Grillin’ Steak

Video

Don’t know the difference between a sirloin and a rib-eye? This video will help you figure it out. We’ll explain cuts, from prime on down, including thickness and tenderness, what section of beef they come from, and more.

Lesson

Nothing on earth is more perfect for grillin’ than beef—especially steaks. The variety of steaks available at grocery stores, meat markets, and butcher shops offer lots of delicious options for grillin’. In this lesson, we’ll discuss the types of steaks that work well on the grill, so you can find the one you like best.

Rib-eye steak and boneless rib steak are similar and are usually thought of as the king of steaks, due to their wonderful flavor and marbling (fat content). These are our favorite cuts for grillin’.

T-Bones, with their signature T-shaped bone, are perfect grillin’ steaks. They have the right tenderness, flavor, and chewiness. They are usually best cut at least 1" inch thick.

Porterhouse steaks, which also include the T-shaped bone, have more tenderloin than T-bones and are very flavorful. They are best cut in 1- to 2-inch steaks.

New York, Strip and Kansas City steaks are similar cuts that come from the small end of the short loin. They are very flavorful. You’ll often find these as boneless steaks in supermarkets. We recommend buying them with the bone in if you can, as the bone adds lots of flavor.

Tri-Tip, Top, and Bottom Sirloin come from the long end of the loin and are a bit less tender than other steaks and roasts. They do well with marinades and slower cooking methods.

Skirt and Flank steaks are pretty tough cuts, and need to be marinated in an acid (fruit juice, wine, vinegar) marinade, preferably overnight, then seared quickly over high heat. They are very thin, chewy steaks, but have a nice flavor.

Tenderloins, including filet mignon, chateaubriand, and medallions are the most tender cuts of beef, and usually the most expensive. The steaks from the tenderloin can be cut very thick, up to 2 to 2-1/2 inches, because of that tenderness.

Brisket cooked over a smoky fire has an incredible rich flavor. This is a very tough, and often very dry meat, unless marinated, brined, or cooked very slowly for a very long time. Do not trim off the fat before cooking, remove it after it has had a chance to tenderize and moisturize the tough beef cut.

See our Beef Brisket lesson for more techniques.