How To Grill The Top Five Steak Cuts
The best way to cook these fantastic steaks is on the grill. Add your favorite marinade or rub and cook them to your liking, however, the top five cuts do not need to be marinated for tenderness only for you to enjoy your favorite flavor. Many people also prefer their steak well done, but you are losing a lot of flavor and tenderness that way.
Often, less is more when you have a good steak. Just the flavor from the grill plus salt and pepper can make for the best-tasting steak. If you like to add that little extra for your taste buds, add garlic and a combination spice such as blackened redfish seasoning, especially if you plan on searing a cut such as a .
The Food Lab’s Definitive Guide To Grilled Steak
Summer’s here and I’ve got a brand-new backyard to grill in, so now seems like as good a time as any to reexamine some of the things we know about grilling beef.
Sure, we can all agree on what our goal is: A perfect steak should have a crusty, crunchy, well-browned exterior surrounding a core of perfectly pink, juicy, tender meat that spans from edge to edge. A perfect steak should have a nice contrast between the smoky, almost charred exterior and the deeply beefy interior. A perfect steak should be chin-drippingly juicy and melt-in-your-mouth tender.
We all know where we want to go. The real debate is, what’s the best way to get there? You’ve just dropped $50 on some prime aged beef, and you’re rightfully nervous about screwing it all up. After all, there’s a lot at… ahem, wait for it… steak.
Want to know how to grill a steak? Here’s my advice: Do not do it the way they do it at steakhouses. It seems counterintuitive: Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it’s done, right? Well, yes. They know how to cook a steak in a steakhouse setting, where their goal is consistency, quality, and, more importantly, speed. Hungry customers don’t want to have to wait for their meat, and a steakhouse has equipment and techniques designed to meet those needs.
Ready to dive in? Let’s go!
Why Salting Time Is Important
If you salt the steaks, say 30 minutes prior, itll do more harm than good. Because when you salt meat, salt draws out the moisture onto the surface of the meat and that moisture wont get reabsorbed within 30 minutes. That moisture will prevent a beautiful sear were looking for in a perfect steak.
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Chuck Eye Is The Poor Man’s Rib
Chuck eye steak is a great lower-cost alternative to rib-eye that still has it where it counts. Chuck eye is often compared with rib eye because both cuts come from the ribs of the cow. While rib-eye steaks come from the sixth through the 12th ribs of the cow, the chuck eye comes from the fifth rib . Because it come from the 5th rib, there are only two steaks per animal, and because of this, these steaks can be difficult to find.
While it is slightly inferior in quality and not as tender, chuck eye steak makes a great alternative to rib-eye. The price difference between the two steaks can be substantial and the chuck eye steak only requires a bit of extra love to deliver exceptional flavor. While this cut does have significant marbling, it still should not be cooked much past medium rare. Additionally, most people marinate chuck eye steaks to ensure that they are tender.
Because the labeling of steaks can be somewhat sketchy, it’s important to make sure your chuck eye is boneless and is cut like a standard-sized steak before buying it. If it’s particularly thick and contains bones, it’s likely a chuck roast which is better off being braised in a crock pot than cooked on a grill .
Why You Should Rest Your Grilled Meat
Since I last wrote about resting your meat, there have been some questions called as to the validity of the science behind it. Here is the prevalent theory as to why resting your steak is important :
“As the steak cooks, the muscle fibers on its exterior tighten, squeezing juices out of its surface. This creates an imbalance of juice in its interior, with most of the liquid being concentrated at the center of the meat. If you cut the steak open as soon as it comes off the grill, the juice has only one place to goonto your plate. On the other hand, allow the steak to rest until its temperature has normalized, and the juices will distribute themselves more evenly throughout its interior. Cut the steak open, and the juice stays put exactly where it’s supposed to be: in the meat.”
However, Nathan Myhrvold of the James Beard 2012 Cookbook of the Year Modernist Cuisine says otherwise. His claim is that it’s not so much about redistribution of moisture, but that it’s about the relative viscosity of hot vs. cool liquids. The juices stay in place because they’ve managed to thicken up a bit as they cool.
In either case, the fact remains: resting your meat works. That said, if you are using the reverse-sear method, then resting is largely unnecessary: the steak cooked gently enough that there is not a large temperature gradient inside it anyway.
Q: Should I pre-carve my steak before serving?
Isn’t that pretty?
Q: Do you have a favorite steak knife or serving tool?
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Boneless Beef Short Ribs
Boneless beef short ribs are ribboned with fat and grill up as juicy as can be, with a satisfying chew similar to that of a more expensive cut such as skirt steak. Despite its name, the boneless short rib isnt cut from the rib of a cow. Instead, its cut from the area above the ribs closest to the chuck, or shoulder, of the animal, where most of the meat is made up of heavily marbled muscle. Our Grilled Boneless Beef Short Ribs are as satisfying as steaks that are twice as expensive.
Beef Chuck Primal Cut
This cut of meat is a large section of beef cut from the shoulder, arm, and chest sections. With it, you can get other prime cuts, like Denver steak, blade steak, and flavorful roasts. This section of beef is known for its robust flavor and its ability to produce a number of popular steaks.
Beef that comes from this cut of steak are best used for roasts, where theyll cook slowly over low heat. The cooking process naturally tenderizes the beef with its own fat, leaving behind the rich, beefy flavor you want without the tough and chewy texture.
Some steaks that you get from the beef chuck primal cut, like the blade steak, have a long piece of fat running through them that youll need to cut around before you eat the meat. Some of these cuts can also be tougher than other steaks youre used to, so it may not be the best option for searing, cooking on the grill, or using another method that could dry out the beef.
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# 6 Top Sirloin Steaks
Top Sirloin Steaks are probably the most cost-effective steaks of the bunch. Theyre affordable and, although theyre less tender than some of the cuts more higher up on this list, theyre still packed with flavor.
These steaks are taken from the beef sirloin primal cut, which goes from the hip bone to the lower back. Because these steaks are a tad tougher and drier, special attention is needed to keep them from overcooking.
Best Steak Cuts On The Grill
The best steaks cuts on the grill are right in front of your nose. At the butcher shop, you may be overwhelmed with all the cuts of beef presented to you. How do you know that your butcher is selling you the right type of steak. Whats the difference between a porterhouse, T-bone steak and a strip steak? All of these special beef steak cuts are best grilled on the Otto Grill because they take under ten minutes from preheating to eating. To achieve perfect, juicy and tender steak results, read up on the best steak cuts to grill.
1. Ribeye, the #1 Best Steak Cut on the Grill
The ribeye steak is definitely a prime cut and one of our favorites. Why? Because its a classic among grillers and considered one of the tastiest. Due to its high content of fat marbling, the ribeye is a rich, juicy and buttery tasting cut. As the golden child of beef steak cuts, the ribeye steak cut is the most common slab of meat. You can find the ribeye steak in any supermarket or butcher shop.
The ribeye steak cut comes from the upper ribs and is typically boneless. The theory about the ribeye tenderness is this: that the cow doesnt move this part often and therefore doesnt build up much muscle, thus creating the beautiful fat marbling. If you want the bone, ask for the rib steak, bone-in-ribeye or just holla for a Tomahawk.
The Best Cut Of Steak
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No1 Best Steak To Grill: Ribeye Cap Steak
What is Ribeye Cap Steak?
Ribeye Cap Steak is crème de la crème among all steaks in cattle since it has the richest marbling. The cap is actually the outer muscle of the ribeye roll, where the butchers get Ribeye Steaks and Prime Ribs. In other words, you can cut the cap from a Ribeye Steak literally.
The Ribeye Cap can go by many different names including rib cap, deckle, calotte or spinalis dorsi. But for me, the most impressive one is butchers butter as it vividly shows how the cap is. Ribeye Cap is heavenly marbled which delivers a wonderful tenderness and a brimful of juices as well as melt-in-the-mouth mouthfeel like butter.
I bet most of the people have heard of Ribeye Steak but not many guys know what Ribeye Cap is. This is because the cap is rare, limited and luxurious. The cap is even superior to Ribeye in terms of marbling, only the true beef aficionados know it and get addicted to it. Finding the cap is not easy owing to its rareness, try to search on the prestigious butcher shops.
Grilling The Best Steak
I wanted a juicy steak with a nice crust that was big enough to slice and serve family style, and that had a little finesse.
While cooking, I basted the steak in an herbed butter sauce. The sauce added a fresh, light flavor that balanced the richness of the meat. In the end, I had a steak everyone raved about, and that felt special but not overly fussy. It was the perfect main course for my Fourth of July party plans.
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Picanaha Is The Foreign Import Your Grill Has Been Waiting For
Although this cut tends to fly under the radar in the United States, picanha steak is incredibly popular in Brazil. In recent years, however, greater awareness of Brazilian barbecue in the United States has led to this steak gaining an American following.
With significant marbling and a thick fat cap on one side of the steak, it’s easy to see why the picanha cut has become so popular. All of that fat means the steak is fairly easy to grill. Start by cooking using indirect heat to render the fat, turning the steak occasionally to ensure even cooking. After the fat cap has turned a golden brown, the steak should be basted with oil and seared using direct heat .
If you’re looking to take a more typical Brazilian approach, place curved pichanha steaks on skewers so that they form a ‘U’ shape, with the fat cap sides of the steaks touching each other . This cooking method requires the steaks to be slowly rotated and basted as they cook.
Season The Steak Simply And Generously
Use lots of kosher or sea salt and freshly ground pepper. I like to sprinkle on garlic powder as well, but this is optional.
- Tip: Pat the steak dry with a paper towel first, brush with oil, season, then pat seasoning into steak.
- Tip: EITHER season right before grilling OR an hour or more before grilling . I season right before grilling.
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What Is The Tender Steak
Tenderloin Steak is a type of steak that is tender and juicy.As the most tender of all beef cuts, tenderloin steaks are noted for their delicate, butter-like texture and thick cut.Tenderloin steaks are the most popular cut of beef in the world.Cut with a butter knife, as the saying goes, describes how soft these delectable steaks are.Tenderloin steaks are also called as filets or filet mignon in some circles.
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How To Choose The Best Cut Of Steak
There is no other piece of meat like steak. It doesnt matter whether you are celebrating something, planning a lunch with family, or preparing for a Sunday BBQ a steak is something we all look forward to.
The biggest question is, What steak to eat? Choosing the best cut of steak is not easy. With so many choices lined up in the meat section at the grocery store, it can be tough to select the beef cut to take home.
To make things easy, weve decided to put together a helpful guide to teach steak fans how to choose a quality cut of steak. We will also share a few characteristics that separate a good from an average one.
- You want long lines of marble rather than chunks. The more marbling the steak contains, the juicier it will taste.
- Thickness: Thin steaks are challenging to cook and arent that impressive in taste. You want a steak that is at least one inch thick.
- Price: Higher-priced steaks promise more marbling and premium flavor. Cheaper steaks are usually thin and contain less marbling.
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Goodstock Usda Certified Beef
A steak with good flavor starts with how the cattle are raised and harvested. Goodstock uses the Dr. Temple Grandin Responsible Cattle Care Program to ensure all cattle receive proper animal care and best animal welfare. This includes keeping the cattle free from illness and injury, ensuring they are well-fed and have plenty of water, are comfortable in their surroundings, and can exhibit normal cattle behavior.
Our goal is to set the standard for high-quality Angus beef. When Goodstock cattle are happy, our customers are happy. Want to learn more about where are our beef comes from? Contact us today!
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 13, ranked from the best cuts for home cooking to those served at five-star steakhouses.
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Where Does It Come From
The chuck eye is taken from the same longissimus dorsi muscle as the ribeye. Ribeyes are cut from the 6th to the 12th rib of the cow, and the chuck eye is often cut from the 5th rib and 13th rib.
There are only two of these steaks per carcass, which means they are often snapped up by the butcher themselves, but, if you can find one, youll be getting a lot of what makes the ribeye special at a fraction of the price
The Absolute Best Cuts Of Steak To Grill
Is there anything like grilling a steak? Done correctly, with a cold beer as your copilot, putting beef to flame is as calm and centering as a guided mediation. The Zen Art of Carnivorism. Peace begins with steak.
As your guide on this metaphysical journey, it behooves us to say: We don’t blame you if you’d prefer to plunk down a few extra bucks for the good stuff. However, there are cuts worthy of a spot on your grill that can fit any budget. Just keep in mind whether the steak you choose would benefit from a marinade or may require some extra care while cooking.
You’re likely familiar with most of the chart toppers on this list. But we’ve also included some underrated options and some cuts that have become more popular in recent years. Come for the rib-eye, stay for the flat iron. These are the absolute best cuts of steak for a grill.
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Tips For Grilling Steak
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.