Keys to a Perfect Steak
Step 1. Buy a Publix-brand quality cut. Step 2. Don't burn the steak.
Taste, texture, freshness . . . it doesn't get better than Publix-brand meat. You'll always find premium chicken, turkey, pork, beef, and more in the meat department. Steak lovers, sink your teeth into our current feature: thicker Publix Premium USDA Choice Beef.
Thick, Publix Premium USDA Choice Beef
Imagine the ideal steak. The outside is crossed with grill marks. The inside is tender, juicy, and cooked to perfection. The aroma is irresistible; the flavor, even better. And, or course, this perfect steak is nice and thick.
Extra thickness can turn a good steak into a great one. It's the reason that Publix introduced our Steakhouse Cuts®.
These are the same Publix Premium USDA Choice Beef steaks that we've always offered, but with extra thickness that cooks up perfectly. It's just like what you'd expect in a steakhouse, but in the comfort of your own home.
T-Bone and Porterhouse Steak
Crowd-pleasing cuts, these steaks are big on flavor. Both cuts include a T-shaped bone in their center. Meat on the smaller side is the tenderloin, which is tender and contains less fat. Meat on the larger side is the strip, with more fat and flavor. To prepare, position the leaner side away from the high heat on the grill, and cook these steaks at lower temperatures.
With great marbling, ribeyes cook up tender, juicy, and rich with flavor. Prefer a well-done steak? Go with a ribeye. The marbling maintains moistness even with more cooking. Juicy ribeyes do tend to cause grill flare-ups, so be prepared.
The preferred steak of many true steak lovers, strip steak is a high-quality cut from the short loin, the most tender section of beef. It's also a more affordable alternative to filet mignon. Go for a thicker cut, as it produces a great crust on the grill.
The most tender cut of meat, filet mignon has a melt-in-your-mouth texture that makes it the perfect choice if you like a nice, rare steak. You'll pay a high price for filet mignon at restaurants, but you can treat yourself to one at home for much less.
Top Sirloin and Sirloin Fillet
The top sirloin comes from the tender, juicy center of the sirloin. And the fillet is the best part of the top sirloin. They're both great for grilling. Just make sure you take them off the grill when they reach 5°F below your target temperature. These steaks tend to keep cooking, and you don't want them to become dry.
Ready to fire up the grill? Here's a list of the ideal thickness for each cut of meat. Then, see our expert tips on grilling steak.
||T-Bone and Porterhouse
||Filet Mignon (Tenderloin)
||Top Sirloin and Sirloin Fillet