The 411 on how steaks should be
  • grilled.
  • handled.
  • enjoyed.

Our Amazing Steaks


Filet Mignon

Filet Mignon is an extremely tender cut of beef taken from the short, or small end of the tenderloin. The low fat content due to minimal marbling makes it an extremely popular choice among steak lovers. The term “filet mignon” is a French derivative, the literal meaning is small (mignon) bone-less meat (filet). Cut from the small end of the beef tenderloin.

Strip Steak

Also called a New York Strip Steak or Kansas City Strip, the Strip Steak is one of the most flavorful and highest quality steaks on the market. Abundantly marbled and cut from the strip loin, a muscle that does very little work, our strip steak is incredibly tender

Ribeye Steak

The Ribeye steak also travels under the aliases of Delmonico or Cowboy. It is a large cut of steak taken from the rib section. Meat from the rib section is tender and more marbled than other parts of the cow. The extra marbling makes the steak especially tender and flavorful. It is often served bone-in at the finest steakhouses, but Heartland Steaks gives you the option to choose boneless or bone-in.


The T-Bone is two steaks in one. Cut from the short loin, one side is a juicy Strip Steak and on the other is a delicate Filet Mignon. The bone provides additional flavor along with the thick marbling. This steak is able to satisfy large appetites while making dramatic plate presentations.


Affectionately called the King of Steaks, the Porterhouse reigns supreme. A Porterhouse is essentially the same cut as the T-Bone, but with one exception: the Filet will always be larger on a Porterhouse than on a T-Bone. Known for its size, the Porterhouse steak is guaranteed to satisfy the heartiest steak appetite

Top Sirloin

The bold, robust flavor of our Certified Angus Beef® top sirloin steak makes this a favorite of steak connoisseurs. Carefully crafted from the heart of the sirloin, this steak is naturally lean, but with a rich, meaty flavor. According to legend, King Henry VIII of England loved this steak so much he dubbed it “Sir Loin.” Sirloin is a tender steak, perfect for broiling and grilling.

When buying from Heartland Steaks you will always be guaranteed

Steak Q & A

Heartland Steaks has lots of delicious recipes for every occasion. You can find them in the recipes section of our website. Click HERE

Of course! Grilling lobster is one of the best ways to enjoy it. Grilling is also one of the easiest preparation methods which make lobster perfect for easy elegant dining. Heartland Steaks has lobster recipes for every level of culinary experience.

Heartland Steaks offers its exclusive BBQ seasoning to enhance the taste of their steak products. The BBQ seasoning was specially developed to accent, not overpower Heartland Steaks’ already flavorful and juicy steaks.

As the old adage goes; “It’s always better to have too much than too little.” This is the same idea for entertaining. When planning your menu a good rule of thumb is 4-6oz per person. You may want to be prepared for a drop in guest so order enough for 2-4 additional people.

Depending on how large a cut of meat you have prepared, 2-5 minutes is usually sufficient for the juices to redistribute throughout the meat.

While the steak is resting the meat will continue to cook and go up a temperature. If you leave the meat on until it hits your desired temperature, once you sit down to enjoy your meal, it will be over cooked.

After your meat is cooked almost to your desired temperature pull the meat off of the flame and let it rest. By letting the meat rest you give the juices a chance to redistribute within the meat. If you cut the meat too soon, these juices which are critical to a tender juicy steak, will leave the meat taking all of the flavor with them.

A cold steak placed on a hot flame will contract from the abrupt temperature change making the steaks tough and chewy. By letting the meat come to room temperature there is a less harsh change of temperature when you cook it, thus less contraction and a tender juicy outcome.

Steak Aficionados will tell you that the rarer a steak is the better. Realistically it all comes down to preference. Most restaurant chefs insist that medium rare is the most ideal for taste and texture, but there is a reason you’re always asked what temperature you would like your steak cooked at – even the best chefs know that the secret to cooking a perfect steak is tailoring it to the diner’s preference.

A Delmonico Steak is another name for a boneless ribeye. The name derives from the Delmonico restaurant which gained fame from their boneless ribeye during the mid 1800’s.

The filet is taken from the tenderloin, which comes from the short loin of a cow- thought to be the most tender of any cut of beef.

USDA Prime Grade Beef is the ultimate in tenderness, juiciness and flavor. It has abundant marbling, flecks of fat within the lean, which enhances both flavor and juiciness.

USDA Choice Grade Beef has less marbling than Prime, but is of very high quality.

Only 8% of all meat produced in North America qualifies as being Certified Angus Beef ®. Chosen from the best Choice and Prime grades of beef, Certified Angus Beef ® is renowned for its superior taste, tenderness and juiciness.

In addition to the USDA regulatory standards of beef grading, Certified Angus Beef ® must meet eight additional criteria to earn the brand name Certified Angus Beef ®.

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