Choosing the Right Cut of Beef for Grilling

There’s something magical about grilling. Whether it's meats, vegetables, or even fruits, there’s a unique flavor that only comes from the grill. And when it comes to grilled foods, nothing beats a perfectly cooked piece of beef. The sizzling juices and smoky aroma make your mouth water in anticipation. But how do you choose the best cut of beef to grill? Here are five essential tips to help you master the art of grilling beef.

First, make sure your grill is hot. High heat is key for searing the meat and locking in those juices. A good grill like the PGS Grill Residential A-Series will give you the right temperature to achieve that perfect char on the outside while keeping the inside tender and juicy.

Second, look for marbling. Steaks like rib-eye or T-bone with good marbling are ideal because the fat melts during cooking, keeping the meat moist and flavorful. Don’t be afraid to go for cuts that have a bit of fat—this is what makes them delicious.

Third, keep it simple. The KISS principle applies here. Salt and pepper are all you need for seasoning. You don’t want anything to overpower the natural taste of the beef. Just a light sprinkle of sea salt right before serving can make all the difference.

Fourth, rub your steak with oil instead of brushing it. Using a blend like canola and olive oil (in a 90/10 or 80/20 ratio) helps the seasoning stick better and ensures even cooking without burning.

Fifth, always let your meat rest. After grilling, allow it to sit for at least 10 minutes. This lets the juices redistribute, so every bite is as juicy as the first.

Now that you know how to grill beef like a pro, the next step is choosing the right cut. For burgers, a 50/50 mix of ground chuck and sirloin gives great flavor and juiciness. If you're looking for a steak, go for a rib-eye, T-bone, or New York strip. For larger cuts, try a roast, but remember to cook it indirectly to avoid overcooking.

One of our favorite recipes is Carne Asada. Take 2 pounds of flank steak, marinate it overnight with lime juice, garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeño, and vinegar. Then grill for 7 to 10 minutes per side. It's fast, easy, and packed with flavor.

Gas grills have come a long way. They offer more control and less smoke than charcoal, making them ideal for delicate meats like chicken or fish. Plus, modern gas grills use advanced technology to deliver consistent heat without that burnt aftertaste. If you're worried about the smoky flavor, you can add a smoke box to your grill for that authentic wood-fired taste.

Gas grills are also easier to set up and clean, which is a big plus for busy grillers. So whether you're a seasoned pro or just starting out, a gas grill can help you achieve restaurant-quality results at home.

So fire up the grill, grab your favorite cut, and enjoy a delicious meal. With these tips, you’ll be grilling like a chef in no time. Bon appétit!