Cooking fatty cuts of steak, such as ribeye and New York strip, can cause flare-ups on the grill due to fat rendering onto hot coals. Chef Michelle Wallace emphasizes that while these flavorful cuts are prone to flames, precautions can be taken to minimize risks. Trimming excess fat, using a two-zone fire for flexible cooking, and keeping the grill clean are effective strategies. Additionally, adjustments like avoiding high winds and managing seasoning timing can further help prevent undesirable flare-ups, ensuring a tasty and properly cooked steak.
Flare-ups happen when the fat starts to render and drip onto the hot coals which can cause flames. Those that have higher fat content can produce more flare-ups.
Ribeye tops the list of cuts likely to cause a flare-up, along with New York strip, Picanha, and even skirt steaks.
To minimize flare-ups with fatty steaks, trim excess fat, use a two-zone fire, and ensure your grill is clean.
It's important not to disregard grill flare-ups if they happen; otherwise, you'll end up with a charred and burnt piece.
Collection
[
|
...
]