Is there anything better than a perfectly grilled cut of meat that’s just the right amount of juicy, tender, and flame-grilled from the barbeque? If you’re a true meat lover, not much can top this.
But when it comes to grilling and cooking steak, not all cuts are created equal. Just like any other type of meat, there are some top-quality cuts of beef, and those that are best reserved for stews, curries, and slow cooking.
So, what are the best types of steak for your summer grilling? Read on to learn more.
The Best Types of Steak: Simply Season and Grill
As a general rule-of-thumb, you always want to choose a cut of beef that has a good or equal combination of tender muscle and marbling aka, fat. This makes for a beautiful, tender piece of meat that retains its juices when you grill it correctly.
Bear in mind that this type of top-quality meat only needs a few minutes of grilling on either side for a juicy end product. Here are some of the top types of steak you can simply season and throw on the grill:
- The ribeye
- The beef tenderloin
- A New York strip steak
- The top sirloin
- The porterhouse steak
- The T-bone steak
Then there are also some specialty cuts of beef, such as Wagu and the Tomahawk steak (although they’ll set you back a fair penny). Learn how to perfectly grill a Tomahawk steak and do it justice, here.
When it comes to seasoning, all you need is good old salt and pepper. And make sure to season your steaks before you place them on the grill.
Cuts of Steak That Need Some Work
The above-mentioned cuts of steak are the crème-de-la-crème of beef because they are the top cuts. However, they’re not always the most affordable cuts of beef. If you’re looking for something a little more budget-friendly, these cuts of steak are great, but they need a little preparation beforehand.
- The flank cut
- The hanger steak
- The flat iron cut
- The tri-tip
- Skirt steak
They’re known as butcher cuts. While they’re not as highly prized as the top cuts, they still have great flavor and cooking potential. They are not as well-marbled or tender as top cuts of beef, so they do well with marinading and tenderizing beforehand.
Not only this but marinades and tenderizers infuse them with even more flavor. In order to get to the most tender, best bits of the meat, cut around the grain after you’ve grilled and rested your meat.
Cuts of Beef To Keep Off the Grill
Now, there are a few cuts of beef that just don’t cut-the-mustard when it comes to grilling. As mentioned earlier, these cuts of beef are best reserved for other dishes that involve longer cooking times.
Due to their tougher nature, these cuts of beef do well when they’re cooked low and slow — and with indirect heat, i.e. not an open flame. For example, you want to cook these cuts of meat in a Dutch oven, a slow cooker, or a roasting pan:
- A rump roast
- Chuck roast
- Brisket
- Short ribs
Just because you can’t grill these cuts of beef doesn’t mean you should avoid eating them altogether. They are equally delicious when cooked in the right way!
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