If you're in a grilling rut, it's time to switch things up. Check out our favorite steaks to toss on the grill (and a few we'd rather avoid).
Are You Grilling the Right Cut of Steak for Your Recipe?
Updated Oct. 31, 2019
I don’t know about you, but I often find myself in a grilling rut. Week after week, I’m grilling up the same top sirloin steak, a round of burgers and vegetable skewers. Well, it’s time to break out of that routine! There’s a whole world of meats you didn’t know you could ask for at the butcher counter.
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?
As a former restaurant chef, I know all about the different cuts of beef. There are many steaks well-marbled and tender enough to simply toss on the grill, and there are a few that benefit from some marinade. And then, there are a few cuts I’d avoid completely when it comes to the grill. Let’s take a peek at which steaks fall into which category.
Steaks You Can Simply Season and Grill
You’ll probably recognize most of these steaks by name, and they’re popular for good reason. They’re the perfect combination of a tender muscle with a well-marbled character. These top-cut steaks only need a few short minutes on the hot side of the grill to produce a super flavorful dinner. This category includes:
- Tenderloin (aka filet mignon)
- New York strip steak
- Ribeye
- Top sirloin
- T-bone
- Porterhouse
You can season them up with salt and pepper and call it all good! If you’re someone who wants it all, look for the last two on the list. This monster cut combines the strip and the filet, so you get the best of both worlds. Just make sure you read up on how to grill a thick steak, first!
Steaks That Need Some Doctoring
Top-cut steaks have always been the most prized (and expensive) cuts, but there’s a new game in town. 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. Because these cuts often come from more-worked muscles, they’re naturally tough and could benefit from marinades or tenderizers. Look for:
- Hanger steak (my personal favorite)
- Flank
- Flat iron
- Tri-tip
- Skirt
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). To ensure you’re getting the most tender bite on these steaks, be sure to slice across the grain (after resting, of course).
Steaks to Avoid
Finally, there are a few extra-tough cuts of beef that really shouldn’t go near the grill. These steaks do well in low-and-slow cooking methods, and even indirect-heat grilling won’t get the trick done. So, put away the grill and turn to your favorite Dutch oven or slow cooker instead. Unless you like chewing on tough meat for hours, keep these steaks away from the grill:
- Brisket
- Short ribs
- Chuck roast
- Rump roast
If you’re dead-set on cooking these cuts outside, you can reach for your smoker. If you don’t have a smoker—never fear! Turn your grill into a smoker with these quick and easy steps.
Now that you’ve chosen the best steak for grilling, check out our guide for how to grill steak like a pro.
Unexpected Ways to Grill Steak
Steak FajitasZesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah
Grilled Flank Steak with Summer RelishMy garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. —Brenda Washnock, Negaunee, Michigan
Grilled Flank SteakThis grilled flank steak recipe is a family favorite. It uses a four-ingredient marinade that's savory, lemony, garlicky and finishes with a hint of sweetness. Here's how to grill flank steak that's perfectly tender and infused with unforgettable flavor.
Vegetable, Steak and EggsLow-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
Key West Flank SteakMy husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Sometimes we grill extra lime and onion slices alongside. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, Minnesota
Flat Iron Steak SaladMy steak salad with avocado and radishes is a big plate of summer deliciousness. I sometimes add dried cranberries and cherry tomatoes, but you can customize it to suit your tastes. —Marla Clark, Albuquerque, New Mexico
Grilled Skirt SteakThis grilled skirt steak gets its tender, buttery texture from an overnight marinade and its crisp, charred exterior from the grill's high heat.
Grilled Peppered SteaksI once wanted a peppered steak for supper, so I tossed some spices together and came up with this recipe. My family thoroughly enjoyed it.—Stephanie Moon, Boise, Idaho.
Grilled Steak and Mushroom SaladMy husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. —Julie Cashion, Sanford, Florida
Fajita in a BowlPull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato JamAn appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida
BulgogiI first made this peppery beef with a recipe from my boss, who lived in Korea in the 1950s. Freeze the ribeyes and slicing's a cinch. —Linda McCane, Chesapeake, Virginia
Chocolate-Chipotle Sirloin SteakLooking to do something a little different with grilled sirloin? Add smoky heat and chocolaty rich color with this easy five-ingredient rub. —Taste of Home Test Kitchen
Santa Maria Roast BeefA simple dry rub is enough to turn roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania
Spinach Steak PinwheelsBacon and spinach bring plenty of flavor to these sirloin steak spirals. It's an easy dish to make and perfect for backyard grilling. I always get lots of compliments.—Helen Vail, Glenside, Pennsylvania
Asian Noodle & Beef SaladMy Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. —Kelsey Casselbury, Odenton, Maryland
Meat ‘n’ Potato KabobsThey're summery, but these kabobs really stick to your ribs. A microwave makes quick work of cooking the potatoes, so grilling is done in a flash. —Taste of Home Test Kitchen
Caribbean Grilled RibeyesI made this mind-blowing steak with my father-in-law in mind. He loved it, and so did everyone else. You can serve it as part of all types of meals, but it's especially good alongside seafood. —De'Lawrence Reed, Durham, North Carolina
Balsamic Steak with Red Grape RelishI love how steak marinated in balsamic vinaigrette goes so well with a relish of red grapes and blue cheese. Everything looks gorgeous on the plate. —Naylet LaRochelle, Miami, Florida
Grilled Steak PinwheelsI've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. —Mary Hills, Scottsdale, Arizona
Flank Steak CrostiniThis recipe is perfect for gatherings, holidays, or as a special Sunday football snack. My kids love it and so do my friends and family. You can substitute butter for the olive oil, or any kind of steak for the flank steak. —Donna Evaro, Casper, Wyoming
Steak SaladThis classic steak salad recipe features a perfectly cooked, well-seasoned steak atop a hearty mix of greens and toppings. It's a nutritious and quick dinner perfect for any night of the week.
Hash Brown-Topped SteakMy husband and I enjoy cooking together. One night we were craving grilled steak and cheese-stuffed baked potatoes but were feeling a little impatient. Here's the quicker meal-in-one idea we invented. —Judy Armstrong, Prairieville, Louisiana
Chimichurri SteakThis flavorful chimichurri steak recipe comes together in less than 30 minutes. Spoon the bright, zesty, herbaceous sauce over any type of grilled steak, like flat iron, top sirloin, ribeye, flank or skirt steak.
Caesar Salad with Grilled Steak and PotatoesWe get our grill on for this sizzling steak and potatoes baked in foil. It’s a quick and easy main dish we like to take outdoors. —Edie DeSpain, Logan, Utah
Grilled Ribeye with Garlic Blue Cheese Mustard SauceThis simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! —Ashley Lecker, Green Bay, Wisconsin
Grilled Ribeyes with Greek RelishThe classic Grecian flavors of olives, feta cheese and tomatoes are a surefire hit. Combine them to complement a perfectly grilled steak, and it’s magic. —Mary Lou Cook, Welches, Oregon
Flank Steak with Cilantro Salsa VerdeEven though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia
Teriyaki Shish KabobsWhen I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida
Originally Published: May 25, 2018
