| Grilling enthusiasts all over the world have searched | | | | are usually the grades of steaks that are available to |
| long and hard for the answer to the question: "How | | | | today's consumer at supermarkets or butcher shops. |
| do you grill the perfect steak?" Grilling enthusiasts all | | | | So when going to your local butcher or supermarket , |
| over the world have searched long and hard for the | | | | be sure to choose the best quality you can find. If it |
| answer to the question: "How do you grill the perfect | | | | is not labeled on the package, be sure to ask for |
| steak?" | | | | help. |
| This is a wonderful question and deserves a | | | | MARBLING |
| wonderful answer. After all, good quality meat does | | | | Marbling is a very important factor in grilling a good |
| not come cheap these days. My hopes with this | | | | steak. Marbling is the visible lines of fat that you see |
| article are to give you all the necessary grilling | | | | on the meats surface. Marbling is what gives your |
| instructions and techniques possible so that your | | | | beef its great flavor. Now of course the more fat |
| investment is not wasted. This guide will work equally | | | | you have on your meat, the less healthy it will be. |
| well for both gas and charcoal grills. | | | | But I think many of us would rather enjoy a flavorful |
| GRILLING STEP 1 | | | | meal once in a while than the healthier alternative. |
| The first step is to choose the right piece of meat | | | | The marbling should be thin lines of fat and should be |
| for grilling. | | | | evenly distributed throughout. Stay away from thick |
| A great steak starts with a quality piece of meat. | | | | marbling as this will give you a tougher piece of meat. |
| The problem for many beginners when they go to | | | | If you visit a butcher shop, they will definitely be able |
| the supermarket or local butcher is choosing the | | | | to help you choose beef with good marbling. |
| good meat from the bad. There are a variety of | | | | CUT OF STEAK |
| steaks to choose from and it can be very confusing. | | | | The last factor I would like to talk about is the cut. |
| If you have a butcher shop nearby, you should | | | | There are a variety of different cuts available today |
| definitely get your meat there as opposed to the | | | | and it can be quite confusing. The best cuts for |
| supermarket. Supermarket beef has been sitting on a | | | | grilling in my opinion are the Rib-Eye, T-bone, |
| shelf for God knows how long whereas the beef | | | | Porterhouse, New York Strip & Sirloin. There is of |
| from a butcher shop is cut fresh. | | | | course the Tenderloin cuts which give you your filet |
| Here are some things to keep in mind when choosing | | | | mignon and Chateaubriand. These cuts are very |
| a great piece of meat for grilling: | | | | tender but contain very little fat and are not very |
| GRADE | | | | flavorful. I recommend avoiding these cuts for grilling. |
| There are generally three different grades of beef in | | | | The Rib-Eye probably contains the most fat out of |
| the United States: Prime Grade, Choice Grade and | | | | the bunch, but is definitely one of the more flavorful |
| Select Grade. Prime is at the top of the grading scale | | | | cuts. My recommendation would be to test out a |
| and only makes up for a very small percentage of | | | | rib-eye, T-bone, Porterhouse and New York Strip to |
| beef produced in this country. Prime Grade beef is | | | | see which one you like the best, as we all have |
| usually reserved for restaurants. Choice and Select | | | | different preferences. |