Best Steak Cut For Bbq

June 3, 2022

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Steaks To Avoid For The Grill

What’s your favourite cut of steak for grilling?

The endless choices of prime meat cuts can be overwhelming. We want to help you get to grilling fast, so heres a breakdown of steaks that you want to avoid putting on the grill at all costs.

Roasts such as rump, London broil, or chuck roasts are tougher in texture and could require several hours of cooking to achieve perfect flavor and tenderness. Brisket and short ribs are two other cuts that you should pass up in the grocery store if youre set on grilling. Although, any of these cuts can be smoked without losing too much moisture.

Most of these cuts are best cooked low and slow in indirect heat, so placing these steaks on an open fire grill might not be the best choice. These steaks will quickly become tough in high heat, so we recommend a slow cooker or dutch oven for cooking.

Best Cut Of Steak For Medium

Most chefs will passionately insist that the best cut of steak for medium-rare is all cuts of steak, but of course, the way you like your steak cooked is all up to you. Cooking steak to medium-rare allows the steaks natural flavor to shine, so those extra-marbled, extra-flavorful cuts like ribeye and strip are particularly delicious at that medium rare, 130 degrees F to 135 degrees F internal temperature.

How To Grill A Steak:

Ok, you bought a great steak and you prepared it well! Now, lets cook it!

Preheat a gas grill well, at least 15 minutes.

Clean the grates and lightly oil the grates. Heres how I do it: I pour a little vegetable oil on a piece of paper towel. And rub the oiled paper towel on grates, using a pair of kitchen tongs.

Place the prepared steak on the grill. Cook it for about a minute, then turn it quarter turn for a nice diamond grill marks, if desired. Flip and cook for another minute. Then continue to grill the steak until desired doneness, flipping every minute or two. I like my steaks medium rare, which means I cook mine till 130°F.

Transfer onto a clean plate, cover and rest for at least 10 minutes before slicing and serving. If desired, place a slice of butter on top of the steak before covering.

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Gunnin For Chuck Arm Steak

The chuck arm comes from that larger chuck area surrounding ribs one through five. The muscles in this area get a lot of work, so the meat tends to be tough, but this makes it ideal for kebabs and stews. Also, the cuts from this area are plentiful, thus cheap! Pair with some grilled veggies for a saucy combo fit for late-night fiestas.

Perfect for braising .

Though no filet mignon, all these cuts add variety at the right price. Cook them with care, and youll enjoy great flavor all summer long.

Note: Some of these cuts may not be displayed at the counter. So make a personal request befriend those nice meat folks behind the counter .

Tips For Grilling Steak

Dry Aged Wagyu/Angus Grass Fed Tri Tip Steak â Flying B Bar Ranch ...

If you want to grill a perfect steak every time, then make sure to follow the tips below:

Bring steak to room temperature. Before grilling steak, take it out from the fridge for at least 30 minutes before cooking. It will cook more evenly that way
Preheat the grill. Make sure the grill is hot. A hot grill will give the steak a nice sear. However, remember to finish cooking steak on medium heat. Youll need to prepare a grill for two zone cooking

Season the steak. Season your steak with some kosher salt about 30 minutes to an hour before grilling. Please do not overdo with the seasoning because steak is already a flavorful cut of meat and you dont want to overpower it
Temperature. Make sure to check the doneness of the steak. Use a meat thermometer or your finger to check the steaks internal temperature. Theres nothing worse than an overcooked steak
Rest the steak. When the steak is done, transfer it to a cutting board or a wire rack and let it rest for at least five minutes before slicing into it. This will help all the juices redistribute evenly throughout the meat.

Note: the boneless cut is cooking faster compared to the bone-in one. So lets take a primal cut bone-in ribeye. Same thickness steak with a bone will cook approximately 2-3 minutes longer than a boneless steak. Thick steak takes longer to cook as well.

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How To Choose The Best Cut Of Steak

For just about any steak, its especially important to look at thickness. Although thinner cuts of steak can cook just fine on the grill or in the oven, theyre a little more difficult to master. An extra 30 seconds or minute too long, and your delicious steak can turn into a not-so-tempting hockey puck. Thicker cuts allow you a little more time to play with, so you can get the perfect grill marks and cook without overcooking it. Of course, the right thickness can vary with your preferences, but its a good idea to choose a cut thats at least 1-inch thick for any cooking method.

Then, look at the marbling. See those white lines running through each cut? Thats marbling, which is another name for the fat that runs through the steak, almost like thin veins. You think you dont want fat in your steak, right? Thats a common thought, but naturally occurring marbling through the muscle is what gives your steak tenderness and flavor. As it cooks, the fat renders itself down, creating the excellent texture and rich steak flavor you expect. So, the right amount of fat is a good thing! Of course, you dont want a fatty steak, so look for nice, thin lines of marbling rather than chunks of fat.

What Is The Best Cut Of Steak

The best cuts of meat are all found running down the back of the cow, far away from what butchers call the hoof and horn. Cuts that are closer to the legs and shoulder get a lot of exercise, as they help support the cows movements, which strains the muscles and results in tougher cuts of beef. Thats why brisket and beef shanks need to be braised low and slow to help soften up those connective tissues. Cuts that run along the back, like ribeye, strip, tenderloin and T-bone dont work as hard, so they are much more tender and perfect for a steak dinner.

Before we get into the benefits of each type of steak, we should quickly define the term marbling, which youll see used below. Unlike the chunky, chewy bits of fat you might cut off the side of your steak, marbling is the flavorful, welcome white fat that branches evenly throughout the tissue. Marbling affects the taste and texture of steak, and it will be a key differentiator youll think about when deciding between the four best cuts of steak.

Tips 4 How To Get Grill Marks On Steak

The grill marks lift the steak to the next level just like what you will see in the five-star steakhouses. And the good news is that its not hard to do it at home. Here is a step-by-step guide for you:

Thaw the steak completely.

Preheat the grill to 450°F to 550°F .

Place the steak at 45° .

When juices start to overflow to the top, turn the steak 180° .

After a minute, flip the steak to another side and grill until it reaches the desired temperature.

Remove the steak from the grill when the thermometer registers 5-10°F lower than the temperature of desired doneness. It is to avoid overcooking as the internal temperature will keep rising due to the residual heat.

Rest it for 5-10 minutes which allows the juices to redistribute inside the meat. If you slice the steak immediately, the juices will all be gone.

Summary

So now you know what steaks to prepare for your next grilling gathering, and how to grill yummy steaks with some photogenic grill marks like a pro. Your friends and family must be surprised by your spurt of grilling skills and knowledge. Bookmark this list of 10 best steaks to grill for the coming grilling season!

How To Grill The Perfect Steak

Massive Tomahawk Ribeye Thick Cut Steak Grilled to Perfection

Cheryl Jump to Recipe

Theres something groan-worthy about taking that first bite of a perfectly cooked tender, juicy well seasoned steak. Here are the steps and tips for how to grill the perfect steak based on years of grilling and research.

This grilled steak recipe is nothing fancy. I use a gas grill and the steaks come out great. I think Bobby Flay copied me !

Actually, most recipes out there are pretty similar. There are different schools of thought on some things like temperature and seasoning so, at the end of the day, there is always a bit of trial and error involved. Thats what I did and heres what I learned.

Also Check: Seasoning For Ribeye

Steakhouse Rib Eye With Bearnaise

In The Test Kitchen, we cook rib eyes to medium-rarejust enough to render some of the fat but not enough to toughen the meat. This béarnaise recipe yields a full cup leftovers don’t keep well in the fridge, so if you’re serving a smaller crowd that won’t need all of the sauce, consider substituting with our Shallotand-Herb Compound Butter.

Always Set Up For Two

Depending on your steaks thickness, the time it takes to cook it through can vary tremendously.

Now, for any steak you grill, youll want to create a beautiful, dark crust by searing it hot and fast. All that dark brown coloring is extra amazing flavor created by the Maillard reaction.

If you dont get a good, dark sear, you are missing out on bundles of flavor. So you MUST sear your steak with a screaming hot grill.

However, if you cook anything but the thinnest of steaks all the way through hot and fast, you will severely burn the outside and ruin it before the inside has even cooked.

So you need to grill your steak in 2 stages:

Hot and fast searing over direct radiant heat to get a good Maillard crust for added flavor.
Slowly over indirect heat to slowly cook it through to the center, without burning the outside.

So you need to set up your grill as a two-zone cooker.

You want to bank all your charcoal to one side of your grill, so you have a very high heat direct radiant side for searing.

Then you want the remaining half of your grill set up with no coals so that you can place your steak away from the heat source.

This indirect cool zone will cook the steak far slower until perfectly done throughout while removing the chance of burning

If you have a gas grill, have a burner on for the high heat zone and a burner off for the cooler side same thing.

So which method should you use, and why?

How Do I Cook It

The merlot is very similar to the flank steak with the added benefit of that tender texture. Where the flank benefits from marinating to break down its toughness, the merlot can be seared hot and fast without it turning into boot leather.

The gastrocnemius muscle has a pronounced grain to it, so, to keep it as tender as possible, make sure to slice your freshly cooked merlot steak across the grain.

Also Check: Knife Set Without Steak Knives

Why Youll Love This Recipe:

Im so guilty of claiming perfect this and perfect that I know, Im aware of that.

Perfect is subjective. So lets define what a perfect steak means to me.

Characteristics of a perfect steak:

Nice deep brown crust
Rosy pink from crust to crust

So, if you agree on those descriptions of a perfect steak, then keep on reading.

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How To Prepare A Steak For Grilling:

Now that youve bought a nice steak, heres how to prepare them before cooking.

The night before, remove the packaging and season the steaks with salt. That way, the steaks will get seasoned all the way in and will have a nice dry crust on the outside, which helps to get that beautiful charred crust. If you didnt get a chance to do this step, its totally ok. Simply follow the below steps.

About an hour prior to cooking, bring out the fully thawed steaks on the counter. Room temperature steaks cook evenly. If you havent salted the steaks the night before, now is a perfect time to do that. Make sure to dry the steaks well with paper towel before salting.

The Best Cuts Of Steak

There is nothing like a big and juicy steak. There are cuts of steak for every occasion. The more laid-back family dinner roast beef with french fries, or the five-star ribeye paired with Italian wine and shallot-roasted red-skinned potatoes.

Regardless of the occasion, steak is a favorite protein among meat eaters, and when given the proper cuts, its buttery tenderness goes above and beyond any other type of poultry or fish.

We are excited to explore some of the most famous and best-known cuts of steak to present you with our top 10, ranked from the best cuts for home cooking to those served at five-star steakhouses.

Read on if you want to test your steak knowledge or simply affirm what you already knew!

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Steak Guide: How To Choose The Best Steak Cut

Irene Fong and The Canadian Living Test Kitchen Grilling steaksGrilling steaksTenderloin Price: The 411: Rib Eye Price:The 411:signature juiciness and flavour Top Sirloin Price: The 411:budget gourmet Strip Loin Price:The 411:outstanding flavour T-Bone Price: The 411:T-shaped bone FlatIron Price:The 411:Flank Price: The 411:delicious beefy flavour Round Price:The 411:strong marinades Sirloin Tip Price: The 411: Simmering steaksPrice: The 411: braising or slow cooking

Smoking Sirloin: Key Facts

Tasty Grilled Top Sirloin Steak Fajitas

Cook Time: 1 hour per lb

Preferred Smoke Wood: Mesquite, hickory
Smoking Temperature: 225°F
Target Internal Temperature: 145°F

Just like with flank, sirloin is a lean meat so it doesnt need as much time in the smoker as some other cuts of beef.

I recommend marinating the sirloin for at least a few hours prior to cooking. This will help the meat stay juicy and prevent it from drying out in the smoker.

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Boston Butt Or Pork Shoulder Pulled Pork

Pulled Pork is still a big food trend and for good reason â itâs delicious. What you need to make a good pulled pork is the right amount of fat in the meat so it melts away and pulls beautifully when slow cooked on the BBQ. In the USA, they call it a Boston Butt which you would be excused for thinking comes from the derriere. However, this cut of pork is actually taken from the shoulder of the pig and in the UK we refer to it as a pork shoulder. Removing the skin and leaving the bone in makes it perfect for making a pulled pork feast. A good quality bbq sauce, homemade slaw inside a brioche bun â heavenly!

If youâre going to try a long cook on a bbq, then a pork shoulder is one of the most forgiving things you can attempt. While bbqing for hours can be difficult, youâre likely to get a decent result regardless of if you mess a few things up.

Hereâs a great guide from Cooking With RY â Like the Bob Ross of BBQ. What a guy!

Best Steak Cuts For Grilling

Dreaming of a delicious steak rich in flavor that melts in your mouth? The perfectly grilled steak is easier to achieve if you have your hands on some of the best beef cuts for the grill. Grilling a tender steak with a juicy, beefy flavor sometimes requires a different approach based on the cut you choose.

Smoking Top Round: Key Facts

Cook Time: 4-5 hours

Smoking Temperature: 225-250°F
Target Internal Temperature: 135°F

This often needs to be cut specifically by your butcher, instead of bought prepackaged in a store or supermarket. I find that store bought cuts tend to be a bit small, so Id go to a butcher to try and get a 5lb piece.

It will also require a dry brining, but this is really simple to do. Rather than soak it in salted water, you instead lightly coat it in kosher or table salt and keep it in the refrigerator overnight.

The salt will slowly draw some of the juices out of the meat before being reabsorbed back into the meat. This will help the top round retain much of its natural moisture when smoking so it doesnt dry out.

Selecting A Steak For The Grill

If youre looking for that one steak that meets the criteria for being the best beef cut for grilling, you have a couple to choose from. Whether you prefer bone-in or boneless, thin or thick cuts, or marbled or lean meats, selecting a steak comes down to preference.

The best cuts for easy grilling include ribeyes, ranch steak, top sirloin and sirloin cap, tenderloins, porterhouse, and t bones. Simplicity is key with these cuts that only require light seasoning and high heat. Any of these steaks are a great selection. Just keep in mind they tend to be more costly than other cuts.

Wanting something cheaper? Flank, flat iron, skirt, and hanger steaks are excellent choices for their budget value and compatibility with the grill. However, these steaks can be less flavorful and tender than ribeye and sirloin, so adding a tasty marinade to boost the flavor can go a long way.

What is the best steak to grill at home?

Selecting the best cut of steak to grill at home depends on the size of your grill and the time you have on your hands. Easy home grilling is totally possible with steaks such as ribeyes, tenderloin cuts, or even ranch steaks. All of these can be quickly grilled, easily seasoned, and will have your mouth watering. Plus, these dont tend to take up too much space on the grill and work for smaller cooking spaces.

What is the most tender steak to grill?

How do I enhance the flavor of grilled steak without compromising texture?

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