Best Steaks For Grilling

By GirlCarnivore

best steaks for grilling

Discover the art of grilling the perfect steak and elevate your culinary skills with our ultimate guide to the best steaks for grilling in 2023! Explore the unique characteristics of various cuts, learn the secrets to expert grilling techniques, and find the perfect pairings to enhance their flavors for your steak recipe.

Ribeye Steak

Easily the most popular steak for grilling, it’s known for its rich marbling, which results in a juicy and tender steak when grilled. Ribeye steaks have a good balance of meat and fat, making them ideal for high-heat grilling.

New York Strip Steak

When left with the bone in, a new york strip steak cut has less fat than a ribeye but still offers excellent flavor and tenderness. It’s good for grilling due to its uniform shape and thickness, ensuring even cooking.

Filet Mignon

One of the leaner cuts, filet mignon, is prized for its tenderness. While it’s less flavorful compared to fattier cuts, it’s perfect for grilling hot and fast or with bacon wrapped around it to add more flavor.

T-Bone Steak

​A T-Bone steak is two steaks in one and includes a sizeable chunk of tenderloin and a larger piece of strip steak, separated by a T-shaped bone. T-bone is known for its tenderness and flavor and is a popular choice for grilling.

Porterhouse Steak

The Porterhouse is often considered the “king of steaks.” It’s similar to a T-bone but is cut from the rear end of the short loin and therefore contains more tenderloin. If a T-bone’s tenderloin section is at least 1.25 inches across, it qualifies as a Porterhouse. It’s a large cut, perfect for grilling, and is often shared among multiple people due to its size.

Top Sirloin Steak

The top sirloin is a versatile, relatively lean cut from the cow’s rear from the sirloin primal. It has a balanced beefy flavor, slightly less tender than other premium steaks but still great for grilling. Top sirloin steaks are thick and lean, making it a great cut for high-heat, quick cooking methods like grilling. It also takes on marinades and seasonings well.

Chuck Eye Steak

The chuck eye is often called the ‘poor man’s ribeye.’ It’s located close to the ribeye section but includes more connective tissue. While less tender than the ribeye, it has good marbling and a robust beef flavor. It benefits from the high heat of grilling to achieve a good sear and then should be finished over indirect heat to avoid overcooking.

Flank Steak

Similar to skirt steak, flank is lean and muscular with a strong beefy flavor. It also benefits from a marinade to help tenderize the meat before grilling. It’s commonly used in dishes like London broil. Again, slicing against the grain is crucial.

Picanha Steak

Picanha steak is cut from the sirloin cap, the rump muscle, popular in Brazil and other Latin American countries. It’s recognized by its fat cap, which adds a lot of flavor when it melts during cooking. It’s often cut into thick steaks and skewered or grilled over high heat.

Tri-Tip Steak

Tri-tip is a triangular cut from the bottom of the sirloin. It’s leaner than other cuts but still packed with rich flavor. It’s great for grilling but also shines when smoked or roasted. Its unique triangular shape requires careful attention to grilling to avoid overcooking the thinner section.