Fire up the grills; Memorial Day weekend fast approaches. We’re gathering outside to sear some steaks and toast summer’s arrival.
When it comes to grilling steak, there are plenty of choices to suit tastes and budgets.
Less expensive steaks, such as sirloin, flank and skirt, are admittedly less tender than their pricey brethren, but deliver big on beef flavor. The swankier cuts, including filet, T-bone, porterhouse and ribeye require less chew, but sport a milder flavor. I like to walk the line and serve boneless strip steak–most guests enjoy its flavor and pleasingly toothsome texture.
I often opt to purchase grass-fed or grass-finished beef rather than conventional corn-fed beef. It costs a little more, but in general, it’s a healthier option for me, the animal and the planet.
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