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

You have a choice between 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 life and don’t have the time to prepare and cook their own meat.

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

TIP #1 – Grill straight from the refrigerator

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

TIP #2 – Cooking Temperature

The perfect grilled meat is decided by the right grilling temperature. It to imparative to maintain the appropriate temperature in grilling to ensure that the meat is grilled evenly. Beef experts would normally recommend medium . 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 correct turning technique

It is highly recommended 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 important beef juices.

TIP #5 – Monitor the temperature

You have to monitor the doneness of the beef steak by taking the temperature. This is done by inserting an instant read type of thermometer at the middle of the steak.

TIP #6 – Stick to the suggested internal temperatures

The temperature of the meat 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 inside of the meat.

TIP #8 – Select appropriate pieces of beef and do the right marinating

The tender beef cuts must be marinated for for a maximum of 2 hours and minimum of 15 minutes to ensure that the flavor has properly been absorbed. A lesser quality cut may be marinated overnight. Be sure to add a tenderizing enzyme to the marinade to achieve the maximum tenderness.