3/20/2023 0 Comments Overcooked steakSirloin: The most inexpensive of the thick cuts, sirloin doesn't have as much fat and isn't as tender as these other cuts. Learn more in our Ribeye Steak Cooking Guide. Thicker ribeyes are a good candidate for reverse searing. Thinner ribeyes (about 1-inch thick or less) should be grilled over direct heat. The fat within the meat renders as you cook, delivering juicy meat goodness in every bite. Ribeye: The classic grilling cut because of its high fat marbling. Salt and pepper (or another rub) is all you need. There's no need to marinate before cooking. Porterhouse is usually cut quite thick, so reverse-searing can help you avoid an overcooked exterior and raw middle. The Porterhouse tends to contain more of the tenderloin than its cousin cut, the T-bone. Porterhouse: A massive cut that's actually two steaks in one. New York strip: A leaner cut that is relatively thick and firm like ribeye, but with less fat. Cooks fast over direct heat and should not be overcooked. Hanger can be marinated before cooking but will also be tasty with a simple salt and pepper seasoning. Hanger steak: A flat steak, similar to flank steak, but usually with more fat content throughout. Learn more in our Flank Steak Cooking Guide. Because it is thin, it cooks fast over high heat. Flank steak doesn't have as much fat or natural flavor as some of the other cuts, so it should be marinated before cooking to add flavor and tenderize the meat. A smaller cut so it cooks fast.įlank steak: A thin, inexpensive cut. Good cuts for grilling range from leaner, more tender cuts, to cuts that pack fat and flavor.įilet mignon or tenderloin: The most tender cut of steak, it's ideal for those who prefer their meat rare. There is no one "best" cut for grilled steak - it's all about personal preference.
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