What is a good cut of beef to put on the barbeque that won't be tough?!
What is a good cut of beef to put on the barbeque that won't be tough?
My husband and I have the worst luck when it comes to beef on the barbeque it always comes out so tough and we really do not overcook it.
Answers:
T bone is the best
We like to marinate a brisket or London broil. I let it marinate overnight and then cook it over indirect heat. Meat will continue to cook for 5-10 minutes once you take it off the heat. So, depending on how you like the meat done, cook it until it is almost done. For instance, if you like your meat well done, cook until a thermometer reads medium well & let it stand for 5-10 minutes before you slice.
the key to meat on the grill other than a GOOD cut of steak$$$
is marinating and basting.......skirt or flank steak is good(cut on diagonal to grain)
cut strip of steak ..marinate in teriyaki, Italian dressing or mojo
place on metal skewers...they grill real quick and stay tender
I like rib eye the best. But there are a couple of things to remember when grilling beef. For one thing, be sure it is at room temperature when it goes on the grill. Otherwise, it will be burned on the outside and raw in the middle, or totally inedible if it's done in the middle. Also, if you can set up two zones in your grill, sear the meat over the hot side and then move it to the indirect side for the remainder of the cooking.
the most tender cut of meat will always be the most tender when cooked - rib eye with a nice about of marbleing in it (this is what makes it so tender)
make sure your fire is nice and hot. sear it for about 4-7 min on each side (depending on how rare you like it). and only turn it one time per side.
i use only salt & pepper for seasoning so as not to toughen up the meat.
The cut of beef isn't as important as the quality of the beef, and your preference for flavor. It's hard to find USDA choice in most supermarkets, and if you do find it, it's almost cost prohibitive. To impress, almost any well marbled choice steak will do. You will pay dearly for it. The common, inexpensive, USDA Select 7-bone steak (Chuck) has an excellent flavor, especially if you are going to use a tomato based bbq sauce to finish. Don't overcook it. Make sure your fire is hot enough to sear the two sides of the steak.
There's nothing better than a good TriTip Roast over the bar-b-que. Rub garlic powder, black pepper and any seasoning that you like over the roast and let it become room temperature before you put it on the grill. Always cook your meat to the side of the fire. It takes a little longer but the meat will melt in your mouth. I like to use one of those digital forks to see what the temperature of the meat is. When you slice the meat make sure and slice thin and at an angle. Don't give up on the bar-b-queing. You'll master it before long.
marbled cuts of beef like rib-eye, chuck-eye and t-bone are great for grilling, thicker cuts are more tender.
I find that even if you have to use a cheap cut of meat, if you just roast it slow over low heat, the fat will melt into the cut and you'll have tender meat. I've sometimes wrapped really tough cuts in foil with the marinade and just put the packet on the grill to slow cook, then the last minute or two, put the cut directly on the grills to sear it.
The first step is in getting a good cut of meat...Ribeye, sirloin, new youk strip are all good. Make sure to get the PRIME cuts....this is the best. It is going to cost more...$10 a lb instead of $2 but it is well worth it. And don't buy from a store....go to the local butcher shop and by from them. Tell them what you want, and if you are not sure they can help. You might also cook at a lower temp...cooking two hot can make meat tough just like cooking it to long. Also, leave the steak and a nice medium. The longer you cook over that, the tought the meat will be....
Sirloin, London Broil, chuck steaks, or rib-eye.
Rib eye is the only beef steak we buy. It's awesome on the BBQ!