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.

CHECK OUT OUR MUST TRY PORTERHOUSE RECIPES

1: Grilled Porterhouse Steak

Seasoned with Jack's Grill Grilling seasoning, this Porterhouse is engulfed in exquisite flavors as its grilled.

2: Reverse Sear a Porterhouse Steak

Tender, savory Porterhouse. This reverse searing method creates an irresistible crust that bursts with flavor in each bite.