What do you think is the best cut of meat for a good grilled steak and do you?!


Question: have a great recipe to match it? Oh yeah, before I forget. How thick is your steak usually?


Answers: have a great recipe to match it? Oh yeah, before I forget. How thick is your steak usually?

Fat is Flavor, Forget Filets and Mignons, and Mignons of Filets - we've all got teeth ( i hope) Don't be afraid to use them. As was said before, a good NY Strip or ribeye can go a long way, no more than an inch or so thick. For alot of real beefy flavor - try a nice flatiron steak.

Tenderloin has no flavor - Yes it's tender, but I like to taste my meat - so I can remember I'm actually eating.

Sirloins or prime rib/ribeyes around an inch thick. Basically just grill them, no recipe really.

filet mignon. You don't need a recipe

kobe filet minion

i think salt/pepper is the best....

Forget the Steak, grill yourself some Baby Back Ribs.

New York Strip. Cooked over a grill until medium, very slowly. The meat will speak for itself. Inch and a half thick.

Porterhouse. Try your favorite marinade for several hours or overnight.

The best bang for your buck is a London Broil. It's easy to find, always lean and trimmed.
Grill it plain, marinate it, or make French Dip sandwiches!
My family's favorite is to marinatea London Broil in a Carne Asada mix, grill rare/medium rare, and serve with green salad, salsa, and Ranch beans!

Rib eye you justa little fresh ground pepper

i personally like a well-marbled rib-eye steak and I have them cut about 2 inches thick. I also like bone-in if your butcher has it, but boneless is fine too.

Here is a rub recipe that is a bit different but always a crowd pleaser:

Coffee Rub for Rib-Eye Steak

Serving: 2 steaks

1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder

Combine all spices in a bowl.

Preheat oven to 425 degrees F.

Preheat a cast iron pan over high heat. Brush each side of the steak with olive oil or canola oil and then season each side liberally with salt and pepper.

Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

For added kick, try this steak sauce recipe:

1 cup ketchup
2 tablespoons freshly grated horseradish
1 tablespoon honey
1 tablespoon maple syrup
1 tablespoon ancho chile powder
1 tablespoon Dijon mustard
Salt and freshly ground pepper

Combine all ingredients in a medium bowl and season with salt and pepper to taste.





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