Grilling the Best Steak
While I was cooking the steak, I brushed the steak with a herbed butter sauce. The sauce imparted a fresh light flavor that helped to balance the richness of meat. Find the
Best Flat Top Grill at HOBG. At the end of the day, I had a meat that people raved about, and one that was special, yet not overly scrumptious. This was the ideal main meal to serve for the Fourth of July party plans.
Which Cut of Steak Is Best for Grilling?
When I first began working in this particular recipe, my main options for the steak included the ribeye (no bone) and it was the steak with ribs (same cuts as the ribeye but without the bone) The porterhouse, along with the T-bone.
All of them can be delicious grilled due to the substantial marbling of fat, leaving the meat soft and delicious. Let's take a look at eachof them:
Ribeyes Ribeyes vs. Rib Steaks: The ribeye comes with the bone removed. Rib steaks, sometimes referred to as a bone-in ribeye is a ribeye that has the bone inside. Because of its large marbling this cut is cooked beautifully in the barbecue, whether bone inside or outside. Remove the fat layer off the outside of the steak. Leaving it on can cause sparks to flare up, which can cause your steak to have a taste that is burnt. But don't worry, cutting it off will not result in losing flavor!
T-Bones and. Porterhouses: People often mix these two cuts up that is normal since both come out of the loin (behind the ribs of the cow) and both feature T-shaped bones that has meat both sides. However, porterhouses are bigger and have more tenderloins as opposed to the T-bone. According to the U.S. Department of Agriculture's Institutional Meat Buy Standards stipulate that the tenderloin of the porterhouse should be at minimum 1 1/4 inches at its broadest point, whereas the tenderloin of a t-bone has to be at least 1/2 inch.
In the end, I decided to cook ribeye steak due to its flavor, size and the absence of bones -I wanted to cut and serve the steak family-style and the fact that it's not boneless is a huge help.
The ribeyes that I used to check this recipe's thickness were about 1 1/2 inches, and they weighed a staggering 1 1/4 pound each. Since this cut is brimming with butter marbling on it, the meat is soft and delicious when cooked. A steak of this size can also be perfect for two people to share that means there is less meat that needs to be thrown while grilling at the same time.
I decided to go with an extra-thick cut due to its ability to be lenient for those who are new to the grill. It's not difficult to overcook a 1 inch steak, but adding an inch will provide you with a bit more flexibility as you begin to master the art of grilling.
However, an enormous bone-in steak can be an eye-catching sight and stunning when served. Bone-in or bone-out is up to you!
Amp Up the Flavor With Butter Sauce
When I started work with this meal, I played with dry rubs, oil and a simple the salt and pepper. These are all wonderful ingredients to add to steaks, but I was feeling that it was lacking something more. (I thought of the Fourth of July in mind and would like to create something unique however, it wasn't too complicated.)
I decided to drizzle the steak in a herbed butter sauce. First because butter. The second reason is that I have a large herb garden, and it did not require a trip to the grocery store. I was concerned that the butter could be burned on the grill and impart a sour taste but it did not.
It was pure pleasure. The herb blend added flavor without obscuring the richness of the steak.
Advice From Grilling Expert Steven Raichlen
Deciding on the flavor and cut I was looking for was the simple part. I sought out grilling specialist Steven Raichlen, founder of BBQ University, television host and creator of over thirty books on the subject of grilling. He also advised me on the best to prepare my grill.
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