Cut It Right
Always cut against the grain. It’s one of the simplest ways to guarantee a tender bite. Look for the natural lines of the muscle fibers and slice across them. Shorter fibers mean less chew and a cleaner presentation.
The Right Fat for the Sear
Not all oils can take the heat. For a clean sear and deep color, use fats with a high smoke point — canola, grapeseed, clarified butter, or beef tallow. The right fat builds that signature crust without burning and enhances the natural flavor of the beef.
Flash Before the Plate
Right before serving, give your steak a quick flash — about 30 seconds in a hot pan — to restore the crust and lock in heat. Serve on warmed plates (not hot) to maintain temperature without overcooking.
Let It Rest
Resting lets your steak reabsorb its juices for an even bite from edge to center. Five to ten minutes is all it takes. Too short, and juices run. Too long, and the crust softens — find your kitchen’s balance.
Season With Intention
Start simple with salt, then layer flavor with purpose. Frank J. Steak Seasoning (Item #73311) and Frank J. Sauce (Item #33739) bring depth and balance that highlight, not hide, the quality of your cut.
Temperature and Touch
Skip the guesswork. Medium-rare sits around 130°F, medium near 140°F. Use a thermometer for consistency, or train your touch — firm but yielding means medium-rare.
Start With the Standard
Technique matters — but it begins with the cut. Even the best sear can’t elevate beef that falls short. Quality, marbling, and consistency are the foundation of every great steak. Choose well, and the rest follows.
Some Recommendations:
Upper 2/3 Angus
- 8oz Ribeye: 18108
- 12oz Beef Strip: 10028
Wagyu:
- Ribeye: 26122
- Sirloin: 16325
Grass Fed:
- Grass Fed Boneless Ribeye: 27124
- Grass Fed 8oz Top Sirloin: 17158
Another popular choice is our Frank J Sirloin Cut, exclusive to the Frank J. Kuna brand. We offer options from 1855, Imperial Wagyu, and Grass Fed! Reach out to your sales rep today to get more information.