When it comes to grilling a steak, many home cooks often think that they can
quickly run to the grocery store, pick any cut or steak they see, and just slap
it on a hot grill and – voila! – a good dinner. However, many of us who have
tried this have inevitably run afoul of the Great Beef Gods, with cinder-dry
steaks or tough hunks of gray meat. Here is a very simple list of great cuts of
beef for grilling, and the best ways to prepare them.
Steaks for One or Two
Filet Mignon: Butter soft, boneless and best served rare to medium-rare, this
tenderloin steak is considered a delicacy. From the short loin, these
exceptionally tender steaks are ideal for the high-heat sear of the grill
because they are best served between rare and medium in doneness for best
flavor. While filet mignon is famous for its tenderness, it lacks the deep meaty
flavor and richness of the rib eye and strip steak. Consider topping the steak
with a dab of butter after grilling.
New York Strip: Another meaty, big-flavored grilling classic, the New York Strip
is cut from the tender short loin of the cow. Less marbled than a rib eye, but
with a thick band of fat around the edge, the strip steak sears beautifully
using direct heat over hot coals.
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