We eat over 220 pounds
of meat each year so it’s high time we learn how to cook it like a pro! When it comes to beef, steak is king, however, it can be very easily improperly cooked
That is why we have created this simple guide to teach you the best cooking techniques for the many different types of steaks for grilling. From Ribeyes to Filet Mignon we have got all of the favorite cuts covered, so let’s get started!
Finding the Right Steak
When selecting a steak for grilling you always want to look for good marbling and color. Never buy a steak that looks grey, pale, or brown. Visiting a butcher to pick out a steak is the best practice. A butcher will offer you a more personalized experience and can help you select the perfect cut.
When you purchase steak prime cuts are the best option, however, they are the more expensive type of steak. If prime cuts are out of your budget then look for choice cuts instead.
Different dishes do well with different cuts of meat, for example, tacos and fajitas pair perfectly with a Skirt steak or Hangar steak, and for a traditional steakhouse-style dinner the Filet Mignon or Porterhouse are great choices.
The Ribeye is a juicy well-marbled steak that is perfect for grilling. The fat content in this steak makes it rich and delicious and lends to the quality flavor of this cut. You can find boneless or bone-in cuts of this steak. If you grill your steak with the bone-in your steak will take longer to cook, however, the result will be more full flavor.
Ribeyes are a great steak to use the reverse sear
technique because of their size. To grill your steak with this technique you can cook it low and slow on the cooler side of your grill until it reaches close to your desired doneness. Then to finish off the steak move it to a high heat area of the grill to create the perfect char.
The skirt steak could not be any more different than the ribeye. This steak is a long and thin cut with marbled fat throughout. This type of steak is best for tacos, fajitas, and salad because of its tender texture and the fact that it is served sliced.
When cooking a Skirt steak you should use a marinade. The marinade will not only impart flavor to the steak but it will also help to tenderize the meat and make it juicier.
When you cook Skirt steak you will want to cook it quickly on the grill over high heat. When the steak is finished cooking it should be sliced against the grain before serving.
The Top Sirloin is flavorful and versatile. You can use this cut for kabobs or grill it whole with lots of salt and pepper. This cut of steak is very firm and lean. Because of the lack of fat in this steak, you will need to be mindful of overcooking as it will make the steak tough.
Cook your steak on medium-high heat on the grill to a medium-rare temperature for the best results. This steak is a great steak to serve topped with butter cooked mushrooms and onions or melted blue cheese crumbled to add richness and fat.
The Filet Mignon is one of the most sought after cuts of beef. It is incredibly tender with an almost butter-like texture when it is cooked properly. The Filet is naturally lean but still very juicy.
Because of the leanness of this steak, it pairs well with sauces and is excellent when bacon-wrapped. The Filet Mignon steak is best when cooked to a medium-rare temperature. Because of the thickness of the steak, it can take a little bit longer to cook and it is another steak that is a good candidate for the reverse sear technique.
The Flat Iron steak is an affordable yet delicious steak that does well with a variety of seasonings and marinades or just salt and pepper. This steak is second only to the Filet in terms of tenderness and has beautiful marbling. The Flat Iron has an intensely beefy flavor that is brought out perfectly when grilled.
The steak is thinner than a Ribeye or Filet so it will cook faster than other steaks. Be careful not to overcook the Flat Iron as it will become tough and lose its tenderness. This steak is a good steak to served sliced and topped with a rich sauce or grilled onions.
The Porterhouse steak is a steak lovers dream! This steak has both the Filet and the New York Strip separated by a T-bone which helps to impart delicious bold flavor to the cut. The Porterhouse is so full of flavor that it needs only to be seasoned with salt and pepper.
This steak should be cooked over high heat to achieve a good sear and then finished on a cooler side of the grill until the desired doneness is achieved. For the best result, cook the Porterhouse to a medium-rare temperature.
New York Strip
This steak is a wonderful steak for grilling. It is leaner than the Ribeye but still has some fat and marbling that help create the bold beef flavor the steak is known for.
The New York Strip should be cooked on a high heat grill and then finished on a cooler side or cooked with the reverse sear method if it is a thicker strip. This steak is a great option
for those with a high-protein low-fat diet.
Choosing the Best Types of Steaks for Grilling
These types of steaks for grilling are crowd favorites that do excellent on the grill
. When cooking your steak always remove it from the refrigerator at least 20 minutes before grilling. Doing this will help keep your steak tender and help it to cook properly.
When your steak is finished cooking never slice into it right away! If you do this your steak will lose its juices and become dry and tough. Instead allow your steak to rest for 10 to 15 minutes and then slice and enjoy!