Best Steaks for Grilling

Grilled steak is amazing, but let’s be honest, not every steak is a great pick for grilling. In this guide, I will show you some of the best ones perfect for your grill. They come in different shapes, sizes, levels of tenderness, and flavors. But there’s one thing they all have in common – they’re perfect for grilling.

1. Strip Steak

raw new york strip steak

Strip steak, also known as the new york strip or kansas city strip, comes from the short loin primal on a cow. It’s got a really good beefy flavor and tender texture, and it’s awesome for grilling. The strip steak has some nice marbling, but remember, this can vary depending on the grade of the beef. But it has way less marbling than a ribeye, so you won’t have as many flare-ups when grilling it over direct heat. It’s super easy to cook, and with its awesome flavor and tenderness, it’s one of the best cuts for grilling.

Read More on Strip Steak »

2. Ribeye Steak

raw ribeye steak

Ribeye steak comes from the rib primal of the cow. It’s super popular, and for good reason – it’s very flavorful and tender. Just like a strip steak, ribeye is pretty easy to cook. But grilling it can be tricky because of all the fat – it causes many flare-ups. A good way to avoid this is to try reverse searing. This means you start low and slow and then finish it off with a quick sear.

Read More on Ribeye Steak »

3. Picanha Steak

raw coulotte steak

Picanha is an amazing cut of steak that comes from the top sirloin butt subprimal. It’s a lot like strip steak, which makes it a great alternative. Picanha is a bit leaner but still tender enough, and it’s got a really strong beef flavor. In Brazil, picanha is popular as the best steak for grilling, usually done on a skewer. Of course, you can also grill it like any other regular steak.

Read More on Picanha Steak »

4. Skirt Steak

raw skirt steak

Skirt steak comes from the plate primal. It’s a long and pretty fatty piece of beef. Skirt steak is naturally thin, so it’s perfect for grilling, especially if you’ve got a good marinade to go with it. The best way to cook it is usually medium-rare or medium doneness – that’s when it tastes amazing. Remember, when slicing skirt steak, always cut against the grain. This keeps it from being too chewy. For me, skirt steak is almost as good as flank steak, especially when served with chimichurri sauce.

Read More on Skirt Steak »

5. Flank Steak

raw flank steak

Flank steak comes from the flank primal of the cow. It’s a big, lean piece of beef known for its rich, beefy taste, decent tenderness, and great juiciness. Just remember to slice it thinly against the grain, like you would with skirt steak. That’s the secret to making flank steak super tender. For me, grilling flank steak is always exciting. I love grilled flank steak with chimichurri sauce – it’s on my list of favorite steaks.

Read More on Flank Steak »

6. Hanger Steak

raw hanger steak untrimmed

Hanger steak, also known as butcher’s steak, comes from the plate primal of the cow. It’s a great cut for grilling because of its natural shape. Hanger steak is a lean cut of beef, but it’s flavorful, pretty juicy, and tender, especially when you remember to slice it against the grain. Just like flank or skirt steak, it loves a good marinade. If you’re getting bored of the regular steaks like a strip steak or ribeye, try hanger steak – it’s a solid choice.

Read More on Hanger Steak »

7. Ribeye Cap Steak

Ribeye cap steak cut from the rib primal is actually the whole spinalis dorsi muscle. Yep, that’s one of the muscles you find in a ribeye. It’s no wonder it’s one of the tastiest steaks out there – many even say it’s the tastiest part of the beef. Size-wise, it looks a bit like skirt steak; it’s pretty thin, which makes it perfect for grilling.

8. Porterhouse Steak

raw porterhouse steak

Porterhouse steak comes from the rear part of the short loin primal. It’s a fantastic choice for grilling, looks impressive, and offers a mix of great flavors and tenderness. Porterhouse steak is like getting two steaks in one – you’ve got the strip steak on one side and the tenderloin on the other. So, you get the best of both worlds: the tenderloin’s tenderness and the rich, beefy taste of the strip.

The porterhouse comes from the part of the short loin that includes a good chunk of the tenderloin, usually more than 1.25 inches wide, often about 2 inches. The tenderloin part is leaner and cooks up quicker, so you’ve got to be careful to cook the porterhouse steak evenly on both sides. Grilling is the best way to do this, as it helps cook the steak evenly.

Read More on Porterhouse Steak »

9. T-Bone Steak

raw T-bone steak

T-bone steak comes from the front part of the short loin primal. It’s easy to confuse t-bone steak with porterhouse steak since they look the same and include the same muscles. The main thing that sets them apart is the size of the tenderloin section. In a T-bone, it’s smaller, less than 1.25 inches wide. But taste-wise, T-bone steak tastes the same as porterhouse, and grilling works great for both. That’s the way to get the best flavor out of them.

Read More on T-Bone Steak »

10. Flat Iron Steak

two raw flat iron steaks

The flat iron steak comes from the chuck primal of the cow. It’s a great pick for the grill. Flat iron steak has a good amount of marbling and a nice beefy flavor, plus it’s the second most tender cut on the cow. You can grill it up whole or slice it into smaller steaks. Seasoning it with salt and pepper is fantastic, but it also goes well with marinades.

Read More on Flat Iron Steak »

11. Flap Steak

raw flap steak

Flap steak, also known as bavette steak, comes from the bottom sirloin butt. It’s a fantastic choice for the grill. It’s long, not too thick, and has a grainy texture that soaks up marinades well. Plus, it’s got this rich, beefy taste and is tender if you remember to cut it against the grain. For the best flavor, grill it on high heat until it’s medium-rare or medium.

Read More on Flap Steak »

12. Tomahawk Steak

raw tomahawk steak

Tomahawk steak comes from the rib primal of the cow. A tomahawk is a ribeye, just with a long bone sticking out. It tastes exactly like a ribeye, but its thickness and long bone make it perfect for grilling. I’m a big fan of reverse sear the tomahawk on a grill. Trust me, the way it turns out in taste and looks with reverse searing – is amazing.

Read More on Tomahawk Steak »

13. Cowboy Steak

raw cowboy steak

Cowboy steak comes from the rib primal of the cow. Cowboy steak is a ribeye with a short bone, usually no more than 5 inches long. It’s a thick steak, like the tomahawk, so the best way to cook it is with the reverse searing. Trust me, try grilling it this way, and you’ll be glad you did it.

Read More on Cowboy Steak »

14. Chuck Eye Steak

Chuck eye steak is cut from the beef chuck roll between the ribeye and the chuck. It’s from the fifth rib, while the ribeye is from ribs six through twelve. So, chuck eye steak is pretty similar to ribeye in terms of being tender, juicy, and flavorful. It’s awesome on the grill. And the best part? It’s cheaper than ribeye, so it’s a solid pick if you’re trying to save some money.

15. Tri-Tip Steak

raw tri-tip steaks also known as newport steaks

Tri-tip is a big, triangular piece of beef from the bottom sirloin. It’s a great cut for the grill. You can find it either as a whole tri-tip roast or sliced up into smaller steaks, known more as newport steaks. What’s cool about tri-tip is its nice, beefy flavor and pretty tender texture if you grill and slice it right. When it comes to grilling, the roast does best with indirect heat. But for the steak, you’re better off grilling it quickly over a really hot direct heat.

16. Filet Mignon

Raw filet mignon on a cutting board

Filet mignon, also known as tenderloin steak, comes from the loin primal of the cow. It’s a lean and super tender beef cut, perfect for grilling. But here’s a tip: since filet mignon is usually about 2 inches thick, sometimes even more, try grilling it with the reverse searing. This way, you won’t burn the outside while trying to get that perfect medium-rare inside. Also, pairing it with some sauces or seasonings is a good idea, as the tenderloin steak has a mild flavor.

Read More on Filet Mignon »

Explore Other Guides:

Photo of author

Written by: Adam Wojtow

Adam Wojtow is a Polish entrepreneur and writer who founded Steak Revolution in 2020 because of his passion for steaks. Adam has been cooking steaks for over 5 years, so he understands well all aspects of steak, from the types of steaks and their cooking times to choosing the best cooking technique for any steak.