The 5 Best Steak Cuts for the Grill. In fact, it’s usually the most expensive cut of steak. Whether you opt for the boneless or bone-in version, ribeye steaks are ideal candidates for the grill. The steak aisle. We also use cuts from the rump for our diced steak and steak strips. Although there are exceptions, the best, juiciest and most tender steaks are located in the “Rib”, “Short Loin” and “Sirloin” sections of beef. The best way to cook a T-bone is to sear it over high heat on the grill, and then allow it to finish cooking with indirect heat on the grill. Their steak is so high-quality, it surpasses even the highest grade the USDA has. We know that, with so many steaks to choose from, the choices can be overwhelming! Ribeyes are usually between ¾ and 1 ½ inches thick, but it’s best to choose a cut closer to 1 ½ inches for the grill to get the perfect cook. One-inch cuts take about 8 to 12 minutes, and a cut closer to two inches could take more in the 15 to 18-minute range. For example, a boneless top loin steak may also be called a strip steak, club sirloin steak or N.Y. strip steak. But it can be too fatty for a few people so again personal taste comes into play. Ask your butcher for any of the recommendations under your chosen category, and you’ll be in good shape. While this might seem like a subjective question, but aficionados base their opinions based on fat percentages, texture, juiciness, and culinary flexibility. If you’re looking to purchase several pounds of steak for a large cookout, filet mignon may put a bigger dent in your wallet than you intended. It’s also cut from the short loin and contains both a strip and tenderloin. According to Livestrong, the best way to prepare this otherwise crappy cut of beef is to pan-fry it or braise it so that you can retain some semblance of tenderness. The cooking process naturally tenderizes the beef with its own fat, leaving behind the rich, beefy flavor you want without the tough and chewy texture. These are some of the most famous cuts of steak, ranked from the very worst to the very best. Beef Cuts: loins, shanks, briskets and chuck - if all the different cuts confuse you when deciding what to cook, this guide will help.. Follow. You can usually choose a bone-in or boneless cut, with boneless being a little more expensive. There are so many cuts, it might seem like you need to be a butcher to figure it all out, but really all you need is a good guide, like the following. Our silverside roasting joint is the ideal slow-roast joint for lazy Sunday lunches. Are the more expensive cuts really worth the cost? Flank Steak Substitutes: Skirt steak is probably the best substitute here, although you can also use hanger steak or flat-iron steak. For more cooking method tips and information about different types of steaks, check out the helpful articles from Steak University that will get you grilling and searing like a champ. Top-cut steaks have always been the most prized (and expensive) cuts, but there’s a new game in town. And there are 29 lean cuts of beef to choose from! Alternately called a New York strip, Kansas City strip, strip loin or top loin steak, the stri… Other steaks like the chuck, round and flank steak come from those respective areas and tend to be tough cuts of meat. This list of best steak cuts for carnivores is here to answer these questions and more. Which kind of steak tastes best? Visit our Food and Drink forum. See those white lines running through each cut? To celebrate, we test-drove some of the best steaks in the country, courtesy of Omaha Steaks and the Chicago Steak Company, and this is our roundup of the top four cuts … Grilling or others that reward slow cooking and fatty taste make for a robust that..., sliced thinly, and you ’ ll usually find top sirloin usually sold consumers. Lean section of beef available it béarnaise or a red wine demi. also. 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