The sun is shining, the birds are chirping, my daffodils are sprouting up and we can finally step outside without five layers—spring is here!
That means one thing: it’s time to fire up the grill. After a long winter, there’s nothing better than cooking out in the fresh air and filling the backyard with the scent of sizzling beef. But what cuts should you reach for first? Here’s my quick and dirty guide to the best dry-aged beef options for spring grilling.
The Classics: Always a Win
Some steaks are just meant for grilling, and our dry-aged versions take them to the next level. If you haven't tried these three, you should:
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Ribeye: Rich, marbled, and packed with that deep dry-aged flavor, ribeyes are a must for a springtime feast.
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New York Strip: A steakhouse favorite, our dry-aged New York strips are tender, beefy, and perfect for a quick sear over high heat.
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Filet Mignon: If you’re in the mood for something extra special, our bacon-wrapped dry-aged filets deliver buttery tenderness with a crisp, smoky edge.
Unexpected Cuts That Shine on the Grill
While the classics are always a solid choice, some lesser-known cuts are just as grill-worthy and bring their own unique flavors and textures.
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Chuck Eye Steak: This is Justin's grandpa's favorite steak. This cut offers fantastic marbling and bold flavor at a great price. Chuck eyes are the first two steaks in front of the ribeye that are actually in the chuck primal.
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Sirloin Steak: Leaner but still tender, sirloin steak grills up beautifully and pairs well with fresh spring flavors like chimichurri or citrus marinades.
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Flat Iron: One of the most underrated steaks, flat iron is deeply marbled and cooks quickly, making it ideal for busy weeknights.
Springtime Burgers: Beyond the Basics
Nothing says “first grill of the season” like a burger, but not all patties are created equal.
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Dry-Aged Steakhouse Burgers: Our specialty burger blend (coming soon!) gives you that rich steakhouse flavor in a handheld form—perfect for grilling season.
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Chuck Patties: A great balance of beefiness and juiciness, our half pound chuck patties hold up well on the grill and are perfect for stacking with all your favorite toppings.
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Brisket Patties: If you love a more robust, slightly smoky burger, our half pound brisket patties are the way to go. They bring a depth of flavor that pairs perfectly with sharp cheeses and caramelized onions.
So dust off the grill, grab your tongs, and let’s kick off spring my favorite way—one perfectly seared steak (or burger) at a time.
Need to restock your freezer? Check out our selection of dry-aged beef, shipped straight from our farm to your door.
XOXO,
Louisa