![]() I also put A1 on rice, pasta, corn and potatoes. I grew up dipping all cuts of meat in A1 Sauce. Then let the steaks sit at room temperature for about 15 minutes or so. Fat is easier to cut when it’s cold, so trim right when you take the meat out of the fridge. There’s no need to remove all fat, just keep a thin layer. So use a sharp knife and trim around the outside edge. But excess fat around the outside just melts on the grill and can cause flare-ups resulting in burnt steak. Good marbling provides excellent flavor and keeps steaks juicy it’s one of the things you should look for in a steak. When it comes to steak, fat is not the enemy. But if you’re interested, try our Sweet and Savory Flank Steak, Lime-Chili Rub, or this Chimichurri on steak. These types are best in marinades so we’re not talking about them right now. Other great cuts of steak for the grill are thin cuts like Flank Steak (one of my faves) and Skirt Steak. We’ll cover Filet Mignon in another post because I think it’s better pan seared. Jaden of Steamy Kitchen has a fantastic explanation of how to turn “cheap ‘choice’ steak into Gucci ‘prime’ steak” *If you are working with a less-expensive cut of meat, check out this cool method of salting. If you see it, give it a shot, we cook this one quite often at my house. It’s fantastic on the grill and tastes similar to a Strip steak. It’s kind of hard to find, but we always buy it at Costco. Tri-Tip: This is my other favorite steak. I don’t buy top sirloin very often because it’s sort of hit or miss for me. Top Sirloin: Probably the most affordable cut of those mentioned, but not a lot of marbling. Generally more affordable just don’t over cook. A little firmer than all of the steaks noted before, and excellent flavor. Strip Steak (NY Strip, among other names): Slightly leaner, but still with good marbling. You have to cut around quite a bit of fat to get to the meat, but it’s well worth it if you ask me. One of the most flavorful cuts of steak due to the amount of marbling. Rib Eye: You can buy rib eye on or off the bone, I think on the bone is more flavorful. ![]() ![]() Porter House: Same as the t-bone, only the tenderloin is larger. It’s usually a very thick cut with excellent marbling and flavor. T-Bone: 2 steaks in one! You get a strip steak on one side of the bone and a tenderloin on the other. But I eat a lot of meat, does that count?) As opposed to a professional meat person. Don’t be afraid of the fat! Here’s a run-down on some popular grilling steaks (According to me. Notice both cuts of steak have good marbling. They’re not bad, they’re just not as great as a non-end cut. So if you’re looking at steaks, avoid those end cuts. See the steak in the middle? How it’s got that line of what appears to be marbling right up the center? Well it’s not marbling, it’s gristle, and it comes along with the “end cuts” on strip steaks. ![]() If I had to go for just one, I’d pick a rib eye every time.Ī quick note on the strip steak- my butcher taught me this. My personal favorites for grilling are Rib Eye and NY Strip, so I’ll show those in my photos. I could write a whole post on different cuts of steak, so just for today we’ll focus on the most traditional backyard bbq steaks. Pay attention to thickness as well, for best results buy steaks that are at least one inch thick and preferably more like 1 1/2. There are some cheaper cuts of steak that can be great too, but in general, you won’t have much luck hitting the bargain basement. You’ll need to be willing to spend a bit more for a premium cut and it will be well worth it when you take that first juicy bite. Most (certainly not all) really good steaks are on the expensive side, so let’s just get that out of the way. There’s only so much you can do for a steak that’s not that great to begin with. So follow our steps to grill a steak that doesn’t suck, okay? You can also totally ruin a perfectly good restaurant quality steak at home. I want to show you all that you really can cook an awesome restaurant quality steak at home. And you better believe we chow down every last bite too. If there’s a beef filet on the menu, Kate and I both order it about 98 percent of the time. I’ve actually noticed at a lot of the business related events we attend where fancy dinners are involved, the women in attendance almost always order fish, or grilled chicken, or a stinking side salad, and then leave 3/4 of it on their plates when they’re finished. It’s no secret that Kate and I like our meat. Go browse our dessert section today while the rest of us stay here and look at slabs of beef. I almost named this post, “How to cook a steak that doesn’t suck.” Vegetarians beware this one is not for you (just in case you haven’t noticed yet). ![]()
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