At the Grill with William Torres: Beef, creating memories ever since carnivores have been around

This month’s At The Grill feature by William Torres (storyteller, empathetic connector and resonate catalyst) talks about the best cuts for BBQ season and the pleasures that go with them.

With the May long weekend out of the way, this signals the start of BBQ season.

Let’s talk about our favorite cuts of beef to grill or what to order when dining out. Some of ya’ll might opt for the easy burgers and all-beef hot dogs so I’ll quickly cover those as well. Since there are many options, I’ll give you some of my go-to recipes and cuts, plus what’s available out there for you.

Let’s start with burgers. There are so many options but my favorites are The Keg’s prime rib burgers available at Costco, I really like these for their juiciness, thickness, and seasoning. Costco also offers Angus burgers, which is another good, juicy and flavourful choice. Another option is President’s Choice sirloin burgers from Superstore. We usually buy cheese buns, and top them off with fresh tomatoes, onions, and lettuce.

On the wiener side, if you’re a fan of the $1.50 hot dog at Costco, then their Kirkland signature all-beef wieners are for you (and me, lol). A triple pack of 12 runs about $22.29.

Now onto the real memory-creating moments. Remember, there is no “chicken fork”—but there IS a “steak knife”!

My top five steaks in ascending order are:

  • Skirt steak: although not my top choice for steak-eating alone, it is the #1 choice for fajitas. Side note, fajitas is the Spanish word for little skirts, hence “skirt steak”. Chickens don’t have a skirt cut so there is no such thing as chicken fajitas. Now you know. Thin-slicing and marinating this cut with an acid-like citrus juice to help breakdown the fibers makes for easy grilling and prevents that tough chew when you take a bite of those delicious tacos.
  • NY strip: A strip steak is the half of a porterhouse or T-bone without the filet mignon. Cut from a little-used muscle on the loin, this steak is particularly tender—though less so than the filet mignon or ribeye. It carries a nice richness due to its marbling. A New York strip will have a thicker fat cap around the meat, which is helpful for retaining juices during the cooking process. You may not want to chew through this thick fat but it will be a boon during the cooking process.
  • T-bone steak: A T-bone is probably one of the most recognizable steaks due to the t-shape of the bone and meat. T-bones offer the best of both worlds. On the one hand, you’ll get a lean filet. On the other, you’ll have a marbled strip loin with plenty of flavour. This cut is like the porterhouse steak we will discuss next but without the fullness on the filet side. T-bones can be a great cut to share for those who like a little bit of everything in their meats.
  • Porterhouse steak: As I said, a porterhouse is a bone-in short-loin steak like a T-bone but with a heftier portion of tenderloin filet than the T-bone can offer. It’s one of the best cuts you’ll find in a steakhouse. Due to the size of the cut, a porterhouse steak is generally featured as an option for two guests or for sharing with the table. Porterhouse can be temperamental and delicate so be sure to cook it on the grill or in a big, high-quality searing pan deep enough to allow the juices (I always use butter, quartered garlic cloves and rosemary sprigs) to simmer in the pan while your meat is searing. Tilt the pan every so often and spoon the juices over the top of the steak to soak in all the flavours.
  • Bone-in ribeye: In my opinion, this cut is the “BEST” cut of all steaks. All bones are full of a substance called marrow. In steaks, marrow comes in two forms: red marrow and yellow marrow.The yellow marrow in steak bones is positively delicious. Cowboys used to call this prairie butter, and it’s one of the most underused, underappreciated ingredients out there. When you cook your steak, the yellow marrow seeps through the bone and into your meat to give it a smoother, buttery flavour.

Side note, a Tomahawk is a bone-in ribeye with at least five inches of rib bone left intact. The higher price comes from the added prep-time in butchering this cut. So, bone-in ribeye for me it is.

How to grill and for how long is your choice. I prefer medium to medium-well. If you cook your steaks well-done, please unfriend me and unsubscribe from this newsletter. 😊

Bon appetit!

Posted in Consumer.