The Affordable Steak Cuts That Are Best For Beginner Grillers
If you're new to grilling, it may not be the best idea to head to the butcher for the most expensive cut of steak. Learning to grill steak takes time and experience, both with your grill and the various cuts of meat. A few pointers from the experts will set you on the right track, so Chowhound reached out to chef Michael Lomonaco of renowned New York City steakhouse, Porter House Bar and Grill, for a few tips.
It turns out, you don't need to spend big bucks on a fancy ribeye or the prized hanger steak when you're still getting acquainted with grilling. Chef Lomonaco actually recommends avoiding pricier steak cuts when starting out, and instead opting for leaner, cheaper beef options. He says, "I recommend your steak journey begin with more forgiving and affordable cuts like London Broil and Chuck steaks before moving into the area of the higher cost Rib steaks and Strip steaks."
According to Chef Lomonaco, strip, rib, and skirt steaks are, in fact, the best for grilling. But the finesse required to properly grill these high-dollar cuts puts a lot of unnecessary pressure on beginner grillers. "Rib Steaks tend to flare up due to the high fat content so cook with caution. Skirt steaks and other thin-cut steaks may cook quickly and result in being over-done," he says. Instead, the relative thickness and lean muscle tissue on cheaper steak cuts like Chuck, however, make them the perfect candidates for newbie grillers.
Affordable cuts of steak are more forgiving
With the right preparation methods, leaner and thicker cuts of steak provide those new to grilling an easier route to learn, without ruining expensive, quick-cooking steaks. More affordable cuts like boneless short rib or chuck eye will give you the opportunity to get used to operating your particular grill, as well as the way you like to prepare your steak.
Just remember to enjoy the process. "Grilling is one of the most rewarding cooking experiences: it's exciting, fun, creative, and exhilarating in its endeavor. Take your time to master the grill and it will pay you back with pleasure and accolades from your diners," Chef Lomonaco says.
Though Chef Lomonaco prefers to season his steaks simply with salt if you're just starting out, you can also apply a spice rub containing ample salt — this removes excess moisture, which will keep the meat tender. Or experiment with additional tenderizing methods like using a meat mallet. Affordable cuts of steak like top round, often used to make London broil, are also typically marinated before grilling. This adds extra flavor and helps tenderize the meat.
For an easy marinade, combine ingredients like soy sauce, Worcestershire, and apple cider vinegar. Chef Lomonaco does add a word of caution about marinating steaks. He says, "Although they can add great flavor, be especially careful of wet rubs and marinades as they can flare up and burn even before your steak has fully cooked, so a watchful eye is necessary."
Work your way up to pricier cuts of steak
Learn to grill your affordable steak cuts over a direct flame for a few minutes on each side, checking for doneness by taking the internal temperature with a meat thermometer. You could also experiment with indirect grilling methods, which are great for thicker roast cuts like chuck roast or brisket. To do so, sear the beef over a direct flame to crisp the meat's exterior. Next, remove it from the direct flame and cook it with the grill top on, under indirect heat for up to an hour or two until it's tender and cooked all the way through.
Either way, let your grilled steak sit for five or 10 minutes before cutting it. According to Chef Lomonaco, this allows the meat's juices to recirculate, without seeping out. Then, slice it against the grain (in the opposite orientation of the meat's muscle lines) in order to achieve the most tender bites.
Chef Lomonaco's favorite grilling steak is a thick-cut, bone-in Prime Rib — but he's a seasoned veteran of the steak game. As you get comfortable grilling, you'll naturally progress to more expensive cuts. Lomonaco says, "As your grilling prowess develops, these [expensive cuts] are the steaks you will desire more, and giving yourself the opportunity to learn the ins and outs of the particular grill you use will make it all seem like you're the master of your domain."