Is there any meat better than barbecue beef steak? From ribeye to New York strip, the variety of steak cuts gives you endless options when grilling. Find out everything best way to cook filet mignon need to know about the different cuts of steak and how to cook them. Steak is king when it comes to grilling, and it’s not difficult to see why.
Whether it’s medium-rare sirloin or a tomahawk centerpiece, a high-quality steak will always steal the show. So where do you start choosing your next cut of beef? In this meat guide, we’ll show you the best steak types for you to throw on the grill this year. The tomahawk steak is a beautiful cut of bone-in ribeye that gets its name from the large bone that protrudes from the large part of meat taken from the cow’s ribs. Most tomahawk steak cuts are at least two-inches thick, and the bone is about seven inches long.
It looks incredible, especially when cooked to perfection on the inside with a charred crust outside. It’s a time-consuming process, but one that yields an elegant presentation. This involves slowly smoking the beef to just below your desired doneness before searing it over high heat to finish it off. This is best done using a charcoal or pellet smoker before transferring it to a grill for searing. However, you can also do it by roasting it in the oven before grilling or pan-searing it.
Prepare the tomahawk with a simple herb and spice rub and a touch of butter. This usually takes 45-60 minutes but may take longer. Transfer the steak to a preheated grill at high heat, flipping every 2-3 minutes until the outside has developed your preferred amount of crust. Remove from heat and allow to rest. See our full reverse-seared tomahawk steak recipe for more details. Flank comes from the cow’s bottom abdominal area, making it lean and rich in tough muscle fibers.