Steak Grilling Tips & Recipe

Steak Grilling Tips

The top grilling tip is to begin with a cut of meat that is suited to grilling. Cuts that are suited to braising may also be grilled, but it is so easy to wind up with a tough chewy steak because these cuts need long, slow, moist cooking.

When grilling steaks you need a steak that isn’t too thick (less than one 1 1/2" inches thick), and well-marbled as low-fat cuts can become tough quickly. Some people feel the best beefy taste is located in cuts that leave the bone in, but this could be a matter of preference.

The favored steaks for grilling are always available, aged to the height of flavor, and many can be found at your local butcher. Going to a specialty meat butcher store is going to yield you a cut of meat that is tasty, and full of flavor. Unlike supermarkets that buy in bulk, and the packaging and age of the cut are always suspicious.

At your local butcher you will get fresh cuts, and personal service. You will find good grilling steaks suitable for any cookout. If you are unsure of which cut will grill the best NY Strip, a Ribeye, T-Bone or Porterhouse steaks your local butcher can steer you in the right direction.  

NY Strip, a Ribeye, T-Bone or Porterhouse steaks are all cuts that will make your cookout a success. What these cuts have in common are that they are just fatty enough to tenderize the beef although it’s cooking. Over the heat of a grill, the meat’s fat, which is naturally well-distributed across the steak, melts into the flesh.

When you have a good cut of meat you do not need to slather on any marinades, as with these cuts of meat a little pepper and salt are sufficient to help turn these steaks into mouth watering masterpieces. Other cuts of meat, like the top sirloin, can be grilled successfully, but may be in need of a touch more attention before cooking. For a cut like the top sirloin, you will need to marinate the meat for several hours before grilling.

The acidic content of the marinades you apply to tougher cuts of meat will help break down the fibers of these cuts of meat, and help it cook to a more tender state.

Head on over to your local butch shop and rediscover steaks that will have all your friend and family believing you’re a professional grill chef. Find some good grilling steaks, because when you buy good cuts of meat grilling gets a lot easier, and much tastier. Enjoy  

Find more Grilling tips either on your 55 gallon grill or a other charcoal grills

Set your grill up for indirect heat cooking. Start your coals with your chimney starter. Give them 15-25 minutes, then spread the coals out evenly over the bottom of your grill. You want to grill over medium- hot coals and a good way to gauge that I learned long ago is to hold you hand about 5 inches from the heat of the grill surface and count one getting hot, two getting hot and so forth. For medium heat you should get to a count of 6 or eight getting hot before you have to pull you hand back. Don’t touch the grill, and don’t show this trick to your children.

Spiced Grill Tenderloin Steak Recipe

4 5- to 6-ounce 1-inch-thick tenderloin steaks

2 Tbs brown sugar
2 Tbs sweet paprika
2 Tsp dry mustard
2 Tsp ground allspice
1/2 Tsp pepper

Mix all the dry rub ingredients in a bowl
Rub the dry rub ingredients onto your tenderloin steaks on both sides.
Pop them on the grill, and grill for about 3 minutes per side for a medium-rare

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