Fathers rejoice, it’s grilling season 😎

I’m sharing all kinds of info on the best steaks to grill - A favorite Father’s Day Treat 😎

As a father, I am so thankful that I am healthy and can enjoy my family. There was a time a few years back that I didn’t know if I would be confined to a wheelchair for the rest of my life, or not. After much prayer, meditation, and healthy daily routines; I’ve been blessed with an amazing recovery. I can now play with our daughter and provide for my family! I want to be the best Dad possible, and am making the hard choices now, to be there for my family later.

So, as you can imagine, Father’s Day is a great BIG deal for me. It is my “why” when I wake up each morning and inspires me to be my best self, each and every day!

Did you know that a big juicy steak dinner ranks in the top (3) for many Dad’s for Father’s Day? Does this ring true with your family? Well, to be honest, it’s my family’s favorite meal all year long….. so, I must be doing something right on the grill, LOL.

Today, I’ll give you a run-down on the best steaks ever, with a few tips you might not know about. So, feel free to fire up the grill, or pass this on to someone you know that loves a great steak!

Before we get started, I’m hoping you enjoyed last week’s newsletter on “Lettuce and the Easiest Veggies to Grow”. If you missed it, you can use this link, Here.

Whether you prefer Burgers, Filet Mignon, Picanha, Rib Eye or Strip Steak; read on for some helpful tips 🤩🥩😋🍽😎

Ready? Let’s get fired up!

The butcher counter can be overwhelming at times, filled with what seems like countless options but very little information. While there is no such thing as the best cut of steak (it is really all about your preferences and how you are preparing it!), there are a few cuts that are widely considered top tier. Below, we get into the meaty differences, as well as how to choose the right cut for what you’re cooking.

What is the BEST cut of Steak?

The best cuts of meat are all found running down the back of the cow, far away from what butchers call the “hoof and horn.” Cuts that are closer to the legs and shoulder get a lot of exercise, as they help support the cow’s movements, which strains the muscles and results in tougher cuts of beef. That’s why brisket and beef shanks need to be braised low and slow – to help soften up those connective tissues. Cuts that run along the back, like ribeye, strip, tenderloin and T-bone don’t work as hard, so they are much more tender and perfect for a steak dinner.

Before we get into the benefits of each type of steak, we should quickly define the term “marbling,” which you’ll see used below. Unlike the chunky, chewy bits of fat you might cut off the side of your steak, marbling is the flavorful, welcome white fat that branches evenly throughout the tissue. Marbling affects the taste and texture of steak, and it will be a key differentiator you’ll think about when deciding between the four best cuts of steak.

The Ribeye

Ribeye is a large, round cut with excellent marbling throughout. It is a classic favorite for steak lovers because it is hearty, flavorful and tender. It’s sold boneless or bone-in.

The Strip Steak

Strip steak, sometimes referred to as New York Strip, is a usually boneless, more rectangular cut that is known for its marbling and deep, rich flavor. It is a bit less tender than a ribeye, but it is still a high-end favorite due to that striking flavor.

The Tenderloin

Next is the tenderloin, a longer cut with no marbling. The lack of marbling means that it is not as flavorful as other cuts, but what it lacks in flavor it certainly makes up for in tenderness. Fillet mignon is a steak cut from the smaller end of the tenderloin, and it is often served with a butter-based sauce of some kind to up the flavor.

The T-Bone

Lastly is the T-bone steak, which is a strip steak and a fillet, divided by a T-shaped bone, all in one steak. A T-bone is a steak for a crowd, mostly because it is a very large cut, but also because it offers something for everyone. No need to choose between the tenderness of a fillet or the flavor of a strip here. A porterhouse steak is just a T-bone with a larger tenderloin.

What Is the Most Expensive Cut of Steak?

The most expensive cuts of steak are taken from the most tender parts of the cow, so tenderloin is going to be the priciest cut. It is a very small part of the cow, so the high cost is also a matter of supply and demand.

If you’ve ever heard of Japanese wagyu or kobe beef, you’ve definitely heard that they will cost you a pretty penny. Wagyu and kobe beef don’t reference cuts of steak; they reference the way the cows are bred and raised. These classifications of cows are raised in Japan on a very strict, specific diet, meant to ensure that the beef contains just the right level of flavor and fat. This level of care is what guarantees the high price tag. Here’s an interesting article on, “Analyzing 3 different types of Wagyu: Japanese, Australian, and American”.

Which Is Better, Ribeye or Sirloin?

There are pros and cons to consider when deciding between ribeye and sirloin. Sirloin is much leaner, with less marbling and, therefore, less flavor. Remember, ribeye is known for intense marbling and excellent flavor. However, that marbling is likely going to make ribeye a much more expensive option. A nice char on the grill can help boost up the flavors of a sirloin, so the choice of which is better really depends on what kind of flavor you’re looking for and how much money you’d like to spend.

Best Steak Cuts for Grilling

Since grills have super intense heat, the key to grilling steaks is ensuring that they can cook quickly on high heat without drying out. Ribeye and strip are slightly thicker cuts that will be able to achieve a dark char from the heat while maintaining a pink, medium-rare center. The grill will impart a delightful flavor on any cut of steak, but ribeye and strip steak might be the best starting point for beginners.

Other Factors to Consider When Buying Nice Steak

One thing you’ll want to think about is the USDA grading system, in which beef is graded as prime, choice or select. Prime cuts are superior, coming from young, well fed cows, with abundant marbling. Choice beef is still high-quality, but it has less marbling than prime cuts. Select beef has the lowest amount of marbling, so it is much leaner than prime and choice beef. It may still be tender, but it will be less juicy and flavorful than the others as well.

Does “grass-fed” beef really matter?

In addition to the omega-6:omega-3 ratio, grass fed beef is higher in other nutrients including zinc, CoQ10, L-carnitine, and vitamins A and E. Grass fed beef also contains much higher levels of CLA, a fatty acid that has been shown to reduce body fat and increase muscle mass, as well as enhance the immune system. Here is a good article explaining why many people prefer Grass Fed beef and the health benefits.

What does “grass-finished” mean?

Grass finished means the animal has reached physical maturity and was kept on grass while developing exterior and intramuscular fat. No grain is ever fed to grass finished animals and this process will typically take from 24-36 months (compared to the 18-20 months for feedlot cattle). This is the largest factor why true grass finished beef will cost more than feedlot beef or lower quality grass fed beef. It is also why grass finished has superior health benefits and eating experience.

Another factor to consider is the dry aging process. During this process, beef spends a certain amount of time in a temperature-controlled environment, exposing it to air, which improves its depth of flavor and tenderness. It is a very scientific process that usually takes place over thirty to forty-five days. Dry-aged meat is more expensive, but it is certainly a treat for an extra-special occasion. Here’s an interesting article on “What’s so good about Dry Aged Beef?”.

It may seem simple, but the thickness of your cut of beef is also a very important consideration. Cooking steak to perfection is all about the balance of a crisp sear on the outside, and a juicy, pink center. Whether you’re cooking on the grill, in a cast-iron skillet on the stove, or even a reverse sear starting in the oven, a slightly thicker cut will help you achieve the right sear-to-pink ratio.

The last thing you always want to remember with a nice steak is that it needs salt to bring out all its flavors. Generously salt your steaks with sea salt at least forty minutes before cooking to let the salt permeate the steak. Don’t be shy with the salt; this is the most crucial step to achieving a perfect steak at home.

Oh, in case you don’t have a grill, we’ve got you covered! Check out this article from The Food Network, “How to Cook Steak In the Oven - Learn to cook steakhouse quality steaks in your home oven”, HERE.

THE BOTTOM LINE

Thank heaven for the special relationship between fathers and children.

A father's love is eternal and without end. The best parts of your father are the best parts of you. Never forget where you came from.

Hopefully you’ve learned a few things about purchasing and cooking a good steak that you didn’t know before.

Steak is one of the best protein sources, and protein is important for pretty much every cell in your body. It's a macronutrient, which means your body needs a large amount of it to function. Protein is essential for keeping our hair, nails, skin, bones, cartilage and blood in good shape.

Remember, if you have more marbling, the meat will be tenderer, juicier, and it will have richer flavor.

One more piece of advice: Watch the meat closely when it’s on the grill! When you’re at those temperatures, a lot happens in a short period of time. You start getting a lot of chemical reactions happening very, very quickly. That’s what every experienced griller has learned from (literally) bitter experience: It’s easy to burn the meat if you’re not paying attention.

Use indirect and direct heat on either a charcoal or gas grill for the best results. Sear the first side of your steak on the hot side of the grill and finish in indirect heat after flipping. Make sure to space your steaks about 1 inch apart to allow each steak to cook thoroughly.

I hope you have a nice Father’s Day this Sunday, and Happy Grilling!

As always, to make an appointment with me use this link: HERE.

Or, you can always give me a call at (973) 210-3838