Steak lovers gather around! If you love steak as much as I do, then you’ve come to the right place. While we’ve covered a lot of variations of steak and beef cuts here at Bon Appeteach (like this reverse-seared picanha, this charcoal-grilled tri-tip, and even smoked beef tenderloin), what you really want in your repertoire is the best way to make the perfect Angus steak dinner.
But what does grilling the perfect steak actually entail and how do you even know what to buy to help you achieve this?
The occasionally confusing part about the culinary world is that there are a lot of “buzzwords” floating around about food. In particular when it comes to understanding types of beef.
One of those types is referred to as, Angus beef. Let’s really dive in and break down what it means when you buy Angus beef, what cuts to grill up for the best steak, and the best tips and techniques to pull it all off.
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
The Best Angus Beef
What makes the Certified Angus Beef® brand so special?
Founded in Ohio in 1978, the brand was founded and is owned by family farmers and ranchers. Their highly selective standards certify that every bite is tender, juicy, and full of flavor!
Angus is a breed of cattle, and specifically, the Certified Angus Beef® brand is a brand that comes from the best of Angus cattle. To qualify, beef must meet ten exacting standards – only 3 out of 10 cattle meet their requirements, guaranteeing quality and taste!
We had the opportunity to taste a “flight” of steaks during the retreat, and I was so impressed with how you could really taste the difference. The secret to Certified Angus Beef® flavor is in the marbling. The swirls and white flecks of flavor in the meat ensure that each bite is flavorful with every juicy steak!
What I love most about the brand is that there is a family behind each of the excellent steaks we enjoy. Since the Certified Angus Beef® brand was started by family farmers and ranchers and continues to lead it today, they ensure that we can enjoy the best, most flavorful beef!
Certified Angus Beef® Steak Recipe FAQs
Visit any butcher or steakhouse, and you will see these terms used interchangeably. Both T-bone and Porterhouse steaks have both the strip loin and tenderloin filet; however, Porterhouse steaks are cut from the rear of the short loin and have a wider tenderloin filet. T-bone steaks are cut closer to the front of the short loin and have a thinner tenderloin filet.
I recommend using a heavy, good quality skillet that conducts heat efficiently. I prefer using a cast-iron skillet, such as the Staub Cast Iron Fry Pan I used in this post.
I recommend using steaks about 1-inch to 1 1/2-inches thick for pan-searing. Any thicker, and you will need to finish the steaks in an oven.
Since various factors (steak thickness, temperature, etc.) can impact cook time and steak doneness, I recommend using a digital thermometer. I have the ThermoWorks Classic Thermapen. See below for the internal steak temperatures. I recommend cooking the steak until the internal temperature is 135°F for medium rare.
Certified Angus Beef® Steak Recipe
Back home in my kitchen, I was eager to share what I had learned with my family. I sourced Certified Angus Beef® T-bone steaks at my local grocery store and set off to make a perfect steak dinner.
The beauty of a delicious recipe like this is in the simplicity of the ingredients. It doesn’t take much to create a beautiful meal when working with quality ingredients.
A simple sprinkling of Kosher salt and freshly ground black pepper would be fine, but I also added some of the beautiful steak rub that Chef Ashley Brenneman created for us. Feel free to use your favorite steak rub if you wish!
Before seasoning, remove any excess moisture by blotting the steaks on both sides with paper towels.
What I love about Certifed Angus Beef® T-bone steaks is that the best way to prepare them is simply pan-seared on the stove top. There’s no need to fire up an oven with this easy recipe! Preheat the skillet to high heat, then lower the heat to medium-high heat to sear the steak. Flip steak to brown on both sides. Don’t forget to sear the side of the steaks, too. Lower the heat to medium heat, and add some garlic butter and more fresh herbs and garlic to the pan for ultimate flavor. The cooking time is less than 15 minutes.
I also harness the flavor of herbs such as fresh thyme and rosemary. I love to whip up a garlic and herb compound butter in a small bowl to make the steak extra luxurious. It is simple enough to make weeks in advance and keep in the refrigerator. Since you only need a few tablespoons of butter in this recipe, you will have extra, so try it on your baked potatoes, seafood, and more.
Place steak on a cutting board to rest for about 7-8 minutes. This will help seal in the juices before carving into thin slices.
See the recipe card below for the full recipe.
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