Steak cuts? Newbie on this!

[Aceman]

I never liked red meats growing up (don't shoot me!... Or ban me). Twice in the last year though I gave in and made one for my wife and one for my brother. I tried both of them and they weren't that bad. I'm interested in doing some for supper maybe this weekend but I don't have the slightest clue what type to get- flank, chuck, ribeye...? With the grill below, any tips on temp, time, seasoning? Thanks, Aceman

 

[landarc]

Ribeye is my favorite steak, it's fatty. Many folks who prefer less fat go with NY strips

 

[SteveKing]

Ribeye is my favorite, but there are chunks of fat in it. I imagine for someone who doesn't eat much red meat that chunks of fat might be a little off putting since white meat generally doesn't have it. I'd go with a flank steak, flat iron steak, or maybe even tenderloin. Each of those I'd cook direct for about 4 min each side and finish indirect until IT reaches 125. Then allow to rest, tented in foil for about 5 min. Plain old salt and pepper for seasoning is all you need!

 

[jdefran]

I prepare different cuts of steak differently so you should take that into consideration.

I haven't tried this on a gas grill myself, but a reversed seared tri-tip is one of my favorites.

 

[BobBrisket]

I never liked red meats growing up (don't shoot me!... Or ban me). Twice in the last year though I gave in and made one for my wife and one for my brother. I tried both of them and they weren't that bad. I'm interested in doing some for supper maybe this weekend but I don't have the slightest clue what type to get- flank, chuck, ribeye...? With the grill below, any tips on temp, time, seasoning? Thanks, Aceman

Were the ones you tried, on the rare or well done ends of the cooked scale?

A decent cut is also sirloin. But, I recommend it on the rare to med end. It is leaner and offers a great beef flavor. Can't go wrong with a nice t bone too. However, ribeye is my favorite and my go to, but we have them rare, bloody rare. Now, chuck steaks (sometimes called 7 bone) are fantastic and offer the fatty side and the great beef flavor and most times a bit cheaper than the other cuts. Also, chuck steak really takes on a marinade quite nicely if you are looking to add some liquid flavor to the steak.

Bob

 

[Battleborn]

Steve's method and seasoning is right on. I would recommend T-bone steaks. They will have some fat but it's only around the outside edge of the large part of the steak, easy to cut away but get a nice char on it and give it a try too.

 

[Stlsportster]

The flavor of a ribeye or New York strip is great if you don't mind the fat. For those that prefer a lean cut the top of the line is the filet minion or tenderloin. Prepared correctly it melts in your mouth.

 

[Stlsportster]

And by the way a tbone is just a tenderloin on one side and a strip on the other side of the bone. Not a bad way to try both cuts.

 

[boomers bbq]

T Bone is my cut of choice.
Rare to Med Rare, its got to mooo and wiggle a bit.

 

[greenmountainsmoke]

I would echo those favoring ribeye.

I tried both dry brining and reverse-searing over the weekend. Used a junk piece of steak in case I screwed it up. SO GOOD!!

 

[scaramoche]

The folks over at seriouseats has good primer on steaks.

http://www.seriouseats.com/definitive-guide-to-steak

 

[Steve S]

NY strip is my favorite and its pretty forgiving. Salt and pepper, or Montreal Steak seasoning if you prefer. I usually cook mine on a gas grill at 500 degrees for 4 to 5 minutes a side.

 

[landarc]

Reverse sear will work on a gasser. Run one burner low for the cooking part, fire the jets up for the sear. The better your burners, the better it works

 

[IamMadMan]

I actually like the fat in a nice medium ribeye steak, but it triggers my gout.

So I prefer a good Porterhouse steak cooked over "white hot" coals. Just like the T-Bone steak you get the strip steak and a piece of the Tenderloin, but with the Porterhouse the piece of Tenderloin is much larger. Not as much fat as the ribeye and the tenderloin is my dessert....

You really have to find which steak you prefer, and you have to remember the longer you cook it, the more flavor you lose. I tell my kids all the time, if you cook a steak past medium, you may as well enjoy a hamburger because it will have more flavor.

But that's just me....

 

[Bigwoods4x4]

You absolutely 101% cannot go wrong with ribeye, I purchase the entire prime black angus rib loin (which is an uncooked, boneless prime rib) from a good friend who is the head chef at a supper club-$10 a pound by the way, which you probably won't find in a grocery store ....and then I cut the loin down into steaks

THAT cut of meat in my opinion cannot be beat.

...and as Madman pointed out, it's a sin to cook past medium (and I would actually say medium-rare)

 

[Bob Ivey]

For me, I prefer a few different cuts. Have had great luck with top sirloin (USDA prime from Costco), cooked indirect with a reverse sear on a Weber charcoal kettle. Cooked to medium rare.

Favorite is a ribeye (Costco USDA prime) cooked the same as above again to medium rare.

Third would be a tri tip roast again cooked the same way. Also from Costco and USDA prime grade.

You can't go wrong with any of these.

 

[KevinJ]

If I'm buying steak I'm buying Ribeye's, my favorite cut hands down, it's also my favorite thing to eat. Fish like Snapper, Grouper, Mahi and Redfish are a close 2nd.

 

[thunderalley3]

Porterhouse is my first choice, T-Bone is my second, rib eye then NY Strip, actually I don't think I ever met a steak I didn't like

 

[bucko]

Bone in ribeye sear on both sides at high temp little salt pepper Bingo

 

[Aceman]

Thanks guys. I think I'll try the ribeye.