Steak is the masterpiece of the summer BBQ. When I grew up, it was always hot dogs and hamburgers for the kids and the grown ups got steak. If we were on our best behavior, we might get a bite or two but that was it. That was then, this is now. We get the whole steak and get to give away the small bites to those we love. There are three basic types of quality to purchase by:

Prime - Less meat due to a higher fat content - Greater marbling (fat). Most expensive beef and usually only found in meat markets - as opposed to supermarkets.

Choice - Juicy and tender - Produces excellent steaks - Supermarkets

Select - Most popular on a general basis. Leaner and less juicy - Supermarkets
Standard, Commercial, Utility, Non Graded and Natural are not generally available in the supermarkets

Now, when selecting a steak here is a small glossary:

Rib - This steak comes from the rib section next to the shoulder. This piece of meat contains a portion of the rib bone and the eye muscle next to the shoulder and the eye muscle next to the short loin.

Rib Eye (Delmonico) - This boneless slice is cut from the forequarter, give these steaks an added amount of marbling for that rich steak flavor. Same as the Rib Steak less the bone.

Porterhouse - A combination of two of the best cuts of meat, a tender filet and a juicy strip steak, connected with a t-bone for that extra added succulent flavor.

T-Bone - This piece of meat come from the center section of the back of the cow and contains a bone in the shape of a "T". It also has some of the tenderloin and top loin.

Club - This piece of meat come from the center section of the back of the carcass and contains a piece of the top loin and none of the tenderloin.

Kansas City Strip a/k/a/ New York Strip - This steak which has different names for different places is a great steak for those who like a lean juicy steak. It is that part of the "top loin portion" of the T-bone steak (i.e. less the t-bone itself and the tenderloin)

Sirloin - This tasty cut of meat comes from the removal of the bone and tenderloin leaving the sirloin cut for steaks.

Whole Tenderloin - This cut, one of the best, is that portion that was removed from the Top Sirloin, the Porterhouse and the T-bone cuts. This Whole Tenderloin can then be divided into three (3) other cuts of meat, being . .Chateaubriand, Filet Mignon Steaks
Tournedos.

Tougher Steaks

These steaks are generally best for grilling after a period of marinating and tenderizing. They should be grilled to no more than medium and then sliced cross grain into thin slices. This will keep the pieces more tender than otherwise. Also, if you can keep the cuts thicker than usual, then the meat has a chance of being more tender. One thing you can do for these steaks as well, is to baste them frequently during the grilling process.

Top Round Steak - This steak contains little marbling and thus will be tougher. It will need tenderizing to be as moist as possible.

Skirt Steak - This is usually a thin steak which needs to be tenderized before grilling. The source is from the inside chest cavity.

Flank Steak a/k/a London Broil - This guy has very little fat and as a result, can be somewhat tough. Usually some physical tenderizing and marinating help a lot.

Sirloin Tip Steak - This lean and therefore less tender steak is a part of the round.

Eye Of The Round - This piece of meat also needs to be tenderized. It is a course piece of meat which means it will be tough.

One last piece of advice, if you want a quality piece of meat, go to a quality store. Discount stores sell discount meat. There is no firm rule on where to by a good steak, so educate yourself in what types of meat you will like.

Once you get your steak home, wash it and prepare it the way you like by either marinating or putting a dry rub on it. Marinating can take many forms, from a little red wine, to olive oil. When marinating place in refrigerator for a maximum of four hours. You can buy many different dry rubs for steaks at meat counters or in the spice section of your local supermarket.

Grilling your steak requires attention to a hot fire. If using charcoals, place rack directly over the coals to heat for about 5 minutes. Place meat on the rack, searing the steak to lock the juices in. About 8 to 10 minutes on each side will make a medium steak. On a gas grill, preheat the grill to about 350 degrees and then place the steak on for about eight to ten minutes each side with the cover open. Don’t forget your meat thermometer to determine doneness. Sauté up some fresh mushrooms and onions on the side if you like and enjoy your steak.

See ya next month.