Choose a top steakAndrei Iakhniuk/Shutterstock
It’s true some of the tenderest steaks are the most expensive: the tenderloin, porterhouse, and T-bone. But some cheaper cuts are nearly as tender and delicious: the chuck top blade, New York, club, rib-eye and rib, top sirloin, and round tip. Looking to reduce the fat? The leanest meat comes from the loin and the round. Learn the answers to the 11 top grilling questions.
Set it down and let it alonemarcin jucha/Shutterstock
Place steaks over the hottest part of the fire. Leave them there for at least three minutes without moving. When the first side is nicely browned, flip and sear the other side.