There is nothing quite like a good, juicy steak cooked on a
grill. But, many people don't know grilling secrets such as the
best cuts to use, what size they should be, how long to cook the
steaks, and marinades to use.
Choosing the correct cut of meat is very important when
grilling. Some of the best steaks for grilling are the premium
cuts such as:
- Filet Mignon
The filet mignon is a
stylish cut taken from the heart of the beef tenderloin that has
outstanding taste as well as texture.
- Top Sirloin
The top sirloin is a juicy cut taken from the center of the
sirloin - the tenderest part - and a great cut for grilling.
The t-bone is a succulent cut that is a favorite of
steak fans. It is both a strip sirloin (with the bone) and a
tender filet mignon.
- New York Strip (sometimes known as
Kansas City Strip)
The New York strip is such an excellent
cut for grilling, many grilling experts refer to it as the
"ultimate" steak for cooking out.
Porterhouse is a very large steak that is actually a combination
of two steaks: the New York strip on one side and a tender filet
on the other.
- Rib Eye
Another classic cut, the rib
eye has marbling throughout the meat - making it one of the
juiciest cuts as well as very tender.
Thickness of the
steak is very important. Each cut should be between 1 inch and 1
½ inches thick. The strip steaks and top sirloin should be a
little less expensive than the filet mignon, t-bone,
porterhouse, and rib eye.
Many people like to marinate
their steaks before cooking. You can purchase marinades in the
grocery store (A1 brand offers several different types) or make
your own. If you are not opposed to using alcohol, beer makes an
excellent marinade. You can combine 1 12-ounce can of beer, ½
cup of chili sauce, ¼ up of salad oil, 2 teaspoons of soy sauce,
2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let
that simmer for 30 minutes over a medium heat. Marinate your
meat in the mixture overnight in the refrigerator to tenderize
and allow the meat to absorb the flavor. You can also brush your
meat with the marinade as you cook. Another great homemade
marinade includes 1 ½ cup of steak sauce, 1 tablespoon of soy
sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and
½ teaspoon of garlic powder.
Many people prefer to use a
rub on their steaks rather than marinate them. A rub is a
combination of spice and herbs that is rubbed on the meat about
an hour before grilling. It adds a great flavor to the meat, but
is quicker than marinade as it does not require the overnight
soaking. An excellent recipe for a rub that will give your
steaks a smoky flavor is 1 tablespoon of chili powder, onion
powder, garlic powder, cumin, cracked black pepper, white
pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon
of coriander, and ½ teaspoon of cayenne pepper. If you use a
rub, be sure to rub the mixture into the cut of meat, not just
daub it across the top.
There are other options for
cooking steaks other than marinades and rubs. Many times, filet
mignons are served wrapped in bacon (held on by a skewer) or you
can cut your steak and combine it on a skewer with vegetables
like peppers, squash, and onion to make a shish kabob.
Coat your grill with non-stick kitchen spray before you begin to
keep your steaks from sticking to the grill. Preheat your grill
before placing your steaks on. Resist the temptation to put your
steaks on before the grill is properly preheated. The proper
temperature for grilling steaks should be around 550 degrees
Fahrenheit. Trim any excess fat from the side of the cut to
prevent flare-ups and curling when grilling.
only turn your steaks once on the grill to prevent drying them
out. How long you will cook your steak depends on how well you
want it cooked. You can use a grilling fork with a digital
thermometer to see how well done your steak is. If you want your
steak rare, the temperature should be no more than 150 degrees
when done. If you want medium, the temperature should be no more
than 160 degrees when done. Finally, if you want well done, you
should have a temperature of at least 170 degrees.
After grilling your steak, allow it to set for five
minutes before serving to let the juices settle. Serve with a
baked potato, salad or other side dish and enjoy!
About the Author:
Mike Sullivan is a grill master and meat lover. Read his most
recent report on How To Marinate Steaks to put the most flavor
into your next steak meal.