Wednesday, August 04, 2010

Best Cuts of Steak for Grilling

Season steak with salt and pepper. Splash with Worcestershire sauce. Place on hot grill and sear on one side for 4-5 minutes. Flip steak and turn grill heat down. Close cover and cook to a perfect 130° medium-rare. (Use a meat thermometer to monitor carefully.) Remove from grill. Let rest for 5 minutes. Dig in.

I can't tell you the number of times I have followed that process for a wonderful steak dinner. My cut of choice is rib-eye. It's the perfect grilling cut with its marbling of fat throughout.

But after seeing a recent article in Bon Appetit, I just might visit my butcher and broaden my horizons. Here are some other cuts they suggested for the grill.

Hanger steak:
AKA "butcher's tenderloin" since the butchers would often keep for them selves. It resembles flank steak and, after a good marinade, should be cooked quickly over high heat to rare or medium-rare to avoid toughness.

Flatiron steak:
This is a trendy one right now. This comes from the cow's shoulder and is a piece of what we can buy in the supermarket as a "top blade" roast. It's really affordable and can be cooked as you would grill any other "typical" steak.

Skirt steak:
This is what we Texans use to make fajitas. Marinate and cook as you would hanger steak and then cut across the grain for maximum tenderness.

A New York strip and a filet alongside each other, separated by a bone for the dog to gnaw on afterwards. As Gershwin would say, who could ask for anything more?

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