Grilled Steak and Watermelon Salad

Simple Steak Swaps for the Summer Grilling Season

K.Swope | May 19, 2020

New quick guide to steak cuts highlights beef’s versatility with options for every taste and budget to help consumers looking to try something new at the meat case.   

Bedford – As Americans start to enjoy the warmer weather and fire up their grills, the Northeast Beef Promotion Initiative is here to ensure beef cravings are satisfied with a quick guide for simple steak swaps and recipe inspiration. Whether a favorite cut of steak isn’t available at the grocery store or there’s a desire to try something new, beef’s variety and versatility mean there are almost endless options.

According to retail sales data, taste is the number one reason consumers choose beef, and that is especially true during summer grilling season when steak sales jump, on average, more than 10 percenti, between Memorial Day and Labor Day. To make the most out of the grilling season, the Beef. It’s What’s For Dinner. culinary team, funded by the beef checkoff, has compiled a list of simple steak swaps for top grilling cuts and versatile recipes that make it easy to get beef on the table regardless of what cut of beef you have on hand: 

  • If you’re planning a date night at home but can’t find a Filet Mignon, a Strip Steak can save the day. While a Filet Mignon is known for its succulent taste, with a buttery texture, a Strip Steak, is a tender alternative, perfect for grilling.
  • Don’t have a Ribeye? A Chuck Eye Steak or Strip Steak are two great substitutes, especially in this Ribeye Steak and Seasoned Vegetable Kabobs recipe! While Ribeye is the king of the grill, these other options won’t disappoint with a similar tender and savory eating experience. Bonus: the Chuck Eye Steak is a low-cost alternative.
  • T-Bone lovers have no fear, a Porterhouse Steak is an easy substitute. The Porterhouse Steak delivers big flavor and is large enough to feed two as it combines a Strip and Tenderloin Steak. For a fresh summer salad, try this recipe for Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad, and swap out the T-Bone Steak for a Porterhouse.
  • The Strip Steak, also known as a New York Strip, is as versatile as it gets and can be used interchangeably with a number of steaks, including a Ribeye Steak, Top Sirloin Steak or T-Bone Steak. All of these cuts deliver optimal taste and tenderness and are perfect in a variety of recipes from salads to kabobs, or simply prepared featuring a flavorful rub like in this recipe for Garden Herb Strip Steaks.
  • Another versatile favorite is the Top Sirloin Steak. If you can’t get your hands on one in time for dinner, you have plenty of options! Try a Flat Iron Steak, a Petite Sirloin Steak, or even the affordable Ranch Steak, for maximum flavor on the grill. If you’re looking for a lighter meal, check out this Sirloin Steak and Tomato Salad as a tasty option that can be made with any of these cuts. 
“One of the biggest benefits of beef is its great taste and incredible versatility,” said Kaitlyn Swope, Director of Consumer Affairs with the Northeast Beef Promotion Initiative. “Whether it’s due to availability, budget or preference, there are a number of easy swaps consumers can make when it comes to grilling beef, and all are sure to satisfy!”

For more cut information, recipes and grilling inspiration, visit BeefItsWhatsForDinner.com

[i] Source: IRI/Freshlook, Total US MULO ending 12/31/2019; Categorized by VMeat Syst; 16 week summer period Memorial Day to Labor Day

Simple Steak Swaps

For more information about beef promotion in the Northeast region, visit https://www.nebpi.org/.  Stay tuned to the Northeast Beef Promo Facebook and Instagram pages to catch up on how the Northeast region is actively seeking to promote beef.  

Media Contact: Kaitlyn Swope, kswope@pabeef.org or visit the NEBPI website.       

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The Beef Checkoff Program was established as part of the 1985 Farm Bill.  The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products.  States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA Approval.    

Internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.