So Many Steaks, So Little Time: A Grilling Primer

By Chris Bogart, Meat and Seafood Department

The sun is shining, spring yard work is behind us and the smell of charcoal fills the streets once again. Grilling season is upon us! Of all the cities I've lived in, none can top the robust outdoor cooking culture of Minneapolis. Walk down any residential street on a nice afternoon and you are guaranteed a waft of grill smoke. I have regular customers who claim barbecues become their primary summer cooking tool, leaving their kitchens feeling slightly neglected.

Of all the dishes you can grill outdoors (even pizza), the most popular is a choice cut steak. The classic T-bone on the grill seems synonymous with summer — but why stop there? The world of steaks is ever growing and we have a wide assortment of cuts to choose from at the Wedge.

Which steak to select? If the array of choices confuses you, don't worry — you're not alone. I get at least ten questions daily on the relative quality and use of each cut.

Here is a quick overview of some of my favorite grilling steaks:

Sirloin Tip Steak:

This steak is an ideal cut on a budget and can be prepared in a variety of ways. It's not the tenderest steak, but it has great flavor and is excellent with a marinade or skewered as kabobs. When cut thin and seared quickly, it's perfect for a stir-fry. Try an overnight marinade of lime juice, garlic, and Mexican seasonings for tasty grilled steak tacos, or try a dry rub. Don't overcook this, as it can get tough. For quicker cooking time substitute flank steak, a thinner cut.

Top Sirloin Steak:

This is a great steak for the family. Cooking is easy and these steaks are often large enough for three or four people to share. If you need smaller portions, we can give you just the right amount at our full service meat counter. This steak marinates well, but a simple salt and pepper rub with a little Worcestershire sauce yields a juicy, flavorful meal.

Chuck Eye Steak:

Our favorite steak on a budget! This cut, which can be made into a roast, is an amazing tender steak that can benefit from a marinade or added liquid, or can be prepared in a manner similar to a higher priced Rib Eye (see below). The Chuck Eye comes from the area between the shoulder and the top loin where the Rib Eye resides; it absorbs the attributes of both the beef chuck and the Rib Eye, hence the name Chuck Eye. These steaks are delicious. Just ask our Assistant Manager - he eats them for breakfast every chance he gets.

Flat Iron Steak:

Believe it or not, this steak is a relatively recent discovery in beef 's history as a human diet staple. Researchers, in conjunction with a meat distributor and a restaurant, revealed the flat iron steak after cataloging the cow's various muscle structures. This muscle is flat but "iron" it is not — this is actually the most tender of the shoulder cuts, and it grills up amazingly well. The name "flat iron steak" has mixed etymology: some claim it was named for its resemblance to a traditional iron, while others insist the steak was named for its "tough as iron" texture if a certain sinew isn't removed before cooking. If you ask me, the name is just effective marketing - it sounds better than a "top blade steak from the anatomical area of the shoulder."

New York Strip Steak:

This steak is actually a boneless T-bone or porterhouse. When left as a porterhouse it has a piece of tenderloin or fillet attached, whereas a T-bone has a much smaller piece of the tenderloin. The New York strip is one of the tenderest grilling steaks available, second only to the Rib Eye. In addition, the strip steak is leaner than the rib eye. This cut gives you an ultra tender steak with less fat then other choices.

Rib Eye Steak:

This steak has it all; tenderness, intense flavor and ease of cooking. In order to savor the concentrated flavors this steak has to offer, I generally leave this cut unadorned, using only sea salt and a little pepper. The great quality of meat we offer at the Wedge is exemplified in this top shelf cut; after trying it you will see why we choose to carry sustainable, naturally raised beef.

You can purchase most of these steaks from the two different beef providers at the Wedge: Thousand Hills and Country Natural Beef. Thousand Hills offers local 100% grass fed beef, and their steaks, while equally tender and delicious, are leaner than their counterparts because of their diet. Country Natural Beef cows spend the majority of their lives in the pasture and are only supplemented with a mixture of potato, hay and grain for 90 days prior processing, resulting in a great balance between health and flavor. So stop in and try something new! Watch for great sales throughout the season on outstanding grilling steaks and other summertime delights.