A few weeks ago I attended a workshop on grilling, hosted by the Texas Beef Council. At the end of the afternoon, we split up into teams and had the chance to fire up the grill, season & grill our steaks & of course eat!
They had 6 different cuts of beef, it was interesting to try all cuts side-by-side. We had strip steak, but I think my favorite was probably the tenderloin. We also tried a flat iron steak, while it has a unique, stronger flavor, it's actually pretty delicious! And has a much lower price tag than other cuts of meat.
I buy grassfed beef (Butcher Box is a great source). While grassfed has a healthier fat profile, it is much leaner so really take care to not overcook!
Tips for grilling
– 4 inches 4 seconds: this is how you can tell your grill is hot enough, you should be able to place your hand 4″ above the grill for 4 seconds (and 4 seconds only)
– 400 F: this is the ideal temp for a gas grill (but as w/ ovens, it's most important to know YOUR equipment…. I cook in a lot of different kitchens and can tell you, no one person's “400 F” is exactly the same 😉 )
– clean grill grate: this one piece is so important for a good piece of grilled meat, clean the grate and let the grill burn off any leftover residue before cooking your meat
– seasoning: we learned that seasoning is flexible! a simple sea salt + black pepper + garlic powder seasoning is just as delicious as a more elaborate mix with the right piece of meat. (although I admit, I like adding a mix of multiple spices!)
– cutting: always allow 5 min for the meat to rest (more for larger pieces) and slice against the grain (the key to good flank steak is a super-thin cut, against the grain)
My friend Kathryn Hutchison, an Austin-based food blogger, attended as well and has some nice photos (she's a much better photographer than I am!) and more tips on her blog. Check them out at 10 Best Grilling Tips from the Texas Beef Council