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).
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:
If you need to feed a hungry crowd you can't go wrong with steak sandwiches. They're easy to make and rich with the flavors of Italy. —Gilda Lester, Millsboro, Delaware
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My 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
How to cook flank steak? Easy! Marinate it and grill or broil it! This marinated steak is so moist that it will become one of your favorite ways to serve beef. —Heather Ahrens, Columbus, Ohio
Low-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
My 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
My 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
This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. —Cleo Gonske, Redding, California
I 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.
My 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
More Mushroom Salad Recipes »
Skewers with seasoned steak, bread and veggies are grilled and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs. —Taste of Home Test Kitchen
Pull 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
An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida
I 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
Looking 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
Teens like assembling these creative kabobs almost as much as they like devouring them. The whole family is sure to love the sensational Southwestern flavor of this twist on beef shish kabobs. —Dixie Terry, Goreville, Illinois
Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and it’s as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. —Frances Pietsch, Flower Mound, Texas
A 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
Bacon 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
My 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
They'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
I 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
I 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
I'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
This 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
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! —Marla Clark, Albuquerque, New Mexico
My 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
Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it’s versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
We 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
This 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
The 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
Even 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
When 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
This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, but we use chicken and beef when it's not available. —Gertrude Skinner, Binghamton, New York
After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.