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8/19/2014 11:30 AM grooming • 0 Comments

Top 5 Grilling Steaks

Visiting the right butcher guarantees the best, freshest, custom-cut meats, full of color and flavor. Remember to ask the butcher for steaks that are more than one inch thick and well marbled. There should be thin streaks of fat running through the meat. Avoid meat with thick white lines; this is called gristle and makes the meat extremely tough.

 

Throw these splurge-worthy cuts on the grill for a memorable meal.

 

1. Rib Eye, aka Delmonico Steak
This cut is where the rib sits behind the chuck and runs along the top of the cow. Rib eye steaks are tender and full of flavor with a fatty and juicy center.

 

2. T-Bone
This bone-in steak includes the strip and the tenderloin and is cut from the short loin of the cow. The bone seals in the juices. Extra thick cuts are sometimes also called Porterhouses.

 

3. New York Strip
From the loin of the cow, New York strip steaks are boneless and very tender.

 

4. Tenderloin
The tenderloin is a lean and high-quality piece of meat, but it's mild in flavor. We recommend rubs and marinades before grilling. You can also go for the filet, which is a steak cut from the tenderloin.

 

5. Hanger
Hanger steaks are cut from the muscle on the inside the cow, attached to the last rib and right below the tenderloin. This cut is tender and full of flavor for a lot less than you'd pay for filet mignon. If you are on a budget, this is a great option. PRZ recommends that you marinate the meat before cooking.

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