The first step to grill a perfect steak is to buy a perfect steak. You will want one that has just enough marveled to make it moist and taste good, but not so much fat that it causes a fire in the fire of grill.
It doesn ‘t matter where you are located in the world, most steak houses offers you, your choice of rib-eye, SIRLOIN, fillet or t-bone.
The Ribeye steak is known for frequently wonder and natural flavor. Generally weigh about 10 oz and require little in terms of extra spices.
The steak tenderloin is the most tender cut of beef but it is also the most expensive cut steak. Because it is the environmentally conscious and has very little waste in it weight, that is normally 6 to 8 oz. per serving. They are very suitable for grilling or pan frying. Addition of a rubbing of Canola oil, black pepper, salt and will a touch of red pepper flakes improve the taste of meat. Go light on the herbs as they burn easily on a hot grill or fry pan will, leaving you with a burnt taste when your steak dinner.
Sirloin Steak is considered to be one of the cheapest steaks. Although this is one of the most popular cuts, you must take care of grilling or cooking it. This is the best after marinating or tenderizing it cooked. It should be cooked slowly in order to have tough. You can start the cut with a grill or pan Fry, but should be ready for it’s flavor and tenderness in an oven or .
The t-Bone Steak is easily recognized by the t shaped bone surrounded by meat on both sides. Due to the bone, I find this cut cooks faster and should be monitored closely. A dry rub will add flavor but isn ‘t T-Bones are full of flavor and is great for grilling.
To get the best cut I’ve ever decide to follow this advice.
 Not activate or move with his back more necessary as it is cooking. Want to sear the meat on both sides for 60-90 seconds to celebrate the juices of meat while it is cooking. Only turn once more to cook both sides evenly. Use tongs or spatula to turn his flesh. You never want to pierce with a fork. The hot meat juices would go on to make your hard steak and no one likes a hard steak.