You consider yourself a grillmaster. You have immediately earned my respect and admiration.

But as a grillmaster do you have all of the important tools of the trade? Do you have grilling tools for different meats?

Let me explain.

STEAK

It’s heavy and needs to be flipped without steak juices escaping all over the place. A SPATULA is the tool you need at grillside for this delicious dish.

STEAKBURGERS

Lighter than steak, but still substantial, burgers need proper flipping as well. But these babies require a SMALL SIZE SPATULA just large enough for the patty.

HOT DOGS

Hot dogs have a distinctive shape and require a tool to match. TONGS are your best bet for turning and grilling these to perfection.

BONELESS CHICKEN BREASTS

Yum! Boneless, skinless chicken breasts are a favorite around our house as well. Use a PRONGED FORK to do right by this healthy meat.

SALMON

Seafood, especially salmon, is very delicate so it requires extra care and attention. Use ALUMINUM FOIL to wrap this meat before placing it on the grill. It’ll help it cook evenly and keep it all in one piece!

Now that you know all the tools of the trade, make sure you’re locked and loaded for grilling season. The right tool makes all the difference!

Photos courtesy of KansasCitySteaks.com.

The marbling!

The flavor!

The tenderness!

Oh, the magic of USDA Prime beef…

What is it?

Only the top 1-2% of all beef can be labeled USDA Prime and you can taste the difference. It’s a designation reserved for only the best beef.

USDA Prime is known for its marbling – you know those little lines of fat delicately running through a great piece of meat? That’s marbling. And it makes beef tender and flavorful. Not fatty. There’s a difference.

Simply put, these steaks and meats are cut above. You can buy USDA Prime steaks of all cuts and in roast form (like the exquisite Chateaubriand).

They are more expensive, but that’s because only 1-2% of beef out there qualifies. Supply and demand, right?

In my opinion, Prime beef is worth it. After all, you want your dining experience to be the best it can be! Try it and see!

Photo courtesy of KansasCitySteaks.com.

Oh, the glorious ribeye! How I love you!

It’s my absolute favorite cut. It’s tender, but rich and hearty. Just the way I like it!

With or without the bone, it’s sliced from the prime rib. And so, so succulent.

The bone has been rumored to give the meat even more flavor, but for me, I prefer the simplicity of boneless. Beauty is, you get to decide for yourself!

Want to pair a ribeye with a nice wine? Try a Merlot or Cabernet Sauvignon for maximum impact. This wine pairing chart is fun to peruse when cooking a beautiful steak dinner.

Trying out a ribeye soon? Watch the ribeye video on this page. It’s a wonderful resource for chef tips and advice on cooking your ribeye perfectly. Check it out and heed this advice! 🙂

And when you’re ready to dive in, the ribeye recipes here are to die for! Try your hand at whipping up some Chipotle Buttered Ribeye Steaks or even Spicy Ribeyes Topped with Blue Cheese. You’ll be a pro in no time!

All this ribeye talk is making me hungry. I know what I’m having for dinner. How about you?

Photo courtesy of KansasCitySteaks.com.