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Photos by: Tara Hope Cofiell, Gregory Hutsell

As summer arrives and the most popular grilling days of the year – Father’s Day and the Fourth of July – approach, take the opportunity to treat yourself and your family to a perfectly grilled steak. Here are three cuts of steak, ranging in price and flavor:

Hanger Steak or Hanging Tenderloin
The hanger steak is known as a “butcher cut” because it is prized by butchers for its incredible flavor. The cut is known as a hanger because it hangs between the ribs and the spine of the steer. It is the “beefiest” cut of meat. For best results cook over a high heat to rare or medium rare. If you like your beef cooked more than medium rare, choose another cut. Hanger steaks cooked above medium will be tough as leather. Hanger steaks generally weigh 1 to 1 ? lbs. and “choice” grade will cost $6-$8 a pound.

Bone-In Rib Steak (Prime Rib)
Prime rib is the most popular steak sold in American restaurants. The cut can be appreciated equally by people who enjoy their steak rare, medium, or well done. Coming from the rib section of the steer, it is tender and flavorful. A double cut bone-in rib eye steak weighs 2 to 2 ? lbs. and “choice” grade costs $10-$14 per pound.

Whole Center-Cut Filet Mignon or Tenderloin
Filet mignon is considered the most decadent cut of beef and looks dramatic when served whole. When cooked and served properly, its texture is smooth and silky. The tenderloin comes from between the short loin and the sirloin section of the steer and is tenderest cut of beef. For best results do not cook above medium.

All three steaks can be enjoyed with traditional summer side dishes, such as grilled baby red potatoes, asparagus, zucchini, or a summer salad of fresh greens from the garden.

Seven Tips for Excellent Grilled Steak

  1. Whether you use a gas or charcoal grill, buy an oven-proof thermometer to check the temperature of the grill. After the gas grill has been on for 15 minutes or ashes are gray on the charcoal, place the thermometer on the grate, close the lid and check temperature in 5 minutes (use tongs to lift thermometer off of grate).
  2. Remember to clean the grill grate thoroughly and rub it with oil or use nonstick spray to prevent steak from sticking.

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