Best Steak Cuts for Grilling (Expert Guide) | Arteflame

The Definitive Answer: Which Steak is Best for Grilling?

For the absolute best results on the grill, the Ribeye is the superior choice. Its high fat content and abundant marbling render down over high heat, creating a self-basting effect that guarantees a juicy, flavorful steak. If you prefer a slightly leaner cut that still packs a beefy punch, the New York Strip is your best alternative. For unmatched tenderness without the fat, choose the Filet Mignon.

Steak Cut Comparison Guide

Choosing the right steak depends on whether you value flavor, texture, or budget. Use this quick comparison to decide which cut belongs on your grill.

Why is the Ribeye the King of the Grill?

The Ribeye is widely accepted by pitmasters and chefs as the ultimate grilling steak. Cut from the rib section of the cow, it contains significant intramuscular fat, known as marbling.

When you place a Ribeye on a high-heat grill—especially a flat-top style grill like an Arteflame—that fat renders instantly. This process bastes the meat from the inside out, ensuring the steak remains moist even if you accidentally overcook it slightly.

Pro Tip: When grilling Ribeyes on an Arteflame, place the steak on the solid steel griddle surface initially to get a wall-to-wall crust (the Maillard reaction) without the flare-ups caused by dripping fat on open grates.

New York Strip vs. Filet Mignon: Which Should You Buy?

The New York Strip (The Balanced Choice)

The New York Strip comes from the short loin. It is firmer than a Ribeye but offers a more intense "beef" flavor than a Filet. It usually features a distinct fat cap along one edge.

This cut is ideal for grillers who want flavor but don't want the heavy internal pockets of fat found in a Ribeye. It holds up exceptionally well to high-heat searing.

Filet Mignon (The Texture Choice)

The Filet Mignon is synonymous with luxury. It is the leanest cut available and is prized for being "fork-tender." However, because it lacks fat, it can dry out quickly on a grill.

Pro Tip: Because Filet Mignon lacks fat, wrap it in bacon before grilling or baste it heavily with butter and herbs during the cook to introduce the fats required for a robust flavor profile.

Are T-Bone and Porterhouse Steaks Good for Grilling?

Absolutely. Both the T-Bone and the Porterhouse are essentially "two-in-one" steaks. They contain a T-shaped bone with a New York Strip on one side and a Filet Mignon on the other.

The main challenge with these cuts is that the Filet cooks faster than the Strip. When grilling these, position the Filet side away from the hottest part of the fire to ensure both sides reach the perfect internal temperature simultaneously.

Frequently Asked Questions

What is the most forgiving steak to grill for beginners?

The Ribeye is the most forgiving steak. Its high fat content keeps it juicy even if you leave it on the grill a minute or two too long, making it perfect for beginners.

How thick should a grilling steak be?

Ideally, buy steaks that are at least 1.5 inches thick. This thickness allows you to achieve a hard, crusty sear on the outside without overcooking the inside, allowing for a perfect medium-rare center.

Is Top Sirloin good for grilling?

Yes, Top Sirloin is an excellent budget-friendly option. It is leaner than a Ribeye or Strip, so it is best marinated beforehand to tenderize the meat and add moisture before hitting the high heat.

Should I grill bone-in or boneless steaks?

Bone-in steaks (like a Cowboy Ribeye) look impressive and the bone can insulate the meat near it, keeping it juicier. However, boneless steaks are easier to sear evenly across the entire surface.