There aren’t many things that can compare to properly grilled steaks. The smoky, moist, and tender mouthfeel is enough to get BBQ lovers hungry. That said, it can be tricky to find the perfect steak because of the numerous options available.
I’ve been a pitmaster for well over a decade, and I’ve tried different steaks from all over the world. And from experience, even though most meats taste delicious when grilled, some meat cuts taste better than others. From the delicate texture of a fillet mignon to the robust flavors of the New York strip, you’re sure to find ten of the best steaks to grill here! Let’s get started!
Let’s discuss the ten best steaks you can make on your grill.
One of the tenderest slices of beef is the filet mignon, which is taken from the tenderloin. Unlike other steaks like the ribeye, the filet mignon doesn’t typically have as much of a meaty flavor, but its exceptionally tender texture makes up for its less intense beef flavor.
It can be difficult to grill this cut to the desired temperature without overcooking the exterior because it is much thicker than other cuts. For maximum tenderness, I recommend cooking a medium-rare filet mignon steak for about five minutes on each side at 450 degrees Fahrenheit and removing it when it reaches 125 degrees. Next, move the filet to an area of the grill that receives indirect heat for a few minutes, and take off the grill once the meat reaches 135 degrees.
The ribeye steak is renowned for being tender, moist, and well-marbled. You can buy ribeye steaks with or without the bone. When buying a ribeye, look for steaks with streaky marbling running along the cut, and stay away from cuts with large fat deposits in the center.
In my experience, the thickness of the rib steak can range from 1/2-inch to 2-inch thick. My preferred way of cooking this delicious rib eye steak is by searing it at a high temperature and then finishing it on the cool side of the grill.
Porterhouse steaks combine the best qualities of a filet mignon and a strip steak into one delicious package. Similar to a T-bone steak, a porterhouse has the same bone that separates a tenderloin from a strip steak and runs through its center. That said, porterhouse steaks are a larger and heavier cut next to T-bone steaks because the tenderloin part is noticeably larger.
The thicker tenderloin side of this steak will require a few more minutes over direct fire to cook to the ideal internal temperature (of 130 to 135 degrees).
The flat iron steak, also known as the top blade steak, is a thin and tender cut that comes from the frequently exercised chuck shoulder area. This steak comes out delicious on the grill and is a little chewy, making it an amazing side for stir-fry, salad, sandwich, and so on.
From experience, grilling flat iron steaks rarely takes longer than 10 minutes. After grilling, allow the grilled steak to rest for five to ten minutes before slicing it against the grain to add to a main dish. This cut also benefits from a nice marinade, so make sure you season it nicely.
The T-bone steak gets its name from the T-shaped bone that runs along the cut. It is frequently likened to the porterhouse, but because the short loin is cut more deeply, it is slightly smaller and contains less tenderloin. Moreover, this cut has a nice amount of fat and meat, making it delicious to grill.
Top sirloin, which is cut from the sirloin primal, is excellent for people on a budget. The sirloin region of a cow is in front of the cow’s rump area and right behind the ribs. It is sometimes referred to as a butt steak or a center-cut steak. Sirloin steak is very tasty but is less tender than cuts such as the ribeye, filet mignon, T-bone steak, etc.
I recommended grilling top sirloin steaks quickly and frequently checking the internal temperature to avoid drying the meat out because it overcooks. Note that the recommended temperature for sirloin steak is 135 degrees for medium-rare and 145 degrees for medium.
Picanha steak is one of the most coveted types of meat in Brazil. This cut comes from the cow’s fatty rump area. The picanha is a unique cut because the fat cap slowly breaks down while grilling to give this cut a delicious and supple mouthfeel.
I love grilling picanha steak on skewers because the smokiness from the grill perfectly complements the meaty flavor of the cut. If you want to prepare this cut with skewers, start by cutting the picanha into steaks with a bit of the fat cap on each. Next, season each steak, fold it in half, and place it on the skewers. Then grill both sides of the steak on high heat before finishing on low heat until they’re medium rare or medium.
The hanger steak, also called the butcher steak, is one of my favorite cuts to grill if I’m in a rush. This cut cooks on the grill really quickly since it is very thin and has relatively little fat.
This cut is derived from the region below a cow’s ribs and keeps the diaphragm connected to the ribs. Place the hanger steak on a grill plate for the best results. Make sure you baste it with butter while it cooks to keep it moist and tender.
As one of the leaner beef cuts, flank steak will require a bit more thought when preparing it. That said, flank steak packs an extremely flavorful punch when cooked properly. From experience, a flank steak must cook rapidly to prevent drying out and getting tough. This makes it perfect for kebabs, which typically require no more than 20 minutes on the grill.
To make flank steak kebabs, slice the flank steak into 1-inch cuts and cut the accompanying veggies, including zucchini, bell peppers, and onions. Next, place the veggies and meat on the skewer and lightly brush them with oil.
Next, grill the meat for 15–20 minutes, turning it every 3 minutes. Make sure the grilled steak is sliced thin against the grain to break down the chewy connective tissue inside.
The New York strip steak, also referred to as strip steaks, is one of the most popular cuts at any butcher shop thanks to its intense beef flavor. Although this cut comes from the same part of the animal as the ribeye, strip steak is gotten from the highly exercised lower section. This means this cut is low in fat and can be chewy.
You won’t need to be concerned about flare-ups as much with the NY strip as you would with a ribeye because it has less fat. However, you do need to watch out not to let the tender steak dry out. Make sure you cook the meat cut over high direct heat for a short time—enough to sear the outside—and then finish cooking it over indirect heat to avoid that.
Additionally, before grilling, spray the steak with some neutral oil to help it stay moist. You can also slather some butter on the meat as it rests to add a bit more fat and moisture.
Let’s look at a few tips to help you grill the best steak.
Here are four of the best grills you can use to produce the perfect grilled steak.
The charcoal grill is frequently touted by grilling purists as the best way to grill a great steak. In my opinion, no cooker can match the pure smokiness a coal grill adds to meals. Even though charcoal grills come in different shapes and sizes, they all use lump charcoal or charcoal briquettes as their fuel source, which results in a distinctly intense and smoky flavor.
Bear in mind that cooking with charcoal is a slower method that requires practice. Unless you use a high-octane charcoal starter, lighting a charcoal grill takes time. Moreover, a charcoal grill can take up to 20 minutes to reach the ideal cooking temperatures, and internal temperature control is more challenging and slightly imprecise.
Additionally, the cleanup requires extra effort. That said, the flavor makes all the extra work worthwhile. Coal grills are a good value if you’re on a budget, with prices ranging from $30 to $200.
Electric grills typically have a more compact design and can be used in the kitchen or on the patio. From experience, electric grills are the easiest to start. All you have to do is connect it to an outlet nearby and turn on the control.
Electric grills are the perfect alternative for apartment residents who aren’t allowed to use a gas or charcoal barbecue on their balcony. So, even though they lack the smoky flavor of charcoal grills, they are a convenient way to grill your favorite cuts of meat. Keep in mind that electric grills range in price from $50 to more than $500 for more expensive models.
Gas grills are another great alternative for grilling steaks. These grills offer more precision during cooking and are simple to use. Unlike a charcoal grill, a gas grill can be lit quickly; just turn the gas on, light the igniter, and wait for the grill to reach the required internal temperature.
Moreover, you can simply turn the dial if the grill is cooking too hot or too cool. Another thing I love about gas grills is that they require less maintenance and cleanup because there are no ashes to dispose of.
Gas grills typically cost around $100 for a two-burner cooker, but four- to six-burner models can cost up to $1,000 or more. So, get ready to splurge if you want the multiple burner option.
I have owned a Traeger pellet grill for a few years, and I always love cooking on it. This grill is my go-to because of its versatility and functionality. Pellet grills can operate as a smoker or a grill.
When using a pellet grill, you simply put wood pellets in the grill’s hopper, turn on the switch, and set a temperature. Once ignited, the pellets are transferred into the burn pot through an auger that is attached to the hopper.
Additionally, the grill features an inside component known as a “hot rod” that ignites the pellets as they drop into the burn pot. The burning pellets give off the flavor of smoked hardwood, which is similar to what you get from a charcoal grill. Pitmasters can also cook at low and high temperatures on a pellet grill.
In my experience, I’ve found the temperature controls to be quite precise, so you should have no trouble adjusting the temperature dial. Bear in mind that pellet grills can be quite pricy, so ensure you budget between $300 and $1,500.
On that note, we’ve come to the end of today’s article. Hopefully, you now have an idea of the best types of meat to grill. But don’t just take my word for it; feel free to try out these steaks and savor the smoky deliciousness of well-seared meat. You also need the right type of appliance to grill steak, so review my grill recommendations to discover the best one for you.
