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What is the best steak to barbecue?
By Tom | July 2, 2006
buffoon asked:
It’s time to break out the barbecue. I like to cook steaks sometime but I’m not sure which cut is the best. I don’t like to marinate but I do spread mustard on before I drop it on the barb. Does anyone have a perfect technique to make sure the steak is tender and juicy?
Vicki
Topics: Recipes | 6 Comments »
6 Responses to “What is the best steak to barbecue?”
Comments
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July 3rd, 2006 at 7:54 am
The perfect technique is not to fill yourself with a pound of lard that sits like a tube in the belly.
July 5th, 2006 at 3:18 am
I don’t know about the mustard. And if you want a steak off th grill just season with light salt and pepper (garlic). Nothing beats a good Rib Eye.
July 7th, 2006 at 3:17 pm
A Ribeye has good marbling of fat & lends itself well to the BBQ.
July 8th, 2006 at 9:13 am
we love delmonico steaks use some montreal steak seasoning on it and saute some onions and peppers to go on top skip the mustard
July 9th, 2006 at 12:09 am
It’s hard to go wrong with either a ribeye or a NY strip. About 1 to 1.5 inches thick is ideal for the grill. Anything thicker and you get a charred exterior and raw middle (although I actually know people who like it that way). I second the simple salt and pepper treatment. Don’t be afraid to season the steak generously as most of the s & p grains fall off when you move the steak around. Some say as a guideline about 3-5 minutes per side if you like your steaks medium-rare (tender and juicy). Don’t be afraid to poke the meat with your finger to test doneness. If it feels like the fleshy part of the back of your hand between your thumb and index finger with your hand balled up into a loose fist, it’s about done. Remember, the steak will continue to cook (internal temp. will continue to rise) even after you pull it off the grill for about 10 minutes. So don’t slice it until it’s had time to rest or you’ll end up with a dry steak. With practice, you’ll be able to nail it every time. Have fun and enjoy!
July 11th, 2006 at 8:45 am
The rib eye