By Mike Sullivan 

There is nothing quite like a good, juicy steak cooked on a grill.  But many people don’t know such grilling secrets as the best cuts to use, what size they should be, how long to cook the steaks, and which marinades to use.

Choosing the correct cut of meat is very important when grilling.  Some of the best steaks for grilling are such premium cuts as the following.

Filet mignon.  The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.

Top sirloin.  The top sirloin is a juicy cut taken from the center of the sirloin – the tenderest part – and a great cut for grilling.

T-bone.  The t-bone is a succulent cut that is a favorite of steak fans.  It is both a strip sirloin (with the bone) and a tender filet mignon.

New York strip.  The New York strip is such an excellent cut for grilling that many grilling experts refer to it as the ultimate steak for cooking out.

Porterhouse.  The porterhouse is a very large steak that is actually a combination of two steaks:  the New York strip on one side and a tender filet on the other.

Rib eye.  Another classic cut, the rib eye has marbling throughout the meat, making it one of the juiciest cuts, as well as very tender.

Thickness of the steak is very important.  Each cut should be between one inch and 1 ½ inches thick.  The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.

Many people like to marinate their steaks before cooking.  You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own.  If you are not opposed to using alcohol, beer makes an excellent marinade.  You can combine one 12-ounce can of beer, ½ cup of chili sauce, ¼ cup of salad oil, two teaspoons of soy sauce, two cloves of crushed garlic, and one teaspoon of Dijon mustard.  Let that simmer for 30 minutes over a medium heat.  Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor.  You can also brush steak sauce, one tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ½ teaspoon of garlic powder.

Many people prefer to use a rub on their steaks rather than marinate them.  A rub is a combination of spices and herbs that is rubbed on the meat about an hour before grilling.  It adds a great flavor to the meat, but is quicker than marinade, as it does not require the overnight soaking.  An excellent recipe for a rub that will give your steaks a smoky flavor is one tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus two teaspoons of oregano, one teaspoon of coriander, and ½ teaspoon of cayenne pepper.  If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.

There are other options for cooking steaks other than marinades and rubs.  Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.

Coat your grill with non-stick kitchen spray before you begin, to keep your steaks from sticking to the grill.  Preheat your grill before placing your steaks on.  Resist the temptation to put your steaks on before the grill is properly preheated.  The proper temperature for grilling steaks should be around 550 degrees Fahrenheit.  Trim any excess fat from the site of the cut to prevent flare-ups and curling when grilling.

You should only turn your steaks once on the grill to prevent drying them out.  How long you will cook your steak depends on how well you want it cooked.  You can use a grilling fork with a digital thermometer to see how well done your steak is.  If you want your steak rare, the temperature should be no more than 150 degrees when done.  If you want medium, the temperature should be no more than 160 degrees when done.  Finally, if you want well done, you should have a temperature of at least 170 degrees.

After grilling your steak, allow five minutes before serving to let the juices settle.  Serve with a baked potato, salad, or other side dish and enjoy! 

Mike Sullivan is an author on the topics of grilling, preparing, and cooking steaks and choosing the right cuts of meat.  Read his most recent report, “How to Marinate Steaks to Put the Most Flavor into Your Next Steak Meal,” at www.buy-steaks-online.net/marinating-steaks.htm.