A perfectly grilled steak is my favorite meal hands-down every time. It’s also really easy to cook a steak on your Bull Grill that’s why I’m going to share with you my steak grilling tips & tricks to pick the best cuts of beef, how to choose the best one for you, and how to perfectly grill a steak every time.
We’ve all seen & heard the terms choice, prime, Grassfed, and American wagyu. All those terms can affect the quality, flavor, and tenderness of your steak. Don’t worry though I’m going to make it really easy for you. It all comes down to marbling! We’ve all heard the term fat is flavor and that is true when it comes to steaks. The little flecks of white in a steak make the steak juicy, tender, and full of flavor.
First, we’ll start off with the USDA grading which is divided between select which for steaks I steer clear of (steak pun intended), then we have Choice, and Prime. On the USDA grading scale prime is at the top with Choice being right under it. Prime will have more marbling than choice but both are excellent steaks. When shopping remember to look closely though just because it’s choice doesn’t mean it can’t have beautiful color and great marbling.
Then we have Grassfed which means the cows were fed a diet primarily of grass giving the beef a slightly gamier flavor. Some studies show that they are more nutritious but they are less marbled.
Finally, we come to my favorite, American wagyu. It’s extremely marbled, juicy, tender, and packed with amazing flavor. Just check it out. At Bull, we’ve partnered with a Texas-based cattle ranch to bring you the very best premium F1-rated crossbred Wagyu that you’ll ever taste. Do yourself a favor and visit our website to purchase this gorgeous and affordable wagyu beef.
Grilling Steaks tips and tricks
Now that we know the different types of beef I’m going to show you my 3 favorite cuts of beef. First, we have the Filets which is by far the most tender but as you can see not that much marbling. Then we have the strip steak which is a great middle-of-the-road steak. It’s not overly buttery but not tough either. That brings us to my favorite, the ribeye. It’s bold, heavily marbled, and when grilled perfectly a symphony of meaty goodness.
So next time you’re shopping for a steak to grill do what I do. Pick the cut of beef you want to grill, then look for that beautiful bright red color with the most amount of marbling and take home that steak.
Start off with letting your steak come to room temperature for at least 30 minutes before grilling
Pat dry the steak with a paper towel and remove any extra bits of fat or meat
Give it a nice light spray of avocado oil or duck fat
Season it very liberally with kosher salt and black pepper right before grilling. You want to put extra seasoning because some of it will fall off when you put it on the grill.
Gently press the salt & pepper in to the steak
Turn the steak over and repeat the process on the other side
Time to grill on your Bull Grill
You want to make sure that the Bull Grill has been preheated to high heat for a good 30 minutes before grilling.
Once I’m ready to put the steaks on the grill I lower half the burners to low heat.
I then place my steak on clean & greased grates on the high heat side.
Cook for about 2-3 minutes and then rotate the steak 90 degrees. This is going to give us nice grill lines.
Don’t worry if they don’t come out perfect though. Grill lines will not affect the overall taste they just make the steaks look nice.
Keep an eye out for flair up. If you see any move the steak to a different part of the hot side or to the cold side until the flare-up dies down. Try to place the steak in between the tamers to help with this.
After 4-5 minutes flip your steak over and repeat the process.
Once both sides of the steak have a beautiful color move it over to the cool side so that the carry-over cooking will finish them off to your desired doneness. Remember carry-over cooking can continue to cook your steak another 5-10 degrees after you remove it from the grill.
Once your remove the steak let the it rest for 10-15 minutes in a slightly warm area before slicing.