.benbmims with all the summer grilling tips you didn't even know you needed.
Clockwise from top left: grilled skirt steak with marjoram-lime salsa, dry-aged burger with garlic mayo, Szechuan chile hanger steak, and grilled ribeye with pistachio gremolata. I recently asked Katie Flannery, the second-generation scion of Flannery Beef, a well-regarded Bay Area beef purveyor, to share her inside-baseball beef grilling secrets.
Her first tip was to be on the lookout for prime hanger steak. No matter how trendy the cut becomes, hanger is always more affordable than ribeyes, strips and filets — and it’s always more flavorful. Buying it prime-grade — a subjective term that essentially means a steak that has the highest percentage of fat “marbling” throughout the meat — ratchets up the flavor even more.
Third, when you’re splurging on a rib steak, you want it cut from the front, or chuck, end of the rack — because it contains the largest proportion of what Flannery says is the tastiest part of the cow. “Because of where we cut it, each steak has more of the spinalis dorsi muscle, or ‘rib cap’ in the steak,” Katie explains. “This muscle is often called the ‘deckle,’ but that’s not right. It’s its own thing and gets the most worked-out on the cow, so it’s also the most flavorful.
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