Another Take on The Best Cuts Of Steak To Grill

Introduction

Brett Llenos Smith

Is there anything like grilling a steak? Done correctly, with a cold beer as your copilot, putting beef to flame is as calm and centering as a guided meditation. The Zen Art of Carnivorism. Peace begins with steak.

As your guide on this metaphysical journey, it behooves us to say: We don't blame you if you'd prefer to plunk down a few extra bucks for the good stuff. However, there are cuts worthy of a spot on your grill that can fit any budget. Just keep in mind whether the steak you choose would benefit from a marinade or may require some extra care while cooking.

You're likely familiar with most of the chart toppers on this list. But we've also included some underrated options and some cuts that have become more popular in recent years. Come for the rib-eye, stay for the flat iron. These are the absolute best cuts of steak for a grill.

Rib-eye is the Cadillac of grilled steaks

While there are more tender cuts of steak, the rib-eye's heavy marbling makes it one of the most indulgent parts of the cow. Of course, this cut ain't cheap, and so you should at least know, in theory, how to make the perfect rib-eye.

Start by taking your rib-eye out of the fridge or freezer and allowing it to come up to room temperature. Then, cover both sides of the steak with fresh-ground pepper and several generous pinches of salt — don't be shy with the seasoning.

After your steak has come up to temp and your grill is as hot as you can get it — at least 425 F — rub the steak with a bit of olive oil and place it on the hot grill grates to get a nice sear. After about 3 minutes, use grill tongs to flip the steak and sear the other side. After both sides have been seared, move the steak off direct heat and allow the cooking process to continue at a lower temperature. Once your steak has reached its desired temperature, pull it off the grill and allow it to rest for at least five minutes before enjoying.

The perfect beef tenderloin takes finesse

Beef tenderloin doesn't have a ton of decadent fat, but as the steak's name suggests, it is a buttery consistency, which is why it's such a prized cut.

Tenderloin can be purchased trimmed or untrimmed. If you have an untrimmed steak, you should remove the silver skin before grilling. Cut the tenderloin into smaller filets. Because tenderloin doesn't have a lot of fat, a common technique for grilling it involves wrapping the round part of tenderloin filets in bacon.

Season both flat sides of the filet with salt, pepper, and — if you prefer — a dry rub. Because the steaks themselves have so little fat, it is important not to overcook them. Sear each side for about 2 minutes and finish on indirect heat until your tenderloin steaks reach the desired temperature. For an added touch, top with butter before allowing it to rest.

Get two steaks in one with a porterhouse

If you know about porterhouse steak, you're familiar with the signature T-shaped bone running down the middle. Because of that bone, this steak often gets confused with T-bone steak, and the two are quite similar: Porterhouse steaks are essentially larger versions of T-bones.

In both steaks, that bone actually separates two smaller cuts: filet and strip. Filet is extremely tender but low in fat, making it susceptible to overcooking. The smaller strip steak has a higher fat ratio, meaning this side of the steak is less vulnerable to overcooking.

Because each side of a porterhouse has different cooking needs, you need to pay attention when cooking it. Start by seasoning each side with generous amounts of salt and pepper. After the steak has come up to temp, sear each side over a hot grill for about 2 minutes, and then move the steak over to indirect heat, with the filet side facing the coolest part of the grill. After it reaches the desired temperature, pull the steak off the grill and let it rest for 5 minutes.

You can't go wrong with the iconic T-bone

With its eponymous T-shaped bone running down the middle, the T-bone steak is essentially a smaller version of a porterhouse steak. Because the porterhouse can be a massive serving size, T-bones are great if you want a similar, but more manageable experience.

Like a porterhouse, the T-bone has a filet on one side of the bone and a strip steak on the other. Because each of these smaller cuts contains different fat contents, they cook differently. One technique is to always ensure the fattier strip side is facing the hotter part of the grill, while the filet side is furthest away from direct heat.

If you're grilling steaks for other people or looking to show off on Instagram, a T-bone gives you the opportunity for a great presentation. After the steak is cooked and rested, use a knife to cut both the filet and the strip steaks away from the bone. Then, cut each steak widthwise into slices and place each sliced cut back in its original location relative to the bone.

Get Big Apple vibes with a NY strip steak

This tender and flavorful cut provides great bang for the buck. The NY strip — or just strip steak — has less marbling than the rib-eye and isn't as tender as a filet, but it has a strong beefy flavor that makes up for it.

Because the strip steak doesn't have much marbling, it benefits from a bit of olive oil along with your preferred seasoning. While you could just stick with salt and pepper, the flavor of a strip steak can be enhanced with a rub of rosemary, garlic, and shallots.

Conclusion

Grilling steak is both an art and a science. Whether you opt for the indulgent rib-eye, the elegant beef tenderloin, or the budget-friendly yet flavorful flat iron, there’s a perfect cut for every occasion. Understanding how to properly season, sear, rest, and slice your steak ensures that you'll get the most out of your grilling experience. Now, grab your tongs, fire up the grill, and enjoy the steakhouse-quality results right in your backyard.