Top 10 Best Steak For Grilling

Grilling the perfect steak is an art that combines the right cut of meat and expert cooking techniques. But, choosing the right cut from the myriad of beef options available can be daunting if you’re unsure of what you’re buying. It’s key to understanding the best steak for grilling when shopping.

Suitable for both novice grill enthusiasts and experienced barbecue aficionados, these steak choices will elevate your grilling experience. From the tender filet mignon to the well marbled ribeye, each cut offers a distinct texture and flavor profile, so there’s a steak cut for everyone.

Read up on the best smoker accessories and best smoker recipes once you’ve picked your steak and reference this Temperature Chart For Steak when grilling to ensure success.

New York Strip Steak on a black griddle.

Best Steak For Grilling

Ribeye Steak

Ribeye steak, also known as Scotch fillet in some parts of the world, is renowned for its rich, buttery flavor and tender texture, making it a favorite among steak enthusiasts. This cut is characterized by its marbling, which melt during cooking, infusing the steak with succulent flavor and ensuring a juicy, tender result.

In addition to being one of the best steak for grilling, it’s also an excellent choice for the Sous Vide cooking method: Sous Vide Ribeye.

rare ribeye steak

Tomahawk Steak

A tomahawk steak is a visually striking and flavor-packed cut of beef that is renowned for its impressive presentation and succulent taste. This cut is essentially a ribeye steak, characterized by its rich marbling and a high degree of tenderness, but what sets the tomahawk apart is the long, handle-line bone extending from the meat.

This cut is typically thick, often ranging from 2 to 3 inches in thickness, and can weigh between 30 to 45 ounces or more. The marbling within the meat contributes to its robust flavor and juicy texture when cooked. The high fat content allows the steak to remain moist and tender, creating a melt-in-the-mouth experience.

raw tomahawk steak.

New York Strip

The New York Strip Steak, also known as a Strip Loin, or simply a Strip Steak, is a cut of beef steak that is renowned for its flavor and tenderness. NY strip has less marbling than the ribeye, and it isn’t as tender as a filet. Typically, it possesses a fat cap on one side which, when cooked, renders and infuses the meat with additional flavor. However, it’s economical and has a strong beefy flavor that more than makes up for its lack of fat and tenderness.

Raw new york strip steak on a silver baking sheet with spices an oil.

Flat Iron Steak

Flat iron steak, also known as a top blade steak, is a tender and flavorful cut of beef that comes from the shoulder area, specifically the chuck. It’s characterized by its uniform thickness and rectangular shape, resembling an old-fashioned metal flat iron, which is where it gets its name. The flat iron steak is well-marbled, which contributes to both its flavor and tenderness. However, it’s important to note that there is a tough sinew that runs through the middle of the steak, which is often removed by the butcher to improve its texture.

Filet Mignon

Filet mignon is a high-end, tender cut of beef known for its delicate texture and subtle flavor. The meat is lean, with minimal marbling, which contributes to its buttery texture. Filet mignon is often considered a luxury due to its softness and ease of chewing, making it a popular choice for fine dining. It’s best cooked using methods that can create a flavorful crust while keeping the inside moist and tender, such as grilling.

Cooking it to the right degree is crucial; overcooking can dry out and toughen the meat, diminishing its prized texture.

In addition to being one of the best steak for grilling, it’s also an excellent choice for the Sous Vide cooking method: Sous Vide Filet Mignon.

Raw New York Strip steak on a white plate.

Coulotte Steak

Coulotte Steak is a well marbled and boneless cut of beef that surrounds the ribeye steak on the top sirloin portion of a cow (sirloin cap). This triangular shaped cut, with a large fat covering, is located on the hindquarter section and is the prized cut at Brazilian churrascaria (aka Brazilian Steakhouse). This flavorful cut of beef is as tender as a filet mignon, with more fat marbling, making it known for its rich flavor and tender texture.

Coulotte Steaks on metal skewers.

Denver Steak

Denver Steak , also referred to a “poor mans ribeye”, is the 4th most tender cut of beef, after beef tenderloin, ribeye and flat iron. This flavorful cut of beef is as tender as a filet mignon, with more fat marbling. The unique aspect of a Denver steak lies in its balance between tenderness and a robust beefy flavor, setting it apart from more traditional cuts like ribeye or sirloin. Its texture is tender yet slightly chewy

Denver steaks also offer great value, often being more affordable than more well-known cuts while still providing a high-quality beef experience. This combination of flavor, tenderness, versatility, and value has made Denver steaks a popular choice for grilling.

Ingredients to make pan seared steak.

T-bone Steak

T-bone steaks are a highly prized cut of beef known for their distinctive T-shaped bone and rich, robust flavor. This steak offers the best of both worlds, with a tenderloin on one side and a strip steak on the other, separated by a T-shaped bone. It’s a great choice for those who can’t decide between a filet mignon and a New York Strip.

The strip side is known for its fine, firm texture with good marbling, contributing to a rich, beefy flavor. On the other side of the bone lies the tenderloin, which is smaller but exceptionally tender, often described as buttery and delicate. The bone in the middle adds to the flavor when cooked, as it imparts additional juiciness and depth of taste.

Raw t-bone steak on crumpled parchment paper for best steak for grilling article.

Porterhouse Steak

Just like the T-bone steak, a Porterhouse steak is a New York Strip Steak and filet mignon separated by a T-shaped bone. The porterhouse includes more of the tenderloin than the T-bone. The size of the tenderloin part must be at least 1.25″ across at its widest point to qualify as a porterhouse; otherwise, it is considered a T-bone steak.

This cut is particularly prized for its balance of a rich meaty flavor and tender texture, offering a dual experience of two different steak textures in one.

Raw porterhouse steak on parchment paper.

Kansas City Steak

Kansas City Strip Steaks, essentially a New York Strip Steak with the bone still attached, are known for it’s robust flavor and tender texture. The Kansas City Steak has a nice mix of marbling that melts during cooking, infusing the meat with a richness that is both sumptuous and deeply satisfying.

Sirloin Steak

The sirloin steak is one the most affordable cuts of steak making it a very popular choice for everyday grilling. This steak is prized for its robust flavor and balanced mix of lean meat and fat, making it particularly juicy and flavorful when cooked. As with the other lean cuts, it’s crucial to not overcook as the meat can quickly dry out and toughen up.

What Is The Best Steak?

The best steaks for grilling is the one you enjoy most! One isn’t better than the other, when considering personal tastes and budgets.

Additional Resources

Prime Rib V Rib Eye
Ribeye vs. New York Strip
Skirt Steak vs Flank Steak
USDA Ratings

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