Seven Cuts of Steak Perfect for Grilling

A properly grilled steak is smokey, juicy, with a bit of lightly crisp crust. But, before you fire up your grill, you must choose the cut of beef you want. The best steaks for grilling will come from the beef primal cut known as the short loin. However, there are also other steak cuts that stand out form some of the other cuts. These include the following:

Filet Mignon

This steak cut is considered the most tender cut of all. It is obtained from the center of the beef tenderloin. Although it is lean, it still delivers a melt-in-your-mouth, buttery quality. Although you can grill it at home, you can get the best version of this teak when you order it from Restaurant Rib N Reef


The ribeye steak is the finest of all steaks due to its luxurious tenderness and beefy flavor. You can choose to get the boneless or bone-in option. The bone-rib ribeye provides all the delicious qualities of the boneless ribeye steak. It is tender, deeply flavorful, and richly marbled. A lot of cooks prefer to leave the bone in during cooking because it adds a deep beef flavor. 

New York Strip

This steak is as mouth-watering as the ribeye. It might have a more intense beef flavor than the ribeye at the expense of tenderness. However, it features grade marbling, aging, and grading. But, while it has enough marbling to contribute great flavor, it is still a lean cut. It is best for grilling, pan-searing, and broiling in the oven. 

Top Sirloin Steak

This lean cut is meaty, packed with flavor, and perfect for grilling, pan-searing, and broiling in the oven. Also, it is good for kabobs on the grill or sliced for a stir-fry.


The T-bone is almost everybody’s favorite because of its ability to deliver a meaty strip on one side of the bone and a part of filet mignon on the other. This cut is tender and very flavorful, making it perfect on the grill. It can also be pan-seared or broiled. 


This steak is called the king of steaks. Just like the T-bone cut, this bone-in side cut features a full strip steak on one side of the bone and delivers a full filet mignon on the other side. A good cut of a porterhouse steak is enough for two hungry meat lovers. They are best cooked on the grill, broiled or pan-seared. 

Flat-Iron Steak

This versatile cut of steak is almost as tender as filet mignon. It is very flavorful, well-marbled, and great for grilling and broiling. Those who want to pan-sear this cut will just slice it thin against the grain and sear the slices in a very hot skillet.