Choosing the Right Steak for the Grill!

Choosing the Right Steak for the Grill!

Choosing the Right Steak for the Grill!

Welcome to Open Range, I’m KayDee Gilkey. Stay tuned because after the break I’ll check in with our field reporter, Greg Martin for the AgriBeef Minute.

I’m Greg Martin with today’s AgriBeef Minute. I love to grill a steak but I’m always a bit confused about the right cuts to use and how long to grill it. AgriBeef Chef Alan Turner sheds some light on the subject.

TURNER: One of the first decisions yo have to make is what kind of steak am I going to grill. At the retail level a great choice is the middle meats. Stay away from anything that says round in it because that’s not really a steak, that’s a roast that’s been sliced thinly. So let’s stick with the New York, the Ribeye, the Sirloin and possibly the combination of the New York and Filet Mignon which we lovingly call the Porter House.

Another big choice is thick or think steak? It’s your choice but grilling times will vary. And Turner says he recommends only seasoning with salt and pepper. Oh and one other recommendation.

TURNER: When choosing beef at the meat counter, please try to find a good retailer that will sell USDA Choice beef. The interior marbling on that cut is going to give you the juiciness that you really expect from a good steak. Nothing wrong with buying a steak on the middle of the week and holding it in the refrigerator in its packaging for 7 days or so. This will give it a little bit of age and create a more tender, juicy bite when you grill it.

I’m Greg Martin and that’s today’s AgriBeef Minute.

Thanks Greg. Don’t forget Greg will be back each Wednesday with the AgriBeef Minute. Agri Beef Co - Real Families, Great People, Exceptional Beef. I’m KayDee Gilkey.  

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