Best Steak for Grilling

Best Steak for Grilling - Cuso Cuts

Go to a market known for having a great meat selection. You look down and find a plethora of steak selections. So, what is the best steak for grilling? 

The answer to that question is dicey. If you ask ten grill masters their opinions, each may have a different answer. Sometimes, they like the way the steak finishes. Other times they lean toward flavor and succulence. 

My personal answer to the question of what’s the best steak for grilling is (wait for it) up to you! Ask yourself these questions.

  • Do I want a meaty taste or something more subtle?
  • Do I want moist and flavorful steak?
  • Am I looking for great marbling or a leaner cut?
  • Thick or thin?
  • Is there a particular steak you’ve had in the past that really pleased your palate?

The answer to those questions may help you in making your choice. It’s better (IMO) to get the meat from behind the counter rather than wrapped. You can see it more clearly by noting its color.

Types of Steak

A few cuts have great popularity because of flavor, tenderness, and moistness. The top four are:

  • Filet Mignon: When people think about fancy meat, filet mignon often pops into the picture. It’s sometimes called tenderloin steak. A perfect one-word description for this cut is “tender.” However, it’s a little lower in flavor than, say, a ribeye.
  • New York Strip: You may see this labeled as sirloin or strip steak. When you want a beefy forward flavor, get this cut. The marbling in these steaks is fantastic.
  • Ribeye: This is your go-to steak if you want flavor and rich marbling. Great for grilling. 
  • T-Bone: This is a two-for-one steak. It has strip steak on one side and tenderloin on the other. The bone aids in even cooking. The cut is both flavorful and tender.

    • Other Types of Steak

    Flank Steak: This cut is very lean. It’s best to marinate it and give it a fast taste of fire. If you cook it too long, it’ll be very leathery.

    Porterhouse: Come hungry for this steak, which includes a portion of tenderloin. The other part is the bone strip.

    Sirloin: Sirloin is harvested from the back of the animal. It’s very “beefy.” It's not as tender as a ribeye, but it has a rich beefy flavor.

    Skirt Steak: Really flavorful. Best cooked over high heat with a quick flip.

    Grilling Steak

    To make the best steak for grilling, it helps to know the basic process.

    1. Bring your meat to room temperature before grilling
    2. Pat your steaks dry with a paper towel
    3. Apply whatever seasoning you’ve chosen on all sides, pressing it gently into the meat. At CusoCuts we have a variety of all-natural rubs from which to choose.
    4. Wrap the steaks in plastic and put them in the refrigerator for 1 hour. 
    5. Around 30 minutes into the hour, preheat your grill, setting it to high
    6. Sear each steak for 2 minutes so they develop coveted crust
    7. Repeat on the second side, turning it 90 degrees for hatch-style grill marks.
    8. If you want a rare steak, the internal temperature should be 125F. For Medium-rare, 135F, Medium 155F, and for well done, above 160F.
    9. Let the steak rest. Don’t you dare cut it for ten minutes. It’s worth the wait. You’re letting the juices distribute evenly.
    10. Serve in any way you wish.

    PitMaster’s Memo

    I have an abundance of steak recipes. Yep, I love beef! Here are some you can try:

    Sides

    • Bacon Gruyere smashed potatoes
    • Lemon sesame green beats
    • Miso buttered succotash
    • Peppered turnips
    • Smoky roasted okra

    Desserts

    • Baked Alaska
    • Burnt custard
    • Cherry bread pudding
    • Coconut chiffon cake
    • Mousse torte

    Beverages 

    • Grenache
    • Nut brown ale
    • Sangria punch
    • Scotch mint julep
    • Sparkling apple cider
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