The Best Cuts of Steak for Grilling

Not all steaks grill the same way. Some cuts are packed with fat and flavor and can take screaming-high heat. Others are lean and tender and need a gentler hand. Pick the right cut and grilling gets a whole lot easier. Here are the best cuts of steak for grilling and how to cook each one.

The best steaks for grilling

• Ribeye. The top pick for most people. Heavy marbling means big, beefy flavor and a juicy bite. Hard to mess up.
• New York strip. Well-marbled and tender with a firm, satisfying chew. A steakhouse favorite.
• Sirloin. Leaner and budget-friendly, with clean beef flavor. Great for feeding a crowd.
• T-bone and porterhouse. Two steaks in one, a strip on one side and tenderloin on the other. Impressive and fun to grill.
• Flank and skirt. Thin, flavorful cuts that cook fast. Slice them against the grain for tenderness.

What marbling means

Marbling is the thin lines of fat woven through the meat. When it melts on the grill, it bastes the steak from the inside and adds flavor. That is why a ribeye tastes so rich. More marbling usually means a juicier, more forgiving steak.

How to grill by cut

Fatty cuts (ribeye, strip)

These love high, direct heat. Sear hard on both sides, then pull them when they hit your target temp. The fat protects them, so they are forgiving.

Lean cuts (sirloin, filet)

Leaner steaks dry out faster. Use high heat for a quick sear, then watch them closely. Do not overcook. Pull a few degrees early and rest them.

Thin cuts (flank, skirt)

Cook these fast and hot, just a couple minutes per side, then slice thin against the grain so they stay tender.

Season and cook it right

Whatever cut you pick, a bold crust makes it better. Rub it with Dad Spice The Classic before it hits the grill. For exact pull temps by doneness, check our steak doneness chart or the Meat-o-Meter. Then put it all together with our grilled ribeye recipe. Want the bigger picture on cuts beyond steak? Read our guide to the best cuts of meat for grilling.