Grilling the Best Steak

I wanted a juicy and tender steak with a good crust large enough to cut into slices and serve in a family-style manner and also had a touch of elegance.

While I was cooking the steak, I coated the steak with a herbed butter sauce. The sauce imparted a fresh and light taste that was a perfect match for the richness of the meat. The end result was that I had a meat that everybody raved about and it was delicious, but 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 with this dish, the top choices 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.

Each of these cuts can be delicious grilled due to the substantial marbling of fat that makes the meat soft and delicious. Let's glance at each

Ribeyes and. Rib-steaks comes with the bone removed. Rib steaks, sometimes referred to as a bone-in ribeye is a ribeye that has the bone inside. Due to the extensive marbling the cut is cooked beautifully in the barbecue, whether bone either out or in. Remove the fat layer from the outside edges. Leaving it in will result in sparks to flare up, which can result in 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 directly from the loin (behind the ribs of the cow) and both come with the shape of a T that has meat both sides. However, porterhouses are bigger and have more tenderloins that the T-bone. According to the U.S. Department of Agriculture's Institutional Purchase Standards state that the tenderloin in the porterhouse should be at least 1 1/4 inches at its widestpoint, while 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 taste, size, and lack of bone -I wanted to cut and serve this steak in a family-style and the fact it isn't bone-free helps in this.

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 remains soft and tasty when cooked. This size of steak is perfect for two people to share and that means less meat that needs to be thrown when grilling at the same time.

I decided to go with an extra-thick cut due to its leniency for those who are new to grilling. It's easy to overcook a one-inch steak, however adding one-quarter inch of thickness can provide you with a bit more flexibility as you begin to master the process.

However, the big bone-in steak is stunning and looks beautiful served on a platter. Bone-in or removed It's your choice!

Amp Up the Flavor With Butter Sauce

When I first started working in this dish, I played with dry rubs, oil as well as simple spice and salt. These are all wonderful items to use on steaks, but I was feeling that it was lacking something more. (I thought of the Fourth of July in mind and was looking to do something unique but not too difficult.)

I decided to rub the steak with a herb butter sauce. First because butter. The second reason is that I have a large herb garden that did not require a trip to the market. I was concerned that the butter would get burned by the grill and cause a bitter taste but it did not.

It was pure delight. The herb blend added flavor without obscuring the richness of the steak.

Advice From Grilling Expert Steven Raichlen

The decision of what 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 the writer of over 30 publications about the art of grilling. He also advised me on the best to prepare my grill.