Best Cuts of Steak for Grilling: How to Choose the Right Steak for Flavor, Tenderness, and Doneness

Choosing a Steak That Matches the Way You Want to Grill

The best cuts of steak for grilling depend on what you value most: ribeye for marbling and rich flavor, New York strip for a balance of tenderness and texture, filet mignon for tenderness, and flat iron or top sirloin for value. Choose skirt or flank steak when you want thin slices for tacos, fajitas, or a shared platter.

There is no single best grilling steak for every cook. A heavily marbled ribeye provides rich flavor and responds well to high heat. Filet mignon offers exceptional tenderness but has less fat and a milder beef flavor. New York strip balances tenderness with a firmer steakhouse texture, while flank and skirt steaks deliver strong flavor when they are cooked quickly and sliced correctly.

The best choice depends on several factors:

• How tender you want the steak to be
• How much marbling and richness you prefer
• Whether you want a thick steak or a thin, fast-cooking cut
• Your preferred level of doneness
• The type of grill you are using
• Whether you plan to cook directly or reverse sear
• How many people you need to serve
• Your budget

A premium steak can still disappoint when it is paired with the wrong cooking method. A thin filet can overcook before it develops a proper crust. A thick ribeye may remain full of firm, unrendered fat when served too rare. Flank steak can seem tough even at the correct temperature when it is sliced with the grain instead of across it.

This guide explains what makes each steak different, how thick it should be, which grill method works best, and what internal temperature range usually produces the best texture.

Once you choose the cut, compare blends in our Top 15 Store-Bought Steak Seasonings collection. The seasoning recommendations below connect specific rubs with the cut, flavor profile, and cooking method they suit.

Before grilling, build exterior flavor with one of our steak seasonings. During the cook, verify doneness with a dependable instant-read thermometer. At the table, sharp steak knives and steak knife sets help preserve the crust and slice cleanly through the meat.

Jump to a Section

• Best Grilling Steaks at a Glance
• What Makes a Steak Good for Grilling?
• Ribeye Steak
• New York Strip Steak
• Filet Mignon
• Beef Tenderloin
• Porterhouse Steak
• T-Bone Steak
• Flat Iron Steak
• Top Sirloin Steak
• Tri-Tip
• Flank Steak
• Skirt Steak
• Hanger Steak
• Chuck Eye Steak
• Denver Steak
• Tomahawk Steak
• Bone-In vs. Boneless Steak
• Ribeye vs. New York Strip
• Filet Mignon vs. Ribeye
• Porterhouse vs. T-Bone
• Best Steak by Flavor, Tenderness, Budget, and Method
• Best Steak for Each Type of Grill
• Best Steak Thickness for Grilling
• Best Temperature by Steak Cut
• How to Season Different Steak Cuts
• How to Slice Steak Correctly
• How to Choose Steak at the Store
• Common Mistakes When Choosing a Grilling Steak
• Frequently Asked Questions
• Final Thoughts
• Recommended Products
• Related Reading

Best Cuts of Steak for Grilling at a Glance

Quick method: Grill thin steaks over direct heat and use two-zone cooking or a reverse sear for thick cuts. Measure the center, transfer the cooked steak to a clean board, rest it whole, then slice across the grain.

Temperature reference: USDA safe-temperature guidance recommends at least 145°F before removing beef steaks and roasts from the heat, followed by at least a 3-minute rest. Medium rare at 130–135°F is a culinary preference below that recommendation. Doneness descriptions in this guide explain preferences; they are not USDA pull-temperature recommendations.

This chart provides a starting point, but the final choice should reflect how you prefer steak to taste and feel. Someone who prioritizes tenderness may prefer filet mignon. Someone who values marbling and richness may choose ribeye. A cook who wants strong beef flavor at a lower price may prefer flat iron, sirloin, skirt steak, or chuck eye.

What Makes a Steak Good for Grilling?

A good grilling steak needs to tolerate intense heat while developing surface browning before the interior exceeds the desired temperature. Several characteristics determine how well a cut performs.

Marbling

Marbling is the visible fat distributed within the muscle. As the steak cooks, this fat softens and contributes richness, moisture, and flavor.

Ribeye usually contains more marbling than filet mignon, flank steak, or top sirloin. That additional fat makes ribeye forgiving during grilling, but it also means the steak may benefit from being cooked slightly farther so the fat has time to soften.

Tenderness

Tenderness is influenced by where the muscle is located and how much work it performs. Muscles that do relatively little work, such as the tenderloin, are naturally tender. More active muscles often contain stronger fibers and may require careful slicing.

A steak can be flavorful without being naturally tender. Flank, skirt, hanger, and sirloin all deliver excellent beef flavor, but they do not eat exactly like filet mignon.

Thickness

Thickness determines how much time you have to develop a crust before the center overcooks. Thick steaks are easier to cook with a combination of indirect and direct heat. Thin steaks require high heat, fast cooking, and close temperature monitoring.

Fat Distribution

Internal marbling generally cooks differently from a thick exterior fat cap. An exterior fat edge can be rendered by holding it against the hot grate with sturdy BBQ tongs. Large, hard seams of fat inside a steak may remain firm when the steak is served rare.

Muscle Fiber Direction

Some steaks contain obvious long muscle fibers. Flank, skirt, tri-tip, and hanger steak must be sliced across the grain. Cutting with the grain leaves long fibers intact and makes the steak seem tougher.

Surface Shape

A steak with even thickness cooks more predictably than one with tapered ends. Uneven steaks may require repositioning, multiple temperature checks, or different heat zones.

Ribeye Steak: Best for Marbling and Rich Flavor

Ribeye is often considered one of the best steaks for grilling because it combines tenderness, abundant marbling, and deep beef flavor. It is cut from the rib section and may be sold boneless or bone-in.

The ribeye contains multiple muscle sections, including the central eye and the richly marbled outer cap. The cap is especially tender and flavorful.

Why Ribeye Is Good for Grilling

• High marbling helps protect against dryness
• Rich flavor stands up to charcoal and wood smoke
• Thick ribeyes work well with reverse searing
• Boneless ribeyes cook relatively evenly
• The exterior fat develops excellent flavor when properly rendered

Best Ribeye Thickness

A ribeye between 1¼ and 2 inches thick provides enough time to build a crust without overcooking the center. Very thick ribeyes are excellent candidates for reverse searing.

Ribeye Doneness Considerations

Many diners prefer ribeye medium rare to medium. At rare temperatures, the meat may be tender, but some internal fat can remain firm or waxy. Cooking closer to medium allows more marbling to soften.

Best Ribeye Grilling Method

For a 1-inch ribeye, use direct heat and monitor the center closely. For a steak 1½ inches thick or more, use two-zone grilling or follow our reverse sear steak guide.

Potential Ribeye Drawbacks

• Usually more expensive than sirloin or flank steak
• Fat can cause flare-ups over direct flame
• Very fatty steaks may feel heavy to some diners
• Rare ribeye may contain under-rendered fat

Use long-handled grilling tools to move ribeye away from flare-ups without puncturing the meat.

Seasoning pairing: Double Dun Ranch BBQ Steak Seasoning adds salt, black pepper, garlic, paprika, cumin, and cayenne to ribeye’s rich exterior. Account for the salt in the blend before adding separate salt, and use a cooler grill zone if the crust darkens before the center is ready.

New York Strip Steak: Best Balance of Flavor and Texture

New York strip is cut from the short loin. It is also called strip steak, Kansas City strip, shell steak, or strip loin steak, depending on how it is trimmed and where it is sold.

Strip steak is tender but has a firmer, more substantial chew than filet mignon. It usually contains moderate marbling and a fat edge along one side.

Why New York Strip Is Good for Grilling

• Strong beef flavor
• More texture than filet mignon
• Generally leaner than ribeye
• Even shape makes it relatively easy to cook
• Works with direct grilling or reverse searing

Best New York Strip Thickness

Choose strip steaks around 1¼ to 1¾ inches thick. A thin strip steak can become firm quickly, while a thicker steak provides a larger margin for temperature control.

New York Strip Doneness Considerations

Medium rare is a common culinary preference for strip steak. Highly marbled strip steaks may also perform well closer to medium.

Best New York Strip Grilling Method

Grill directly over high heat when the steak is close to 1 inch thick. Use a two-zone setup or reverse sear for thicker strip steaks.

How to Render the Fat Edge

Near the end of the cook, hold the fat edge against the hot grate for a short period. This helps brown and soften the exterior fat without overcooking the broad surfaces.

Seasoning pairing: Killer Hogs Steak Rub offers a savory pepper, garlic, and onion profile for strip steak. Its ingredient list includes sugar, so avoid prolonged exposure to flames and move the steak to indirect heat when the crust is browned.

Filet Mignon: Best for Maximum Tenderness

Filet mignon is cut from the smaller end of the beef tenderloin. It is prized for tenderness rather than heavy marbling or aggressive beef flavor.

Because the tenderloin muscle performs very little work, filet mignon has a fine texture and can be cut with minimal resistance when cooked correctly.

Why Filet Mignon Is Good for Grilling

• Extremely tender
• Evenly shaped center-cut filets cook predictably
• Thick filets work well with reverse searing
• Mild flavor pairs well with sauces and compound butter
• Lower fat content appeals to diners who prefer lean steak

Best Filet Mignon Thickness

Look for filets at least 1½ inches thick. Thin filets can move from medium rare to overcooked before the exterior develops sufficient browning.

Filet Mignon Doneness Considerations

Rare to medium rare is a common culinary preference for filet, but it is below the USDA temperature recommendation. Because filet contains relatively little fat, cooking it far beyond medium can reduce juiciness without providing much benefit from additional fat rendering.

Best Filet Mignon Grilling Method

Use direct heat for smaller filets, but create a cooler zone in case the exterior browns before the center is ready. Thick filets are excellent for reverse searing.

Potential Filet Mignon Drawbacks

• Higher cost per pound
• Milder beef flavor than ribeye or strip
• Low fat content makes overcooking more noticeable
• Often benefits from additional seasoning or finishing fat

A savory steak seasoning blend can add garlic, pepper, herbs, and other complementary flavors without masking the filet’s delicate texture.

Beef Tenderloin: Best for Serving a Group

Beef tenderloin is the full muscle from which filet mignon is cut. It is larger, tapered, and well suited to holiday meals, dinner parties, and group service.

A whole tenderloin can be grilled or roasted over indirect heat and then seared. It may also be portioned into individual steaks.

Why Beef Tenderloin Is Good for Grilling

• Exceptionally tender
• Can serve several people
• Works well with indirect heat
• Accepts smoke without requiring a long cook
• Can be sliced into uniform portions after cooking

Preparing a Whole Tenderloin

Remove silver skin and loose exterior fat. Fold the narrow tail under itself and tie the tenderloin at regular intervals so the thickness is more consistent.

Beef Tenderloin Doneness Considerations

Rare to medium rare is a common culinary preference, below the USDA recommendation. Because the roast is tapered, the thinner end may finish more fully cooked than the center, which can be useful when serving guests with different preferences.

Best Beef Tenderloin Grilling Method

Use indirect heat to bring the center near the target, then finish with a high-heat sear. Monitor several areas because the roast is not perfectly uniform.

Porterhouse Steak: Best for Sharing

A porterhouse contains both New York strip and tenderloin separated by a T-shaped bone. It differs from a standard T-bone because the tenderloin section is larger.

A thick porterhouse can provide two distinct steak experiences in one cut: the firmer, beefier strip and the softer, milder tenderloin.

Why Porterhouse Is Good for Grilling

• Includes two premium muscles
• Large enough to share
• Impressive presentation
• Strong candidate for two-zone cooking
• Provides both tenderness and beef flavor

The Main Porterhouse Challenge

The tenderloin section is smaller and leaner than the strip section. It often cooks faster. If the entire steak is exposed to the same intense heat, the tenderloin can overcook before the strip is ready.

Best Porterhouse Grilling Method

Use two-zone heat and position the tenderloin farther from the hottest area. Check both muscles separately with an instant-read thermometer.

Porterhouse Doneness Considerations

Medium rare is a common culinary preference for both sections, though it is below USDA guidance. Do not depend on a reading taken from only one side of the bone.

T-Bone Steak: Best for Steakhouse Character in a Smaller Cut

T-bone steak is closely related to porterhouse. It also includes strip steak and tenderloin, but the tenderloin section is smaller.

T-bones are often easier to portion for one person than a large porterhouse, while still providing the flavor and presentation of a bone-in short-loin steak.

Why T-Bone Is Good for Grilling

• Contains both strip and tenderloin
• Distinctive bone-in appearance
• Strong beef flavor
• Usually smaller than porterhouse
• Performs well over charcoal or two-zone gas heat

Best T-Bone Grilling Method

Use two-zone heat and keep the tenderloin section away from the most intense heat. Move the steak as needed to control browning around the bone.

T-Bone Doneness Considerations

The two sections may not finish simultaneously, whatever doneness you prefer. Measure both sides.

Flat Iron Steak: Best Value for Tenderness and Flavor

Flat iron steak comes from the shoulder and is cut to remove a tough seam of connective tissue that runs through the blade muscle. When properly fabricated, it is surprisingly tender and richly flavored.

Flat iron is one of the strongest choices for cooks who want tenderness and beef flavor without paying ribeye or filet prices.

Why Flat Iron Is Good for Grilling

• Very tender when properly cut
• Strong beef flavor
• Usually less expensive than premium loin cuts
• Even thickness supports fast grilling
• Works well for slicing and serving family-style

Best Flat Iron Grilling Method

Cook quickly over high direct heat. Because flat iron is often relatively thin, begin checking its temperature early.

Flat Iron Doneness Considerations

Medium rare is a common preference, below USDA guidance. Monitor this relatively thin cut closely and slice across the grain before serving.

For an everyday flat iron cook, compare options in our Top 15 Store-Bought Steak Seasonings. Choose the flavor profile first, then use a measured layer; a thin cut has more seasoned surface relative to its interior than a thick ribeye.

Top Sirloin Steak: Best Everyday Grilling Steak

Top sirloin delivers good beef flavor at a more accessible price than ribeye, filet mignon, porterhouse, or strip steak. It is leaner and slightly firmer than those premium cuts.

Sirloin works well for weeknight grilling, steak salads, kebabs, sandwiches, and family meals.

Why Top Sirloin Is Good for Grilling

• Generally affordable
• Beef-forward flavor
• Leaner than ribeye
• Available in individual steaks or larger portions
• Works with marinades and steak rubs

Best Top Sirloin Thickness

Choose steaks at least 1 inch thick. Very thin sirloin can become firm before the exterior browns properly.

Top Sirloin Doneness Considerations

Medium rare to medium is a common culinary preference. Do not overcook lean sirloin if tenderness is the priority.

Best Top Sirloin Grilling Method

Use direct heat and flip as needed for even browning. Larger sirloin steaks can be finished over indirect heat.

Double Dun Ranch BBQ Steak Seasoning is a practical option for sirloin when you want savory garlic, pepper, and mild chile warmth. You can also browse our steak seasonings to choose a different flavor profile for sandwiches, salads, or plated steak.

Tri-Tip: Best for Feeding a Crowd

Tri-tip is a triangular roast from the bottom sirloin. It is larger than an individual steak and is commonly grilled, smoked, or reverse seared before being sliced for service.

Tri-tip combines strong beef flavor with moderate tenderness and typically costs less per serving than premium individual steaks.

Why Tri-Tip Is Good for Grilling

• Feeds several people
• Strong beef flavor
• Works well with smoke
• Can be reverse seared
• Excellent for sandwiches, tacos, and plated meals

Best Tri-Tip Grilling Method

Cook over indirect heat or at a controlled smoking temperature until the center approaches the target, then sear over high heat.

Tri-tip performs particularly well on pellet grills because the roast has enough size to benefit from gradual heat and wood-smoke flavor.

Tri-Tip Doneness Considerations

Medium rare to medium usually provides the best balance of moisture and structure.

How to Slice Tri-Tip

The grain changes direction across tri-tip. Identify the grain before cooking, divide the finished roast where the direction changes, and slice each section across its own grain.

Seasoning pairing: Meat Church Holy Cow BBQ Rub is a savory, sugar-free option for tri-tip. Apply an even layer before cooking, account for its salt content, and still watch the crust during the final sear; spices can scorch even without sugar.

Flank Steak: Best for Marinades and Thin Slices

Flank steak comes from the abdominal area and contains long, visible muscle fibers. It is lean, flavorful, and best served in thin slices.

Flank steak is commonly used for fajitas, tacos, steak salads, sandwiches, stir-fries, and family-style platters.

Why Flank Steak Is Good for Grilling

• Strong beef flavor
• Large surface area accepts seasoning and marinades
• Cooks quickly
• Easy to slice for multiple servings
• Works well in tacos, salads, and sandwiches

Best Flank Steak Grilling Method

Use very hot direct heat and cook quickly. Flank steak is usually too thin for a long reverse-sear process.

Flank Steak Doneness Considerations

Medium rare to medium is the most useful range. Cooking much farther can make the lean muscle fibers feel dry and firm.

How to Slice Flank Steak

Rest briefly, then slice thinly across the grain at a slight angle. Slicing technique is essential for flank steak tenderness.

Skirt Steak: Best for Intense Beef Flavor

Skirt steak is a long, thin cut with loose muscle fibers and a strong beef flavor. It is closely associated with fajitas and high-heat grilling.

There are inside and outside skirt steaks. Outside skirt is often thicker and more tender, while inside skirt is more commonly available.

Why Skirt Steak Is Good for Grilling

• Very strong beef flavor
• Excellent surface area for seasoning
• Cooks in only a few minutes
• Pairs well with marinades
• Ideal for tacos and fajitas

Best Skirt Steak Grilling Method

Cook over the hottest direct heat available. The goal is to develop exterior browning before the thin steak overcooks.

Skirt Steak Doneness Considerations

Medium rare to medium works well. Skirt steak can remain overly chewy when extremely rare because its fibers have not tightened enough to create a pleasant texture.

How to Slice Skirt Steak

Cut the long steak into manageable sections, rotate each section so the grain is easy to identify, and slice thinly across it.

For garlic and jalapeño flavor, consider Meat Church Garlic & Jalapeño Blanco BBQ Rub. Use a lighter layer on thin skirt steak and reduce additional salt if you have already used a salty marinade.

Hanger Steak: Best for Deep Beef Flavor

Hanger steak is sometimes called the butcher’s steak because butchers historically kept this flavorful cut for themselves. It has a loose texture and strong beef character.

A tough central membrane may divide the muscle and should be removed before cooking.

Why Hanger Steak Is Good for Grilling

• Deep beef flavor
• Loose texture absorbs marinades
• Cooks quickly over direct heat
• Often less expensive than ribeye or filet
• Excellent for sliced steak dishes

Hanger Steak Doneness Considerations

Medium rare is a common culinary preference, below USDA guidance. Slice across the grain and monitor temperature closely.

Chuck Eye Steak: Best Ribeye Alternative

Chuck eye is cut near the rib section and shares some characteristics with ribeye. It is sometimes marketed as a lower-cost alternative to ribeye, although texture and marbling can vary.

Why Chuck Eye Is Good for Grilling

• Rich beef flavor
• Often contains good marbling
• Usually costs less than ribeye
• Works well over direct heat
• Accepts assertive steak seasoning

Chuck Eye Doneness Considerations

Medium rare to medium allows the fat to soften while helping the steak remain juicy.

Denver Steak: Best Lesser-Known Marbled Cut

Denver steak comes from the chuck and is cut from a muscle that can be tender when fabricated correctly. It often has good marbling and strong flavor.

Why Denver Steak Is Good for Grilling

• Good marbling
• Strong beef flavor
• More affordable than many premium steaks
• Works well with direct grilling
• Excellent sliced across the grain

Denver Steak Doneness Considerations

Medium rare is a common culinary preference, below USDA guidance. Use direct heat and slice against the grain.

Tomahawk Steak: Best for Presentation and Reverse Searing

A tomahawk steak is a thick bone-in ribeye with a long rib bone left attached. Its eating qualities come from the ribeye itself; the long bone mainly contributes presentation and handling.

Why Tomahawk Steak Is Good for Grilling

• Thick enough for reverse searing
• Abundant ribeye marbling
• Impressive presentation
• Large enough to share
• Works well with smoke and high-heat finishing

Best Tomahawk Grilling Method

Cook slowly over indirect heat or on a pellet grill until the center is below the final target, then sear over very high heat.

Tomahawk Doneness Considerations

Medium rare to medium gives the ribeye marbling time to soften. Check several areas because a thick tomahawk can contain temperature differences from one section to another.

Our pellet grill steak guide provides a complete process for smoking and searing thick steaks.

For a savory crust with garlic, paprika, and coffee notes, consider Heath Riles Steak & Chop Seasoning. Apply the rub before the indirect stage and monitor both crust color and internal temperature during the finishing sear.

Bone-In vs. Boneless Steak for Grilling

Bone-in and boneless steaks can both produce excellent results. The better choice depends on ease of cooking, presentation, price, and personal preference.

The bone does not automatically make a steak juicier. Thickness, marbling, internal temperature, and cooking method have a greater effect on the finished steak.

Ribeye vs. New York Strip: Which Is Better for Grilling?

Ribeye and New York strip are two of the most popular grilling steaks, but they provide different eating experiences.

Choose ribeye when richness and marbling are the priorities. Choose strip steak when you want strong beef flavor, a firmer texture, and slightly less fat.

Filet Mignon vs. Ribeye: Tenderness or Richness?

Filet mignon and ribeye represent two different definitions of a premium steak.

Filet mignon is valued for tenderness. Ribeye is valued for marbling, richness, and complex texture.

Choose filet when softness and a leaner bite matter most. Choose ribeye when you want a richer steak with more fat-driven flavor.

Porterhouse vs. T-Bone: What Is the Difference?

Both steaks come from the short loin and contain strip steak and tenderloin separated by a T-shaped bone. The key difference is the size of the tenderloin section.

A porterhouse is cut from the rear portion of the short loin, where the tenderloin is larger. A T-bone comes from farther forward, where the tenderloin is smaller.

Choose porterhouse when you want a larger steak to share and a substantial filet section. Choose T-bone when you want the same general combination in a smaller portion.

Best Grilling Steak by Flavor, Tenderness, Budget, and Cooking Method

Best Steak for Each Type of Grill

Best Steak for a Charcoal Grill

Ribeye, strip steak, skirt steak, flank steak, and porterhouse all respond well to charcoal. Charcoal provides intense direct heat for browning and can be arranged into two zones for thicker cuts.

Browse our charcoal grills for direct grilling, two-zone cooking, and live-fire searing.

Best Steak for a Gas Grill

New York strip, ribeye, filet mignon, sirloin, and flat iron are dependable gas-grill choices. Multiple burners make it easy to create hot and cool cooking zones.

Best Steak for a Pellet Grill

Thick ribeye, tomahawk, porterhouse, filet mignon, strip steak, and tri-tip work especially well on pellet grills. Their thickness gives them enough time to absorb smoke before the final sear.

Compare our pellet grills with your serving needs in mind, and plan how you will handle the final sear; high-heat performance varies by model.

See our complete pellet grill steak guide for temperatures, pellet flavors, and searing methods.

Best Steak for an Offset Smoker

Large steaks and roasts such as tomahawk, thick ribeye, porterhouse, and tri-tip can be smoked in an offset smoker before being seared over a separate high-heat source.

Offset smokers are not always the most efficient choice for a single thin steak, but they can add pronounced wood-fire flavor to thick cuts.

Best Steak for a Griddle

Strip steak, ribeye, filet, flat iron, sirloin, skirt steak, and thin sliced steaks develop excellent surface browning on a flat griddle. Full contact creates an even crust.

If you use a pan or griddle insert, browse our cast iron cookware and check that its dimensions and heat-source compatibility suit your grill.

What Is the Best Steak Thickness for Grilling?

Steak thickness affects cooking time, crust development, temperature control, and the width of the overcooked band beneath the surface.

For most ribeye, strip, and filet cooks, 1¼ to 1½ inches is an excellent thickness. It provides enough time to build a crust while keeping the center under control.

Use our steak cooking times by thickness guide for more detailed planning.

Best Internal Temperature by Steak Cut

Different steak cuts can benefit from different doneness levels. Lean cuts generally retain more moisture at lower temperatures, while heavily marbled cuts may improve with additional heat.

These ranges describe culinary preferences, not recommended pull temperatures. To follow USDA guidance, measure at least 145°F before removing the steak from the heat, then rest at least 3 minutes. Do not pull below 145°F and rely on carryover cooking to meet that recommendation. Medium rare remains 130–135°F as a culinary description throughout this guide.

Read our detailed steak temperature by cut guide and complete steak temperature chart before grilling.

How to Season Different Cuts of Steak

Steak seasoning should complement the cut’s natural flavor and tolerate the heat of the chosen grilling method.

Ribeye

Ribeye can support assertive seasoning because of its marbling. Salt, coarse pepper, garlic, onion, chile, coffee, and savory ingredients work well.

New York Strip

Strip steak pairs well with classic salt, pepper, and garlic blends, herb-based seasonings, or steakhouse-style rubs.

Filet Mignon

Use a measured amount of seasoning so the exterior gains flavor without overwhelming the mild tenderloin. Compound butter, mushroom-based seasonings, and garlic-herb profiles work well.

Flank and Skirt Steak

These cuts accept marinades and assertive seasonings. Salt, citrus, chile, garlic, cumin, and herbs can complement their strong beef flavor.

Tri-Tip

Tri-tip works with simple salt, pepper, and garlic or more complex regional seasoning blends. Its large surface area provides plenty of room for crust development.

Browse steak seasonings for ribeye, filet mignon, New York strip, sirloin, tri-tip, flank steak, skirt steak, and other grilling cuts.

Steak Seasoning Picks by Cut

These pairings are suggestions based on the products’ listed flavor profiles. Your preferred heat level and seasoning amount matter more than matching a cut to only one rub.

For more options, browse our Top 15 Store-Bought Steak Seasonings collection. If you dry brine first, account for that salt before adding a commercial rub.

How to Slice Grilled Steak Correctly

Slicing can improve or reduce perceived tenderness. Even a correctly cooked steak may feel chewy when it is cut improperly.

Use a Sharp Knife

A sharp steak or chef’s knife cuts cleanly through the crust and muscle fibers. A dull knife compresses the meat and tears the exterior.

Explore our steak knives and steak knife sets for individual place settings and clean table-side slicing.

Identify the Grain

The grain is the visible direction of the muscle fibers. Cutting across those fibers shortens them and makes the steak easier to chew.

Steaks That Must Be Sliced Across the Grain

• Flank steak
• Skirt steak
• Tri-tip
• Hanger steak
• Flat iron steak
• Denver steak
• Sirloin flap

Slice Thinly When the Fibers Are Long

Flank and skirt steak should be sliced more thinly than filet mignon or ribeye. Thin slicing further shortens the muscle fibers.

Use a Stable Cutting Surface

A substantial cutting board provides room to rest, carve, and serve large steaks without crowding the knife.

How to Choose a Good Steak at the Store

Look for Even Thickness

Evenly cut steaks are easier to cook accurately. Thin tails and irregular sections may overcook before the center is ready.

Evaluate the Marbling

Look for fine streaks of fat distributed throughout the muscle. Large, hard chunks of fat do not perform the same way as fine internal marbling.

Match Marbling to Your Preference

More marbling generally means greater richness. Diners who prefer a leaner steak may enjoy filet mignon, top sirloin, flank steak, or tenderloin.

Choose the Right Thickness

For ribeye, strip, and filet, look for steaks around 1¼ to 1½ inches thick when possible. Choose thicker cuts when planning to reverse sear.

Inspect the Edges

A thick exterior fat cap can be useful, but excessively heavy fat reduces the amount of edible steak and can create flare-ups.

Consider the Number of Servings

Individual strip steaks and filets make portioning straightforward. Porterhouse, tomahawk, tri-tip, tenderloin, skirt steak, and flank steak work well for sharing.

Do Not Shop by Price Alone

The most expensive steak is not automatically the best choice for every meal. Flat iron, sirloin, chuck eye, skirt steak, and tri-tip can produce outstanding results when cooked and sliced correctly.

Common Mistakes When Choosing Steak for Grilling

Buying a Steak That Is Too Thin

Thin ribeye, strip, and filet steaks may overcook before a substantial crust forms. Choose thicker steaks when temperature control matters.

Assuming More Expensive Always Means Better

Price reflects demand, yield, grade, size, and cut. It does not determine whether the steak matches your preferred flavor and texture.

Cooking Every Cut to the Same Doneness

A lean filet and a heavily marbled ribeye do not necessarily perform best at the same temperature. Match doneness to fat content, thickness, and texture.

Ignoring the Direction of the Grain

Flank, skirt, hanger, flat iron, and tri-tip can feel tough when sliced with the grain.

Using Direct Heat for a Very Thick Steak

A 2-inch steak may burn outside before the center is ready. Use two-zone grilling or reverse searing.

Reverse Searing a Very Thin Steak

Thin steaks can reach the final temperature before the searing stage begins. Cook them quickly over high heat instead.

Choosing Lean Steak for Well Done Cooking

Lean cuts lose moisture as the internal temperature rises. A thick, marbled steak is generally easier to keep enjoyable when cooking to medium well or well done.

Ignoring Flare-Ups

Fatty ribeyes can produce sudden flames. Create a cooler zone and move the steak rather than allowing grease fire to blacken the surface.

Checking Temperature in the Wrong Place

Do not place the thermometer against bone, in a fat pocket, or near the hot surface. Measure the center of the thickest muscle section.

Choose a meat thermometer that makes it easy to reach the center. Insert an instant-read probe from the side on thin steaks, and check both muscles on porterhouse or T-bone.

Skipping the Rest

Allow time for carryover cooking and temperature equalization before slicing. Read our guide to how long to rest steak for recommendations by thickness and cut.

Frequently Asked Questions About the Best Steaks for Grilling

What Is the Best Cut of Steak for Grilling?

Ribeye is one of the best all-around grilling steaks because it combines tenderness, marbling, and strong flavor. New York strip is an excellent choice for cooks who prefer a firmer texture and less fat, while filet mignon is best for maximum tenderness.

What Is the Most Tender Steak for Grilling?

Filet mignon is generally the most tender individual steak because it comes from the tenderloin, a muscle that performs very little work.

What Is the Most Flavorful Steak for Grilling?

Ribeye is one of the richest premium steaks because of its marbling. Skirt steak and hanger steak also provide intense beef flavor but have a firmer texture.

What Is the Best Affordable Steak for Grilling?

Flat iron, top sirloin, chuck eye, Denver steak, skirt steak, and tri-tip can provide excellent flavor at a lower cost than ribeye, filet mignon, or porterhouse.

Is Ribeye or New York Strip Better?

Ribeye is better for diners who prioritize marbling, richness, and a softer texture. New York strip is better for those who prefer a firmer chew, strong beef flavor, and less internal fat.

Is Filet Mignon or Ribeye Better?

Filet mignon is more tender and leaner. Ribeye is more heavily marbled and has a richer beef flavor. The better choice depends on whether tenderness or richness is the priority.

What Is the Difference Between Porterhouse and T-Bone Steak?

Both contain strip steak and tenderloin separated by a T-shaped bone. Porterhouse has a larger tenderloin section, while T-bone contains a smaller portion of tenderloin.

What Is the Best Steak for a Charcoal Grill?

Ribeye, strip steak, porterhouse, skirt steak, flank steak, and flat iron all perform well over charcoal. A two-zone charcoal fire provides both direct searing heat and a cooler finishing area.

What Is the Best Steak for a Pellet Grill?

Thick ribeye, tomahawk, New York strip, filet mignon, porterhouse, and tri-tip are excellent choices because they benefit from gradual heating, wood smoke, and a final sear.

What Is the Best Steak for Reverse Searing?

Steaks at least 1½ inches thick are best for reverse searing. Thick ribeye, tomahawk, strip steak, porterhouse, and filet mignon are strong choices.

What Is the Best Steak for Fajitas?

Skirt steak is the traditional choice because it has strong flavor, a loose texture, and a large surface area for marinades. Flank steak is another dependable option.

What Is the Best Steak for Tacos?

Skirt steak, flank steak, flat iron, sirloin, hanger steak, and tri-tip all work well for tacos when sliced thinly across the grain.

What Is the Best Steak for Feeding a Crowd?

Tri-tip, whole beef tenderloin, flank steak, skirt steak, porterhouse, and tomahawk steak can all be cooked and sliced for group service. Tri-tip often provides one of the best combinations of flavor, yield, and cost.

How Thick Should a Grilling Steak Be?

For ribeye, strip steak, and filet mignon, 1¼ to 1½ inches is an excellent thickness. Steaks 2 inches or thicker are best cooked with indirect heat or reverse searing.

Is Bone-In Steak Better Than Boneless Steak?

Not necessarily. Bone-in steak provides traditional presentation, while boneless steak usually cooks more evenly and is easier to measure, carve, and portion.

What Steak Is Easiest to Grill?

A boneless New York strip or ribeye around 1¼ inches thick is relatively easy to grill because the shape is even and the steak has enough thickness to provide temperature control.

What Steak Is Hardest to Grill?

Porterhouse can be challenging because the strip and tenderloin sections cook at different rates. Very thin steaks are also difficult because they can overcook before developing a crust.

What Steak Should Beginners Avoid?

Beginners may find large porterhouse, very thick tomahawk, and extremely thin steaks more difficult. Start with an evenly cut boneless strip steak, ribeye, sirloin, or flat iron.

What Is the Best Doneness for Ribeye?

Medium rare to medium usually works best because additional heat helps soften and render the ribeye’s marbling.

What Is the Best Doneness for Filet Mignon?

Rare to medium rare is a common culinary preference for lean filet, but those temperatures are below the USDA recommendation of at least 145°F before removal and a minimum 3-minute rest.

What Is the Best Doneness for New York Strip?

Medium rare is a common culinary preference for New York strip, below USDA guidance. Highly marbled strip steak can also be cooked closer to medium.

Should You Marinate Expensive Steak?

Premium ribeye, strip, filet, and porterhouse generally do not require marinades. Salt and a complementary blend from our steak seasoning collection are often enough; check whether the blend already contains salt. Marinades are especially useful for flank, skirt, hanger, and sirloin.

Should You Oil Steak Before Grilling?

A thin coating of high-heat oil can help seasoning adhere and support browning. Avoid excessive oil, especially when grilling fatty ribeye over open flame.

How Do You Know When Grilled Steak Is Done?

Measure the internal temperature in the center of the thickest section. Avoid relying only on cooking time, grill marks, color, or touch.

Our instant-read thermometers provide fast checks for rare, medium rare, medium, medium well, and well done steak.

What Seasoning Should You Use on Ribeye or Sirloin?

Double Dun Ranch BBQ Steak Seasoning is an option for savory garlic, pepper, and chile flavor. Apply an even layer and avoid adding a full separate dose of salt. Compare other flavor profiles in our Top 15 Store-Bought Steak Seasonings collection.

What Is a Sugar-Free Rub for Grilled Steak?

Meat Church Holy Cow BBQ Rub contains no sugar and works on steak and tri-tip. It still contains salt, and its spices can scorch over prolonged intense heat, so watch the crust and move the steak away from flare-ups.

What Knife Should You Use to Serve Grilled Steak?

Choose a sharp knife that cuts through the crust cleanly. Our steak knives and steak knife sets are options for individual place settings. For carving a whole tri-tip or shared steak, use a suitable sharp chef’s or carving knife, identify the grain, and cut across it.

Is Medium-Rare Steak a USDA-Recommended Temperature?

No. Medium rare at 130–135°F is below USDA guidance. Beef steaks and roasts should reach at least 145°F before removal from the heat, followed by a minimum 3-minute rest, to meet that recommendation.

The Best Grilling Steak Is the Cut That Matches Your Priorities

The best cut of steak for grilling is not determined by price alone. It depends on the combination of tenderness, marbling, beef flavor, thickness, cooking method, and final doneness you prefer.

Choose ribeye when you want abundant marbling, a rich eating experience, and a steak that responds well to high heat or reverse searing. Ribeye is one of the most forgiving premium cuts, but it should be cooked far enough for the internal fat to soften.

Choose New York strip when you want strong beef flavor with a firmer steakhouse texture and less fat than ribeye. Its uniform shape makes it one of the easiest premium steaks to grill accurately.

Choose filet mignon when tenderness matters more than heavy marbling. Its lean structure and mild flavor make precise temperature control especially important. Filet is at its best when the cook protects its moisture rather than trying to render fat that is not present.

Choose porterhouse or T-bone when you want the contrast between strip steak and tenderloin. These cuts provide an impressive presentation but require more heat management because the two muscles do not cook at the same rate.

Flat iron, top sirloin, chuck eye, Denver steak, and tri-tip prove that an excellent grilling steak does not have to be the most expensive cut in the case. These steaks provide strong flavor and useful tenderness when they are matched with the right cooking method.

Flank, skirt, and hanger steak are excellent choices when intense beef flavor, marinades, and thin slicing are part of the plan. Their long muscle fibers make slicing across the grain just as important as hitting the correct internal temperature.

Thickness should influence every cooking decision. Thin steaks need very high heat and a short cook. Steaks between 1¼ and 1½ inches provide an excellent balance between crust development and temperature control. Steaks 2 inches thick or more are usually best cooked with a reverse sear or another indirect-first method.

The grill also matters. Charcoal provides direct heat and live-fire flavor. Gas grills make it easy to establish separate heat zones. Pellet grills excel at slowly warming thick steaks and adding smoke before the final sear. Offset smokers can add wood-fire character to large cuts, but the steak will usually need a separate high-heat finish.

Once the steak is selected, use seasoning that complements its natural qualities. Rich ribeye can support assertive garlic, pepper, chile, coffee, or savory seasoning blends. Lean filet benefits from measured seasoning and finishing butter. Flank and skirt steak work well with marinades and stronger regional flavor profiles.

Temperature should determine when the steak leaves the heat. Cooking time can help you plan, but it cannot account for every difference in thickness, marbling, bone structure, grill temperature, or outdoor conditions. Check the thickest section, reach at least 145°F before removal to follow USDA guidance, and rest at least 3 minutes. Account for carryover without using it as a substitute for that on-heat minimum.

Rest the steak briefly, identify the grain, and use a sharp knife. Proper slicing is particularly important for tri-tip, flank steak, skirt steak, hanger steak, flat iron, and sirloin. Cutting these steaks across the grain can transform the eating experience.

Use this guide with our steak temperature chart, steak temperature by cut guide, steak doneness guide, guide to cooking steak on any grill, and reverse sear steak guide.

Shop our steak seasonings to build exterior flavor, use a reliable instant-read thermometer to control doneness, and serve with sharp steak knives and steak knife sets for cleaner slicing.

The best grilling steak is ultimately the one that delivers the experience you want. Understand what each cut offers, choose the right thickness, match it to the appropriate heat, and cook it according to internal temperature rather than guesswork. That approach will produce more consistent results whether you are grilling an affordable sirloin for a weeknight meal or reverse searing a thick ribeye for a special occasion.

Recommended Products for Cooking Better Steaks

The right equipment makes it easier to cook steak consistently. Before your next cook, explore our collections of:

• Steak Seasonings
• Top 15 Store-Bought Steak Seasonings
• Beef Rubs
• Meat Thermometers
• Pellet Grills
• Charcoal Grills
• Offset Smokers
• Grill Grates
• BBQ Tools
• BBQ Gloves
• Steak Knives
• Cutting Boards
• Cast Iron Cookware
• BBQ Fuel

Related Reading: Choosing and Grilling Steak

Use these related guides to compare beef grades, avoid cooking mistakes, and plan temperature checks for the steak you have chosen.

• USDA Prime vs. Choice Beef
• Common Steak Cooking Mistakes
• Steak Temperature by Cut

Match the cut to the meal, use thickness to choose your cooking method, and check internal temperature before serving. Preparation and careful slicing help you get the most from both everyday steaks and premium cuts.

Visit Our Retail Store or Shop Online

Our online BBQ store is open 24 hours a day, seven days a week, making it easy to shop whenever inspiration strikes. If you'd rather see products in person, we'd love to welcome you to our retail store in Northwest Arkansas.

Explore a carefully curated selection of premium grills, smokers, BBQ rubs, sauces, cooking accessories, fuel, cookware, and outdoor cooking essentials. Whether you're just getting started or you're a seasoned pitmaster, our knowledgeable team is here to help you choose the right equipment and answer your questions.

Originally from San Antonio, Texas, we take outdoor cooking seriously. We stock many specialty BBQ products, hard-to-find accessories, and competition-proven brands you won't find in most big-box stores.

Whether you're searching for a specific product or simply looking for ideas for your next cook, we're committed to helping you cook with confidence and enjoy every minute around the grill.

DDR BBQ Supply
14696 US Hwy 62
Garfield, AR 72732

Store Hours
Tuesday–Saturday
10:00 AM – 6:00 PM

We look forward to seeing you in the store or helping you online with everything you need for your next barbecue.