Picking the perfect steak can be easy as getting to know your local butcher. To choose the best steak for your money, you’ll need to know the different types of cut and the grades of beef available. There are several different cuts of steak, including tenderloin, New York strip, T-bone, rib eye and porterhouse … as well as different grades. Prime is at the top, Choice is what is most commonly found at your local grocery store and Select is the lowest grade. Ask your butcher to cut the steaks 1¼ inches thick. The beef should be dark pink in color — not dark red or gray. For the best flavor you want the meat to have a fair amount of marbling (thin strands of fat) … the more marbling, the more flavor! Watch Ray Lampe Dr. BBQ show you how to pick the perfect steak!
Ingredients
- 4 steaks of your choice (ribeye, strip, or filet mignon)
- Salt and freshly ground black pepper, to taste
- Olive oil
Instructions
Serves: 4
Method: Direct grilling
- Set the EGG for direct cooking at 450°F/232°C.
- Brush the steaks with olive oil and season generously with salt and freshly ground black pepper.
- Place the steaks on the EGG and grill for 4-5 minutes per side, or until the internal temperature reaches your desired doneness: 130°F/54°C for medium-rare, 145°F/63°C for medium.
- Remove the steaks from the EGG and let them rest for 5 minutes before serving.
- Enjoy your perfectly grilled steak with your favorite sides!
