1. Picking the Right Cut of Steak

2. Cut and Quality
First things first: you'll need to choose the cut of meat you'll be grilling.
Types of steak include:
Tenderloin/filet (a top choice)
Sirloin strip
Rib eye
These are some of the most desirable cuts for grilling.

3. Cut and Quality USDA meat grades go from:
Prime: (top quality, mostly found in restaurants)
Choice: (typically the highest grade you'll find at the butcher)
Select: (leaner and more easily dried out).
There are lower grades, you'll want to avoid them.
Aged steak is less commonly found. It has a distinct flavor and the aging process can only be applied to the very best cuts of meat.

4. Marbling is your friend
The more marbled the meat, the better.
The marbling look comes from small flecks of fat that will mostly melt and keep the meat moist.

5. Thin is in Thinner steaks are more easy to manage than thick ones.
About 1½" thick is the ideal size (but anywhere from inches should be fine).
Filet mignon tends to be on the thicker side.
If you can't find what you're looking for pre-packaged, simply ask the butcher to cut the meat to your liking.

6. Sizzle Quiz Question # 1 Name three different types of steak.
Tenderloin/filet (a top choice)
Sirloin strip
Rib eye

7. Sizzle Quiz Question # 2 Name three different grades of steak. Prime
Choice
Select

8. Sizzle Quiz Question # 3 Why is Marbling is your friend?
It keeps the steak moist.

9. Sizzle Quiz Question # 4 What is the ideal thickness for a steak?
About 1½" thick is the ideal size

10. Credits Layout and design created by Stuart Kessler. IMA5 Assignment
Created for: EME6936: Interactive Media
Fall 2010, University of South Florida in Tampa, FL.
Professor: Oma B. Singh, Ph.D.

11. Credits Content for lesson sourced from:
How to Grill a Steak
For complete information on How to Grill a Steak, please visit:
Picture of delicious steak sourced from:
Video sourced from: