10 years ago
3
5 cuts of steak you should grill today
Sure, filets, strips, and ribeyes are the Big Kahunas. Two factors make these steaks tender, juicy, and sought-after: 1. They have lots of fat marbled into the muscle; and 2. They are cut from muscles that aren't used as strenuously as others. But they aren't the only steaks on a cow. There are others — maybe they have a little more chew, but oftentimes they are more flavorful and they are most definitely less expensive, which makes them appealing for everyday meals.
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Didn't know about rule #3 about letting the steak rest for 10-15 min. Might have to try it out soon before summer is donedees.
The concept is simple, the steak still cooks even though you take it off the grill. Which means less of the outside cooking and more of the inside cooking. This is great for having a perfect medium rare steak without having a well done outside.
Very informative. I will try all of these at some point.