Summer is filled with hot days, pool parties, and barbeques. The best way to eat steak in the summer is on the barbeque. But not all cuts and types are ideal for the grill. Although you can grill almost anything, some cuts of beef perform better as grilled BBQ steak than others.
When barbecuing steaks, shoppers typically lean towards your typical T-bone. It may be a delicious choice, it isn’t the perfect steak for the grill. Skirt steaks are thin, long and narrow, so they can be cooked fast at high heat. These steaks are the perfect candidate for a marinade or a dry rub due to their open fibres.
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They are also thin, which helps absorb flavours from seasonings. Even though it is a great cut of meat to marinade, it also tastes great without any seasonings.
Cut into triangles from a trip roast, tri-tip steaks are becoming more popular due to their flavour. It is also known as a Santa Maria steak due to its popularity for barbecues in California. This cut of meat offers quite a bit of marbling, giving it a buttery, flavourful taste. If you’re cooking this cut of BBQ steak greater than medium, a marinade would be ideal.
French for flank steak, this cut is a loose texture, flat cut of meat. The proper way of cooking this cut (told by the French) is to marinate the meat and sear it at high heat, making it ideal for the BBQ season. Bavette is from the abdominal section of the cow, which is a muscular part. That’s why a short time on the grill is ideal for this cut of beef.