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Best Type Of Steak To Grill

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What Are The Best Cuts Of Steak

What’s the best way to GRILL the perfect STEAK? | Guga Foods

Theres really nothing quite like a well-cooked steak. It pairs perfectly with just about anything, its extremely versatile, and its great for any occasion and in any setting.

While the cooking method and surface you use are certainly important, a great steak actually starts with a great cut of meat. You can have the best seasoning, the best grill, and the best cooking tricks up your sleeve, but if youre starting out with a mediocre cut of steak, the steak will be, well, mediocre.

Youve probably noticed there are a lot of different types of steaks, whether youre browsing the meat department at the grocery store or checking out a restaurant menu. How do you know which ones are any good? Do you have to shell out big bucks to get a decent steak? Hint: not necessarily. To make steaks slightly less mysterious, weve put together this guide to the top five cuts.

Which Is Better Ribeye Or Sirloin

Compared to ribeye, sirloin is a much leaner cut of meat. It lacks the distinctive marbling and fatty cap of the ribeye, which means it isnt as heavily flavored or as tender. Trimmed of fat and connective tissue, sirloin steak is still packed with beefy flavor and has a characteristic chew without being tough.

Top Tips For Barbecued Steak:

  • Preheat the barbecue to the correct temperature before adding the steak. As a general guide, you should be able to hear a sizzle as the steak hits the hot surface. The heat seals the surface, trapping the juices inside.
  • Bring steak to room temperature just before cooking. The meat can become tough if it goes straight from the fridge to the barbecue.
  • Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if youre cooking steak on a flatplate, the liquid can boil around the meat and make it tough.
  • Limit the number of steaks cooking on the barbecue at any one time. Overcrowding reduces the heat, which can prevent the steaks from cooking evenly and cause them to release juices, making the meat tough.
  • Use tongs to turn your steak. Sharp forks can pierce the surface, which allows the juices to escape.
  • Cover the steak loosely with foil before resting to keep it warm. If you cover it tightly, the meat will sweat and lose its moisture.
  • Clean your barbecue grill or flatplate with a stiff wire brush or scraper while its still warm. This leaves it ready for your next barbie.

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Thickness Of The Steak

Another important factor of cooking competition-worthy steak is making sure youve got a good thickness in your steak cut. A thinner steak will quickly dry and out and become tough on a hot grill. The optimal thickness for grilled steak is 1 to 2.

Again, it may be hard to find steaks of this thickness in the grocery store so this is another reason your local butcher shop is a good bet.

What Other Characteristics Should We Search In A Grill

Perfect Grilled Steak plus How to Tips &  the Best Cuts to ...

Ah, the eternal dispute gas or charcoal. We can spend an eternity here arguing about the merits of the one over the other and in the end, there would still be people that will be entrenched in their own camp! Fortunately, some distinctive features might help us to set one grill above the other, ignoring the preference of fuel source.

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What Meat Is Best For Grilling

Lean Cuisine: The Best Meat Cuts for the Grill

  • Poultry: Skinless, white meat chicken or turkey ground turkey breast.
  • Beef: Flank steak, top loin, sirloin, porterhouse, T-bone steak and tenderloin 90% lean ground beef.
  • Veal: Any trimmed cut.
  • Pork: Pork chops or tenderloin.
  • Lamb: Look for the word loin

The Most Underrated Cuts Of Steak

Like with any animal, there tend to be some beef cuts that are more popular within certain cultures. In the United States, we tend to favor large, tender cuts for grilling, which almost always means a soft filet from the tenderloin, a fat-rich ribeye, or a sirloin, which is a mix of soft muscle tissue and marbly fat.

That doesn’t mean we have to overlook other cuts for grilling, though. Knowing the consistency of the cut you’re cooking with is everything, and you’ll adjust your preparation accordingly, but tougher and bolder cuts can come out every bit as well as that filet mignon with the right attention.

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Striploin Is One Of The Best Types Of Steaks For Grilling

Hes a New York steak . It is cut from a thin fillet located in the lumbar region of the carcass after the 13th rib. A strip of fat runs along the perimeter of the steak, sometimes it is cut off.

We really can say that it is the best type of steak. Striploin is characterized by large and dense meat fibers and low content of intermuscular fat. It is more aromatic than ribeye, with a pronounced meaty flavor, but the stripe needs an eye and an eye. It is very easy to dry it First you need to cook the striploin over high heat, then over low heat .

Choose The Best Steak For Kabobs

How To Make The BEST Grilled STEAK ever!!! | Ray Mack’s Kitchen and Grill

Instead of going with cut choices found in the case, talk with your butcher first. Relay the flavor profile you seek to the butcher be sure also to mention preferred textures. Look for steaks that have a great deal of marbling and avoid any steaks that have large chunks of fat that cannot easily be trimmed away.

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How To Cook Filet Mignon

How to cook steak depends very much upon the cut you choose. Filet mignon is always a favorite steak choice, prized for its tenderness and flavor. The best way to cook filet mignon is on the grill. But pan-seared filet mignon is also excellent, and you can broil filet mignon in the oven as well. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy steak you crave. Use a meat thermometer and you can be sure your filet mignon steaks are cooked to perfection!

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.

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Weber Q 1200 Gas Grill

Best portable grill

Reasons to avoid

If you want to grill away from home, the Weber Q 1200 Gas Grill is the best portable grill. You can depend on it for the same great cooking results you get from all Weber grills. Rather than a big tank of LP gas, it uses 14- or 16-ounce propane cylinders, which last about a couple of hours. Most likely youll be taking it to a park or beach, and using it for quick-cooking items like steaks or chicken breasts but not for smoking a turkey or a shoulder of pork, so a single cylinder should do per outing.

It has side tables that are just as handy on the road as when youre grilling in the backyard, but they fold up for travel so the grill is easy to transport. Other conveniences include a lid thermometer and an easy to remove and clean drip pan.

What Are The Best Types Of Steaks For Grilling

Best Type of Steaks to Grill

Out of all proteins, steak is particularly well-suited to the grill. The high heat delivers a gorgeous sear, caramelizing the exterior and quickly heating the interior. That said, each kind of steak requires a slightly different method.

This particular recipe works best with boneless strip steaks that are at least 1 inch thick, but 1 1/2 inches is even better. Strip steaks are a great starter steak because they are well-marbled, meaning theyll cook up juicy every time, but not be full of fat that you have to worry about flare-ups. Plus, theres no bone to work around.

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Do You Close The Grill When Cooking Steak

If youre grilling quick-cooking foods such as burgers, thin steaks, chops, fish, shrimp, or sliced vegetables directly over the flames, you can leave the grill open. But when you grill thicker steaks, bone-in chicken, or whole roasts youll want the lid down, especially when youre cooking with indirect heat.

Best Cuts Of Steak On A Limited Budget

Compared to more expensive steaks, butcher’s cuts are taken from parts of the steer that have been exercised more strenuously over the animal’s lifetime. These parts often consist of more muscle parts and tend to be rather difficult to access. The butcher is tasked with trimming the muscles back, while still leaving enough to yield a decent piece of meat for you to cook. These cheaper cuts can be very flavorful, but they do require more attention during prep so they don’t dry out or become too tough to chew. Here’s everything you need to know about butcher’s cuts.

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How Long To Grill A Steak

What temperature to cook steak to on a gas grill or grill pan depends on its thickness.

In general, for the cuts listed above, theyll take the following amount of time over very high heat per inch of thickness:

  • Rare 2-3 minutes per side
  • Medium rare 4-5 minutes per side
  • Medium 7-10 minutes per side
  • Medium well 10-12 minutes per side

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Prep Your Grill Grate

What’s The Best Steak For Grilling?

Take the time to prep your grill grate. If you have not cleaned it to this point, now would be a great idea. As mentioned previously, you can always cover it with foil. If this second option is the path you decide to take, and then make sure you poke some holes through the foil using a fork for the sake of allowing heat to pass through the foil easier and more evenly. Once the grill grates are ready to go, you should focus on taking that oil you might have made earlier, or if you are using wooden skewers, you can just take some oil from a bottle without seasonings, and apply it evenly and lightly to the prepped grill grate. Do not put down too much oil for the sake of avoiding fire.

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The Third Rule Of Steak House

Learning to temp your steaks is almost as important as learning how to cook your steaks. So you can easily grill them to perfection for each of your guests.

And NEVER EVER CUT THE STEAK to see if it is done. Always use tongs to turn your steak.

While some say you should never turn your steak more than once, I like to get a nice crosshatch marking on my steak so although I dont flip it more than once, I do move it on the grill crossways to get those pretty cross marks on my steaks.

Over a hot grill, your steaks will cook rather quickly, going from very soft to somewhat soft with a bit of a spring to quite firm . Use the space on the top of your hand between your thumb and first finger to feel what a medium-rare steak should feel like.

Get in the habit of touching the steaks often to judge if theyre done.

I absolutely love my Thermopro Wireless Digital Meat Thermometer. It takes all the guesswork out of cooking meats in the oven, on the grill, or in a smoker.

And undercooking is better than overcooking. You can always cook the steaks a little longer, if necessary. *Steaks will continue to cook once theyre off the heat increasing the internal temperature from 5 8 degrees.

Taking Off The Chill Speeds Up Cooking

The goal of grilling a steak is to brown and lightly char the surface while also cooking the interior to a perfectly juicy doneness, right? If the steak is too cold, the interior might require so much cooking time to reach that perfect doneness that the steak overcooks deep below the surface, turning gray and dry.

Let your steaks stand at room temperature for 20 to 30 minutes before grilling. They will cook faster all the way to the center and stay juicer.

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Types Of Steak And How To Cook Them

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Theres nothing better than a steak dinner, but understanding the many different types of steak can be confusing! Knowing how to choose the best steak cuts by tenderness, flavor and price is all part of preparation. From porterhouse to flank steak, this guide covers the most common types of steak and how to cook each cut to perfection!

You can read from start to finish for a complete guide, or use the links below to jump to the sections you are interested in:

How To Buy A Good Steak

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Q: Prime, Choice, or Select. What do they mean?

Cattle are graded after slaughter according to the degree of marbling, as well as the cow’s age.

All beef that’s sold in the U.S. is graded by the United States Department of Agriculture on a scale according to its tenderness and degree of marbling. At the top of the heap is Prime, which denotes an abundant degree of marbling in a cow under 42 months of age. Only about 2% of the beef sold in this country is designated Prime, and most of it goes to restaurants, specialty butchers, and high end supermarkets. Below that is Choice, followed by Select, which are the two grades you’ll find in most supermarkets.

The grades continue to go down all the way to Canner, which generally comes from very old cows with little fat in their tough meat. Luckily for us, you won’t find that grade in stores .

While checking the grade is a quick and easy indicator of the quality of the meat, what you should really be checking for is the degree of marblingthat’s the interstitial fat that shows up in white spiderwebs throughout the meat.

Why, you might ask, is marbling important? Two reasons: moisture and flavor. As well-marbled meat cooks, the fat will slowly melt, adding juiciness built right into the meat. Non-marbled meat might have plenty of fat on the exterior, but it doesn’t enhance the steak in the same way. Sort of like the difference between drinking a glass of chocolate milk or drinking the milk then shooting the chocolate syrup.

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Filet Mignon Is One Of The Tasty Types Steak Cuts

Steak from the tenderloin, that is, the psoas major muscle. This muscle practically does not participate in the life of animals, there are almost no connective tissues in it, so it remains very soft. The entire tenderloin is a long piece of meat that resembles a pencil, thickened on one side and sharpened on the other. For fillet mignon, the second part is used a narrow one, it is believed that it is the most delicate in taste. It is cut into small cylinders from 3 to 6 cm thick.

On average, one animal can only provide 500 grams of meat for this the best steak type, which is why this steak is so expensive. But at the same time, many connoisseurs of fried beef do not like it too much. Filet mignon contains practically no intramuscular fat, its taste is creamy-velvety tenderness, but not fleshy expressiveness. It is appreciated for its juiciness and softness, but not for the taste and aroma of meat, therefore it is conventionally called a female steak .

So, if you have a question what is the best type of steak we can exactly suggest you to buy this one .

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.

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Cuts Of Steak Ranked Worst To Best

Pretty much everyone loves a good steak. After all unless you’re vegetarian or vegan there’s nothing quite like a nice cut of beef, grilled or fried nicely with a little bit of seasoning, and served with a nice batch of fries or potatoes. Sounds great, right? The problem is, however, that there is such a thing as a bad steak.

In fact, the rift in quality between a great steak and a bad steak is perhaps greater than any other food just as the best can make your day, so too can the worst totally ruin it. And there are plenty of ways to mess up a steak, of course: you might overcook or undercook it, you might cut into it too soon, or, of course, you might start things off with the wrong cut of beef. There are so many different cuts that can be cooked as steaks, and let’s just say some are better than others. These are some of the most famous cuts of steak, ranked from the very worst to the very best.

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