Meat lovers worldwide understand the importance of an adequately grilled steak. There are several types of steaks; however, the best steaks to grill are from the short loin, a beef cut derived from the rear of cattle. A good, juicy, and smokey steak can be both an entree meal and a wonderful dinner after a hard weekday. It is essential to understand the requirements for good steak before choosing your meat and firing up the grill. Marbling, a word in steak vocabulary that describes cuts of steak lined with intramuscular fat. It is an essential requirement for good steak as it guarantees tastier flavors in tender and moisture-filled meat.

1. Milind Bharvirkar

2. Meat lovers worldwide understand the importance of an
adequately grilled steak. There are several types of steaks;
however, the best steaks to grill are from the short loin, a beef cut
derived from the rear of cattle. A good, juicy, and smokey steak
can be both an entree meal and a wonderful dinner after a hard
weekday.

3. It is essential to understand the requirements for good steak
before choosing your meat and firing up the grill. Marbling, a
word in steak vocabulary that describes cuts of steak lined with
intramuscular fat. It is an essential requirement for good steak as
it guarantees tastier flavors in tender and moisture-filled meat.

4. Non-filleted meat, that is, meat with portions of bone in it, is
better for grilling as the bones help trap the moisture in the flesh
to make for a more flavorful steak. Dry-aging is another process
of creating better and more aromatic meat. The butcher ages
meat in a controlled environment which causes mold to attach to
the surface of the meat, while the inside remains fresh and juicy.

5. The rib-eye steak, also called rib-steak, is the finest of steaks and
well deserved because of its succulent, well-marbled, and moist
nature. They are commonly sold at half-inch to two-inch cuts in
bone-in and bone-off portions. Rib-steak is popularly cooked in
steak competitions and is best grilled at medium heat.

6. Filet mignon is another excellent but expensive steak. Also known
as New York strips, Strip steak, or Kansas City steak is valuable
because it is derived from the meat behind the ribs of neutered
bulls, and one bull cannot provide more than 500 grams of filet
mignon. If you desire tenderness, this is the best steak to choose.
This steak is ideally grilled over medium heat and served in
delicious strips low in fat and high in softness. Its delicate muscle
content makes for easy chewing. However, it lacks the rich flavor
of a rib-eye steak which is responsible for its common pairing
with bacon.

7. T-bone steak is less expensive than the filet but is a favorite
among steak lovers because of its large nature. It is a two-in-one
steak containing the striploin (meat cut from the front part of the
hip bone of cattle), which is more prominent, and a little of the
tenderloin (meat cut beneath the rib of a cow). An expert should
cut it at least two inches thick and grill at high heat due to the
different consistency on both sides of the meat, making it more
challenging to get done right.

8. The Porterhouse steak is another delightful piece of meat similar
to the T-bone. Since it is taken from the hip bone and cut close to
the rump, the result is more tenderloin than striploin in the steak.
This factor means the Porterhouse steak is less tough than the T-
bone and more expensive. It must be cut thick by the butcher and
be grilled at a high temperature to get the desired flavor.

9. Different cuts of meat require different grilling temperatures and
techniques, but all require patience to get the most tender, moist,
and lush steak that can be enjoyed as a single meal or as a group
blowout.