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?
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Content: Video: Vicky Wasik. Pin
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Summer's here and I've got a brand-new backyard to grill in, so now seems like as good a time as any to reexamine some of the things we know (or think we know) about grilling beef. Sure, we can all agree on what our goal is: A perfect steak should have a crusty, crunchy, well-browned exterior surrounding a core of perfectly pink, juicy, tender meat that spans from edge to edge. ( You well-doners can go eat your hockey pucks on someone else's lawn.) A perfect steak should have a nice contrast between the smoky, almost charred exterior and the deeply beefy interior. A perfect steak should be chin-drippingly juicy and melt-in-your-mouth tender. We all know where we want to go. The real debate is, what's the best way to get there?