The saying goes "rubbish in equals rubbish out". This applies to grilling a great steak. If it's not great to start with then you will have an almost impossible task trying to make it better during the grilling process.
A great steak starts with a quality piece of meat. But how do you know a good piece of meat from a not so good? How do you get through all that jargon? The variety of steaks to choose from can be very confusing.
If you are lucky enough to have a butcher in your area, then I would always suggest getting your steaks there, especially if you like medium or rare. It tends to be fresher and the butcher can give you some great advice. Or even in your supermarket they often have a fresh butcher section. Try there for your steak. Here are some tips on getting through the jargon.
What's in A Cut?
There are lots of different cuts available. The best cuts for grilling are the Rib Eye, T-bone, Porterhouse, Strip Steak and Sirloin. There are of course the Tenderloin cuts that give you your fillet and Chateaubriand. These cuts are very tender but contain very little fat and are not very flavorful, so not good for grilling. The rib eye probably contains the most fat out of the bunch, and is definitely one of the more flavorful cuts.
What Is Marbling?
Marbling is the name given to the lines of fat running through the steak. It's a good thing. Marbling means flavor. The marbling should be thin and evenly spread throughout the steak. If the marbling is thick then avoid, as this will make your steak tough.
What Grade Should You Use For Grilling??
There are three different grades of beef in the United States: Prime Grade, Choice Grade and Select Grade. Prime the top of the grade and is only a small percentage of beef the beef you will find in the shops. You will mostly see Prime Grade beef in restaurants. Choice and Select are usually the grades that are available in supermarkets or butcher shops. This is the steak you will most likely be grilling with.
So experiment with T-bone, Porterhouse and Strip, in the choice and select range, and you will be well on your way to finding the steak that is best for you and your grill.
A great steak starts with a quality piece of meat. But how do you know a good piece of meat from a not so good? How do you get through all that jargon? The variety of steaks to choose from can be very confusing.
If you are lucky enough to have a butcher in your area, then I would always suggest getting your steaks there, especially if you like medium or rare. It tends to be fresher and the butcher can give you some great advice. Or even in your supermarket they often have a fresh butcher section. Try there for your steak. Here are some tips on getting through the jargon.
What's in A Cut?
There are lots of different cuts available. The best cuts for grilling are the Rib Eye, T-bone, Porterhouse, Strip Steak and Sirloin. There are of course the Tenderloin cuts that give you your fillet and Chateaubriand. These cuts are very tender but contain very little fat and are not very flavorful, so not good for grilling. The rib eye probably contains the most fat out of the bunch, and is definitely one of the more flavorful cuts.
What Is Marbling?
Marbling is the name given to the lines of fat running through the steak. It's a good thing. Marbling means flavor. The marbling should be thin and evenly spread throughout the steak. If the marbling is thick then avoid, as this will make your steak tough.
What Grade Should You Use For Grilling??
There are three different grades of beef in the United States: Prime Grade, Choice Grade and Select Grade. Prime the top of the grade and is only a small percentage of beef the beef you will find in the shops. You will mostly see Prime Grade beef in restaurants. Choice and Select are usually the grades that are available in supermarkets or butcher shops. This is the steak you will most likely be grilling with.
So experiment with T-bone, Porterhouse and Strip, in the choice and select range, and you will be well on your way to finding the steak that is best for you and your grill.
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