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Step 1. Choose Your Cut
Let’s face it, beef is the most Texan protein to throw on the grill. But there are certain cuts that are right for the job, and some that just aren’t. The top 6 cuts for grilling are: Ribeye, Strip Steak, Top Sirloin, Flat Iron, Skirt Steak & Flank Steak. Ground beef for burgers is obviously a great choice, too!
Step 2. Season or Marinate
Tender cuts like Ribeye, Strip Steak, Top Sirloin and Flat Iron can be seasoned with your favorite steak rub or salt and pepper. To help seasoning stick better, rub a little olive oil on your steak beforehand. Try our Beef Loving Texans Steak Rub recipe!
Step 3. Fire Up The Grill
After lighting, it’s time to clean the grates.
Heat the grill to about 400°F. Place hand four inches above the heat source for four seconds. If the heat requires you to remove your hand after four seconds, it’s just the right temperature. If it takes more or less time than that, the grill is either too cold or too hot.
Step 4: Enjoy!
Now for the fun part. Place steaks on the grill and flip only once halfway through cooking. Remove from grill when the internal temperature reaches medium rare (145°F). Allow your steak to rest for about 3 minutes before slicing. Enjoy!!
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The information contained herein does not purport to be complete nor, necessarily, accurate and should be independently verified; nor does it represent or constitute a legal analysis or financial advice. All of the financial projections and/or conclusions are provided for illustration purposes only. Compass and its agents disclaim any and all liability for representations and warranties, express or implied, contained in, or for omissions from, the information contained herein or any other written or oral communication transmitted or made available to the recipient. This represents an estimated sale price for this property. It is not the same as an opinion of value in an appraisal developed by a licensed appraiser under the Uniform Standards of Professional Appraisal Practice.