The filet mignon and New York strip steak are a very pricey beef cuts because of their outstanding tenderness and flavor. They’re considered by experts as the standard for beef steaks and cuts. They’re considered by beef lovers as the best for their marbling quality, taste and texture. Other cuts of beef which are also sought after by beef connoisseurs include the top sirloin, porterhouse, T-bone, and rib eye. Some cuts are best served rare with a just a fair amount of seasoning and flavor and herb butter on the side.

You have a choice among two delivery options as far as meats are concerned. These are delivered as fresh cuts right after the butchering process to ensure that the good quality and freshness of the meat are retained. You can also select to have the it pre-grilled straight from the restaurants. This option is ideal for those who maintain a very hectic life and don’t have the time to prepare and cook their own meat.

Here are some useful tips in order to get a perfectly grilled meal.

TIP #1 – Grill straight from the refrigerator

The ideal way to grill is by taking it right out from your refrigerator and to the grill. This is the right way of cooking. Many think that grilling it after it has reached room temperature is the right way. Experts agree, recently refrigerated is better.

TIP #2 – Grilling Temperature

The perfect grilled meat is decided by the right grilling temperature. It to important to maintain the appropriate temperature in grilling to ensure that the meat is cooked evenly. Beef connessiouers would normally advocate medium . High grilling temperature would normally give you an overcooked and charred piece with the inside temperature not reaching the desired level of doneness.

TIP #3 – Flare-ups spoil the grilling process.

It is essential that you remove excess fat by trimming the beef cuts before grilling to prevent charring.

TIP #4 – Follow the correct turning technique

It is highly recommended that you use a long handled tongs in doing the proper turning technique for your beef. You can use spatulas for burgers or other meats. Avoid using forks in flipping the meat as it will pierce the beef which would lead to the loss of the important beef juices.

TIP #5 – Monitor the temperature

You have to monitor the doneness of the beef steak by taking the temperature. This is done by inserting an instant read type of thermometer at the center of the steak.

TIP #6 – Strictly adhere to the required internal temperatures

The temperature of the meat should be at least 145 F for medium rare doneness. The center of the beef will turn pure pink and the exterior part becomes slightly brown. Burgers must be grilled until at least 160 F for a medium doneness. Continue grilling until the center of the burger is no longer pink and the juices no longer exhibit any pink color on them.

TIP #7 – Monitor the visual quality of the meat

You can check the level of doneness of the steak visually by making cuts at the center using a sharp knife to check the color of the inside of the meat.

TIP #8 – Choose appropriate pieces of beef and do the right marinating

The tender beef cuts must be marinated for at least 15 minutes to a maximum of 2 hours to ensure that the flavor is properly absorbed. A lesser quality cut might be marinated for up to six hours. Be sure to add a tenderizer to the marinade to accomplish the maximum tenderness.

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