What's the best steak for grilling?

Question

I'm thinking of grilling some "surf and turf" this weekend, and I'm looking for a great cut of meat. I'd like to avoid filet mignon, so I'm wondering what else would go great on the grill? I'm looking to feed 8 people (total), but I don't want to do a roast or tri tip. I'd like everyone to have their own cut.
Thanks!

Answer 1

rib steak would be the best for what you want . You can use a t- bone but your having a surf and turf and the t-bone might be a little big .

Answer 2

Sirloin tip, DO NOT BUY INSIDE ROUND anything, get thick meat cuts, or T-Bones are great too, marinated with 2 limes for 8 people, the citrus breaks the meat down, but only do for 3-4 hours. Then let them come to room temp. before grilling, 2 minutes each side till you see blood and you are done, remember they continue to cook when they are off the grill, so rare is good because the person can nuke to cook a little bit more.

Answer 3

Rib eye steaks 1/2 inch cuts. Anything thicker will take too long to cook to order and have a greater possibility of becoming tough.
Rub a bit of steak seasoning (garlic,salt,&pepper) then marinate for 15 minutes in worcestershire sauce and throw on the grill. A traditional grill w/charcoal will add a nice smoky flavor to it as well.
Offer some sauteed portabello mushrooms and sweet vidalia onions to go along with the steak.
A variety of steak sauces as well as some horseradish sauce is always tasty if on hand but not usually necessary.

Answer 4

Other than Fillet Mignon, a Rib Eye is the most flavorful and juiciest. I spray them with "Pam" and sprinkle some Montreal seasoning on them.

If you would reconsider the Fillet then take a whole fillet rub with olive oil and coat with Kosher coarse salt. Put on a hot grill and burn the hell out of it! Don't over cook! the idea is to get the outside nice and crusty and the inside nice and rare. Internal temp should be 115 to 125.... It will continue cooking as you set it aside for 10 to 15 minutes to "rest". Your guests will enjoy it prepared this way!

Answer 5

Rib-eyes and NY Strip would be the first choices. Also, we use the cookout calculator at charcoalbob.com to get instructions for how to grill steaks of different cuts, thickness, doneness etc so that they all come off the grill at the same time, cooked to our specifications.

Answer 6

New York Strip steak is the best for grilling. It has flavor, because of the fat content, and it has enough consistency so as not to break lose or crumble all over the place.

Try glazing it with Kitchen Bouquet and the taste would be terrific.

Answer 7

It really depends on your guests. If they're steak connoisseurs, they will generally want a thick cut of meat, slightly fatty. If they're regular folk, then any meat not meant for gravying.

Don't get thin cuts (like minute steak), and get them with a bit of fat. Cook them with the fat on, it keeps them more tender.

Also, don't forget that you can ask your local pimply kid at the hypermart (or butcher) about what's the freshest meat they've received. Old meat gets uggy unless it's been specially aged. Oh yes, some people prefer beef that's been aged until it goes black.

Answer 8

To save some dough you can use RIB STEAKS. They are great on the grill. Come out tender and juicy too. If ya want a better cut you can use PORTERHOUSE, but they will cost about 3-4 dolars a pound more.

Answer 9

New York, in my opinion. So damn flavorful. and yes, definitely avoid filet mignon. just because you can gum it doesn't mean it tastes good. maybe make up some herbed butter. a little parsley, roasted garlic, and lemon juice. and when your steaks come off, just put a thin slice on top when you serve and let it melt away. sounding good already.

Answer 10

My favorite is ribeye - tho you might want to divide them if you are doing a full blown surf and turf. Its hard to go wrong with a good strip steak too.