Here’s a list:
- New York Strip
- T-Bone Steak
- Porterhouse Steak
- Beef Tenderloin
- Filet Mignon
- Rib-eye
You can usually grill these without marinading, unless you want to do so for additional flavoring. Skip the acids though, as they are not needed.
I like to toss these on the grill over direct heat. Depending on the thickness, I might grill these for anywhere from 6 to 8 minutes, seldom longer. Now, I’m going for medium rare, or maybe a touch above. I love the red juices when cutting in for a bite, as this is about as tender as you are going to have your meat.
