Grilling on the 4th last weekend
Take into thought of the price, tenderness, and flavor when making your choice for the perfect steak!
(I usually grill these if I'm having company over) Filet:The most tender cut is cut directly from the beef tenderloin. ITS an expensive cut!
Ribeye: The ribeye is also a very tender cut. It is known for its 'marbled' look from the lines of fat that run throughout the steak. The fat will keep this steak juicy and full of flavor and when cooked properly the fat will seem to melt in your mouth. (I'm not big on this cut for some reason)
Strip: The strip boasts a bold 'steak' flavor. It is often called New York or Kansas City strip. The strip can be purchased by itself or can be found on the larger side of the T-Bone or Porterhouse cuts. (LOVE THE STRIP)
T-Bone/Porterhouse: These cuts feature a filet and strip separated by the 'T' bone. The Porterhouse has a larger filet than the T-Bone as it is cut from the back of the short loin where the tenderloin is largest. (LOVE T BONES :) )
Sirloin: If you are on a budget the sirloin is the way to go. It's cheaper than the other cuts but the quality is not as high. Make sure it's top-sirloin. (*If you cook these right they are delish! Make sure you stab the steak several times to tenderize) They also make great kabobs!
I let my steaks get to room temperature before I grill them!
Apply Rub! Pat steaks dry with a paper towel and coat in olive oil. Let the olive oil drip off to avoid flareups on the grill. In a small bowl combine 1 Tbsp fresh cracked black pepper and 1 Tbsp coarse sea salt or kosher salt per steak. Cover the complete steak in the mixture and rub into the steak. (I use different spices each time) You can add whatever you would like. This is just the SIMPLE way to do it :)
Preheat the grill: For gas grills preheat on high for 20 minutes. Charcoal grills are ready when the coals are covered in white ash -GET IT HOT HOT HOT!
Sear the steaks: Place the steaks on the grill and cook for 3 minutes a side on the highest heat setting with the lid closed!
Reduce the heat to medium high. For charcoal grills move the steaks to the sides and cook until the steak is firm.
This is how I tell if my steak is done. I take my tongs, press the drumstick part of your hand (I don't know anyway else to describe it, but the part by your thumb) and press your tongs on it, then press the tongs on the steak, if it feels the same, like the firmness of it, ITS DONE! (I hope you can understand what I'm talking about, It's hard to explain..I need to make you a video!
Continue cooking according to your preference, if the hand trick doesn't work here is a grilling chart that I found online.
Grilling chart Steak Thickness
Let steaks rest for 5 minutes!