Grilling season in Nevada hits fast once the snow melts, and the steak you choose matters as much as the heat of your grill. For beginners, we usually suggest ribeye or New York strip—forgiving, flavorful, and hard to ruin if you use a thermometer.

Match the Cut to the Grill

Thick cuts like ribeye and porterhouse love high heat and a quick sear. Flank and skirt steak cook fast and should be sliced thin against the grain. Tri-tip is a Carson Valley favorite—medium heat, slice across the grain, serve with salsa or chimichurri.

Look for even marbling and a bright red color in the case. Tell us how you like your steak cooked and whether you are feeding two or ten. We will cut to thickness, trim excess fat if you want, and send you home with something worth firing up the grill for.