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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What cut of steak you should be grilling will depend on two factors.
How do you like you steak cooked?
If you prefer a rare or medium-rare steak you should be looking for a leaner cut of beef. The leaner the cut the better the steak will take to being grilled rare. A cut with more fat is less likely to render that fat in the shorter cooking time given to a rare steak.
Cuts of steak that should be cooked rare or medium-rare include: Sirloin, Top Round Steaks, and the Filet. These steaks should never be grilled past medium as they will get tough and dry out.
If you prefer your steaks cooked medium to well-done you should be grilling steaks that have more fat and preferably are bone in. The fat and bone help keep the steak from drying out on the grill while adding flavor. If unsure about your temperatures here is the page with that information.
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