Best Steaks for Grilling (Expert Guide) | Arteflame

Which Steak is Best for Grilling? (Quick Answer)

The Ribeye is widely considered the best steak for grilling due to its abundant marbling, which renders down to provide superior flavor and juiciness. If you prefer a leaner cut with intense beefiness, choose a New York Strip. For unmatched tenderness, the Filet Mignon is the top choice. For the best results on a flat-top or high-heat grill, always select cuts that are at least 1.5 inches thick to allow for a deep crust without overcooking the center.

Comparison: Top Steak Cuts by Flavor and Texture

Choosing the right steak depends on whether you prioritize flavor, tenderness, or a balance of both. Use this table to find the perfect match for your palate.

What Are the Top Cuts for High-Heat Grilling?

When grilling, especially on a carbon steel cooktop or plancha where surface contact is maximized, you need cuts that can withstand high temperatures while maintaining internal moisture.

Why is the Ribeye the King of the Grill?

The Ribeye is the quintessential griller's steak. It is cut from the rib section of the cow and is famous for its marbling (intramuscular fat). When placed on a hot grill, this fat renders, basting the meat from the inside out.

Pro Tip: When using an Arteflame or flat-top grill, place the Ribeye on the hottest center part of the cooktop for 2 minutes per side to develop a wall-to-wall crust. Then, slide it to the outer, cooler ring to finish cooking to your desired internal temperature. This utilizes the grill's heat zones for a perfect reverse sear.

Is the New York Strip a Good Alternative?

Yes. The New York Strip (also known as the Kansas City Strip) comes from the short loin. It has less fat than a ribeye but offers a tighter texture and a more robust "beefy" flavor. It is easier to trim and generally cooks more evenly due to consistent thickness.

When Should You Choose Filet Mignon?

The Filet Mignon is for those who value texture above all else. Because it is so lean, it does not have the robust flavor of a Ribeye. It requires careful management of heat to ensure it does not dry out.

How to Prepare Your Steak for the Perfect Sear

Preparation is just as critical as the cut you choose. Following the right steps before the meat hits the grill ensures the Maillard reaction (browning) occurs efficiently.

Should You Bring Steak to Room Temperature?

Absolutely. Taking your steak out of the refrigerator 30 to 60 minutes before grilling allows it to cook more evenly. A cold steak thrown on a hot grill will seize up, leading to a tough exterior and an undercooked center.

What is the Dry Brine Technique?

Moisture is the enemy of a good sear. If your steak is wet, it steams instead of sears. Pat your steaks completely dry with paper towels. Ideally, salt them generously and let them sit on a wire rack in the fridge for 24 hours (or at least 45 minutes) before cooking.

Pro Tip: Don't use pepper before searing at high temperatures (over 500°F). Pepper burns and becomes bitter. Apply freshly cracked pepper after you pull the steak off the grill while it rests.

Frequently Asked Questions

What is the best thickness for a grilled steak?

The ideal thickness for a grilling steak is between 1.5 and 2 inches. This thickness allows you to achieve a deep, flavorful crust on the exterior without overcooking the inside, giving you a perfect medium-rare center.

How long should I let my steak rest?

Always let your steak rest for 5 to 10 minutes after grilling. This allows the muscle fibers to relax and reabsorb the juices. Cutting into it too early will cause all the flavorful juices to run out onto the plate.

Can I grill a T-Bone or Porterhouse on a flat top?

Yes, but it requires attention. Because the T-bone contains both a strip and a tenderloin (which cook at different rates) separated by a bone (which prevents flat contact), you must press down firmly on the meat or use a basting dome to help the heat penetrate near the bone.