A Thick-Cut Steakcation

As a kid, I thought the only way to have a high-quality steak cooked perfectly was to go to a steakhouse and have my parents pay handsomely for it. Thankfully, those days are behind me. I’ve learned that with U.S.D.A. Prime steak at my fingertips and knowledge of how to properly prepare it, I can achieve that "steakhouse" steak at home. It all starts with choosing the right meat, and it's hard to compete with a U.S.D.A. Prime steak. If you want to take it a step further, ask for it thick-cut. It makes a big difference and impacts everything from cooking time and flavor to even texture. As an added bonus, depending on the cut, a thick-cut steak is meant to be shared. So as summer heats up and Father's Day nears, consider a thick-cut Steakcation!

ONTO THE THICK OF IT!

Ranked by popularity, these are the best thick-cut steaks: Tenderloin (Filet Mignon), Porterhouse, Rib-Eye, New York Strip, Bone-in Rib-Eye, Tomahawk, and T-Bone.

WHAT'S IN A GRADE?

Steaks may boast one of several U.S.D.A. grade shields with U.S.D.A. Prime coming out on top thanks to intrinsic marbling that melts into flavor when cooked. It can be tempting to opt for a lesser grade, but if you want true steak nirvana, go for Prime and ask for a thick-cut steak!

DEFINE THE CUT: PORTERHOUSE

Cut from the short loin, you'll have tenderloin on one side of the bone and a New York Strip Steak on the other. A Porterhouse steak is distinguished from a T-bone steak by a significantly larger tenderloin side.

PORTERHOUSE PREP TIPS

Fire Up Your Grill:

1. Preheat your grill to medium-high heat. 

2. Season your steak with DLM Extra-Virgin Olive Oil, salt, and pepper, and let it come to room temperature. 

3. Grill the steak on one side for 5 minutes then flip over and grill on the other side for an additional 5 minutes. 

4. Carefully place the steak vertically on the grill so it is resting on the flat part of the T-bone. Continue to cook, allowing the heat to transmit through the bone to the meat, an additional 15 to 25 minutes until your meat thermometer reads 125°F for medium-rare. 

5. Remove steak and let it rest for 10 minutes before serving

Reverse Sear:

1. Preheat oven to 250°F. 

2. Brush your thick-cut steak with DLM Extra-Virgin Olive Oil and season generously with sea salt and pepper. Let it come to room temperature. 

3. Transfer to a cast iron skillet that is drizzled with olive oil. Bake in oven for about 20 to 30 minutes or until the internal temperature reads 120°F. Remove from oven. Let rest for at least 5 minutes before searing. 

4. CHOOSE YOUR SEARING METHOD

Pan finish: Heat a cast iron pan or heavy-bottom skillet to medium-high. Drizzle a little DLM Extra-Virgin Olive Oil in the hot pan and sear steak on both sides briefly, about 2 to 3 minutes total, to help create a better crust. 

Grill finish: Preheat grill to high. Sear steak on both sides briefly, 2 to 3 minutes total, to help create a better crust. 

5. Serve immediately, slicing the steak away from the bone and then crosswise into strips