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: Tight texture with a definite grain means strip steaks are moderately tender, but still have a bit of chew. Good marbling and a strong beefy flavor. Not as robust as ribeye, but much easier to trim with no large pockets of fat, making it an easy-to-cook, easy-to-eat cut. A favorite of steakhouses. The Tenderloin
Also Sold As: Filet, Filet mignon, Fillet, Châteaubriand (when cut as a large, center-cut roast feeding two or more), Tournedo (when cut from the smaller tapered section of the tenderloin closest to the Rib primal). What It Tastes Like: Extremely tender with an almost buttery texture. Very low in fat, and correspondingly low in flavor. To be honest, unless you are looking for a low-fat cut or prize tenderness above all-else, you're better off with one of the other, less expensive cuts.