How to Pick the Perfect Beef for Tailgaiting

Are you gearing up for tail gaiting and football season? Take this handy how-to to your next game day and be the new Grill Master!

This week my alma mater, Washington State University (GO COUGS!), is celebrating it’s first game of the season – and I don’t have to drive 300 miles to see them! Even better is that I don’t have to drive 300 miles to go do some serious tailgaiting! I’m teaming up with the Washington Beef Commission and Certified Angus Beef to show you how to pick the best beef for your football tailgaiting needs!

What is your favorite cut? Are you ready to find something new for this football season?

Be the Grill Master

There are a few things to have on hand when grilling, and they will take your grilling to the next level, cementing your status as grill master.

• Season simply – more often than not all you need is a little salt and pepper! Let that true, rich beef flavor shine through.
• Take the chill off – let your beef sit out on the counter before grilling. A chilly piece of beef won’t grill as consistently as a cut that has had the change to rest and warm up slightly before grilling. Take your beef out 20-40 minutes before grilling and take the chill off. The larger the cut, the longer it may need to sit.
• Preheat your grill – make that baby HOT!! Starting with a hot grill will help seal the juices into the meat when grilling. Start with a hot grill and then reduce them temperature when you put them meat on the grill.
• Use an instant read thermometer – a quick and accurate thermometer will get your cut read fast so you can close the lid back up on your grill for longer cooking.
• No Forks – Don’t use a fork to turn your meat on the grill. Poking holes into the meat will drain those precious juices! Use a pair of sturdy tongs instead.
• Let it rest – Letting your meat rest for about 5 minutes after grilling will help redistribute the oh-so-good juices that you just sealed in with grilling. If you cut it to early all that flavor will disappear!

Tri Tip Steak

Steaks cut from a tri-tip roast, these steaks are lean, tender and boneless! They are super flavorful, and amazing on the grill.

Season this steak simply – we like ours with just salt and pepper! Preheat your grill to high, and lower to medium while cooking to get this steak to 145 degrees for the perfect pink inside, about 4 minutes on each side. Let them rest for about 5 minutes on the plate after grilling so the juices settle into the meat. It’s pure decadence.

Rib Eye Steak

Straight from the rib, this is one of the most tender cuts you will find. This cut fine grain steak will leave your mouth watering. If you’re not able to grill this bad boy, try broiling it for a fast fix meal!

New York Top Loin

Just look at that marbling!! You know this is going to be a touchdown steak. To grill this bad boy, trim away some of those large pieces of fat that might flare up when grilling. This is a steak house favorite, and it’s definitely needed at your next tailgate, too.

This cut is found right behind the rib in the loin of the beef. You will love the flavor of this and that its got a sturdy texture to it, giving it just the right amount of chew without being tough. 

Top Sirloin Steak

If you’re taking your tailgate inside, season this beast with a little oil and salt and pepper for a quick broil about 5 minutes on each side, and then repeat with 3 more minutes on each side again until it reaches its desired doneness. Let the steak rest on a large plate lightly tented with foil about 5 minutes before slicing and serving.

Cut this meat thinly, across the grain when serving. Serve with some grilled vegetables for a mock fajita with all your favorite toppings. Change it up, there is no wrong answer when grilling.

If you’re on the hunt for the perfect grilling meat – look no further than Certified Angus Beef. Check out their site for a great guide to the best beef cuts for grilling, broiling, roasting and more!

What are your favorite cuts to grill? Share some links in the comments section and see what your fellow tailgaiters are grilling this weekend! It’s opening weekend of college football after all!

*Fine print* I’m excited to team up with WA Beef and CAB for this post. I was not compensated for this post. I just love beef and my local beef producers.