Choosing the Right Cut of Beef for Grilling

There’s nothing quite like the sizzle of perfectly grilled meat filling the air, especially when it’s beef. Whether it's burgers, steaks, or even flank steak, grilling beef is an art form that demands precision. Follow these five essential tips to elevate your grilling game.

 

#1 Get your grill blazing hot.

The secret to great grilling lies in high heat. Invest in a quality grill, such as our PGS Grill Residential A-Series. This intense heat creates that irresistible crust on the outside while keeping the inside juicy and tender.

#2 Marbling matters.

For the juiciest steaks, look for cuts with excellent marbling, like ribeyes or T-bones. The fat distributed throughout the meat ensures that your steak remains succulent during cooking.

#3 Keep it simple, silly.

Steaks don’t need much fuss—just a sprinkle of salt and pepper. Once cooked, lightly season with sea salt just before serving for maximum flavor.

#4 Coat gently, rub sparingly.

If you're brushing oil onto your steaks, avoid overdoing it by dipping instead of brushing. A blend of canola and olive oil in a 90/10 or 80/20 ratio works wonders.

#5 Let it rest.

After removing any cut of beef from the grill, always allow it to rest for at least 10 minutes. This step ensures that all those delicious juices stay locked inside.

With these tips under your belt, you’re ready to select the perfect cut of beef for your next barbecue. Burgers made from a 50/50 mix of ground chuck and sirloin are unbeatable for their juiciness. For something heartier, go for steaks rich in marbling like porterhouses or New York strips. Larger cuts like roasts require indirect grilling to prevent drying out.

Flank steak lovers, take note! Here’s a quick recipe for Carne Asada. Combine 2 lbs of flank steak with lime juice, crushed garlic, orange juice, fresh cilantro, salt, pepper, olive oil, jalapeño, and vinegar. Marinate overnight and grill each side for 7–10 minutes. Delicious!

Gas grills offer distinct advantages over charcoal. With modern gas grills, you get consistent heat without the aftertaste of lighter fluid. Radiant plates mimic traditional charcoal flavors by transforming drippings into a savory coating for your meat. Chicken and fish turn out beautifully on gas grills too.

Charcoal enthusiasts might claim gas can't replicate smoky flavors, but accessories like smoke boxes solve this issue. Gas grills are now designed to be more efficient, operating at lower BTUs and requiring less maintenance. Plus, they’re far easier to set up and clean compared to charcoal setups.

So fire up your grill, follow our expert advice, and choose your ideal cut of beef. You won’t regret it! Bon appétit!