How to master grilling different kinds of steak
When it comes to grilling beef steak, everyone wants a tender steak with a crispy texture at the same time, but you can’t apply the same scenario to all kinds of steak. Did you know that there are 10 kinds of beef steak that are totally different from each other, each one tells a unique story of flavor, shape, texture, way of grilling, the time needed, and temperature. All these characteristics will change the whole process of grilling your beef, so in this article, you are going to deeply know what is the difference between each kind and how you can enjoy the most delightful and delicious meat ever.
T-Bone Steak
Where it’s from?
This kind of steak is considered the highest quality steak because it is very tender and has a unique flavor; it is usually called T-bone because it has a T-shape with a bone on one side. This steak is taken from the front of the short loin in the cow
Flavor?
It has a unique flavor because it contains a little bit of fat that makes it so juicy and moist. Because of all that deep and unique flavor, T-bone steak is considered one of the most expensive meat.
How to grill it?
Medium rare: Grill it for 10-13 minutes if it is 1- inch thick and for 14-17 minutes if it is 1 ½ inch thick. It is better to use a thermometer until it reaches 130 F.
Medium well: Grill for 8-9 minutes per side, until the internal temperature is 165 F
Well Done: Grill it for about 10 minutes each side to have it well done
Tenderloin Steak
Where it’s from?
It is located in the short loin. It is taken from the back of the cow where there is less exercise which makes the steak more tender than other spots.
Flavor?
Because tenderloin is leaner than the T-bone for example, it has a mild flavor where there is no fat that will make it greasy and more flavored.
How to grill it?
Medium rare: Grill it for 10-12 minutes if it is 1- inch thick at 145 F, and if you raise the temperature to 160 F grill it for 12-15 minutes. If you have it like 1 ½ inch thick, you grill it for 15-19 minutes
Medium well: Grill each side for 3 ½ minutes and repeat, at a 130 degrees
Well-done: If you are using a gas grill you grill it 10-15 minutes at high heat. However, if you are using a charcoal grill, you grill it for 8-9 minutes if it is 1 inch thick at 160 F, and 11-12 minutes if it is 1 ½ inch thick at 170 F.
Rib eye Steak
Where it’s from?
As the name shows, this steak is located in the rib section in the upper cage spot.
Flavor?
Extremely flavorful with a tender texture because of the fat content that makes it greasy and softer when grilled
How to grill it?
Medium Rare: Put your steak on the grill for 4 minutes until gold in color, then continue to grill 3-5 minutes at 135 F
Medium well: 8 to 10 minutes for medium-well at 150 F
Well-done: 12 minutes at 160F
Flank Steak
Where it’s from?
Flank steak is mainly a large cut taken from the belly section, exactly from the flank below the cow’s abdomen. This steak is lean and not that tender
Flavor?
It is flavorful; however, it is not tender as much as the previous ones. So if you want to make it tenderer you can marinate it using acidic solutions like vinegar
How to grill it?
Medium Rare: Put your steak on the grill for 4-5 minutes on each side, or until the internal temperature reads 130-135 F.
Medium well: Grill it approximately same time as the medium rare but for about 145F
Well-done: 12 minutes at 170F
Plate Steak
Where it’s from?
The beef plate is mainly found at the short ribs where you can also find the skirt steak. It contains lots of cartilage that will turn into gelatin when grilled at low temperature.
Flavor?
This kind of steak is very flavorful, it is a thin cut of meat that can be cooked easily and quickly at high temperatures, but make sure not to overcook it because it will make the cartilage even harder to chew.
How to grill it?
Medium rare: Grill for 5-7 minutes, turning about 1 minute before the halfway point at 130F
Medium well: Grill for 5-7 minutes at 140F
Well done: 10 and 12 minutes per side at 160F
Chuck Steak
Where it’s from?
It is located in the forequarter that consists of parts of the neck, shoulder blade, and upper arm.It has lots of connective tissues and fat.
Flavor?
The meat is a little bit tough but still flavorful, and due to connective tissues you can perfectly use it in stew. The fat content will make it juicier
How to grill it?
Medium rare: Grill it 3-4 minutes per side at 135F
Medium well: Grill it 5 minutes per side at 150F
Well Done: Grill it for 6 minute each side at 160F
Brisket Steak
- Where it’s from?
It is located in the area around the breastbone; the brisket is basically the chest or pectoral muscle of the animal. It is moderately fatty cut.
Flavor?
Because it is moderately fatty it is very flavorful, however because it is thick cut of meat it needs to be grilled carefully.
How to grill it?
When it comes to grilling brisket the process is a little bit different, because of the connective tissues you need high temperature to grill the brisket like 200 F and above. You can notice when the brisket is done grilling when the meat pulls apart easily.
Although the best why to cook a best is to smoke it that will be atopic for another article coming soon.
Sirloin Steak
Where it’s from?
The beef sirloin is another large section of the carcass that starts from the 13th rib all the way back to the hip bone and from the backbone down to the flank or the abdomen.
Flavor?
Because the sirloin is closer to the leg of the animal, the muscles get a bit tougher so it has a mild flavor. The sirloin is divided into top and bottom sirloin. The top sirloin has a better flavor than the bottom.
How to grill it?
Medium rare: Grill it 9-12 minute at 130 F
Medium well: Grill it same time but a higher temperature like 145F
Well done: Grill it for about 13 minutes at 150F
Round Steak
Where it’s from?
It is basically located at the back leg of the steer. Muscles from the round are fairly lean, but they’re also tough because the leg and rump do lots of exercise
Flavor?
The round beef is also divided into top and bottom like the sirloin, so the leanness differs from one side to another. The flavor is mild yet delicious.
How to grill it?
Medium rare: Grill It each side minutes for 135F
Medium well: Grill it 6-7 minutes 150F
Well done: Grill it 8-9 minutes 160F
Short loin Steak
Where it’s from?
It is located in the hindquarter or the back of the animal. In the short loin region we find the best cuts of meat that are the most delicious. Despite that it is not that long about 16 inches; however it yields around 10 to 11 steaks
Flavor?
The short loin steak is very delicious and tender if grilled well.
How to grill it?
Medium Rare: Grill the steak 4-5 minutes 130F
Medium well: Grill it same time higher temperature like 140F
Well Done: Grill your steak 6 minutes 150F
So, to recap all what we’ve explained above, it is not easy at all to have that delicious and mouthwatering steak on the grill. Grilling process depends on lots of factors starting from the kind of steak to temperature and time. If you want to enjoy a tasty and greasy steak, you should know all the details in order to master the whole process from A to Z.
