Is there any meat better than barbecue beef steak? From ribeye to New York strip, the variety of steak cuts gives you endless options when grilling. Best way to season filet mignon for grilling out everything you need to know about the different cuts of steak and how to cook them.
Steak is king when it comes to grilling, and it’s not difficult to see why. Whether it’s medium-rare sirloin or a tomahawk centerpiece, a high-quality steak will always steal the show. So where do you start choosing your next cut of beef? In this meat guide, we’ll show you the best steak types for you to throw on the grill this year. The tomahawk steak is a beautiful cut of bone-in ribeye that gets its name from the large bone that protrudes from the large part of meat taken from the cow’s ribs. Most tomahawk steak cuts are at least two-inches thick, and the bone is about seven inches long. It looks incredible, especially when cooked to perfection on the inside with a charred crust outside.
Flank is one of the most trusted cuts of beef for making jerky. However, just like sirloin, it’s also a little dearer than round or shank, so the price can be a little eye-watering to newcomers. It goes well grilled or seared and even prepared as reverse-seared flank steak. For simple grilling, it only needs to be grilled at high heat for 5 minutes per side until you have reached desired doneness. This should only take about 40 minutes but may take a little longer. Transfer to a preheated grill at high heat, turning every 2-3 minutes until it has developed a nice crisp on the outside.