Choosing the Right Cut of Beef for Grilling

There's nothing quite like the sizzle of perfectly grilled food. Whether it's meats, veggies, or even fruits, grilling brings out the best flavors. And when it comes to grilled food, beef is king. There’s just something about that juicy, tender texture that makes your taste buds dance! But how do you ensure your grilled beef is a masterpiece? Follow these essential tips to take your grilling skills to the next level.

 

 

#1 Master the heat.

High heat is the secret weapon of any great griller. It’s what gives your beef that irresistible charred crust while keeping the inside tender and juicy. Make sure your grill is nice and hot before you start cooking. If you're using a PGS Grill Residential A-Series, you know you're in good hands. The intense heat creates that perfect balance between crispy exterior and melt-in-your-mouth interior.

#2 Marbling matters.

When it comes to steaks, marbling is key. Look for cuts like rib-eye or T-bone that have a good amount of fat running through them. This marbling ensures that your meat stays moist and flavorful throughout the cooking process.

#3 Keep it simple.

Sometimes less is more. For the best results, season your steak with nothing more than salt and pepper. Just before serving, sprinkle a touch of sea salt over the steak for that extra kick of flavor. Trust me, it works wonders.

#4 Oil it right.

When oiling your steaks, dip them instead of brushing them. This keeps the seasoning intact and prevents it from flaking off during cooking. I recommend using a blend of canola and olive oil—around 90% canola and 10% olive oil works beautifully.

#5 Resting is crucial.

Once your beef is off the grill, let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring every bite is as delicious as the last.

Now that you've mastered the basics, let’s talk about choosing the right cut of beef for your grill. The possibilities are endless, but some cuts stand out above the rest. For a classic burger experience, try mixing 50% ground chuck with 50% ground sirloin. Simple seasoning with salt and pepper is all you need for perfection. If you're craving something heartier, go for a well-marbled cut like a porterhouse, T-bone, ribeye, or New York strip. These cuts deliver the ultimate grilling experience.

If you're looking to grill something larger, like a roast, indirect grilling is the way to go. Direct grilling can lead to overcooked, dry meat. Our PGS series grills come equipped with a built-in timer that automatically shuts off the gas after an hour, making it nearly impossible to overcook your food.

Have you ever tried flank steak on the grill? It’s one of my personal favorites. Here’s a quick recipe for Carne Asada that’s sure to impress. Start with 2 pounds of flank steak. You’ll also need 2 juiced limes, 4 crushed garlic cloves, half a cup of orange juice, 1 cup of chopped fresh cilantro, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 cup of olive oil, 1 minced jalapeño, and 2 tablespoons of white vinegar. Combine all the ingredients in a bag, marinate overnight, and grill each side for 7 to 10 minutes. The result is absolutely divine!

When it comes to grilling, gas grills have several advantages over charcoal. As the saying goes, “taste the meat, not the heat.” Charcoal grills often impart an unwanted flavor from the lighter fluid used to ignite the coals. Modern gas grills, however, use lava rocks or ceramic plates to generate radiant heat, ensuring your meat cooks evenly without any strange aftertastes. The drippings from the meat hit the radiant plate, creating a savory mix of oils, proteins, and sugars that enhance the flavor of your dish. Gas grills are ideal for grilling delicate meats like chicken and fish, where charcoal might overpower the natural flavors.

Charcoal enthusiasts often claim that gas grills can’t replicate the smoky flavor, but this isn’t necessarily true. Invest in a smoke box accessory to achieve that perfect smoky touch. Today’s gas grills are incredibly efficient, operating at lower BTUs and using less glass. They get just as hot as needed, providing consistent results every time. Setting up and cleaning up a gas grill is also a breeze compared to its charcoal counterpart.

So fire up your grill, follow these expert tips, and pick the perfect cut of beef. You can’t go wrong! Enjoy the magic of grilling and bon appétit!