Weis · 20 oz
Weis Beef Strip Steaks, 20 oz
What it is
These are boneless cuts of beef, trimmed of excess fat. They come from the short loin of the cow, a well-exercised muscle that contributes to a tender texture. The steaks are typically a deep red color when raw and will turn brown when cooked. They are a popular choice for grilling and pan-searing.
How people cook with it
Beef strip steaks are a versatile main course for many meals.
- Pan-seared for dinner
- Grilled for a barbecue
- Sliced for fajitas
- Served with roasted vegetables
To prepare, allow the steaks to come to room temperature for about 30 minutes before cooking. Season generously with salt and pepper. For a good sear, heat a skillet or grill to medium-high. Cook for a few minutes per side, depending on your desired level of doneness. A meat thermometer can help ensure accuracy. Let the steaks rest for a few minutes after cooking before slicing against the grain.
How it differs from similar foods
Strip steaks are known for their balanced texture, being tender yet having a satisfying chew. They are leaner than ribeye steaks but often more tender than flank steak. The marbling, or intramuscular fat, is usually less pronounced than in ribeye.
Who it is for
Home cooks looking for a flavorful and relatively quick-cooking beef option for weeknight dinners or special occasions.
How to keep the rest
Refrigerate any unused portion promptly. Wrap tightly in plastic wrap or place in an airtight container. It is best to cook fresh steaks within one to two days of purchase for optimal quality and safety. Do not refreeze raw steaks.