Our Steaks

Churchill's Steakhouse is renowned for serving only the highest-quality steaks. Churchill's Steaks continues this tradition by only shipping our 100% USDA Prime-Grade steaks. All of our cuts grade Prime; no exceptions.

Our steaks are then Dry Aged, which enhances flavor and tenderness. Each cut is Dry Aged for a period of time that is unique to each particular cut, adhering to a formula that we believe creates the best (and a truly unique) product.

Cut Guide

Explore our most popular cuts

Ribeye

Ribeye cut

Ribeye

Carved from the heart of the USDA Prime rib roast, these magnificent steaks are richly marbled, producing outstanding flavor when the fat melts and mingles with the meat as it cooks. Each succulent bite will remind you of how truly unique these steaks are.

New York Strip

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New York Strip

The New York Strip Steak is the ultimate steak lover’s steak. It is rich, bold, and intense in flavor yet tender and juicy with a truly satisfying bite. Our USDA Prime New York’s are sourced from the finest breeds and feeding programs in the Country, then meticulously aged in our own unique process. Each loin is carefully selected, closely trimmed, and hand cut to our demanding specifications.

Filet Mignon

Filet Mignon cut

Filet Mignon

The Filet is, by far, the most tender and rarest of all cuts of beef. Each of our USDA Prime Filet’s is meticulously trimmed of all exterior fat and expertly hand cut from the heart of the tenderloin where the ribbons of rich marbling produce an intense, buttery flavor.

Cooking Methods

*This is our preferred method*

1. Heat a large cast iron skillet on high heat, allow the dry pan to get very hot, (5 minutes).

2. Place a small amount of cooking oil in the pan, (barely enough to coat the bottom of the skillet) and immediately add the seasoned steaks. This will produce some smoke so be sure to have your stove exhaust vents on high.

3. Sear the steaks for two minutes on each side, (do not move the searing steaks during this time), this should produce a rich brown crust.

4. Immediately place the skillet into a pre-heated 350-degree oven for an additional 5-7 minutes, or until the internal temperature reaches 119 degrees.

5. Using oven mitts, remove the skillet from the oven and place on the stove top and allow steaks to rest in the skillet for 8-12 minutes, (upon resting the internal temperature should have reached 125-130 degrees, this is the ideal temperature for a perfect medium rare steak.)

6. Once plated, add a dollop of Churchill’s Steak Finishing butter over the steak and serve.

Charcoal grills, like Weber, are great for cooking steaks because of the high intensity heat they produce, but can be very difficult to manage, especially with Prime beef due to the amount of fat in the steaks. This fat will melt and drip into the coals, causing a flare-up. We suggest the following methods:

1. Place approximately 100 briquettes in a pyramid and light. When the briquettes are fully white, make an even layer of coals on one side of your grill leaving the other half void of coals. This is known as a two-zone grill. Place the grill grates back on the broiler and allow them to get hot by placing the lid back on the grill for two minutes before beginning to cook.

2. Place the oiled and seasoned steaks directly over the coals to sear for two minutes per side, watching carefully to avoid flare-ups. Once the steaks have seared and caramelized to a golden brown, move the steaks to the side with no coals and place the lid back on the grill with the vents open. This will allow the steaks to roast.

3. Continue to roast for 3 to 5 minutes until the internal temperature reaches 119 degrees, for medium rare, or as the chart below describes.

4. Remove the steaks from the grill and allow to rest for 5 – 10 minutes at room temperature before serving. The steaks will continue cooking while at rest and the internal temperature will reach 125-130 degrees for medium rare.

Most conventional broilers cook at temperatures around 500 degrees.

1. Pre-heat the broiler for 10-15 minutes with the broiler pan on the uppermost rack and the oven door ajar. This allows more oxygen into the oven space and helps maximize the heat efficiency.

2. Remove the broiler pan to the stove top and arrange the pre-oiled and seasoned steaks on the broiler pan. Return the broiler pan to the top rack of the oven. While you want the steaks to be close to the broiler elements, if they are too close, the oils may ignite and flare up. Check and adjust the position.

3. Again, leaving the oven door ajar, begin cooking. Cook the first side for approximately 7 minutes, remove pan, turn and repeat for another 4 minutes.

4. Remove the pan to the stove top and adjust the oven from broiler to bake at 350-degrees. Using a meat thermometer, check the internal temperature. For a medium rare steak, the internal temperature should be 119-degrees when removed from the oven. The steaks will continue cooking while at rest and the internal temperature will reach 125-130 degrees for medium rare. 

 

Generally, gas grills are the most difficult broilers to judge as the different types offer such a wide difference in the amount of BTU’s they produce. For cooking steak, the higher the heat source, the better. Like Charcoal grills, the bottom heat source, especially with Prime beef, generally melts the fat into the flame which can cause flare-up. The following methods are suggested:

1. Heat your gas grill to “high” for 5 minutes with the lid closed prior to cooking to ensure the grill grates are hot. Turn a section of your grill in the off position creating a two-zone grill, preferably the middle section.

2. Place the oiled and seasoned steaks directly over the coals to sear for two minutes per side, watching carefully to avoid flare-ups. Once the steaks have seared and caramelized to a golden brown, move the steaks to the side with no coals and place the lid back on the grill with the vents open. This will allow the steaks to roast.

TEMPERATURE GUIDE

The appearance of the steaks, based upon the internal temperatures of the steak after resting / “ideal”, as shown below:

The “Remove” temperature on the left is the target temperature to remove from heat source. The “Ideal” temperature on the right is the ideal internal temperature after resting. Note these are the recommendations of our professional chefs, not the official recommendations of the USDA.

RARE:   Light Crust, Red throughout, Cool Center | Remove: 114F | Ideal: 120F

MEDIUM RARE:   Crisp Crust, Mostly Pink with Warm Red Center | Remove: 119F | Ideal: 127F

MEDIUM:   Extra Crisp Crust, Pink Center | Remove: 129F | Ideal: 139F

MEDIUM WELL:   Charred Crust, Mostly Tan with Slight Pink Center | Remove: 137F | Ideal: 149F

WELL DONE:   Extra Charred Crust, Tan Throughout | Remove: 145F | Ideal: 160F