Wing Steak may not be a steak you’ve heard of but here’s why you may want to ask for one at your local butcher shop! We’re breaking down what a wing steak is, why it’s a good cut of steak, and how to cook a wing steak.
What is a Wing Steak?
Wing steak is cut from one of the best sections of beef, known as the shortloin. The Wing Steaks are located at the end of the short loin closet to the rib. It’s name comes from the “wing bones”. This steak is triangular in shape and features a striploin steak with the rib bone attached. Another name for this steak is club steak. You can check out this beef chart from Canada Beef to learn more about beef steaks and where they come from.
Wing steak can be found at your local butcher shop (or request it if you don’t see it in the butcher case).
Is Wing Steak a Good Cut?
Yes! Wing steak is a striploin steak with the bone on it. The bone offers more flavour to this excellent cut of steak. Wing steaks, are known for their juiciness and beefy flavour. The wing steak has fat that is more evenly distributed when compared to the ribeye steak.
Ready to cook the best steak ever…from home!
Grab our Steakhouse at Home Ebook! It’s an instant download so you can start using it tonight!
How to Cook a Wing Steak?
Wing steaks are one of the premium steaks that require very few ingredients. You want to let the beefy flavour stand out with a generous amount of salt and pepper. The wing steak can be grilled on the BBQ or cook it on the stove top in a cast iron pan over medium-high heat.
Wing Steak Recipe
The most classic way to cook a Wing Steak, or any steak for that matter is on the grill….seared over direct heat and finished over indirect heat. Here is our basic recipe:
- Take the chill off: Remove the steaks from the fridge and bring them to room temperature (1 – 2 hours before cooking).
- Get the grill hot: Turn your grill on high heat and let it rise up to temperature (about 15-20 minutes). Be sure to clean your grates.
- Season your steaks: Pat the steaks dry with paper towels. Brush the steaks with oil such as olive oil or grapeseed oil. Generously season with freshly cracked pepper and sea salt, including the sides of your steaks.
- Get that sear! Place the steaks directly on the hottest side of the grill. Leave undisturbed until brown and slightly charred, approximately 4-5 minutes. Flip the steaks to grill for another 3-5 minutes. If you are looking for those classic crosshatch marks, be sure to rotate your steaks at a 45 degree halfway through searing each side.
- Indirect Cooking: Thicker cut steaks may require more cooking time to achieve your desired doneness. To prevent the steaks from charring, move the steak to the cooler side of the grill to continue cooking on indirect heat.
- Cooking Time & Doneness: Use an instant-read thermometer to check if your steaks are done to your liking. Remember that the temperature of your steaks will continue to rise after being removed from heat. We suggest removing your steaks from the grill when they are 5°F below the final desired temperature (see temperatures below). For medium-rare steaks, remove them from the grill when they are 120°F, loosely tent them with foil and let them rest for 10 minutes. Resting will allow the juices to move back into the steak.
Beef Temperature Guide
Rare beef is grilled to about 115-120°F for a serving temperature of 125°F.
Medium-rare beef is grilled to about 120-125°F for a serving temperature of 130°F.
Medium beef is grilled to about 130-135°F for a serving temperature of 140°F.
Medium-well beef is grilled to about 140-145°F for a serving temperature of 150°F.
Well-done beef is grilled to about 150-155°F for a serving temperature of 160°F.
- Enjoy! Using a knife, remove the bone off of the wing steak, cut the steak into slices, and season with salt and pepper to taste. Serve with compound butter, if desired. Try our Compound Butter Recipe!
