How to Grill Beef Short Ribs on Charcoal Grill
Sub-Primal Cuts: Porterhouse, T-bone, Club Steak, Filet Mignon, New York Strip, Sirloin Steak, Sirloin Cap, Chateaubriand, Tri-Tip.
Location: Located on the lower back of the cow, the loin is a less active muscle that runs along the spine and tends to be tender and soft making it ideal for juicy steaks.
Ideal size:
- Porterhouse, T-bone and Club Steaks are usually cut into 1-3 lb. portions but can be cut to be much larger sizes and thickness.
- Filet Mignon, Chateaubriand, and Tri-Tip are cut into 1-3 lb. steak portions but the whole loin may be used at once as well. Whole tenderloins can weigh between 5 and 20 lbs.
- New York Strip and Sirloin Steaks are cut into 12 ounces to 2 lb. steak portions but may be cut into larger portions.
Fat Content:
- Porterhouse, T-bone and club steaks contain an average of 26% fat content.
- Filet Mignon, Chateaubriand and tri tip contain an average of 23% fat content.
- New York strip and Sirloin steaks contain an average of 29% fat content.
Best Cooking Methods:
- Porterhouse, T-bone and Club Steaks are best when they are grilled to the desired temperature, most commonly medium rare. A seasoning or salt and pepper is added to the steaks either before or after cooking.
- Filet Mignon, Chateaubriand, and Tri-Tip are best when they are grilled to the desired temperature, most commonly medium rare. A seasoning or salt and pepper is added to the steaks either before or after cooking.
When the whole loin is cooked it is usually crusted with a dry rub and cooked at a very high temperature for a short period of time in the oven then is finished on the grill to bring a nice char flavor to the crust. It is then either cut into serving steak portions or sliced thinly. These types of grills will make this steak perfect!
- New York Strip and Sirloin Steak are best when they are grilled to the desired temperature, most commonly medium rare. A seasoning or salt and pepper is added to the steaks either before or after cooking.
The whole strip is sometimes cooked as a whole but not nearly as common as single steaks. With the meat structure and fat content, it can be hard to get a good even cook throughout the whole strip. A propane grill is usually the best choice when cooking these steaks.
Preparation Methods:
- Porterhouse, T-bone and Club Steaks do not need much prepping, just a little bit of seasoning.
- Filet Mignon, Chateaubriand, and Tri-Tip are very delicate cuts of beef and need lots of attention. If you have a thick cut, you may want to butterfly the steak before cooking in order to have a more even cook. Also, make sure and remove any tendons, cartilage or silver skin from the steak before cooking.
- New York Strip and Sirloin Steaks can be prepped with just a little seasoning or salt and pepper.
We should choose this type:
- Porterhouse, T-bone and Club Steaks are a costlier cut of beef and are best when used for grilling at special occasions or when visiting a restaurant.
- Filet Mignon, Chateaubriand and Tri-Tip are also pricey cuts of beef. The Tri Tip will be about half the cost of the others but still pricey per pound. These steaks are also best for special occasions.
- New York Strip and Sirloin Steak are everyday types of steaks. The New York Strip will generally be more expensive than the strip but very similar in taste. These are best for any cookout, barbeque or just any regular day of the week at home.
Type of Grill/Smoker when BBQing:
- Porterhouse, T-bone and Club Steaks: Direct heat grill or open flame grill.
- Filet Mignon, Chateaubriand, and Tri-Tip: Direct heat grill, conventional oven or open flame grill.
- New York Strip and Sirloin Steak: Direct heat grill or open flame grill.
How to Grill Beef Short Ribs on Charcoal Grill
Source: https://brobbq.com/beef-cuts-chart/