a 350 degree oven to avoid overcooking.
What to Pair with Club Steaks
It’s customary to pair steak with rich sides like creamed spinach and buttery mashed potatoes, but the fattiness of the Club Steak can make them a little overwhelming. Try contrasting side dishes like fresh green salads, roasted Brussel sprouts, and cauliflower gratin to keep things from getting too heavy. The flavors of fried okra and onion rings can set off the richness of this steak as well if you prefer some deep-fried sides for your steak.
Should I Trim the Fat Off of a Club Steak?
In most cases, you’ll want to leave the edge fat on your Club Steaks to add flavor and keep them juicy while cooking. However, you can easily trim the steaks to your preferences if you’re trying to limit the amount of saturated fat in your diet. If you’re going to cut up the steaks for use in dishes like sandwiches and salads, you’ll likely want to trim most of the interior marbling off as well.
Conclusion
Give the Club Steak a try if you’ve never had one on your grill before. You’ll be pleased with the tender and flavorful results you get with this unique cut. You can find all kinds of great steaks here at Chicago Steak Company.