6/2/2023 0 Comments Grill steak well done time![]() There is more than one way to skin a cat. That’s still plenty to keep us busy, so let’s take a closer look at how to cook these steaks, what thickness is best for each and which grill method.Īnd remember, these are just my guidelines to get you going. So you can see what looks like 71 different steak types (far right column) is actually just 20 (under column “steak name”). If you follow this link, you’ll find a great chart that shows which steaks come from which primal cut, plus the multiple names by which each steak is known. Now there are great ways to make all these cuts successful on the grill, but you need to know which method to use.Ī Guide To Beef Cuts with Steak and Roast Names ![]() Move outwards and down to the working and moving parts of the animal and the meat will be leaner, muscled and tough: shank, chuck, brisket, round. So, starting with the middle back where the muscles get no workout at all, these are your tender cuts: rib, sirloin, tenderloin. And an easy way to remember which cuts will be tender and which tough is to think about what a cow does all day. Of these, all but the shank & brisket cut can be butchered further into different roast and steak cuts.Īs we know, not all steaks are equal, with some steaks better for grilling than others. The cow is divided into eight primal cuts: chuck, rib, short loin, sirloin, round, shank & brisket, plate and flank. Let’s start with one cow and work our way to the grill. But when you realize that in fact a Delmonico steak is the same as a strip steak, the long list of names is less daunting. The good news is there are many names for the same cut. What’s Your Beef? A Rundown on All the Different Types of Steak The only drawback with this method is you cannot cook many steaks at the same time because your cooking surface is only as big as the opening of the chimney.Ĭheck out this short video for an excellent introduction to the afterburner method of cooking steaks. With this method, you take the charcoal chimney that you would usually use to light a charcoal grill, light it up good and hot with coals on the inside and paper underneath, put a grill on top and cook these thin steaks over the chimney for about 2-3 minutes each side. This is about as hot as it gets short of actually throwing the meat into the fire. Pitmaster, Meathead Goldwyn, came up with an awesome technique: the afterburner grilling method which he calls “extreme.” I guess it’s fair to say that anything resembling the afterburner of a jet engine is extreme! ![]() This is simple: Steaks Under 1 Inch Thick So let’s talk about the thickness of a steak and how this will determine how long the steak cooks for and what cooking method to use. The best thickness for steak is 1.5 inches, but you can find them at thicknesses anywhere between half an inch, up to 3 inches or more! It doesn’t matter how great a steak you have, cook it the wrong way over the wrong heat, and it will be ruined. So go get that cold drink, and read on!ĭifferent Technique for Different Thickness! This is your go-to post for a comprehensive explanation of all the different types of steak, advice on cooking times, thicknesses, techniques and more. I’ve made it easy for you with simple diagrams and charts. You now have the benefit of sitting there comfortably with your feet up, sipping a nice cold drink, and reading at your leisure all my in-depth research! That’s why I decided to knuckle down, and bone up on all the many terms, cuts and cooking times, to learn how long to grill steak. I’ll be the first to admit I’ve been there more times than I care to remember. Even avid grillers like you and me have occasionally been caught staring at the meat counter at the market, befuddled by the many options, names, types and cuts of steak.Īnd you haven’t even got it to the grill yet! There, you’re faced with another boatload of choices from which cooking technique and what temperature, to how thick and for how long? Only high school calculus is more complicated than this!Īnd let’s face it, the consequences of cooking the wrong cut the wrong way the wrong temperature for the wrong time? Misery in the form of dried up old shoe leather on your plate.
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