What Type Of Steak Is Good For Grilling

How To Cook Chuck Steak

What’s The Best Steak For Grilling?

Chuck steaks require a little more prep than more expensive cuts, but the value makes them worth the effort. You can prepare a delicious chuck steak in the oven or slow cooker, but some cuts are great for grilling. Just remember, the more you grill a steak the tougher it will get, so try to stay at medium or medium-rare to achieve a tender result.

Tips For Grilling The Perfect Steak

  • Season, then chill: I apply the same technique I use for getting crispy chicken and turkey skin to grilling this steak: season, then let it chill in the fridge uncovered for up to 48 hours. This essentially dry brines the steak while also letting it air-dry. This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak that sears beautifully and develops a nice crust on the grill.
  • Start with clean grates: Just like you use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with clean and oiled grill grates.
  • To flip or not to flip? Flip your steak to your hearts content. Harold McGee, food science writer and author of On Food and Cooking, discovered that frequent flipping creates a steak that cooks more evenly and quickly than those flipped only once.
  • Grilling directly on coals: Raichlen seemingly knows an infinite number of ways to grill meat, and theres one in his new book, Project Fire , that I particularly like: he cooks steak directly on hot coalsno grill grates necessary. I love the idea, and its on my list of things to try in the near future.

Extra Light Olive Oil

This type of olive oil is pale and mild but ultra-refined. It has a stronger heating point than the regular or the extra virgin olive oil. Thus, its a better option to choose when making steak.

It has a neutral taste and it is suitable for baking and other types of cooking. This is a type of oil that has 320 to 350 degrees burning heat.

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What Else Do You Need For Steak Fajitas

As well as the actual steak, youll need some side dishes and some fajita seasonings.

The best side dish I can recommend would be

Spanish Rice this goes really well with steak fajitas, plus its a one-pot meal! You can either make it from scratch or get a pack of Spanish Rice Mix from the store instead.

Some other items youll need are of course tortillas although thats more of a preference.

You can also get salsas, guacamole, cheese, sour cream, lettucepretty much whatever you want to go along with your fajitas!

As for seasoningsthis is totally up to you! I personally like to use fajita seasonings that come in a pack, but then I like to add my own extra spices and flavorings as well.

If youre planning on doing the same, then heres a good selection of spices and other items to get you started:

Seasoned Salt great for adding additional flavorings to your steak fajitas.

Cumin adds a fantastic earthy flavor to your fajita seasoning mix, plus helps to lock the juices inside the meat!

Onion Powder can be used for additional flavors and aromas, but its also great if youre looking to cut carbs out of your fajita meal.

These three spices are all you need if you want to make your own fajita seasoning, but they are also great to be used alongside the pre-made packets of seasoning too.

Never A Cold Shoulder: Flat Iron Steak

Types of beef

Versatile and untraditional, the flat iron cut comes from the shoulder of the cow. A trendy cut popular among food chains and upscale restaurants alike, a flat iron steak can be grilled, braised, pan fried, marinated, and everything in between. The bonus? Its affordable. This meat although tougher than a sirloin or fillet has delicious flavor and marbling beautiful enough for Lady Gagas wardrobe.

Get creative: this cut can be cooked in many ways, just be sure to not overcook it.

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How To Check Steak Is Cooked

Use your fingers to prod the cooked steak when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer. Our picture guide to checking steak is cooked shows you how to use the ‘finger test’, or a meat thermometer inserted into the centre to ensure it’s done to your liking.

Blue: 54C

Well done: 75C

Striploin Aka New York Strip

You probably wont hear much about this particular steak, but the truth is, its actually one of the best beef cuts available. The striploin steak is cut from the short loin, which despite not being as tender as the tenderloin, it still provides a nice, beefy chew.

In most supermarkets and butcheries, striploin is sold as a choice or select grade steak as its leaner than the ribeye and filet mignon. It is, however, very tender and the lack of fat pockets significantly reduces the chances of overheating, and flare-ups, which are quite common when you brush your cuts with oil.

Additionally, Striploin is rich in flavor and cooks fast, especially if you warm it up on lower heat before moving it to a high heat section. You may find the flavor a bit lacking if you are used to ribeye steaks, in which case you only need to add a bit of seasoning. I like seasoning my striploin with brown sugar, dried rosemary and red pepper

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What Makes A Good Cut Of Steak

  • Marbling is the presence of intramuscular fat, and it creates a yin to the yang of muscle. This fat adds immense flavor, tenderness, and moisture. The more marbled the steak, the higher the fat content.
  • Bone-in vs. boneless: Bone-in meat takes longer to cook, but the bone helps seal in moisture and adds a lot of flavor. The saying, “the closer to the bone, the sweeter the meat” didn’t come from nowhere.
  • USDA grading: The national meat grading scale in the United States, developed by the United States Department of Agriculture, is based on the meat’s level of maturity and marbling. There are eight grades, and from highest grade to lowest, they are Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Read more about USDA grading on the agency’s website.
  • Dry aging: Dry-aging is the process of aging beef in a controlled, open-air environment. This removes moisture from the surface of the meat, which causes the enzymes in the beef to slowly break down and form a crust to which bacteria and mold attach . The inside stays bright red and moist, and the resulting flavor is as rich, full-bodied, and nutty-tasting as beef gets.
  • Tenderness: The presence of soft muscle tissue and fat are what create tenderness. While tenderness is coveted, it is by no means necessary, and a tougher cut of meat can be compensated for with a proper cooking method .

What Steak Is Best For Fajitas

How to Grill Brazilian Steak with Chimichurri : Recipe on a DCS Gas Grill – BBQGuys.com

Ahh! Steak Fajitas. A favorite at any Tex-Mex restaurant across the States. It is so good, you cant help but want to stuff your face with it.

However, there are many different types of steak each having its own unique flavor and tenderness level.

Some are better for certain dishes than others. That is why you need to know what will work best for your fajitas!

In this post, we answer, what steak is best for fajitas?

Lets get into it


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What You Will Need To Cook Steak Kabob

  • The right steak for your kabobs
  • Vegetables and fruits cut to size to meet your flavor fancy
  • A marinade that compliments the meat and roughage
  • Kabob skewers

Your first inclination when it comes to kabob skewers is to lean toward the wooden, disposable models. This option is great if you plan on making a lot of kabobs at once. It also affords you the opportunity to focus on keeping portion sizes intact.

However, for the sake of saving the ecosystem from experiencing more trash in a dump site, going with metal skewers is a great idea. Most of these skewers are relatively inexpensive, and they can be reused again and again. They only require a little cleaning after each use. At the same time, you can purchase as many of them and in any size that you need them to meet your routine grilling needs.

You might be one of those people who are guilty of letting your grilling grates build up with each use. Sure, this idea sounds about as good as letting a cast iron pan season itself over time. Unfortunately, it can mean risking the invitation of foodborne diseases.

Therefore, you need to clean your grate after each use. If you would rather not have to focus on the time it takes to perform this meticulous cleaning process, you can always cover the grate with tin foil before each use. Regardless of which option you pick, you need to make sure the landing pad for your food on the grill has been well-oiled with oil that has a higher smoke point.

How To Buy Steak

You’ll see these terms in supermarkets, at the butcher’s or on restaurant menus here’s what they mean.

Grass-fed beef: Grass-fed cattle get to walk around and graze on pasture, which means the meat is leaner with a richer, gamier flavour that tastes of the environment it was reared in. This is why Scottish grass-fed beef will taste different to Irish.

Marbling is the fat found interlacing the inside of a cut of meat. As the meat cooks, the marbled fat melts without this, the meat would be dry and flavourless. Meat with a lot of marbling mostly comes from the back of the animal where the muscles get little exercise.

Wagyu: Wagyu is a generic name for four breeds of Japanese cattle. They are fed foraged grass and rice straw, then supplemented with corn, barley, soya bean, wheat bran and, in some cases, even beer or sake. Wagyu cattle produce meat with heavy marbling but this comes at a hefty price.

Ageing: The ageing process improves the taste and tenderness of meat. There are two methods: dry ageing, which is the traditional process where carcasses are hung in a cool place for 30-60 days to intensify the flavour and cause the meat to shrink, while wet ageing is when the meat is butchered and vacuum-packed, which stops the meat from shrinking.

Do you have any foolproof techniques when cooking your steak? You’ll find more inspiration in our recipe collection, too.

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The 5 Best Cuts Of Steak For Grilling

Cuts of steak come from all different parts of beef cattle, and the amount of fat marbling a piece of meat has is what makes that distinct variation in taste and tenderness. Fat marbling is simply the dispersion of fat within the lean, and the more a steak has, the more tender it will be. The breed of cattle also plays a part in tenderized meat. Angus and Black Angus are cattle that are known for their marbling and taste. The only difference between the two is that Black Angus has 51% of its body solid black. Therefore, both share the same flavorful taste and are the number one choice for delicious cuts of meat. When it comes to mouthwatering steak, Goodstock has the top five you should be grilling this weekend:

How Do You Grill A Frozen Steak

Perfect Grilled Steak

Never grill a frozen steak. Frozen steak must be defrosted before cooking.

Grilling a steak while fully frozen is a health risk because bacteria can form while the steak lingers at low temperatures. Also, the surface of the steak is likely to burn while the inside is raw.

To defrost frozen steak, put it in a dish in the refrigerator. Most cuts will fully defrost overnight.

If you need to defrost frozen steak in a hurry, put it under cold running water.

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What Is The Most Popular Kebab

  • I had a kebab that looked
  • See kebabkh. From there, you can make your own kebab
  • Reshmi kebabs are made of dried figs
  • The famous kobe by the name of Murg Malai.
  • This is a kebab called Kalmi Kebab
  • I eat chicken Tikka every day
  • The best part is that the kebab is cooked all night long without being hot
  • Tasty Veg Seekh kebab.
  • The Most Underrated Cuts Of Steak

    Like with any animal, there tend to be some beef cuts that are more popular within certain cultures. In the United States, we tend to favor large, tender cuts for grilling, which almost always means a soft filet from the tenderloin, a fat-rich ribeye, or a sirloin, which is a mix of soft muscle tissue and marbly fat.

    That doesn’t mean we have to overlook other cuts for grilling, though. Knowing the consistency of the cut you’re cooking with is everything, and you’ll adjust your preparation accordingly, but tougher and bolder cuts can come out every bit as well as that filet mignon with the right attention.

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    Dont Forget To Let The Steak Rest

    Cooking the steak to ten degrees below your desired temp and then resting it allows for the collagen in the meat to thicken the juices as it cools slightly, says Prentiss. This creates a way juicier steak than just cooking straight to temp.

    Sharp agrees. Let it rest. This is crucial, he says. Just because the steak is out of the pan doesnt mean it stopped cooking. Keep it in a warm placeyou don’t want a cold steakand rest it for about as long as you cooked it.

    Chef Carlos recommends allowing the steak to rest for half the cooking time before servingso if your steak takes 10 minutes to cook, youd let it rest for five.

    If youre not able to keep the steak warm while it rests, or you want to eat it quite hot, Prentiss recommends returning the steak to the grill after its rested and bringing it up to the internal temperature of your preference before eating.

    A Sirloin Tipped In Your Flavor

    Tips for Grilling Juicy and Tender Steak | Everyday Food

    The sirloin is a large area cut from the rear back portion of the cow. The most prized and tender of this area is top sirloin. If youre looking for something a little easier on the wallet, the tip sirloin is a leaner horseshoe-shaped cut ideal for cutlets, stir-fry, kebabs, and stew. Cooked right, the tip can be just as top as the top.

    Because its lean, tip sirloin can be dry and chewy, so it should be marinated for a few hours before grilling, broiling or pan-searing.

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    Where Does Chuck Eye Steak Come From

    Most people have heard of a rib-eye steak and are familiar with the look and taste of this cut.

    The chuck eye steak is a very similar piece of meat, both in flavor and texture.

    The chuck eye steak is the transition area where the rib eye transitions to the shoulder cut, called the chuck, on the cow.

    There are two chuck eye steak cuts on each cow, one above each shoulder.

    Only a small portion of the chuck can be cut for a chuck eye steak since, too far into the chuck, the meat becomes too tough to be suitable as a steak. Thus, only the transition area from the rib-eye to the chuck can be used for the cut.

    The meat in a chuck eye steak usually has some marbling in it, but not as much as a rib-eye. The chuck eye usually has a good layer of fat on the outside of the meat as well. While most of this is trimmed off before cooking, some can be left on to enhance the flavor.

    Chuck steak is known for its rich beefy flavor, and it is a tender cut of meat that requires delicate treatment when cooking.

    Recipe For Making The Best Steak

    This delicious and mouthwatering recipe is from the famous master chef Gordon Ramsey. Read carefully his tips and follow the recipe. If you would like you can also watch the video that will help you prepare the best steak ever.


    • 1 tablespoon of olive oil
    • 2 tablespoons of butter


    • You have to completely thaw the steaks if they were previously frozen. Leave them outside the fridge and let them sit there for at least 20 min. If not fresh ones are always welcomed.
    • Then, put the pan over medium heat and let it heat up. In the meantime season the steaks with salt, pepper and rub the buttons of the steaks as well. Make sure that the excess salt of the meat falls on the table.
    • Put 1-2 tablespoons of olive oil in the pan and let it sear. Place the steaks down slowly.
    • You can add some fresh garlic, thyme or add an additional tablespoon of olive oil. Make sure to turn the steaks every minute and keep an eye on them.
    • Further, you can add 2 tablespoons of butter into the hot pan and add the steaks onto the melted butter.
    • Another piece of advice that chef Gordon adds is that you should always check the tenderness by equating the tenderness if your palm is rare, the top of the wrist is medium and bellow is done.
    • Make the tenderness as you please and brush the steaks with garlic to add additional flavor.
    • After all, its done and you have the desired tenderness, leave the steaks to rest.

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    Chuck Steak Vs Chuck Roast

    While they come from the same area of the cow, chuck roast and chuck steak refer to different cuts. Chuck roast is a tough cut of meat that often includes part of the blade bone, and it’s cut in a cylindrical or oblong shape in which the grain runs in the same direction as the long side of the meat. Chuck steak is that same piece of meat but cut into one- to three-inch-thick slices.

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