Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:

Content: Bone in or boneless, it doesn't make a difference—this is totally a matter of personal choice (I prefer bone-in). Get dry-aged beef (unless you don't enjoy the extra tenderness or slightly funky flavor of dry-aged meat). Salt in advance, and salt well. ( I season mine four days in advance, but you want to do it a minimum of 40 minutes ahead of time.) For better searing, rest your steak uncovered on a wire rack in the fridge at least overnight and up to four days. Use hardwood coal if you've got it (but briquettes will work just fine), and arrange the coals in a two-zone pattern with all the heat under one half of the grill. Cook your meat gently, then sear at the end (this'll give you more evenly cooked meat and a better crust). Flip your meat as often as you like (the whole thing about only flipping once is utter nonsense, and we can prove it). Use a thermometer! If you don't have one, go ahead and poke or cut-and-peek;