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Butler Gourmet Meats
Since  1973

Steak Guide

and my Favorite Dry Rub Recipe for Steak

The steaks we’ll talk about below are the best for grilling.

When purchasing steaks, especially grilling steaks, quality does matter. 

We sell C.A.B. (Certified Angus Beef). This certification lets you know the beef we sell is of the top 30 percent of all U.S.D.A Choice Beef. Excellent beef marbled and aged to perfection.

Higher quality cuts go like this: 

Top of the Steak Realm > Price and Tenderness

  • Filet
  • Beef Tenderloin

These steaks are incredibly tender but lack flavor by themselves. You’ll find these in high-end restaurants and usually always served with some kind of sauce or butter. Béarnaise sauce is my favorite with this steak.

Next up…

  • T-bones steaks

T-bones are the best of both worlds. It’s a New York and a filet separated by a bone-shaped like a T. When this steak has a large filet, it’s called a porterhouse. These are usually a large steak, 1.5 pounds, typically, and could easily serve two people or one real carnivore.

And then we have…

  • The New York

The New York steak also called a strip steak or top loin steak in some markets. This is one of my favorites. This steak is great for one person as it’s usually not too large but has all the qualities a great grill steak should have. It’s tender, has just enough marbling, and is boneless. 

Next we have…

  • Rib Steak

Also loin meat with incredible marbling. Called many names, a rib steak refers to the bone-in version and a rib-eye refers to the boneless version. If you cook this as a roast it’s the prime rib. This steak is hard to beat. It’s tender when cooked correctly, flavorful when it has the right amount of marbling and a delicious choice for Dad.

Last, but certainly not least… 

  • Top sirloin steak. 

On the West Coast, we cut them boneless. East of the Mississippi, they typically cut this steak with the bone in. This is of good quality with not as much marbling and can be a large piece cooked for many. All of these grill steaks I recommend cooking with high heat at the beginning and finishing off with lower heat.

The high heat, or searing, creates flavors through a Maillard reaction. A process in which high heat, 300-500 degrees, causes the protein and the sugars present to create the browning of the meat, and enhances a wonderful meaty flavor. Grill, broil or pan-fry works great for any of these.


  • 1 tablespoon garlic salt
  • 1 tablespoon onion salt
  • 1 tablespoon celery salt
  • 1/2 teaspoon paprika
  • 1 teaspoon brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon black pepper


Mix ingredients together. Store in an airtight container. Great on all kinds of meat, or try it on grilled potatoes, hash browns, or grilled vegetables.

Steak preparation couldn’t be simpler. Season both sides of a good quality steak with the dry rub, and cook. Dry rubs don’t need to sit for any time at all to flavor the meat. Just season and cook.

My suggestion for the perfect steak is always medium rare, but all of these steaks can be served to your liking. The internal temperature for rare is 125-130 degrees. Medium rare is 130-135 degrees. Medium is 140-145 degrees. Well done is 160 degrees and higher.

View Dave’s original article: Dry Rub for Steak