Cooking this wonderful piece of meat to the proper temperature demands care, much like a delicate ballet. It's like walking a tightrope between sensitivity and harshness.
If you overcook it, you'll end up with a painfully tough piece of steak." On the other hand, an undercooked filet mignon might have far worse consequences.
While when cooked properly, it may be a tasty cut, getting that precise temperature can be a struggle of patience.
It's not fatty enough to offer the lovely marbling that increases taste, so you'll have to work your magic on the grill to bring out its full potential.
Porterhouse and T-bone steaks are two of the bigger, more difficult cuts in question.
The two steaks are similar in that they both have a t-shaped bone and are cut from the cow's loin. The biggest distinction is in size, with the porterhouse being the largest of the two.
Because skirt steak is so thin, it's critical to keep a close watch on it while grilling to prevent it from burning.
Keeping a meat thermometer on hand when grilling is another solid technique to determine doneness.