Get to Know the Best Beef Cuts for the Grill
Grilling starts with the perfect cut of meat. Beef is the quintessential choice for most, and knowing your options is important as you step up to the grates.
Ribeye: Ribeye is distinctive for having the highest amount of marbling among the cuts, giving it an incredibly rich flavor. They’re also deliciously juicy!
T-bone: Best grilled or broiled, T-bones are prized for their signature bone-in cut, hearty flavor and tenderness.
New York Sirloin: This tender and lean cut is known for its superior flavor. Keep a close eye on the grill, sirloins can be overcooked easily if you aren’t careful.
Filet: Coming from the tenderloin, filets are the most tender steak, known for their thick cuts and smooth flavor.
Strip: This fave is also called New York or Kansas City Strip. A true steak lover’s steak, get the tenderness found in filets with a juicy strip of fat on the side like a ribeye.
No matter the cut, the hallmarks of a well-cooked steak are the medium-brown exterior with grill marks and juicy, tender interior. Use our helpful tips below for cooking your perfect steak!
Steak Fundamentals:
- Season steak with salt, pepper, rubs or marinades a few hours before cooking. Thinner cuts stand for 30 minutes, thicker for one hour. Before cooking, pat dry with paper towels or lightly dust with flour to reduce moisture.
- Oil the grates with tongs and paper towels. Put your steaks on the grill and then avoid moving them. Flip the steaks for grill marks. Check for hot and cold spots by placing your hands over the grill.
- For desired doneness, use a meat thermometer. Cook steaks to an internal temperature of 130 to 145° for medium-rare to medium, then let the meat rest for a few minutes to redistribute the juices.
