The Best Steaks to Grill

May 19, 2020

I’m on my back porch getting ready for a backyard cookout, and it got me thinking, what are the best steaks to grill?

The best steaks to grill come from the short loin, but some other cuts also make a fantastic steak. The best steaks to grill are Ribeye, Strip, Tenderloin, Porterhouse, T-bone, Skirt, Top Sirloin, Flank, Chuck Eye, and Flat Iron steaks. These simple tips will help you decide what steaks to grill for your next cookout or backyard party.

Choose your Grade

There are three different grades of steak in US supermarkets: Select, Choice, and Prime.

Select is going to be the typical steaks that you will usually find on sale every week. Select grade meat is just above what the USDA deems edible, so it isn’t the best cut of meat, and don’t be surprised if it isn’t as tender as expected.

Choice and Prime are going to be more expensive, but I always think it’s worth getting Choice over Select. The flavor and tenderness are just that much better, and we justify the extra price. Every supermarket doesn’t carry a prime grade, but if you are lucky enough to find it at your local grocery store, it is by far the best steaks to grill.

If you want to learn how to grill an amazing steak, view our post on how to grill a steak. 

Ribeye

The ribeye comes from the rib section of the cow and can come with the bone attached or removed. Typically, Ribeyes are the cut of beef you see at steak competitions because it has the combination of being incredibly tender while still holding onto its beefy flavor. We like to keep the bone attached to cook that flavor into the beef, but don’t pass up some on sale with the bone removed. They will still sear up amazing over high heat until they reach med-rare or the desired temperature.
Ribeye raw

4 (8 oz.) Ribeyes

 

The Hungry Family Ribeye Feast

 

Strip Steaks

A strip steak has many names. You may be most familiar with the New York Strip, but it can also be called the Kansas City strip, strip loin, or top loin steak. Most of the time, butchers will remove the bone, but there is an option to have the bone attached. The strip steak has intense flavor due to its abundant marbling that is common with this cut, but it still retains its bold, beefy flavor. It is often a firmer steak and often looked at the ultimate grilling steak. You can’t go wrong with this cut.
Strip steak raw

4 (10 oz.) Private Reserve Boneless New York Strips

 

Dad's Favorites

 

Tenderloin Steaks

Beef Tenderloin is the most expensive and tender cut of steak you can buy and represents only about 2-3% of the total animal. The tenderloin is where the filet mignon comes from and is an exquisite steak with a mild flavor and is so tender you can cut it with a fork. The tenderloin is incredibly tender but doesn’t have the fat marbling throughout the cut like the Ribeye or Strip steak. These factors contribute to its mild flavor and make an excellent platform for seasonings, sauces, kababs, or bacon wraps and are best cut medium-rare. The most known tenderloin steak in the world is the Filet Mignon, and it always impresses at any situation. The Filet has less marbling that a ribeye or strip steak, but when cooked correctly, it is more tender and can be cut with a butter knife or sometimes even a fork. Because it comes from the tenderloin, it often lacks the bold flavor, and that is why you will often see it wrapped in bacon or complemented with seasonings or sauces.
Beef Filet Mignon Tenderloin raw

16 (5 oz.) Bacon-Wrapped Filet Mignons

 

2 (1 lb. pkg.) Triple-Trimmed Tenderloin Tips

 

Porterhouse & T-Bone Steaks

The porterhouse steak is a T-bone steak that is a combination of strip steak and a full-size tenderloin. With a porterhouse, you get the beefy, bold flavor of strip steak and the tender, mild flavor of a filet mignon. A porterhouse comes from the short loin, where both the tenderloin and strip portion are largest. The T-Bone gets cut from the middle to the end, where tenderloin tapers and narrows. Because of this, there is less filet mignon on each T-Bone. On Average, each animal will produce six to seven T-Bones, and just two to three porterhouse steaks. Both a Porterhouse and T-Bone steak are extremely expensive at a steakhouse because you are buying two steaks, but if you can get these at your local supermarket or butcher, you won’t be disappointed.
Porterhouse T-Bone raw

2 (24 oz.) Porterhouse Steaks

 

Porterhouse Dinner for 4

 

Skirt Steaks

The skirt steak is the beef that is perfect in tacos or fajitas. Skirt steaks are the first cut of steak that doesn’t come from the short loin section of the cow. The robust flavor of the skirt steak comes from the chest and abdominal cavity. It contains connective tissue and thick grains and should be cooked on extremely high heat very fast. Be sure to cut this across the grain; otherwise, the steak will be “stringy.”
skirt steak raw

Top Sirloin Steaks

If you want steaks, every day and don’t want to break the bank Top Sirloin steaks are going to be the steak for you. Top Sirloin steaks are both tender and full of flavor. The Top Sirloin is much less tender than steaks from the short loin, so be careful not to overcook it because it can get tough. This steak is impressive on its own, but it goes great with marinades and sauces. Congratulations on finding your weekday steak!
Top Sirloin steak raw

8 (5 oz.) Top Sirloins

 

Sirloin Dinner for Four

 

Flank Steak

Flank Steak is similar to skirt steak and comes from the belly or primal cut of the cow. Like Skirt Steak, Flank Steak is both tough and flavorful because of the fat bundles of muscle fiber that make up its texture. It would be best if you cooked Flank Steak on high heat very quickly. Make sure to cut against the grain; otherwise, the meat will be stringy. Flank steak goes great with some marinade, but remember marinade does not make steak tender.
Flank Steak raw

Chuck Eye Steaks

The Chuck Eye steak is my favorite steak to eat during the weekday. It is known as the poor man’s ribeye. Chuck Eye Steaks are the first 1 or 2 steaks cut right where the ribs primal joins the chuck primal. Chuck Eye is very similar to a ribeye in taste and texture but costs much less. Technically it comes from the chuck and not the rib, so it can’t be called a ribeye. Grill this the same way you would a ribeye.
Chuck Eye Steak raw

Flat Iron Steaks

Flat Iron steaks are a top blade steak and come from the chuck primal part of the cow. Like the name ensues, flat iron steaks are cut lengthwise rather than crosswise like most the other steaks we’ve talked about above. Cutting it like this allows the steak to be more tender, and it is the second most tender steak, only behind the filet mignon. Cook this on high heat until medium-rare or your desired temperature, and you won’t be upset. Flat Iron steaks incredible marbling and tender texture capture the bold beef flavor that has recently become popular among steak experts.

Make sure you clean your grill to have the best tasting food everytime. To lean how to clean your grill after use, view our post on how to clean a grill.

Flat Iron Steak

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