The best-selling cuts of beef have several factors in common, according to Henger: They cook well with dry heat, they don’t require a lot of marinades, tenderizing or other preparations and they have enough internal marbling of fat within the meat that they’ll cook up moist and tender with the proper culinary attention. And buying the right GRILL is important!!
Grill Types and Fuels
Barbecues or charcoal-fueled grills require charcoal or briquets and take 15-30 minutes for the flames to reduce before the food can be cooked over hot coals. Many cooks use natural accelerants, paper, wood, and smoking chips like mesquite for flavor. Charcoal grills typically have air vents to help control the flames, and cleaning vents that allow you to empty the ashes from the bottom.
Gas grills are powered by liquid propane (LP) or natural gas — each uses its own valve, so be sure you buy the right version. They typically have an automatic starter that ignites the flame with the touch of a button. Gas grills take very little time to heat up and are extinguished by shutting down the gas. Gas burns much cleaner than charcoal, but does not impart the smoky flavor of charcoal or wood-fueled cooking. Propane is sold in tanks that are refillable. A standard 20 lb. tank will last about nine hours before running out. Natural gas grills have a direct line to the gas supply and never run out of fuel.
Grill Size and Power
Grill size is determined by the amount of space given to the grill and the amount of cooking surface it provides. A large specialty grill with two or more burners will require a lot of space. Measure the area where you intend to put the grill and check carefully to ensure that the features you want will fit in the space you have.
Think about the way you wish to use your grill. If you entertain large groups, and want to grill a bunch of dogs and hamburgers for a crowd, then surface space will be very important. Typical family grilling for single-entree meals, like steaks, chicken, or chops, do not require a lot of area. Meats cook well when close together because they share heat, which helps speed the cooking process. If, however, you like to cook full meals on the grill, including vegetables and side dishes, it is important to select a grill with burners and grill shelves for foods that cook at different temperatures or need to be kept warm. Individual controls will allow you to cook with one surface area at a time or all at once. When selecting burners, look for porcelain-coated grids for the best and most durable cooking surface.
Grill power is also measured in output or number of BTUs (British thermal units) of heat produced. Avoid the temptation to think the greatest number of BTUs will provide the best grilling experience. In general, a larger grill will require more BTUs, while a smaller grill may need half that amount. If you intend to cook full meals or entertain large groups, you will need more capacity and greater cooking capability. Compare grills, output, and features before deciding how much fuel power you need for the cooking you will do.
1. Beef Ribeye Steak Boneless
Taken from the rib along the steer’s side, this cut contains less connective tissues and is naturally more tender.
2.Beef Loin Top Sirloin Steak Boneless
this cut is sold a little bit bigger — between 12 and 16 ounces — at your local supermarket. They’ve also become great value lately
3. Beef Top Loin Steak Boneless
This cut is what most people refer to as a New York strip steak or a strip steak. It’s part of the same muscle as the ribeye, but a little bit leaner.
4. Beef Loin T-Bone Steak Bone In
Formed by the juncture of two muscle groups, the T-Bone “is a great steak if you’re looking for portion size,” says Henger, and is very popular shared cut for two people.
5. Beef Ribeye Steak Lip On Bone In
Favored by people who believe the beef bone adds additional flavor to the meat.
6. Beef Top Loin Steak Bone In
A strip steak with the bone in.
7.Beef Loin Porterhouse Steak Bone In
The same two muscles as the T-bone cut, but with a smaller tenderloin portion.
8. Beef Loin Tenderloin Steak Boneless
Also referred to as filet mignon, it’s lean and the most tender muscle in the animal — and also the most expensive, per-pound.
9. Beef Loin Tri Tip Roast Boneless
Sold mostly on the West Coast, this relatively small, triangular-shaped cut is usually sliced thinly.
10. Beef Chuck Eye Steak Boneless
Located in the animal’s shoulder area, this cut only produces four-to-six steaks per animal.