Flat-iron steaks are taken from the beef chuck primal and are basically a top blade steak that's cut lengthwise rather than crosswise. Selecting the best steak can seem overwhelming – there are so many types of cuts to choose from! This avoids the thick seam of gristle that traverses it, making it more tender. What It Tastes Like: Extraordinarily rich, beefy, and juicy, it's one of the most well-marbled cuts on the animal. Cook it quickly over high heat until medium-rare and enjoy. Whether you opt for the boneless or bone-in version, ribeye steaks are ideal candidates for the grill. If you cook it very fast on a very hot grill (even directly on the coals), it will make a splendid dinner. It seems that people approach grilling steak one of two ways: either in a casual manner or paying perhaps too much attention. Our Kansas City Steak Standards ensure you will always receive the finest quality steak: meat that’s meticulously sourced, graded and cut; with the ideal color, marbling and texture; then aged perfectly for the individual cut of beef. This category includes: You can season them up with salt and pepper and call it all good! This cut hangs between the rib and the loin, where it supports the diaphragm. Cuts from the pointy part of the pencil are where we get filet mignon (beware of butchers who call any tenderloin steaks filet mignon). By using The Spruce Eats, you accept our. If you’re someone who wants it all, look for the last two on the list. Looking for the best steaks to grill? T-bone steaks are a lot like porterhouse steaks, only they are cut slightly forward on the short loin and thus have less or even none of the tenderloin muscle attached. Are You Choosing the Best Cut of Beef for Your Steak? Get it free when you sign up for our newsletter. Alternately called a New York strip, Kansas City strip, strip loin, or top loin steak, the strip steak is every bit as magnificent as the ribeye. Smokey, juicy, with a lightly crisp crust, it's an entrée worthy of a celebration meal but quick and easy enough for a weeknight. Slice it across the grain on a slight angle to keep this cut tender. filet mignon, fillet steak, beef fillet, châteaubriand Price: Special-occasion splurge ($21 to $40 per pound) The 411: Tenderloin has a soft buttery texture and subtle flavour yet is leaner than most other tender cuts. There’s a whole world of meats you didn’t know you could ask for at the butcher counter. Simply season and grill, broil or fry these delicious steak cuts—no marinating necessary. Just make sure you read up on how to grill a thick steak, first! The porterhouse steak is a cross-section of the beef short loin taken from the rump end. Strip steaks might pack more intense beef flavor than a ribeye, possibly at the expense of tenderness, but there are so many variables—including grading, aging, and marbling—that it's a draw. The Spruce Eats uses cookies to provide you with a great user experience. Taken from the beef sirloin primal cut, which runs from the lower back to the hip bone, top sirloin steak is much less tender than its counterpart in the short loin, but still tender enough to grill. Here's what you need to know to choose the best steak cut. With our cookbook, it's always BBQ season. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. As the golden child of beef steak cuts, the ribeye steak … Some will heat the grill with abandon, throw the steaks on, flip once, then pull them off, and serve; others will fret and worry, cutting into the meat every two seconds wringing their hands over whether the meat is done or not. Because these cuts often come from more-worked muscles, they’re naturally tough and could benefit from marinades or tenderizers. As a former restaurant chef, I know all about the different cuts of beef. These former butcher’s cuts have become more well-known over the past few years, thanks in large part to innovative chefs taking advantage of their lower prices. Week after week, I’m grilling up the same top sirloin steak, a round of burgers and vegetable skewers. Few things are better than a properly grilled steak. Prep Tip: Skirt steak is best pan-seared or grilled over high heat and makes an outstanding fajita, sandwich, or stir-fry meat. Any of the cuts below will make a great, drool-worthy grilled steak. These steaks do well in low-and-slow cooking methods, and even indirect-heat grilling won’t get the trick done. Why? Our first selection to come from somewhere other than the short loin section of the cow, skirt steak comes to us from the beef plate primal cut, specifically from the inside of the chest and abdominal cavity. The ribeye steak is definitely a prime cut and one of our favorites. The flavor is very similar to the spinalis dorsi—the ribeye cap, which is the tastiest part of the ribeye steak.Some people may find it to be almost too rich, but I personally love the flavor when served in reasonably-sized portions. Lower fat content can make them dry if overcooked. Top-cut steaks have always been the most prized (and expensive) cuts, but there’s a new game in town. There’s a whole world of meats you didn’t know you could ask for. These unsung cuts of meat are the best cuts of meat for grilling. Cook over medium-high heat until it reaches the desired doneness. Look for: Since a marinade tenderizes and infuses them with flavor, these cuts tend to make the best tacos (but they’re excellent on summery salads, too). The 5 Best Steak Cuts for the Grill. Roger Mooking from Cooking Channel's Man Fire Food tells us all about ribeye cap, skirt steak, pork shoulder steaks, lamb chops and burgers made from ground chuck and brisket. But sometimes it’s hard to make changes—how do you know which is the best steak for grilling and which should be saved for other cooking methods? How to Choose the Best Cut of Steak. So, put away the grill and turn to your favorite Dutch oven or slow cooker instead. America's Most Popular Steaks at a Glance, 7 Best Steak Recipes for a Delicious Dinner. 10 Best Steaks to Grill for Perfectly Juicy Results. Flank steak comes from the belly of the cow, close to its hind legs. I don’t know about you, but I often find myself in a grilling rut. It features a cross-section of the backbone with a portion of the ribeye muscle on one side and a slice of tenderloin on the other side. Sometimes you'll hear it called a rib-eye, other times a rib steak, but for all practical purposes, the two terms are synonymous. Cooked skirt steak should be sliced across the grain to help break up the tough fibers. . Best steaks for grilling — we’ve got 9 options ... lists some 28 steak or fillet cuts you can choose from. Tenderloin a.k.a. Since the precise location of the division is arbitrary, the first chuck eye steak is basically a ribeye. This long cut of steak is sourced from the diaphragm muscles of the beast. but they’re excellent on summery salads, too, Turn your grill into a smoker with these quick and easy steps, check out our guide for how to grill steak like a pro, Grilled Skirt Steak with Red Peppers & Onions, Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam, Caesar Salad with Grilled Steak and Potatoes, Grilled Ribeye with Garlic Blue Cheese Mustard Sauce, Do Not Sell My Personal Information – CA Residents. Be sure to slice it against the grain and try it in tacos. It is a fairly lean cut of meat, without much fat, which lends itself to being marinated. The ribeye steak is perhaps the finest of all steaks, offering a combination of luxurious tenderness plus big, beefy flavor. Conversely, because they come further away from the rump, the ribeye muscle in the t-bone is slightly more tender than in a porterhouse. A good marinade will add flavor (but marinating does not tenderize the meat). These will cost you an arm and a leg at a steakhouse, but you can grill porterhouse steaks at home for a fraction of the cost. Cuts … You won’t go wrong with these juicy and delicious steak cuts. Simply season and grill, broil or fry these delicious steak cuts—no marinating necessary. And then, there are a few cuts I’d avoid completely when it comes to the grill. After years of working in professional kitchens, Lindsay traded her knives in for the pen. Thick-grained and bound with chewy connective tissue, the skirt steak is nevertheless extremely flavorful.