For grilling the perfect steak at home, choosing the right cut of beef is crucial. The type of steak you select will determine the flavor, tenderness, and ideal cooking method. Here are the best cuts of steak for grilling up juicy, boldly-flavored meat.
The ribeye is one of the most flavorful and tender cuts of steak. It comes from the rib section and has beautiful marbling, resulting in a juicy and exceptionally beefy taste. The high fat content makes ribeye ideal for quick grilling over high heat. Char the outside while keeping the inside moist and pink.
New York Strip:
Also known as a strip steak, the New York strip comes from the short loin. It has less marbling than ribeye but still retains tenderness and rich flavor. The strip steak is thicker than many other cuts, so it can stand up to the high heat of grilling without drying out.
Filet mignon is cut from the tenderloin and praised for its extreme tenderness. While it lacks the fat and robust beefiness of ribeye or strip steak, the filet mignon has a buttery smooth texture that practically melts in your mouth. Go easy on seasoning to let the subtle flavor shine.
Flank steak comes from the bottom abdominal area and is a thin, flat cut. It has lots of intense beefy flavor but can be tricky to grill due to leanness. Marinate flank steak first and slice across the grain after cooking. Grill over high heat to medium rare at most.
Skirt steak is taken from the diaphragm muscle and has a loose, coarse grain. It boasts robust flavor akin to flank steak. Quickly sear skirt steak over a hot grill and don't cook past medium or it will toughen. Thinly slice across the grain before serving.
Tips for Grilling Steak:
- Let steak sit at room temp before grilling
- Get the grill very hot and oil the grates
- Give a nice sear on both sides
- Use tongs, not a fork, to flip
- Grill to 5° below target temp, then rest
- Check temperature with a meat thermometer
With the right cut and proper grilling technique, you can achieve the ultimate steak cooked over an open flame. Try ribeye, strip, or filet mignon for your next backyard barbecue.