How to Shop for Steak
Before you go to the butcher or grocery store, you should decide what you’re looking for in a steak. Different cuts have different characteristics, and one might be better suited for your needs than another. For example, if you’re looking for a fast-cooking, affordable cut, flank steak is a great go-to, but if you’re willing to splurge on something luxurious and hefty, you might opt for filet mignon.That said, the general attributes to look out for in steak are an even, vibrant color (a sign of fresh, high-quality beef) and as uniform a thickness as possible, which will ensure that every section cooks at the same rate. Another thing to keep in mind when you’re shopping is that steak is an inherently expensive variety of meat. You’ll get what you pay for!
Steak Grilling Tips
Here is some fundamental grilling advice from chef Frothingham that you can apply to every cut of steak.
How to Grill Flank Steak
Flank steak is a lean, relatively thin cut that cooks quickly on a hot grill. Since flank steak is less fatty than other cuts, it’s best to marinate it for extra flavor. Frothingham recommends a cilantro-forward marinade with garlic, lime juice, canola oil, jalapeño, honey, shallot, oregano, and salt. Reserve some to finish the steak after cooking!
How to Grill Skirt Steak
Chef Frothingham’s favorite cut, skirt steak, is long and thin with a slightly chewy texture (in a good way!) that pairs well with marinades.
How to Grill a Rib-Eye Steak
Rib-eye is a fatty, flavorful cut of steak. You can marinate rib-eye if you’d like, but it tastes great with a simple seasoning of salt and pepper right before it hits the grill. As chef Frothingham says, “This is where less is more.”
How to Grill Filet Mignon
Widely considered the most tender piece of steak, filet mignon has a fine-grained texture that melts in your mouth when cooked. Filet mignon doesn’t have much fat, so it’s important not to overcook it. Chef Frothingham likes cooking a filet in a cast iron skillet on the grill. A simple sauce of butter, rosemary, and garlic is a perfect pairing.
How to Grill Strip Steak (or New York Sirloin)
Strip steak is juicy and well-marbled with a bold, beefy flavor and the iconic shape of a wide top and small bottom. All it needs is the salt-and-pepper treatment, but a decadent Béarnaise sauce would also be lovely.
How to Grill Sirloin Steak
Sirloin doesn’t have as much marbling as a rib-eye or strip steak, but it’s still a great option for the grill—a hearty, versatile cut. Chef Frothingham notes that there are at least 10 cuts that can be considered a sirloin; the main difference between a N.Y. strip steak and a sirloin is the location on the cow and the fat content. He likes sirloin for steak sandwiches, or grilled and sliced over a big, fresh salad. You could marinate sirloin, or stick to salt and pepper.
How to Grill Tri-Tip Steak
Tri-tip steak is a triangular cut that’s on the leaner side, which means it’s best marinated for a while before it hits the grill. For a slightly more affordable steak that still satisfies your craving for the richness of beef, tri-tip fits the bill. Chef Frothingham likes a miso marinade with yellow miso paste, honey, sesame oil, sriracha, canola oil, and rice wine vinegar.
How to Tell When Steak Is Done
People have different hacks for testing the doneness of meat, but the most reliable way to tell when steak is done is with an instant-read meat thermometer. You can easily find affordable ones, and they’ll give you peace of mind knowing that your steak is cooked to perfection. Make sure to stick the thermometer into the middle of the steak, and be sure it’s not hitting a bone. If you’re grilling multiple steaks at once, check the temperature of each one before taking them off; they could be cooking at different rates depending on their size, shape, and location on the grill. Lastly, keep in mind that your steak will keep cooking from residual heat after you take it off the grill and rise about 5 degrees in temperature. Here’s an easy guide to help you grill your ideal steak: Rare: 115-120 degrees (to serve at 125 degrees)Medium-rare: 120-125 degrees (to serve at 130 degrees)Medium: 130-135 degrees (to serve at 140 degrees)Medium-well: 140-145 degrees (to serve at 150 degrees)Well: 150-155 degrees (to serve at 160 degrees)
