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: Strongly beefy with a distinct minerality, it can occasionally come off as tasting livery to those with palates that are sensitive to that flavor. For my money, it's one of the tastiest cuts on the cow. Because of its loose texture, it takes well to marinating. I generally rub mine in a mixture of olive oil with garlic, fresh herbs, and peppercorns for a day or so before wiping it dry and grilling. When butchered into individual steaks, it has a triangular cross-section that can make it a bit difficult to cook evenly. It takes well to high heat, and should be cooked no less than medium-rare (otherwise it stays fleshy and wet), and no more than medium (or it gets tough and dry). More details and recipes for hanger steak »
The Skirt
Also Sold As: Fajita meat, Roumanian Strip (New York). Where It's Cut From: Th