What Are The Best Grilling Steaks?
By: David Beart
You have just purchased the outdoor barbeque you have always wanted, and now you are ready to break it in. Your mouth is watering for a juicy steak, and you are anxious to impress your guests with your new barbeque and grilling skills. But do you know what the best grilling steaks are to use? You may have the perfect marinade in mind, as well as your own special blend of seasonings. Choosing the right type of meat is just as important as the type of flavoring you use.
While so much of steak grilling is subject to individual taste palates, some steaks lend themselves very well to barbequing endeavors. There are a number of factors to keep in mind when choosing cuts of beef for grilling.
For example, one aspect to consider is the amount of marbling on the steak (i.e. how much fat the beef has running through it). While many people insist on avoiding the fat, it is actually this fat that contributes significantly to the flavor of the beef when its cooking.
Some people instinctively choose top sirloin, because it is leaner and tends to be less expensive. However, because of its low fat content, sirloin steaks tend to also dry out faster and be less juicy, as well as a little tougher.
On the other hand, porterhouse, T-bone, rib eye and rib steaks will have a healthy amount of fat, which will make the steak especially appetizing when grilled. In addition, the marbling on a steak helps to insulate the meat and keep it from overcooking.
In general, the most tender steaks available are tenderloin and strip (also called New York) steaks. But porterhouse and rib eye steaks can also be quite tender and flavorful, which means that you can have great-tasting grilled steaks for your guests without breaking the bank. Keep in mind that porterhouse steaks are especially flavorful, not only because of the level of fat, but because they also have a section of tenderloin on one side of the bone and a section of strip steak on the other side.
Another factor to keep in mind is the type of grade of the beef you are buying. The U.S. Department of Agriculture assigns specific grades to meat according the level of quality of the beef. Prime grades are considered the best, but these are widely used by restaurants and tend be bit a little harder to find in the average grocery store.
However, many supermarkets have begun carrying some cuts of prime beef in small amounts, and you may be able to secure prime cuts from a local butcher as well. These cuts are a bit more expensive. They tend to have to most marbling in them, making them especially juicy.
Alternatively, Choice grade steaks will work wonderfully for barbequing, as they still have a generous amount of marbling in them. Select grade beef will tend to be the least tender, they can dry out quickly, particularly if you are relatively inexperienced with your grill.
The thickness of the steak you choose will also determine the kind of results you will get when using the steak on a grill. A relatively thick steak will help to keep the meat from drying out too quickly or overcooking.
As a guideline, you should always choose steaks that are at least ¾ of an inch thick. Ideally, you should shoot for steaks that are about one inch to an inch and a half. Finally, you should know how long the steaks have been aged. Beef cuts that have undergone some degree of aging are likely to have characteristics that is more tenderized and mellowed in flavor. Whenever possible, ask your butcher about the age of the steaks you intend to purchase.
Overall, it pays to know your cuts of beef and the quality of the beef. The more information you have about the steaks you intend to grill, the more effective choices you can make…
… and your guests will love you for it!
About the Author
David Beart is the owner of http://www.professorshouse.com This site covers a wide selection of topics including relationships, family, cooking and other household issues.
We are big fans of My Butcher for all your on line meat purchases. Of course we recommend you build a relationship with your local butcher who will be able to tell you about the different cuts of meat and what to buy for a particular recipe.
However, there are many supermarkets and butchers who no longer sell USDA Prime grade meat. If you are looking for something extraudinary for yourself or to serve at a special occasion dinner party, we suggest you try the meat at My Butcher. Why?
All their meat is cut to order rather than pre-cut, the steaks are never frozen like many of the other on line steak outfits and you end up paying about the same for their USDA Prime as you would for these other companies Choice or what they call Premium which isn't even a USDA recognized grade.
Steaks and Information from MyButcher.com
Prime Ribeye Steak
Hand cut and trimmed from the heart of the prime rib. Traditionally a favority among steak lovers, this tender and juicy steak is perfect for grilling or broiling.
Prime New York Strip Steak
The New York Strip strikes a perfect balance between a higher fat steak such as a Ribeye, and a very lean steak like a Sirloin or Filet. It has an excellent amount of marbling, and is ideal for grilling.
Prime Porterhouse Steak
The Porterhouse is, just like a T-Bone, two steaks in one. One side is a New York Strip, and the other side is a Filet. The primary difference between a Porterhouse and T-Bone is that the Porterhouse will always have a large sized Filet portion.
What do you get when you leave the bone attached to a ribeye steak? Even more amazing flavor! Grill one and see for yourself.
Best Cuts Deluxe Box
Now you, your loved ones or business associates no longer have to leave the comfort of your own home to enjoy outstanding, upscale restaurant quality steaks: This sampler will definitely make an important event even more memorable.
A T-Bone is two steaks in one! One side is a full New York Strip, and the other side is Filet. The Filet size on a T-Bone is variable, ranging from a medium-sized piece shown above down to rather small. If you would like a consistently large Filet portion, check out our Porterhouse Steaks.