5 Grill-Ready Premium Steaks from Heinen’s
The following article and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Long before Heinen’s was a grocery store it was a butcher shop well known for its commitment to sourcing and serving the highest quality meat on the market.
While Heinen’s has evolved into the grocery store we know today, they’ve never lost sight of their butcher shop roots. In fact, each Heinen’s location has its own Meat Department fully stocked with the widest selection of Premium Beef, Organic Beef, Heritage Breed Duroc Pork, and Gerber’s Amish Chicken. Staffed with skilled butchers who strive to share their love for food through expertise and personalized services, Heinen’s Meat Department conveniently brings the traditional butcher shop into your local grocery store.
You can’t go wrong with any of the proteins in Heinen’s Meat Department, but if you’re looking for beef to cook on the grill, Heinen’s selection of premium steaks has every cut you crave!
Preparing any cut of Heinen’s Premium Steak is easier than you think! Below are a few of our favorite grill-ready cuts with simple tips to help you achieve steakhouse-quality flavor at home.
How to Season Heinen’s Premium Steaks
Minimal seasonings allow the natural, savory flavor of Heinen’s Premium Steaks to take center stage. Keep seasoning simple with kosher salt and pepper, a garlic and olive oil rub, or one of Two Brothers seasonings, like Steak & Burger, Sweet & Smokey, or Original All Purpose Seasoning.
Leaner cuts like flank steak benefit from marinading for at least 30 to 60 minutes. Try Two Brothers Garlic Caprese or Balsamic Fig Vinaigrettes for an easy flavor boost.
For added richness and flavor, top any steak with a pat of unsalted butter during the last few minutes of cooking or immediately after removing from the grill. Finish with fresh herbs, like rosemary or thyme, if desired.
How to Grill Heinen’s Premium Steaks
Coulotte Steak
Inexpensive | Tender | Quick Cooking | Delicious when Marinaded
Heat the grill to 450-500°F. Grill the marinated or seasoned steak over direct heat for 4-5 minutes per side, or until your desired doneness is achieved (135°F for medium). Let rest for 5 minutes before serving.
Flat Iron Steak
Versatile | Flavorful | Easy to Slice and Serve over Salads
Heat the grill to 450°F. Grill the seasoned steak over direct heat for 3-4 minutes per side, or until your desired doneness is achieved (135°F for medium). Allow to rest for 5 minutes before slicing against the grain.
Flank Steak
Bold | Meaty | Best Paired with Two Brothers Teriyaki Sauce
Preheat the grill to 450-500°F. Grill the marinated or seasoned steak over direct heat for 4-5 minutes per side, or until your desired doneness is achieved (135°F for medium). For thicker flank steaks, transfer to indirect heat to finish cooking and prevent charring. Let rest for 5 minutes, then slice thinly against the grain.
Porterhouse Steak
Rich | Flavorful | Features a Tender Filet Mignon and New York Strip Separated by a T-Bone
Heat the grill to 500°F. Sear the seasoned steak over direct heat for 3-4 minutes per side, then move to indirect heat and cook until your desired doneness is achieved (135°F for medium). Let rest for 10 minutes before serving.
Sirloin Filet
Thick Cut | Perfect for Kabobs | Best Served with a Little Pink in the Center
Set the grill to 450°F. Grill the seasoned filet over direct heat for 3-4 minutes per side, then move to indirect heat and cook until your desired doneness is achieved (135°F for medium). Allow to rest 5 minutes before serving.
