Steak Finding Good Quality Beef And The Right Cut
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What Are The Best Cuts Of Meat For Grilling?
The Different Cuts Of Meat
In addition to hamburgers and hot dogs, steaks are probably at the top of a novice griller meal planning selection . Yet,many grillers have no clue to which cuts of meat are the best grilling cuts .Picking the right cut and quality of meat is one of the top rules to good grilling. The best cut can comprise lots of different steak options, but for the most part, it will be your own personal preference, but there are several cuts of meat that are better than others when it comes to slapping them on a hot grill.
First a right grilling cut will comprise a little marbling of fat, as this is desirable to maintain the steaks moist, and succulent inside and out. Dry rubs are a great choice most cuts of meat unless a marinade is noted below.
Tip: Steaks With Marbling Means More Succulent Steaks
Filet mignon
This cut of meat can be especially thick and a very popular steak pick . It should be seared on high heat for 2-3 minutes on each side, and grilled until medium-rare it can be an very good boneless, tender, steak selection .
Flank Steak
This is one of the steak cuts that you can really get imaginative by using various marinades, and though it can be savory , it can also be a tougher piece of meat. Marinade the meat overnight, and cook over hot coals for about 3-5 minutes per side, or until medium-rare. While serving make sure to carve against the grain.
Hanger Steak Cut
Cut of meat that is from the part of the diaphragm, and this meat tends to have a grainy texture. Marinade helps tenderize the meat, and can produce a especially flavorful steak. Again at the time of carving slice against the grain.
New York strip
Yum, this boneless piece of meat is branded as a great grilling steak due to its great beef taste with a hearty, and firm texture.
Porterhouse Steak Cut
Wonderful cut of meat. In fact this particular steak is 2 steaks in one, which are divided by a bone: The larger piece of meat is the more savory New York strip, the smaller side of meat is the buttery melt-in-your-mouth tenderloin cut. Sear the porterhouse cut on both sides and finish over indirect heat.
Rib eye Steak
The marbling in this boneless steak cut is appreciated for its deep rich taste .
Skirt Steak
This boneless cut of meat is similar to the flank steak in texture and grain , and needs to be cooked and marinated in a similar way . Try and remember to slice against the grain.
T-Bone
This steak cut is akin to the Porterhouse cut, but with a smaller piece of the filet section attached. It can be somewhat less tender, but can be grilled in the same manner as the porterhouse steak.
Top sirloin
This boneless cut of meat is a can be extremely savory , but can be be tough, and chewy. It best served thinly sliced.
Steak Grilling Tip:
Heavenly Herb Grilling Butter
Ingredients Needed
2 TBS minced garlic (about 6 large cloves)
2 TBS plus 1 pound unsalted butter, softened
1 TBS minced fresh thyme leaves
1 TBS minced fresh rosemary leaves
1 TBS salt
1 TBS black pepper
1 lemon, squeeze out the juice
Directions
Use a small skillet , sauté and brown the garlic in 2 TBS of butter over medium heat until slightly brown; take care not to scorch or turn Now add into the toasted garlic, chopped herbs, salt, pepper, and lemon juice to the pound of softened butter that is set aside.
Stir well. Divide the seasoned butter into 2 separate portions . Using a spatula place the two portions on wide strips of plastic wrap. Enfold each half in 2 separate pieces of plastic wrap. Secure with a twisting and tying both ends of the butter logs. Refrigerate until needed .
How To Use:
After grilling your favorite cut of meat , put a pat or two o the flavorful herbed butter directly on top of your delicious grilled steaks.
Keeps For About A month
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