For a serious carnivore, there are few sights more beautiful than a steak hitting a grill. The robust flavor and juicy texture that a grill imparts on steak is nothing short of magic. But with all the different cuts of meat available at the butcher, it's not always obvious which ones are best suited for grilling.
To get to the bottom of this meaty mystery, I spoke with Evan Lobel, co-owner of , a meat purveyor on Manhattan's Upper East Side, and author of several books including "Prime Time Grilling" and "Lobel's Meat Bible." The Lobel family has been in the meat business for six generations, so this man knows how to grill up . "Grilling offers something unique compared to other methods like pan-searing or broiling: that beautiful char and smoky flavor you just can't replicate indoors," Lobel told me.
Porterhouse A porterhouse steak is not for dainty eaters. It can regularly clock in at about 24 ounces, one of the , so it's ideal for sharing. The cut comes from the short loin of the animal — right behind the ribs — and has robust marbling and a big bone that make it ideal for grilling.
Synonymous with size, a "porterhouse gives you the best of both worlds — a tender filet on one side and a flavorful strip on the other," said Evan Lobel. The filet is leaner, but still very tender, and also does well with the high heat of a sizzling grill. The bone between these two cuts of meat doesn't provide flavor, as many people think, but it does make the steak juicer.
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