The Best Cut Of Steak For Your Grill

Introduction

Pro tip: Cuts that run along the back tend to be the most tender and expensive.

By Krissy Downey for Food Network Kitchen

Krissy is a Digital Culinary Production Fellow at Food Network.

The butcher counter can be overwhelming, filled with what seems like countless options but very little information. While there is no such thing as the best cut of steak (it is really all about your preferences and how you are preparing it!), there are a few cuts that are widely considered top-tier. Below, we get into the meaty differences, as well as how to choose the right cut for what you’re cooking.

What Is the Best Cut of Steak?

The best cuts of meat are all found running down the back of the cow, far away from what butchers call the “hoof and horn.” Cuts that are closer to the legs and shoulder get a lot of exercise, as they help support the cow’s movements, which strains the muscles and results in tougher cuts of beef. That’s why brisket and beef shanks need to be braised low and slow – to help soften up those connective tissues. Cuts that run along the back, like ribeye, strip, tenderloin, and T-bone, don’t work as hard, so they are much more tender and perfect for a steak dinner.

Before we get into the benefits of each type of steak, we should quickly define the term “marbling,” which you’ll see used below. Unlike the chunky, chewy bits of fat you might cut off the side of your steak, marbling is the flavorful, welcome white fat that branches evenly throughout the tissue. Marbling affects the taste and texture of steak, and it will be a key differentiator you’ll think about when deciding between the four best cuts of steak.

Ribeye

Ribeye is a large, round cut with excellent marbling throughout. It is a classic favorite for steak lovers because it is hearty, flavorful, and tender. It’s sold boneless or bone-in.

Strip Steak

Strip steak, sometimes referred to as New York Strip, is a usually boneless, more rectangular cut that is known for its marbling and deep, rich flavor. It is a bit less tender than a ribeye, but it is still a high-end favorite due to that striking flavor.

Tenderloin

The tenderloin is a longer cut with no marbling. The lack of marbling means that it is not as flavorful as other cuts, but what it lacks in flavor it certainly makes up for in tenderness. Filet mignon is a steak cut from the smaller end of the tenderloin, and it is often served with a butter-based sauce of some kind to enhance the flavor.

T-Bone

The T-bone steak is a strip steak and a filet, divided by a T-shaped bone, all in one steak. A T-bone is a steak for a crowd, mostly because it is a very large cut, but also because it offers something for everyone. No need to choose between the tenderness of a filet or the flavor of a strip here. A porterhouse steak is just a T-bone with a larger tenderloin.

What Is the Most Expensive Cut of Steak?

The most expensive cuts of steak are taken from the most tender parts of the cow, so tenderloin is going to be the priciest cut. It is a very small part of the cow, so the high cost is also a matter of supply and demand.

If you’ve ever heard of Japanese wagyu or kobe beef, you’ve definitely heard that they will cost you a pretty penny. Wagyu and kobe beef don’t reference cuts of steak; they reference the way the cows are bred and raised. These classifications of cows are raised in Japan on a very strict, specific diet, meant to ensure that the beef contains just the right level of flavor and fat. This level of care is what guarantees the high price tag.

Which Is Better, Ribeye or Sirloin?

There are pros and cons to consider when deciding between ribeye and sirloin. Sirloin is much leaner, with less marbling and, therefore, less flavor. Remember, ribeye is known for intense marbling and excellent flavor. However, that marbling is likely going to make ribeye a much more expensive option. A nice char on the grill can help boost up the flavors of a sirloin, so the choice of which is better really depends on what kind of flavor you’re looking for and how much money you’d like to spend.

Best Cut of Steak for Medium-Rare

Most chefs will passionately insist that the best cut of steak for medium-rare is all cuts of steak, but of course, the way you like your steak cooked is all up to you. Cooking steak to medium-rare allows the steak’s natural flavor to shine, so those extra-marbled, extra-flavorful cuts like ribeye and strip are particularly delicious at that medium rare, 130°F to 135°F internal temperature.

Best Steak Cuts for Grilling

Since grills have super intense heat, the key to grilling steaks is ensuring that they can cook quickly on high heat without drying out. Ribeye and strip are slightly thicker cuts that will be able to achieve a dark char from the heat while maintaining a pink, medium-rare center. The grill will impart a delightful flavor on any cut of steak, but ribeye and strip steak might be the best starting point for beginners.

Other Factors to Consider When Buying Nice Steak

One thing you’ll want to think about is the USDA grading system, in which beef is graded as prime, choice, or select. Prime cuts are superior, coming from young, well-fed cows, with abundant marbling. Choice beef is still high-quality, but it has less marbling than prime cuts. Select beef has the lowest amount of marbling, so it is much leaner than prime and choice beef. It may still be tender, but it will be less juicy and flavorful than the others as well.

Another factor to consider is the dry-aging process. During this process, beef spends a certain amount of time in a temperature-controlled environment, exposing it to air, which improves its depth of flavor and tenderness. It is a very scientific process that usually takes place over thirty to forty-five days. Dry-aged meat is more expensive, but it is certainly a treat for an extra-special occasion.

It may seem simple, but the thickness of your cut of beef is also a very important consideration. Cooking steak to perfection is all about the balance of a crisp sear on the outside and a juicy, pink center. Whether you’re cooking on the grill, in a cast-iron skillet on the stove, or even a reverse sear starting in the oven, a slightly thicker cut will help you achieve the right sear-to-pink ratio.

The last thing you always want to remember with a nice steak is that it needs salt to bring out all its flavors. Generously salt your steaks with kosher salt at least forty minutes before cooking to let the salt permeate the steak. Don't be shy with the salt; this is the most crucial step to achieving a perfect steak at home.

Conclusion

You just spent some extra money and effort on steak, so let it be the star of the show. Simple starters and sides will bring out the best in your steak. Whether you prefer ribeye, strip, tenderloin, or T-bone, knowing their unique qualities will help you choose the perfect steak for your occasion. Now that you have all the tools to pick and prepare the best cut of steak, it's time to savor every bite!