The Best Cuts of Steak for Grilling: A Complete Guide

Outdoor cooking is one of the best things about summer, but it’s not easy choosing the best steak to throw on the grill. There are so many different cuts to choose from, how do you know which steak will deliver the most flavor, tenderness and make the biggest impression? Here’s a guide to the world of steaks so you can choose the best cuts for grilling.

Any steak can be cooked on a grill, but here are two factors that make some cuts perform better than others.

1. Marbling

Choose a steak with generous marbling. Marbling, or intramuscular fat, provides flavor, creates a juicier steak, adds tenderness and promotes even cooking on the grill.

2. Thickness

A thicker steak distributes the heat and cooks more evenly. A thin steak may cook too fast on a hot grill. Choose steaks that are at least 1 inch thick. For best results use steaks that are 1½ inches thick.

Which Cut of Steak is Best for Grilling?

he best steak cut for grilling is a personal choice. What do you want the most from a steak? Factors to consider are tenderness, flavor and value. Your steak choice will vary based on the occasion or desired dining experience. The steak for an impromptu Tuesday night cookout will be much different than the one for your dad’s birthday celebration.
 
Here are five top contenders for steaks to grill. Each of these are well-known cuts and perform well on a charcoal or gas grill.

1. Ribeye – Ranked the number one steak by beef aficionados due to its intense marbling and rich beefy flavor. The high amount of intramuscular fat creates a tender, juicy and savory steak.
   
2. New Your Strip – Well marbled, but leaner than a ribeye. A firm, moderately tender texture and deep beef flavor. It is easy to trim and slice since it does not have large pockets of fat.
   
3. Filet Mignon/Tenderloin – The most tender of all steaks with a buttery texture. Lightly marbled with a mild flavor.
   
4. Porterhouse – Two steaks in one:  a tender filet mignon and a robust New York strip separated by a T-shaped bone.
   
5. Sirloin – A lean steak with satisfying beef flavor and a pleasing firm bite. A popular cut that represents excellent value.

Quick Decision Guide

Can’t decide? Here’s a quick reference to help you pick the perfect steak based on what matters most to you.

Beef Flavor vs. Tenderness

If You Want...	Choose...
Bold Beef Flavor	Ribeye, Skirt, Hanger
Maximum Tenderness	Filet Mignon, Flat Iron

Cooking Style

Cooking Method	Best Cut
Quick Sear	Tenderloin, Ribeye, Strip, Skirt
Reverse Sear	Thick Ribeye, Porterhouse
Marinate & Slice	Tenderloin, Flank, Skirt, Hanger, Sirloin

 

Budget

Price Point	Recommended Cuts
Premium Picks	Filet Mignon, Wagyu
Great Value	Sirloin, Ribeye

 

Tips for Grilling the Perfect Steak

Let it Rest Before and After — Bring steak to room temp before grilling. After grilling, rest it 5-10 minutes to retain juices.
Season Simply — Salt and pepper go a long way. Let the beef shine.
Use High Heat — Get your grill hot (450°F+) to sear and lock in flavor.
Don’t Overcook — Use a meat thermometer:

Rare: 120-125°F 

Medium-rare: 130-135°F

Medium: 140-145°F

Slice Against the Grain — Especially important for flank, skirt, and hanger cuts. Slicing against the grain shortens muscle fibers, making the bite more tender.

Final Thoughts

The right cut makes all the difference. Ribeye, filet mignon, and sirloin steaks consistently top the charts for their flavor and grill-worthiness.
 
The key is to match the cut to your taste preferences, cooking method, and budget. With this complete guide in hand, you’re ready to light the fire and grill the perfect steak every time.