Grilling is more popular than ever, but it can be a little intimidating for newcomers, and home-grilling pros are always looking for ways to improve. No worries, we’ve got you covered with tips from one of the industry’s best, Josh Tanner, partner of New York Prime Beef.
Grilling Tips from Josh Tanner:
- When picking out meat at the supermarket or butcher shop, remember the brighter the color and more fat in the eye of the meat, the better the flavor.
- If you’re looking for a traditional grain-finished steak, spending the extra money on USDA Choice or Prime Beef is always recommended. These grades are held to a very high standards of quality and consistency.
- If you’re looking for grassfed beef, make sure the cut has good body and firmness. No mushy meat.
- Make sure your butcher selects steaks with a uniform thickness to the cut. A “door stop” of a NY Strip is probably an end or face cut, and won’t eat as well or cook as evenly.
- Let your steak rest out of the fridge at least 30 minutes before cooking. This is more important for larger, thicker cuts like a porterhouse or a big bone-in ribeye. If you throw a cold steak on the grill, it won’t cook as evenly and will dry out much more easily, as the center gets to the desired temperature.
- Make sure your grill is HOT. Don’t throw your steak on until you’ve fully heated your coals/grill or you won’t get that crust you’re craving.
- Let it rest. The hardest part of cooking the perfect steak can be waiting to slice into it. For a large cut, 10 minutes is enough time to allow the steak to finish cooking off the grill and stabilize the juices inside the meat. This is one of the most important steps in the cooking process and one that very few home grillers take into consideration.