Steak Finding Good Quality Beef And The Right Cut

How To Choose Cuts Of Meat For Grilling

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What’s The Best Cut OF Meat For Grilling?

The Different Cuts Of Meat

As well as burgers and hot dogs, steaks are probably at the top of a grillers menu selection . Still , countless grillers have no clue to which cuts of meat are the best grilling cuts  . Selecting the correct cut and quality of meat is one of the top rules to good grilling. The correct cut can include many   different steak choices , but for the most part, it will be your own individual taste preference, but there are a few cuts of meat that are better than others when it comes to popping them on a hot grill.

First a right grilling cut will include a little marbling of fat, as this is desired to keepthe steaks moist, and succulent inside and out. Dry rubs are a top choice most cuts of meat unless a marinade is noted below.

Tip: Grilling Marbled Steaks Creates Juicy & Moist Steaks

Filet mignon
This cut of meat is very chunky and a incredibly popular steak pick . It should be seared on high heat for 2-3 minutes on each side, and cooked until medium-rare it can be an great boneless, tender, steak selection .

Flank Steak
This is one of the steak cuts that you can really branch out on being inventive by using various marinades, and though it can be flavorful, it can also be a tougher piece of meat. Marinade the steak overnight, and grill over hot coals for about three to five minutes per side, or until medium-rare. While serving make sure to slice 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 make it incredibly   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 appetizing , and firm quality .

Porterhouse Steak Cut
First-rate cut of meat. In truth this steak cut is 2 cuts of meat in one, which are divided by a bone: The bigger side of meat is the more savory New York strip, the smaller piece of meat is the buttery melt-in-your-mouth tenderloin cut. Sear a porterhouse cut on both sides and finish over indirect heat.

Rib eye Steak
The marbling in this boneless cut of meat is appreciated for its rich deep taste .

Skirt Steak
This boneless cut of meat is akin to the flank steak in grain and texture, and requires that it be cooked and marinated in the same manner. Try and remember to slice against the grain.

T-Bone
This cut of meat is akin to the Porterhouse cut, but with a slighter part of the filet section attached. It can be to some extent less tender, but can be grilled in the in a similar manner as the porterhouse steak.

Top sirloin
This boneless cut of meat is a can be extremely savory , but it can sometimes be tough, and chewy. It best served thinly sliced.

Steak Grilling Tip:

Heavenly Steak Butter

Ingredients Required

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

How To Make

Use a small pan , sauté and brown the minced garlic in 2 TBS of butter over medium heat until slightly brown; take care not to burn it Now combine with the toasted garlic, chopped herbs, salt, pepper, and lemon juice to the pound of softened butter that is set aside.

Mix well. Divide the seasoned butter in half. . With a spoon place the 2 portions on wide strips of plastic wrap. Wrap up each half in plastic wrap . Secure with a twist and tie each end of the butter logs. Refrigerate until ready to use .

How To Use:

Once you have grilled your   favorite steak, place one or two pats of the flavorful herbed butter on the surface of your grilled steaks .

Will keep for about a month

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