Skip to main content

The 5 Most Popular Beef Cuts For Grilling And How To Grill Them Right

By
You haven't tasted the best of grilled meat if you haven't had beef. Whether it's a burger, a porterhouse steak or ribs, the juiciness of the meat comes when cooked over hot coals. Each cut of beef requires a different treatment on the grill. So if you're new to the barbecue game, here are some of the most popular beef cuts for grilling and how to cook them right:
Rib-eye
Often referred to as the "king of the grill", rib-eye comes from the center of the rib. Experts recommend buying rib-eye that's at least 1.5 inches thick. This popular cut is best cooked when seared for 2-3 minutes over high heat then transferred to indirect heat. Continue cooking, lid down, to desired doneness. It should register at 125F for rare, 135F for medium rare and 145F for medium when using a meat thermometer.
Skirt Steak
Skirt is often called "the butcher's cut". For a classic taste, prepare the cut for the grill by brushing it with olive oil then seasoning it with salt and pepper. To achieve a juicy, rare interior, cook over high heat for 2 to 3 minutes per side. Cook longer if you prefer your skirt steak more done.
Porterhouse
Porterhouse comes from the same muscle as T-bone but it contains more filet. Before throwing it on the grill, wrap it with paper towels to remove moisture from the surface. Sear over high heat for 2-3 minutes per side then move it to a cooler part of the grill. Continue cooking to desired doneness. A thick porterhouse cut usually takes at least 20 minutes to cook on the grill.
Sirloin
Sirloin is a value cut that gives off a premium taste. At least 1.5 inches in thickness is ideal for marinating. Marinate sirloin for at least half an hour for better taste. When ready, cook on a pre-heated grill for 5 minutes, flipping once halfway through.
Tenderloin
Tenderloin is the perfect choice if you're feeding a crowd or hosting a party. It's been said that this popular cut is tasty whether it's fresh off the grill, just warm or even cold. Use paper towels to remove moisture from the surface before grilling. It is best cooked in indirect heat, until it registers 122F in a meat thermometer, about 45 minutes. It is important to let tenderloin rest for 10 to 15 minutes once cooked.
Are any of these cuts your favourite? Learn how to grill the most popular beef cuts for grilling and you'll be on your way to become a barbecue pro!

Comments

Post a Comment

Popular posts from this blog

7 Sautéing & Stir Frying Recipes to Try With MEC

By
Sauteing & Stir frying is easier and healthier when done with MEC pots and pans. One of the biggest issues with this kind of cooking in conventional pots/pans is — the food sticks to the bottom, burns, and quite a bit is lost to burnt food. Some might think the non-stick pans and other coated or enameled cookware are a good options for this reasons, but they have an even more serious issues — the coating that makes them “non-stick” is full of chemicals and toxins that contaminate food and render it unhealthy.  Just  one  of these chemicals are a group called  perfluoroalkyl substances.   These and other so called “oil and water repellent chemicals” are in all the coating materials. These chemicals are also known for their disruption in the hormone producing organs, immune dysfunction, high cholesterol and even various forms of cancer. How is Sautéing & Stir Frying Different with MEC? Food sticking or burning to the pot is a ...
Post a Comment
check it out yourself>>

Back to Basics Cooking, Baking & Grilling

By
keeping your area clean while you cook is a chore in its self. My husband always laughs about the after math when I'm done baking. Here are some helpful ways to improve on making less of a mess in the first place. Use a bowl for your scraps and garbage as you go saving you time running to the trash making you more efficient. Using a thin flexible mat for your cutting board makes transferring vegetables to your pot much easier, by using the flexible mat as a funnel. Getting into the habit of using a splatter screen when sauteing or shallow frying will save you a lot of time on your clean-up later. Measuring ingredients and using cooking spray over the sink will keep messes confined to an easy to clean area. Keeping a bottle of soapy water handy make it more likely that cleaning up as you go will become part of your cooking habits. Another tip is to cook more slowly. Be a deliberate in measuring, chopping and wiping between each step. but this is one tip I often don't follow m...
Post a Comment
check it out yourself>>

Grilling Fresh Vegetables: 5 Tips Every Griller Should Know

By
When it comes to grilling, cooking fresh produce is different compared to cooking meat. One is quicker cooking time. Most vegetables have water content so when cooked on the grill, most of it will evaporate. As a result, the sugars become more condensed and the flavour becomes more concentrated, their natural flavour is enhanced. Enjoy a healthy snack or side dish - remember these helpful tips when grilling fresh vegetables! Wash veggies thoroughly Vegetables should be washed thoroughly before cooking. After washing, pat them dry with paper towels. Brush veggies with melted butter or oil or use non-stick cooking spray to prevent them from sticking to the grates. Make sure they are dry before brushing with oil - otherwise the oil won't stick. Cut them right To achieve perfectly-grilled vegetables, cut or slice them in uniform sizes - not too small that they'll fall through the grill grates but not too large to prevent longer cooking time. Use skewers if you prefer cooki...
Post a Comment
check it out yourself>>