Great Grillin'

Posted by Ogeechee Butcher on Friday, August 7, 2009 Under: cooking/grilling
From: John B. Richmond Hill, Ga

Dear Butcher,

How can I ensure that I have a great grilling steak?


Well John,

This is actually a more common question than you would think. The question actually requires a little bit of explaining.

1) You need to pick a steak that fits your taste. Meaning, that you need a good marbled steak to hold up to the flames. The fat is what keeps the steak tender and moist. And you will need more fat for the more you like your steak cooked. If you like your steak well done- you will need a Rib eye, or T-Bone. If you like it medium or less you have a broader choice of NY Strip, T-Bone, Porterhouse, Top Sirloin and some others. Another way to get a good marbling is to pick a higher grade of beef. Prime has the most marbling and choice is next in line. I would never recommend anything less.

2) Marinate to taste. Marinating helps to make the steak more tender. Besides adding flavor, marinating starts the nature process of breaking down the meat.

3) Aging. Aging is letting the steak start the natural process of breaking down. This process takes time and is usually cost a bit but you can certainly do it at home by just buying your steak a few more days before you want to eat it.  

 So wrapping it up, I would just make sure you fit you preference to a steak. You can also marinate and age your steaks but in my personal opinion I just love a nice, fresh un-messed with steak. You pay for the steak you might as well taste it. I hope this answered it. I will be happy to walk anyone through the steaks in person at the shop. Until next time, good grillin'!    - May 29, 2009

In : cooking/grilling 

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About Me

I have been cutting meat for over50 years. I have done everything from working for shopping chains to now owning my own shop. I am part of the last group that was tested to be a certified meat cutter; when butchers still broke down the meat they needed from sides and whole carcasses. I have a vast knowledge of the field and am happy to share.