Before you get that fire going, be sure to choose the right cut of beef for fast, hot grilling.
"The more tender the steak, in a sense, the better suited it is for grilling," says Raichlen. But there are limits to that rule."I don't particularly like filet mignons because they don't have a lot of flavor—they'retender," he points out. The classic New York strip, however, is among Raichlen's personal favorites.
One of the so-called"noble" family of steaks, it's cut from the cow's strip loin and comes from a muscle that doesn't get too much exercise, giving it just the right amount of tenderness for a quick turn on a hot grill. Says Raichlen,"It's really meaty and beefy—I mean, you can't ask for better than that."Another"noble" cut, the ribeye is also tailor-made for fast, hot grilling.
With both the strip and ribeye, Raichlen is a big fan of cuts that are dry-aged for at least 30 days. During the aging process, enzymes work to tenderize the meat and give it a"funky, umami flavor" that he likens to a well-aged cheese.Beyond the"noble" steaks, which often come at a premium price, Raichlen recommends cuts from the cow's belly section, such as skirt steaks, flank steaks, and hanger steaks.
Among the belly cuts, Raichlen especially likes the skirt steak, which is long, flat, and ideal for marinading.If you're looking for something more modern or less common, Raichlen points to the "new school" of steaks, which he defines as innovative, cost-efficient alternatives to the noble cuts.
His favorite example is the flat iron steak, a relatively new style of cut from the cow's shoulder . The flat iron is tender, flavorful, and takes well to marinades, but can get a little tough if you overcook it."Those are steaks I would cook medium to medium rare," he says."I wouldn't cook them more."
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