Grilling: Selecting the Perfect Steak

May 03, 2017

The days are getting longer and the temperatures are rising. As summer draws closer, it is time to break out the barbecue grills and grill up some meat. It is easy to fire up the grill, but sometimes more difficult to decide what on the grill.

As you may know, there are a wide variety of steaks that come from a range of different locations in the animal. One steak option is the flat iron steak, a cut that originates from the chuck, or front potion of a beef animal. The cut provides a strong beef flavor that is ideal for either a dry rub or a marinade. The most common cut from the rib section is the ribeye steak. A ribeye steak is boneless steak that is rich in flavor and has lots or marbling.

The loin Section features a number of great cuts. A strip steak is very tender and lean. This cut is packed full of flavor and can be purchased with the bone in or a boneless option. Filet Mignon is a boneless cut of steak that has a small circular shape. Since the cut is not used for locomotion and support, it is the most tender. The t-bone steak is a combination of the strip steak and the tenderloin steak, between the two steaks is a bone that is in the shape of a T, thus the name t-bone steak.

Once you have picked the perfect steak it is time to start the cooking process. Always make sure the grill is hot before placing the steaks on the grill. Use a thermometer to check steaks for the level of doneness. When using a thermometer, make sure to enter it through the side of the cut into the center. Be sure that the thermometer does not touch the bone of the steak. Once the steaks have reached the desired doneness point, allow the steaks to rest for at least five minutes for the juices to distribute and the full flavor to develop.

Video Podcasts and Webinars

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Social Media

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  • Learn how to cut your own steaks!
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