Best Steak Cuts for Grilling

There is nothing better than kicking back during the summer months with a well grilled, well seasoned, juicy and tender steak. To achieve steak bliss, you need to start off with a good cut.

We consulted with our in house food expert, our R&D specialist, and asked him what were his favorite cuts for the grill. These are his top picks:

US_Beef_cuts

Photo: Wikimedia Commons

The Premium Cuts

Rib eye

Nothing beats a rib eye steak grilled to perfection. This cut comes from the rib section of the cow. This area doesn’t support much of the cow’s weight and doesn’t move much, giving it good marbling. This cut is considered one of the more flavorful cuts of beef. Head on over to Cave Tools and learn how to make your rib eye shine!

Tenderloin

The tenderloin steak is cut from the loin of the cow and sits beneath the ribs, next to the backbone. The muscle here doesn’t do a lot of work, making it the most tender part of the animal.

Strip Steak

Perfectly Marbled New York Strip Steaks

Photo: Cook with Susan

The strip steak, also known as the New York strip, comes from the short loin which is at the back of the cow. While not as tender as the rib eye or tenderloin, it still offers juicy and flavorful steaks.

The above steaks all almost guaranteed to get to to grilled steak perfection, but at a high price. What if you don’t want to spend that much to get a delicious steak? You can try these options.

The Budget Cuts

Top Blade

The top blade steak, sometimes called the flat iron, comes from the shoulder of the animal and is considered the second most tender beef muscle. When grilled, it is juicy and flavorful. Cook it to medium-rare to medium for the best texture.

Short Ribs

The short ribs come from the lower end of the ribs, towards the belly. This is the cut that Koreans and Argentineans use as their go to cut when grilling meat. They tend to be tougher than the premium cuts, so cutting them against the grain will help to keep them tender.

Flank Steak

Soy-Glazed Flank Steak

Photo: thebittenword on Flickr

Flank steak comes from the belly of the cow, close to its hind legs. It is a fairly lean cut of meat, without much fat, which lends itself to being marinated. Slice it across the grain on a slight angle to keep this cut tender.

This is the first of a two part series on steak grilling. Come back next week to find how how to cook and season your steaks for perfect bites every time.

What are your favorite cuts of meat to grill?

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