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Beef Cuts
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Perfect your grill skills
Place steaks on a grill that has been preheated for at
least 15 minutes.- Grill steaks until juices come through the uncooked top side. The exact time will depend on the thickness of the meat, the temperature of the grill and the desired degree of doneness.
- Turn steaks using tongs or a spatula. Never pierce them with a fork -- that lets the flavorful juices escape.
- When they’re done, let your steaks “rest” on a clean plate or platter for a few minutes before cutting. This allows the juices to redistribute throughout the meat.
Practice safe grilling
- When lighting your grill, keep the top open until you’re sure it’s lit.
- Always follow the grill manufacturer’s instructions and keep written
materials handy. - Use and store cylinders outdoors in an upright position. Never store or use them indoors – that includes in garages, tents or sheds.
- After grilling, turn the burner controls off and close the cylinder valve.
Source: Propane Education & Research Council
Wondering what to grill?
Try tried and true – or brand new options!
Traditional favorites:
Strip steak may also be called New York strip steak or Kansas City strip. It is lean and tender, and famous for its classic, robust beef flavor. It’s most familiar as a boneless cut, but you can ask your meat cutter for a bone-in strip steak (pictured) for even more intense flavor.
T-bone steak consists of both the strip steak and the tenderloin, connected by a T-shaped bone. Many steak lovers consider it to be the “best of both worlds,” as the bone provides the rich, full flavor of a strip steak, as well as the incredible tenderness of the tenderloin. Porterhouse steak is a larger version of the T-bone.
Ribeye steak, sometimes called Delmonico steak, or cowboy steak if the bone is left in, is rich and juicy with robust flavor and generous marbling throughout. It is also one of the most tender beef cuts.
Newer choices:
Flat iron, also known as top blade, is a relatively new and inexpensive cut that is well-marbled, tender and juicy. The only steak that is more tender than this chuck cut is the tenderloin.
Tri-tip is lean, tender, boneless and offers rich beef flavor. Immensely popular in California but with limited availability across the rest of the United States, you may need to place a special order with your meat cutter for this triangular cut from the sirloin. It’s worth tracking down, as it is a versatile, economical, juicy and delicious option for grilling.
Center-cut sirloin is lean, yet juicy, and full of intense beef flavor. It is often a reasonably priced choice, and always fares well on the grill.
Tips
Marbling: Your secret weapon
There’s one secret to the perfect steak, regardless of which cut you choose: marbling. Look for a steak that’s full of small white flecks of flavor within the meat. No one likes a dry, chewy piece of meat, and ample marbling helps ensure every bite will be full of flavor and juiciness.
The No. 1 tip: Look for the Certified Angus Beef ® brand, which requires generous marbling among its 10 strict quality specifications. Less than 8% of all beef can meet its standards.