Club steak

The club steak is cut from the front section of the loin, before the tenderloin begins. Essentially, it is a bone-in striploin—the same cut as a New York strip, but with a bone running along one side. The bone helps retain juiciness, enhances flavor near the edge, and ensures the steak holds its shape on the grill. A strip of fat runs along the outer edge; this caramelizes into a crispy crust and imparts a distinctive aroma. Being smaller and more compact than a T-bone, the club steak is a single-serving portion. It is the choice for those who appreciate a firm texture and a bold, authentic beef flavor, without any unnecessary fuss.

Primal cut

Loin

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Pan