Want that amazing smoky flavor from a perfectly grilled steak? Let me walk you through the best cuts to grab next time you’re at the butcher’s counter. These 5 steaks will seriously upgrade your BBQ game – whether you’re just starting out or you’ve been manning a grill for years.
There’s nothing better than that first bite of a juicy, perfectly grilled steak. But with so many options staring back at you from behind the glass, it can be tricky to know which one to buy. From budget-friendly options for weeknight dinners to splurge-worthy cuts for special occasions, each steak brings something unique to your plate.
Key Takeaways
- The five premium cuts for grilling: ribeye, New York strip, filet mignon, T-bone, and porterhouse.
- When selecting steaks, look for bright red meat with good marbling, choose 1-1.5 inch thickness for optimal cooking, and understand USDA grades which indicate quality and marbling content.
- Proper preparation includes seasoning generously with salt in advance and bringing steaks to room temperature before grilling for more even cooking.
- The article explains two key grilling methods: direct heat and indirect heat, plus the importance of using a digital thermometer.
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Top 5 best steaks for grilling
Not all steaks are created equal when it comes to grilling. Each cut has its own personality and needs special handling to bring out its best qualities. By learning about each one, you’ll soon be a master at grilling steak recipes to perfection.
Ribeye steak
Easily the most popular steak for grilling, it’s known for its rich marbling, which results in a juicy and tender cut when grilled. Ribeye steaks have a good balance of meat and fat, making them ideal for high-heat grilling.
New York strip
When left with the bone in, this 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 sizable 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 steak 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 one and a quarter inches across, it qualifies as a Porterhouse. It’s a large cut that is perfect for grilling and is often shared among multiple people due to its size.
“For me, it’s hard to beat a ribeye steak because they’re easy to grill and full of flavor. In fact, it’s the cut used to determine the grade and quality of the entire cow because it offers the best representation of fat distribution. When I’m looking for something leaner, but amazingly tender, I go with a filet mignon. Strip steaks are also a great choice. You just need to make sure to slice the meat against the grain to ensure a tender bite.”
— Christie Vanover, Pro Pitmaster GirlsCanGrill, Food Network BBQ Brawl
Tips for grilling a great steak
Choosing the right cut
Choosing the right steak for grilling begins at the grocery store. Look for bright red steaks with good marbling. For ease of cooking, choose steaks that are one to one and a half inches thick for the best balance of searing and internal doneness. If buying several steaks, make sure they are all similar in weight and thickness so they will cook evenly at the same time.
The United States Department of Agriculture (USDA) grades beef based on the degree of marbling and the maturity of the meat. Prime is the highest grade, representing the most tender and flavorful cuts with abundant marbling. Choice is the middle tier, offering high quality but less marbling than Prime but easily found at local markets. Finally, Select is leaner and may lack some tenderness and juiciness due to less marbling. The grade of the meat will be marked on the package.
Prep the meat
After you’ve picked your perfect steak, remember that preparation is key. Season your beef with a sprinkle of salt well before you plan to grill it. Be sure to season generously — some of it will inevitably come off during grilling.
Take your steak out of the fridge at least 20 minutes before you plan to cook it, so it comes up to room temperature. This will help with a more even cook.
Don’t Miss These Perfect Sides for Steak
- Mashed potatoes: Velvety, buttery mashed potatoes create the perfect canvas for soaking up those precious steak juices.
- Air fryer asparagus: Crisp-tender asparagus spears from the air fryer deliver a satisfying snap and subtle earthy flavor that cuts through the richness of a well-marbled steak.
- Garlic bread: Golden, buttery garlic bread with a crisp exterior and soft center adds a punchy garlic aroma that complements the meat’s flavors.
- French fries: Crispy on the outside and fluffy inside, fries offer that perfect salty crunch in the ultimate steakhouse-inspired pairing.
- Corn on the cob: Sweet, juicy corn on the cob brushed with butter creates a summery burst of flavor that brightens up a perfectly grilled steak.
- Slow cooker mac and cheese: Decadently creamy slow cooker mac and cheese brings comforting, gooey indulgence that makes your steak dinner a comfort food experience.
- Utica greens: Garlicky, spicy Utica greens made with escarole, hot peppers, and prosciutto provide a bold, flavorful counterpoint to a hearty steak.
Set up the grill
Grilling imparts a smoky flavor and is excellent for most cuts. Understanding how to set up your charcoal grill and build a two-zone fire, and the difference between direct and indirect grilling, is key to mastering the art of grilling steaks.
Direct grilling involves cooking the steak directly over the heat source. It’s great for searing the beef, creating a delicious caramelized crust. This method is best for cuts like the ribeye, which have good marbling or thinner cuts that don’t need long over the heat.
Indirect grilling is when the meat is cooked away from the heat source, allowing it to cook slower and more evenly. This method is suitable for larger or tougher cuts that need time to become tender.
Steak doneness
Remember, steak temperatures are taken before the meat has rested. The meat will continue to cook as it rests. You should pull the steak off the grill a few degrees lower than you ultimately want to serve it at, as it will continue to cook from residual heat. Always use a digital thermometer for accurate temperature readings.
There you have it, the top choices for the best steaks to grace your grill. No matter which you choose, there’s a cut for every palate, occasion and budget.
This article first appeared on Food Drink Life.
