Let me start off as I always do by saying this how to grill the perfect steak article is just an outline. Your results will vary, due to grill temperature and other variables.
I prefer to purchase steaks and most of our meat from a butcher. The quality is much better then the meat found in the grocery store. If you must purchase frozen steaks (or receive them as a gift) always thaw them on a plate in your refrigerator, 24 hours will typically get the job done. This will help keep in the juices and juice means flavor. Do not thaw at room temperature or under water! Bigger is better here, the larger the cut of meat the more margin for error you have when grilling it.
Remove steaks from the refrigerator at least one hour before cooking, cover with a paper towel if leaving them out uncovered freaks you out(they need to breathe). You are bringing the meat up to room temperature before placing on the grill so the thicker your steak the more time this will require.
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When you know how to grill filet mignon properly you may never buy a different steak. We know that some people have a fear of grilling this particular cut of beef, this fear of ruining an expensive filet mignon will keep people from even attempting to cook it. Honestly because they are typically cut thick it is one of the simplest steaks to grill right every time. If cut to thin filet is possibly the toughest cut of steak to cook, due to the lack of flavor and moister adding fat, this simple grilling technique should minimize your fears while maximizing the flavor.
Filet Mignon is best when it is cooked rare to medium rare. If you prefer a well or medium well done steak you should probably avoid this cut of beef. It will dry out and become tough if over cooked.
When selecting your filet mignon remember thicker is better. There is less of a chance of over grilling them if they are large. Smaller steaks cook faster and have less margin for error. Also look for some marbling, while the tenderloin is a very lean cut but it is possible to find some with a little fat in them.
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A New York strip steak is a cut of beef from the short loin of a cow is actually the larger side of the T-bone. Typically it is easy to find a well marbled cut of strip steak making for a delicious grilled steak option. A common misconception about this cut is that it is tough, a tough strip steak is an over cooked strip steak.
When selecting a New York strip to grill remember that thicker is better. A thicker cut steak takes longer to cook which allows for a larger margin of error when grilling. Thinner cut steaks are what leads people to believe that they are a tough cut. A steak that is cut to 1/2 to 3/4 of an inch thick can be fully cooked in only 5 to 7 minutes.
A New York strip can handle being cooked in the medium to well done range because of the fat content.
When grilling a strip steak we will follow all the same basic steps as grilling any higher end cut of beef. While using a slightly lower heat and keeping and eye out for flare ups caused by the melting fat.
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