Less than 10% of beef is good enough to meet the strict standards of the Hy-Vee Prime label. In fact, many of these steaks are reserved for the very finest steakhouses in the world.
Filet mignon is cut from the center of beef tenderloin—the most tender of all the beef cuts. However, because it's flavor is not as pronounced as other cuts, it's the perfect cut for rich and savory sauces.
Peppercorn Rib Eye Steaks
Rib eye is cut from the rib section of the cow and tends to have more marbling (the white fat streaks that run through the beef) than any other cut. That's why many consider rib eye the best tasting cut. The fat content makes it ideal for grilling or sautéing.
Hyvee Culinary Expert TipAsk your butcher for a rib eye cut from the shoulder end vs. the loin end. The shoulder end will have more marbling, which gives rib eye its characteristic flavor.
New York Strip Steaks
This is the recipe that brings the steakhouse to your dining room. For a perfect medium-rare, use a meat thermometer and remove the steak from the heat when the internal temperature reaches 140 to 145 degrees.