Here at Dressler’s Restaurant, we are crazy about meat that’s cooked on the grill.
Of all the amazing foods to cook on the grill, our all-time favorites include flat irons, skirt steaks, and ribs.
T-Bone/Porterhouse: a strip loin and tenderloin connected by a T-shaped bone; have it cut 1-2 inches thick
New York Strip: this steak comes from the short loin; moderately tender with good marbling and rich beef flavor; check out The Best Way to Cook New York Strip Steaks on a Grill
Ribeye: taken from the rib section of beef; high marbling; tender, juicy steak with rib bone still attached; because of the high-fat content, grilling can be difficult due to flare-ups; pan searing is another option; see How to Cook a Perfect Ribeye Steak
Flat iron: this well-marbled steak cut from the steer’s shoulder makes for great grilling whether marinated or seasoned simply with coarse salt and pepper; take a look at this Flat Iron Steak With Red Wine recipe
Skirt steak: thin, long strip of beef cut from the plate; not as tender as other cuts because it is lean, but loaded with flavor
Tips for Grilling Steak
- season with coarse salt, olive oil
- get the fire hot
- let meat rest for several minutes after cooking to redistribute juices
- serve thinly sliced across the grain (which shortens those tough stringy meat fibers)
- when buying steaks, remember to look for generous marbling throughout (this fat is what gives the steak its flavor)
- have steaks cut 1-2 inches thick
FISH–done right, fish on the grill should be moist, tender, and flaky; How to Grill Fish on a Gas Grill, Fish on the Grill-It’s Easier Than You Think, and The Only Technique You Need to Know for Grilled Fish