10 Best Steaks to Grill for Perfectly Juicy Results
There are few things better than a well-grilled steak. It's a savory, juicy entrée with a lightly crisp crust that's worthy of a special occasion but quick and easy enough for a weeknight.
Choose your beef cut before turning on the grill. The best steaks to grill are usually from the beef primal cut known as the short loin, but we've included some standouts from other cuts of beef as well. Any of the cuts listed below will make a delicious grilled steak.
Rib-eye Steaks
The rib-eye steak is the most luxurious of all steaks, with a combination of luxurious tenderness and a large, beefy flavor. Ribeye steaks, whether boneless or bone-in, are excellent grilling candidates. You may hear it referred to as a rib-eye or a rib steak, but for all intents and purposes, the two words are interchangeable. Cook until it achieves the desired doneness over medium-high heat.
Strip Steaks
The strip steak, also known as a New York strip, Kansas City strip, strip loin, or top loin steak, is every bit as delicious as the ribeye. Strip steaks may have a stronger beef flavor than ribeye steaks, probably at the expense of tenderness, but there are so many factors to consider—including grading, aging, and marbling—that it's a toss-up. While the bone-in version is less common, it is sometimes referred to as a club steak.
Tenderloin Steaks
The most tender and pricey cut of beef is the tenderloin. This long, pencil-shaped muscle is found deep within the beef short loin, where it prevents the majority of the heavy lifting that causes a tough steak. What's the drawback? It doesn't have a lot of taste. Filet mignon is made from cuts made with the pointy end of a pencil (beware of butchers who call any tenderloin steaks filet mignon). If overcooked, the lower fat content will make them dry.
Porterhouse Steaks
The porterhouse steak is a cross-section of the rump end of a beef short loin. It consists of a cross-section of the backbone with a slice of tenderloin on one side and a part of the ribeye muscle on the other. At a steakhouse, these will set you back an arm and a leg, but you can grill porterhouse steaks at home for a fraction of the price.
T-Bone Steaks
T-bone steaks are similar to porterhouse steaks, with the exception that they are chopped slightly forward on the short loin and thus have less or no tenderloin muscle attached. The ribeye muscle in the t-bone, on the other hand, is slightly more tender than in a porterhouse because it is located further away from the rump.
Skirt Steaks
Skirt steak comes from the beef plate primal cut, particularly from the inside of the chest and abdominal cavity, and is our first pick to come from anywhere other than the short loin section of the cow. The skirt steak is tasty despite being thick-grained and bound with chewy connective tissue. It makes a fantastic meal if you cook it quickly on a very hot grill (even directly over the coals). If you want to try it in tacos, slice it against the grain.
Flank Steaks
Flank steak is made from the primal cut of beef flank or the belly, and it's delicious and tough like skirt steak, with fat bundles of muscle fibers that make up its thickly grained texture. Flap steak, like skirt steak, should be grilled quickly over high heat and cut against the grain. A good marinade will enhance the taste of the meat (but marinating does not tenderize the meat).
Chuck Eye Steaks
Chuck eye steaks, also known as "poor man's ribeye," are the first or possibly first two steaks cut from the beef chuck primal cut, right where it meets the rib primal. The first chuck eye steak is essentially a ribeye due to the arbitrary location of the division. It can't be called a ribeye because it came from the chuck rather than the rib, and it costs a lot less.
Flat Iron Steaks
Chuck eye steaks, also known as "poor man's ribeye," are the first or possibly first two steaks cut from the beef chuck primal cut, right where it meets the rib primal. The first chuck eye steak is essentially a ribeye due to the arbitrary location of the division. It can't be called a ribeye because it came from the chuck rather than the rib, and it costs a lot less.
Top Sirloin Steaks
Top sirloin steaks are a good balance of price, flavor, and tenderness. Top sirloin steak is made from the primal cut of beef sirloin that runs from the lower back to the hip bone. It is less tender than its short loin counterpart, but still tender enough to grill. It will be drier and harder as a result of overcooking, so be careful not to overcook it.
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