The all american grilled steak falls into the category of finding excellent quality ingredients. Actually, I know that all recipes start with good high-quality ingredients. Doesn’t matter what I’m making, I always look at those ingredients and ask myself, if that the best I can afford, find, buy, use? All of this is relative depending upon your station in life. I realize that. Sometimes situations and factors prohibit using maybe ‘the’ best, but when you can source it and afford it, then it does make a difference in your end product. The recipe. What you’re serving.
Beef that you’re going to grill. Now that’s an ingredient I put even more thought into.This all american grilled steak is no different even though it’s a slab of meat. I know that depending upon the cut of the beef, the quality, the preparation and the cooking, I’ll be serving and eating either something that melts in your mouth or maybe shoe leather. There’s lots of talk about ‘grass fed’. Educating yourself is important. I try to keep an open mind and research what’s out there from hopefully reliable sources like the Washington Post. Listen I know there’s a tornado of information and it can all be interpreted from one’s own persuasion and view point. Yes, there’s the politics of meat and beef.
Leaving that aside, let’s talk more about what makes for a really great grilled steak or slab of beef. My favorite cuts tend to be ribeye or New York strip. Nice thick cuts. I can really get happy, too, when I do a less popular and used grilling cut like skirt steak, flank steak, hanger, flatiron maybe even a London broil.
When I’m grilling that best cut of ribeye or NYstrip that I can find, the only thing that I need is a screaming hot grill and a few other ingredients to enhance and intensify the already fabulous flavors. Finishing it to a rare or medium rare ensures that there are flowing tasty juices and the tastiness isn’t compromised from overcooking. Hey, if I want it done, I’ll put it in a pot roast recipe.