{"id":5468,"date":"2025-05-20T03:11:00","date_gmt":"2025-05-20T09:11:00","guid":{"rendered":"https:\/\/mickeylieberman.com\/bbq\/?p=5468"},"modified":"2025-03-08T10:57:21","modified_gmt":"2025-03-08T16:57:21","slug":"what-are-the-best-steaks-for-grilling","status":"publish","type":"post","link":"https:\/\/mickeylieberman.com\/bbq\/what-are-the-best-steaks-for-grilling\/","title":{"rendered":"What are the Best Steaks for Grilling?"},"content":{"rendered":"

Best Steaks for Grilling<\/span><\/p>\n

Because not all steaks are created equal, we decided to cook up a selection of eleven steaks for you to try on your grill.<\/span><\/p>\n

From all-time favorites to a handful of lesser-known but outstanding cuts, these are the best steaks for grilling that you simply must try.<\/span><\/p>\n

Some of the best steaks for grilling laid out on a dark surface, with spices and kitchen tools.<\/span><\/p>\n

There are many lists of the very best 5 or 6, which we already know and see on all the supermarket shelves.<\/span><\/p>\n

But there are some superb, slightly lesser-known cuts that we feel you absolutely must try too!<\/span><\/p>\n

Not only that, but we will tell you how best to grill them, using what method(s), and we have also scoured the web to find 2 of the very best BBQ recipes around for each steak.<\/span><\/p>\n

The Eleven Best Steaks For Grilling<\/span><\/p>\n

The prices that are listed are just estimates, since the prices for groceries just keep increasing!<\/span><\/p>\n

So, in no particular order, let\u2019s find out which steaks made our list!<\/span><\/p>\n

1. Ribeye<\/span><\/strong><\/p>\n

Up there among the steak stars, the ribeye is commonly cited in the top three best steaks known to man and considered the very best by many.<\/span><\/p>\n

It\u2019s from the longissimus dorsi muscle, under the backbone\u2019s front section where it is used for supporting the animal.<\/span><\/p>\n

Because it comes from the rib primal, it delivers intensely rich beefy flavors thanks to its incredible marbling, which adds intense flavor.<\/span><\/p>\n

It\u2019s great for grilling because the intramuscular fat ensures it stays moist and tender, and the plentiful flavor means you can simply season the steak and then grill it.<\/span><\/p>\n

No need to brine, marinade, or any further prep necessary \u2014 it stands up just great on its own.<\/span><\/p>\n

You can purchase it bone out or in, which is then when it\u2019s usually called a cowboy steak or a tomahawk if it has the entire rib still attached.<\/span><\/p>\n

Best cut to between 1 \u00bd and 2 inches thick and 9 to 16oz in weight.<\/span><\/p>\n

This steak is great when seared-hot and fast on the grill for 3 to 4 minutes on each side and finished off on the cooler side.<\/span><\/p>\n

Best served between medium-rare to medium, rather than rare, because of the sometimes thick veins of fat running through it, you want to take it a little higher to avoid serving raw lumps of internal fat.<\/span><\/p>\n

At the time of writing, a standard ribeye steak varies from $23 to 30 per lb. Across online outlets.<\/span><\/p>\n

2. New York Strip<\/span><\/strong><\/p>\n

This mighty steak, typically referred to as the New York strip steak because it\u2019s popular there, is incredibly tender and lean.<\/span>
\nFrom the longissimus dorsi, the same muscle as the ribeye, it has gently visible marbling throughout.<\/span><\/p>\n

Because it has less marbling compared to the ribeye, it\u2019s not quite as flavorful but is slightly more tender.<\/span><\/p>\n

Thankfully though, in addition to the slight marbling, it has a thin fat cap on one side which provides it with a delicate buttery flavor that gives it a fantastic beefy balance making it popular.<\/span><\/p>\n

Commonly known as the strip steak, this cut has a few other names, such as the strip loin in Canada and Kansas City strip steak in Kansas City, where they prefer the bone left in.<\/span><\/p>\n

Usually presented without the bone, one New York strip will typically weigh 12oz to 14oz and will be 1.5 to 2 inches thick, which is about the best thickness for steak.<\/span><\/p>\n

3. Porterhouse<\/span><\/strong><\/p>\n

Now to the porterhouse, which, as discussed in more detail in our article on porterhouse vs t bone, is like the T-bone but his bigger brother, it\u2019s also referred to as the king steak!<\/span><\/p>\n

It\u2019s from the loin primal, cut towards the back end of the primal, which is why it\u2019s bigger and contains more filet than the smaller T-Bone.<\/span><\/p>\n

It has a T-shaped bone through the middle, with the strip steak to one side, and the fillet mignon to the other side.<\/span><\/p>\n

The tenderloin being much larger in a porterhouse is what differentiates it from the T-bone.<\/span><\/p>\n

In tenderness, flavor, marbling, and fat content, it offers the best of both steak world\u2019s which is why it\u2019s fantastic for the BBQ.<\/span><\/p>\n

In a porterhouse, the filet mignon portion MUST be more than 1.25 inches thick from the bone across the widest part.<\/span><\/p>\n

In a \u2018standard T-bone,\u2019 the filet will be any width under 1.25 inches.<\/span><\/p>\n

Weighing in from 18oz anywhere up to 40oz, this steak is to be shared, unless you have an incredible appetite!<\/span><\/p>\n

To cook a porterhouse well is somewhat difficult, because you have 2 different steaks to contend with that do well at different doneness levels.<\/span><\/p>\n

The strip steak side is best done medium-rare, whereas the filet side is best cooked only to rare.<\/span><\/p>\n

To accomplish, the best way to cook it is to make sure the steak is AT LEAST 1.5 inches thick, 2 inches preferably, and to use the reverse sear method, brining the internal temperature up to approximately 118 F.<\/span><\/p>\n

Place the filet side furthest away from the heat, so it cooks a little slower.<\/span><\/p>\n

When the strip side has reached 118F throughout, it\u2019s then time to crank up the heat for a sear to finish\u2026and this is where your skill comes in.<\/span><\/p>\n

You want to sear the whole steak, both sides of the filet and the strip, but all the while balancing the steak between mostly over the direct heat but sometimes the filet side off the direct heat, just off to the side.<\/span><\/p>\n

This will make the strip side cook slightly quicker and reach 5F hotter than the filet side, which is the ultimate goal.<\/span><\/p>\n

You want to serve the filet side at approx. 125F and the strip side at approx. 130F.<\/span><\/p>\n

With practice, you\u2019ll nail it!<\/span><\/p>\n

Learn more in our detailed and dedicated guide to this cut, what is a porterhouse steak?<\/span><\/p>\n

4. T-Bone<\/span><\/strong><\/p>\n

From the loin primal and essentially just a smaller porterhouse steak, the T-bone finds himself among the big boy steaks, and only those with a large appetite should tackle it alone.<\/span><\/p>\n

Named because the bone that runs along the middle is shaped like the letter T, it\u2019s essentially two steaks in one.<\/span><\/p>\n

Often confused with the porterhouse, the T-bone is cut closer to the front of the loin primal, and as such, it has a smaller portion of the tenderloin \u2014 under 1.25 inches wide, as opposed to over 1.25 inches wide in the porterhouse.<\/span><\/p>\n

The tenderloin is incredibly tender, the most tender of them all, and the strip side offers much more flavor.<\/span><\/p>\n

At the time of writing, the cost of the T-bone costs between $30 and $46 per lb.<\/span><\/p>\n

As it\u2019s essentially two different steaks it can be difficult to cook it correctly, with the tenderloin cooking quicker than the strip side, so be sure to stick to recipe instructions.<\/span><\/p>\n

But to recap, the T-bone steak is best cooked using the reverse sear method, just be sure to position the tenderloin side of the T-bone the furthest away from the heat source to achieve the different temperature finishes you want in both steaks.<\/span><\/p>\n

5. Filet Mignon<\/span><\/strong><\/p>\n

Also known as the tenderloin steak, this is the most succulent and tender steak found within the cow.<\/span><\/p>\n

This extreme tenderness coupled with the smokey char of the BBQ makes for a mind-blowing mignon experience!<\/span><\/p>\n

It\u2019s lean yet so delicately succulent, offering a rich buttery melt in your mouth flavor.<\/span><\/p>\n

Because of where it\u2019s positioned it gets little to no exercise, which is why it\u2019s so tender, and the muscle itself is known as the psoas major.<\/span><\/p>\n

It has the slightest of marbling, often with two or three thin veins of fat running across the steak, and no other visible fat.<\/span><\/p>\n

For this reason, it\u2019s sometimes presented wrapped in bacon to help keep it moist during the cooking or grilling process.<\/span><\/p>\n

Your butcher will cut this steak around 2 to 2 \u00bd inches thick, and it will usually weigh around 4oz to 7oz.<\/span><\/p>\n

They will grill well using the hot and fast method, either a standard sear then finish low, or a reverse sear.<\/span><\/p>\n

The choice is yours, though I would go reverse for a more accurate rate throughout. And \u2018chefs preferred temp\u2019 is rare for the filet.<\/span><\/p>\n

Its tenderness and the fact that each steer only provides 2 to 3 filet mignon steaks, means it\u2019s a highly prized, highly priced cut.<\/span><\/p>\n

6. Picanha<\/span><\/strong><\/p>\n

This is somewhat a newcomer in the steak world, and this tasty little number is the very top of the top sirloin steak.<\/span><\/p>\n

It\u2019s typically half meat and half fat cap and is a favorite in South America. The rest of the world is now slowly realizing just how amazing they are.<\/span><\/p>\n

Picanha is also called sirloin cap, rump cap, or rump cover outside of South America.<\/span><\/p>\n

The meat has little marbling and is quite lean, but the succulent fat cap is the star of the show here.<\/span><\/p>\n

Providing a creamy buttery flavor, it creates a melt in your mouth texture that everyone will love.<\/span><\/p>\n

This is a fantastic steak for grilling because the intensely deep flavor it will get everyone talking, and also because they are hard to ruin thanks to the fat cap.<\/span><\/p>\n

For picanha steaks, I prefer a sear first, then finish low.<\/span><\/p>\n

This is because you really want to hit the fat cap hard with heat, to render it out and make it palatable.<\/span><\/p>\n

Searing first ensures you will be able to do this without fear of overcooking the inside.<\/span><\/p>\n

So salt the fat cap HEAVILY, sear both sides until you get the crust you want, then sear it standing up with the fat toward the heat to give that extra time to render and crisp, before the whole thing to indirect heat to finish at a good 130 F.<\/span><\/p>\n

When serving, make double sure you cut against the grain!<\/span><\/p>\n

Cut this way, it\u2019s nice and tender. Cut with the grain, and the mouthfeel is very chewy. You\u2019ve been warned!<\/span><\/p>\n

Anything over this weight and it\u2019s not a picanha, and you\u2019ll find some not-so-great meat attached.<\/span><\/p>\n

7. Flat Iron<\/span><\/strong><\/p>\n

The flat iron is another up and coming steak that offers both tenderness and flavor rolled into one cut and takes a flat iron shape.<\/span><\/p>\n

Found deep within the top blade roast it\u2019s a strenuously worked muscle, and until recently, it was thought to be a tough cut.<\/span><\/p>\n

But when it was discovered that by cutting along the connective tissue, creating the flat iron on one side and the top blade steak on the other, it was super tender (surprisingly the second most tender cut, after the filet mignon!)<\/span><\/p>\n

Full of marbling, it\u2019s typically 8oz in weight and cut around 1 inch thick.<\/span><\/p>\n

But because it\u2019s cut quite thin, it can be easy to overcook it on the BBQ, so be sure to keep your eye on it while it\u2019s grilling.<\/span><\/p>\n

Best seasoned simply, grilled hot and fast, searing through the cook.<\/span><\/p>\n

It\u2019s so thin there\u2019s no need to finish it low. Just grill HOT until you get a good sear and the internal temp is to your desired doneness.<\/span><\/p>\n

Its combination of tenderness and flavor and the attractive price make it perfect for the large family BBQ.<\/span><\/p>\n

8. Hanger Steak<\/span><\/strong><\/p>\n

This steak is another relatively unknown steak that was discovered only recently.<\/span><\/p>\n

Called as such because it hangs from the diaphragm of the cow along its lower belly by the kidneys.<\/span><\/p>\n

For this reason, it\u2019s hardly worked creating another incredibly tender steak which is sought as one of the most tender.<\/span><\/p>\n

Also known as the butcher\u2019s steak (because they liked to keep it for themselves) it\u2019s full of intense beefy flavor and marbling and has a somewhat coarse, striated muscle fiber texture compared to other steaks.<\/span><\/p>\n

It also has an inedible membrane that runs through the middle of it, which you\u2019ll have to cut around and remove.<\/span><\/p>\n

Because of this membrane, and because it\u2019s relatively unknown until now, it\u2019s rather cheap as far as beef goes.<\/span><\/p>\n

But if your guests love flavor and tenderness (and they are happy to work around the membrane) it\u2019s a great contender for grilling en masse.<\/span><\/p>\n

If you overcook this steak, it will become incredibly tough! So for best results, cook it hot and fast, with no time needed, low and indirect.<\/span><\/p>\n

Season it simply, grill it direct, and once you hit a few degrees under your desired serving temp, take it off and rest it for a good 7 to 10 minutes.<\/span><\/p>\n

It will carry over to finish off during this time, and resting your steak will help to lose less moisture when you slice it.<\/span><\/p>\n

And hey, I know some people like their steak medium or even well done, but do not go past medium-rare with this one. It will simply become too tough.<\/span><\/p>\n

And to achieve maximum tenderness slice it against the grain. This is essential, it will be stringy!<\/span><\/p>\n

9. Flank Steak<\/span><\/strong><\/p>\n

Named as such because this is the steak cut from the flank primal, nothing clandestine here!<\/span><\/p>\n

It\u2019s a long and flat cut which is trimmed of all the fat, and as such it\u2019s very lean.<\/span><\/p>\n

It\u2019s quite a tough cut, potentially the toughest of all, so it would benefit from a good marinade for at least a few hours for grilling (if not overnight, if you can!) to tenderize the meat and soak up that extra flavor.<\/span><\/p>\n

Despite being tough, it\u2019s full of flavor and prized by chefs around the world.<\/span><\/p>\n

This steak is great for grilling as it\u2019s packed with flavor and can be used as a canvas on which to play with other flavors in your marinades.<\/span><\/p>\n

So, once you\u2019ve learned how to grill this steak, I guarantee it will be one of your favorite cuts. It\u2019s great for the grill as a new BBQ steak experiment.<\/span><\/p>\n

Just like the other thinner and coarser steaks on this list, be sure to chuck it on a highly heated grill quickly, on and off, no mucking around or time in low indirect heat!<\/span><\/p>\n

Slice the flank steak against the grain for maximum tenderness.<\/span><\/p>\n

10. Skirt Steak<\/span><\/strong><\/p>\n

This cut is commonly used in fajitas, so if you\u2019ve ever had them in a restaurant, then you\u2019ve probably had the skirt steak.<\/span><\/p>\n

It sits just under the rib primal and comes as either an inside skirt or outside skirt.<\/span><\/p>\n

The inside is thinner and shrinks a lot when cooked, and the outside is thicker and generally more presentable, but they are both super tasty.<\/span><\/p>\n

It has a unique taste that is luxuriously rich and intense, with some comparing it to the richer taste of liver, but with the delicious consistency of steak.<\/span><\/p>\n

It has an open grain consistency, so it\u2019s very susceptible to a good marinade, which makes it great for the BBQ and all the rubs and marinades.<\/span><\/p>\n

At the time of writing this cheap cut of beef is priced between $14 and $24 per lb.<\/span><\/p>\n

It typically weighs anywhere between 1 and 2lbs, so you can be sure to get a few servings out of this steak.<\/span><\/p>\n

This is one of the longest cuts, measuring 20 to 24 inches long, and it\u2019s also thin, so it does best when cooked hot and fast and a medium-rare finish is ideal for this steak.<\/span><\/p>\n

11. Top Sirloin<\/span><\/strong><\/p>\n

The top sirloin steak is also known as the sirloin steak, and it comes from the top sirloin butt which is why some people add the top to its name.<\/span><\/p>\n

While it\u2019s not one of the most tender of cuts, it\u2019s very popular because it offers a great balance of everything we love about steak, which is why you can be sure that it will be on almost every restaurant menu out there.<\/span><\/p>\n

It\u2019s very lean with little marbling and next to no fat within the steak itself. It has the smallest of fat caps, which delivers an almost creamy flavor to the meat. It\u2019s this cap that makes the picanha described above.<\/span><\/p>\n

It\u2019s a versatile cut, which makes it great for the grill because whatever recipes you have in mind, or if you have a fussy family member, you know the top sirloin can take whatever you chuck at it.<\/span><\/p>\n

This steak you can sear first, finish low if under 1.5 inches thick, or reverse sear if over 1.5 inches, aiming for medium-rare as the finished result.<\/span><\/p>\n

While many of you already know how to use your grill, it\u2019s always good to remind ourselves of the basics.<\/span><\/p>\n

Two grilling methods are commonly used for steak, both of which I suggest you take some time to learn and practice before setting yourself loose on an expensive cut.<\/span><\/p>\n

Always Set up for Two-Zone Cooking When Grilling Steaks<\/span><\/p>\n

Depending on your steak\u2019s thickness, the time it takes to cook it through can vary tremendously.<\/span><\/p>\n

Now, for any steak you grill, you\u2019ll want to create a beautiful, dark crust by searing it hot and fast. All that dark brown coloring is extra amazing flavor created by the Maillard reaction.<\/span><\/p>\n

If you don\u2019t get a good, dark sear, you are missing out on bundles of flavor. So you MUST sear your steak with a screaming hot grill.<\/span><\/p>\n

However, if you cook anything but the thinnest of steaks all the way through hot and fast, you will severely burn the outside and ruin it before the inside has even cooked.<\/span><\/p>\n

So you need to grill your steak in 2 stages:<\/span><\/p>\n

Hot and fast searing over direct radiant heat \u2014 to get a good Maillard crust for added flavor.<\/span><\/p>\n

Slowly over indirect heat \u2014 to slowly cook it through to the center, without burning the outside.<\/span><\/p>\n

So you need to set up your grill as a two-zone cooker.<\/span><\/p>\n

You want to bank all your charcoal to one side of your grill, so you have a very high heat direct radiant side for searing.<\/span><\/p>\n

Then you want the remaining half of your grill set up with no coals so that you can place your steak away from the heat source.<\/span><\/p>\n

This indirect cool zone will cook the steak far slower until perfectly done throughout while removing the chance of burning (much like putting it in a slow oven, as you see the TV chefs do.)<\/span><\/p>\n

If you have a gas grill, have a burner on for the high heat zone and a burner off for the cooler side \u2014 same thing.<\/span><\/p>\n

Now, you can sear first, then finish low. Or you can cook it low, then finish with a sear \u2014 also known as the \u2018reverse sear\u2019 method.<\/span><\/p>\n

Steaks under 1.5-inch thick cook through very quickly.<\/span><\/p>\n

If you cook them slow first, then sear after, you have a very high risk of raising the internal temperature too high before searing, leaving too little margin to get a good sear without overcooking the center.<\/span><\/p>\n

This can result in one of two scenarios:<\/span><\/p>\n

Either your steak is perfectly medium-rare throughout, but with hardly any sear or you have a great sear but had to overcook the center, taking it to well done or worse.<\/span><\/p>\n

It\u2019s all too easy to overshoot your target finished temp or overcook the center if you sear to finish after bringing the center up to temp with thinner steaks.<\/span><\/p>\n

So for thin steaks, get your sear first, set that right, then finish it low. You have more control, and your success rate will be far higher than the reverse sear method.<\/span><\/p>\n

Steaks Over 1.5 Inches Thick \u2014 Reverse Sear Method of Start it Low, Finish with a Sear<\/span><\/p>\n

For any steak over 1.5 inches thick, the reverse sear method is fantastic.<\/span><\/p>\n

The reverse sear method is so named because it flips the traditional way back to front:<\/span><\/p>\n

Reverse searing is where you cook the steak low and slow until it\u2019s 10 or so degrees Fahrenheit below the perfect temperature throughout, and then sear it to finish.<\/span><\/p>\n

This method is good because the more gently you cook a piece of meat, the more evenly it cooks.<\/span><\/p>\n

So reverse searing, bringing it up to temp slowly, then searing hot at the end, results in a perfectly done steak throughout, with a very thin Maillard crust.<\/span><\/p>\n

With thick steaks that you sear first, then finish slow, you tend to end up with a few mm of crust on the outside, then a few mm of well-done steak, a few mm of medium-well steak\u2026and so on, until a \u2018bullseye\u2019 medium-rare center.<\/span><\/p>\n

A good portion of the outside layer is overcooked.<\/span><\/p>\n

Reverse seared steaks are perfect doneness edge to edge, with a good crust.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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