The New York strip steak is a very expensive beef cut because of its flavor and tenderness. It is considered by experts as the standard for beef steaks and cuts. It is the considered by beef lovers as the best for its marbling quality, taste and texture. Other cuts of meat which are also sought after by beef connoisseurs include the top sirloin, porterhouse, T-bone, filet mignon and rib eye. Some cuts are best served medium rare with a just a fair amount of seasoning and flavor and herb butter on the side.

You can choose 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 freshness and the good quality of the meat are retained. You can also decide to have the it pre-grilled straight from the source. This option is ideal for those who maintain a very hectic schedule and dont have the time to prepare and cook their own meat.

Here are some suggestions in order to get a perfectly grilled main course.

TIP #1 ” Grill straight from the refrigerator

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

TIP #2 ” Grilling Temperature

The perfect grilled cut of meat is determined by the right grilling temperature. It to imperative to maintain the appropriate temperature in grilling to ensure that the meat is grilled evenly. Beef connessiours would normally recommend medium rare . High grilling temperature would normally give you an charred and overcooked piece with the inside temperature not reaching the desired level of doneness.

TIP #3 ” Flare-ups ruin the grilling process.

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

TIP #4 ” Follow the proper turning technique

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

TIP #5 ” Monitor the temperature

You have to watch the doneness of the beef steak by taking the temperature. This is done by inserting an digital thermometer at the center of the steak.

TIP #6 ” Strictly adhere to the required internal temperatures

The temperature of the beef should be at least 145 F for medium rare doneness. The middle 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 show 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 interior part of the meat.

TIP #8 ” Use 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 has properly been absorbed. A lesser quality piece may be marinated overnight. Take note to add a tenderizing enzyme to the marinade to achieve the maximum tenderness.