What Is Club Steak?

The club steak is a cut of beef from the cow's short loin with an L-shaped bone from the rib. It is also known as a bone-in strip steak - it is also sometimes called shell steak, or sirloin club steak.

They are smaller than T-bone and porterhouse steaks, and rectangular shaped (in some regions, it is a triangular cut.)

It is basically a strip steak but with a rib bone in it

It is called "club steak" because it is found in higher end steakhouses and places such as an expensive country club.

It is tender and has excellent marbling like what you would see in a ribeye.

Club Steak vs. Ribeye vs. Porterhouse

• They are all very similar in taste, all very tender and juicy, and have very similiar marbling. They vary slightly in which part of the cow they come from.
• Club steaks come from the cow's short loin with a bone in it.
• Ribeye Steak comes from the rib portion of the cow. It's typically the middle part of the rib, and tends to be very tender and have a lot of marbling.
• Porterhouse steak is a very large cut of steak - is from the lower rib section of the cow that is closer to the loin (the cow's rear).
• Club steaks have the same flavourful eye section as does porterhouse steaks, has no part of the tenderloin in it..
• See our article on the complete cow cuts for information on other popular beef cuts. Looking to buy? Check out this fantastic guide on where to buy steaks online.

Which is the best cut for grilling?

• Most likely, one of the four cuts that are popular with steak aficionados and steakhouses- tenderloin, ribeye, strip and T-bone- will be your personal favorite.
• It's best cooked at a high smoke point to achieve maximum meat enjoyment.
• Club steak is perfect for grilling or pan frying, and best served medium or medium rare - overcooking it makes it taste tough.

How should you cook a club steak or ribeye?

Step 1: Bring the meat to room temperature

To bring the meat to room temperature, take it out of the fridge about an hour beforehand. It cooks much better at room temperature than when it's cold.

Step 2: Sear at high heat

Season the club steaks with salt and pepper, and other steak seasoning if so desired. Before cooking, preheat the grill to at least 450 degrees.

Grill club steak to your desired doneness, about 3-4 minutes per side for rare, 4-5 minutes per side for medium rare, 6-7 minutes per side for medium, 8-9 minutes per side for well done.

We recommend rare to medium-rare for club steaks. A piece of steak this good is meant to be enjoyed in its full tenderness - cooking it to well done would make the meat tough, and you lose all the tenderness that's so special about this piece of steak!

If you are cooking indoors, a cast iron pan would work very well here.

Step 3: Allow the steak to rest

Cover loosely and let the steak rest and the juice re-distribute before serving. If you cut it right away the blood will pour out of the steak. By allowing it to sit for a few minutes first, the blood has a chance to redistribute. This helps the steak taste nice and juicy!

We recommend that you let the club steak rest for a few minutes, loosely covered with in foil, on a wood cutting board that has a juice groove - to catch the juice from cutting the steak, so it doesn't make a mess on your kitchen table!

Check out our 17x11 inch reversible wooden cutting board, it's a perfect size for cutting and serving steaks! 

FAQs

What is the cooking time for a club steak?

To grill a club steak, preheat the grill to medium-high heat and sprinkle salt on both sides of the steak. Generally, about 3-4 minutes per side for rare, 4-5 minutes per side for medium rare, 6-7 minutes per side for medium, 8-9 minutes per side for well done.

Flip the steak often and use tongs to pull it off when it reaches 5 degrees below your desired doneness.

Let the steak rest for ten minutes before cutting into it.

What is the best way to cook a club steak?

To cook club steaks properly, first preheat the pan and then sprinkle salt and pepper on both sides of the steak.

Cook the steak for about 3 minutes per side for medium-rare, or until it reaches your desired doneness.

Let the steak rest for a few minutes before slicing into it.

Follow these cooking tips to get the best steak every time.

What are some common recipes for club steak?

Club steaks can be substituted for any bone-in steak in a recipe, and they should be seasoned with pepper and salt and grilled for about three minutes per side. It can be served with any sides you normally would for other steaks such as a ribeye.

We love to pair it with baked potatoes, mushroom sauce, some herbed butter, and some charred broccoli on a side!

What are some common sides for club steak?

Serve it with sides you would find at a fine steakhouse. Try charred broccoli, garlic mashed potatoes, crispy brussel sprouts with bacon, or cream of spinach. Don't forget the toppings! We love to have the club steak a la oscar (with crabmeat), and some herbed butter.

If you're having a date night, might we suggest a lobster tail and enjoy it as surf and turf?

Where can I buy a club steak?

You probably can't find it at your local chain grocery stores. You might be able to ask for it at the local butchery. If your butchery has uncommon cuts such as cowgirl or cowboy cuts, you stand a pretty good chance. If you're feeling a little daring, ask for a 1.5 inch thick steak to ensure you get crispy crust without overcooking the interior.

Now that you know what a club steak is, be sure to try it the next time you visit a steakhouse, or clubhouse restaurant! Just please don't order it well done - but hey, we won't judge!

Related Products You Might Like

This medium cutting board is reversible - it has a juice groove on one side (for catching the juice from your steak!) and the other side is smooth, for prepping and seasoning. It's the perfect size to carve steaks such as ribeyes and club steak!

You might also like one of these other ones - the 8x12 cutting board is for smaller steak such as a strip steak or a filet mignon (also reversible). The extra large 18x24 (also reversible) is perfect for carving briskets and ribs larger cuts of the cow.

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