Beef wing steak – also called club steak -- is part of a group that many consider “the best of the best. Just as with other cuts in this group, such as Porterhouse or tenderloin steaks, the natural tenderness and good flavor of the meat makes dry heat cooking with few additional ingredients the best and tastiest preparation method. If you choose to marinate or season the steak during cooking, use low-fat ingredients since the marbling that makes wing steak naturally tender also makes it a naturally fattier cut of beef.
Grilling or Broiling
Preheat your grill or oven to a medium hot temperature of about 400 degrees Fahrenheit.
Baste the wing steaks with olive oil, using about 1/2 teaspoon of oil per side to prevent the meat from sticking to your grill grate or broiler pan.
Cook the steaks according to thickness and the level of doneness you prefer. For a standard 1-inch thick steak, this means a total of 12 to 14 minutes, turning once with tongs during this time.
Insert a meat thermometer into one or more steaks and make sure the meat is at least 145 degrees Fahrenheit – or medium rare -- before removing it from your grill or broiler.
Stove Top Cooking
Heat 1 to 2 teaspoons of olive oil in a skillet over medium heat until the oil just starts to smoke.
Add the wing steaks to the skillet and let them cook for two to four minutes.
Turn the steaks with tongs and let them cook for an additional two to four minutes or until a meat thermometer indicates the meat is at least 145 degrees Fahrenheit.