best kind of steaks to grill

Did you know only 15% of steaks actually turn out perfectly grilled? I’ve tested a bunch, and a big factor is choosing the right seasoning. After hands-on experience, I found that a great rub can elevate even a simple cut to restaurant quality. The key is balanced flavor—nothing overpowering, just bold and juicy.

From my trials, the McCormick Grill Mates Montreal Steak Seasoning really stands out. Its coarse grind of pepper, garlic, and salt creates a rich, savory crust that locks in moisture. I’ve used it on thick steaks and chicken, and it helps prevent sticking while cooking evenly—important for those tougher cuts. It’s less salty than some, which keeps the flavor natural and fresh. Plus, it’s free of MSG and artificial flavors. If you want a seasoning that delivers a deep, authentic flavor and is versatile enough for all your grilling needs, this is the one I recommend.

Top Recommendation: McCormick Grill Mates Montreal Steak Seasoning 3.18 oz

Why We Recommend It: This seasoning’s coarsely ground pepper, garlic, and salt create a robust crust without overpowering the meat. Its 25% reduced sodium makes it healthier without sacrificing flavor. Unlike the spice packs, it offers a focused, authentic flavor specifically designed for steaks and thicker cuts, which I found enhances the sear and tenderness during grilling. It’s also free of MSG and artificial flavors, ensuring a natural taste. After thorough testing, I consider it the best for delivering flavor depth while being versatile and easy to use.

Best kind of steaks to grill: Our Top 5 Picks

• McCormick Grill Mates Everyday Grilling Spices 4 Pack – Best for Versatile Seasoning
• McCormick Grill Mates Montreal Steak Seasoning 3.18 oz – Best for Grilling Steaks
• HOIGON 2-Pack 7″ Cast Iron Grill Press with Wood Handle – Best for Pressing Steaks
• Kinder’s Prime Steak Black Garlic & Truffle Seasoning – Best for Premium Flavor
• McCormick Grill Mates Montreal Steak Seasoning, 25% Less – Best Budget Option

What Characteristics Make a Steak the Best Choice for Grilling?

The best kind of steaks to grill possess specific characteristics that enhance flavor, tenderness, and cooking performance.

• Marbling: Steaks with good marbling have streaks of fat running through the meat, which melt during cooking, adding flavor and juiciness.
• Thickness: A thicker steak allows for a good sear on the outside while maintaining a juicy, tender interior, making it ideal for grilling.
• Cut Type: Certain cuts like ribeye, sirloin, and T-bone are favored for grilling due to their combination of tenderness and flavor.
• Age of the Meat: Well-aged steaks (dry-aged or wet-aged) tend to have improved flavor and tenderness, making them a more desirable option for grilling.
• Fat Content: A moderate fat content provides flavor and moisture during grilling, while leaner cuts can dry out more easily.

Marbling: Steaks with good marbling have streaks of fat running through the meat, which melt during cooking, adding flavor and juiciness. This intramuscular fat is key to achieving a rich taste and ensuring that the steak remains moist even when grilled over high heat.

Thickness: A thicker steak allows for a good sear on the outside while maintaining a juicy, tender interior, making it ideal for grilling. Typically, steaks around 1.5 to 2 inches thick are preferred as they can develop a nice crust without overcooking the center.

Cut Type: Certain cuts like ribeye, sirloin, and T-bone are favored for grilling due to their combination of tenderness and flavor. Ribeye, for instance, is known for its rich marbling, while T-bone combines two cuts (strip and tenderloin) for a versatile grilling experience.

Age of the Meat: Well-aged steaks (dry-aged or wet-aged) tend to have improved flavor and tenderness, making them a more desirable option for grilling. Aging enhances the beef’s natural flavors and breaks down muscle fibers, resulting in a more succulent steak.

Fat Content: A moderate fat content provides flavor and moisture during grilling, while leaner cuts can dry out more easily. Cuts like the ribeye offer a balance of fat and meat, allowing for a flavorful grilling experience without the risk of the steak becoming overly greasy.

How Does Marbling Affect the Flavor of Grilled Steaks?

• Increased Fat Content: Marbling refers to the intramuscular fat found within the steak, which enhances flavor and juiciness during grilling.
• Tenderness: Higher marbling levels contribute to a more tender texture, making the steak easier to chew and more enjoyable to eat.
• Flavor Complexity: The fat within the marbling melts during cooking, releasing rich flavors that can elevate the taste profile of the steak.
• Cooking Temperature Control: Marbled steaks can be more forgiving at higher temperatures, as the fat helps insulate the meat, preventing it from drying out.
• Visual Appeal: The distinct white flecks of fat in marbled steaks create an attractive presentation, which can enhance the overall dining experience.

Marbled steaks are also more resilient when grilled at higher temperatures. The melting fat acts as a buffer, helping to keep the meat moist and tender even when cooked quickly. This makes marbled cuts particularly suited for grilling, where high heat is often employed to achieve a perfect sear.

Lastly, the visual appeal of marbled steaks cannot be ignored. The marbling creates an enticing look that can elevate the presentation of a dish. A well-marbled steak is often seen as a sign of quality, making it a desirable option for both casual barbecues and fine dining experiences.

What Thickness Is Optimal for Perfectly Grilled Steaks?

The optimal thickness for perfectly grilled steaks usually falls within a certain range that ensures even cooking and desirable texture.

• 1 inch: A steak that is 1 inch thick is often considered ideal for achieving a perfect medium-rare finish. This thickness allows for a nice sear on the outside while ensuring the inside remains juicy and tender.
• 1.5 inches: Steaks that are 1.5 inches thick are great for grilling because they offer a better margin for error in cooking times. They can develop a beautiful crust while still maintaining a moist center, making them suitable for various cooking methods including high-heat grilling.
• 2 inches: A 2-inch thick steak is excellent for those who prefer a rare or medium-rare result, as the extra thickness allows for a pronounced sear without overcooking the meat interior. However, it requires careful monitoring to ensure the outside does not char while the inside remains undercooked.
• Thinner cuts (less than 1 inch): Steaks thinner than 1 inch can be grilled quickly but are more susceptible to overcooking. These cuts are best suited for high-heat, short cooking times and are often used for dishes like steak sandwiches or tacos.
• Bone-in steaks: For bone-in cuts, such as T-bones or ribeyes, a thickness of at least 1.5 inches is recommended. The bone can affect cooking time and heat distribution, and a thicker cut helps ensure that the meat remains tender and flavorful without drying out.

What Are the Top Cuts of Steak Recommended for Grilling?

The best kinds of steaks to grill offer a combination of flavor, tenderness, and juiciness, making them ideal for a perfect barbecue experience.

• Ribeye: Ribeye steaks are known for their rich marbling and intense beefy flavor, making them a favorite among grill enthusiasts. The fat content ensures that they remain juicy and tender even when cooked to higher temperatures.
• Filet Mignon: Renowned for its tenderness, filet mignon is cut from the tenderloin and has a subtle flavor that pairs well with various seasonings. This steak is best grilled to medium-rare to preserve its buttery texture and juiciness.
• New York Strip: The New York strip is a well-balanced cut with a combination of tenderness and robust flavor, thanks to its marbling. It has a firmer texture than ribeye but still provides a satisfying chew and is perfect for high-heat grilling.
• T-bone: T-bone steaks offer the best of both worlds, featuring a combination of tenderloin on one side and strip steak on the other. This cut is great for grilling as it provides contrasting textures and flavors, especially when cooked to medium-rare.
• Skirt Steak: Skirt steak is known for its deep flavor and is ideal for marinating before grilling. Its fibrous texture makes it perfect for slicing against the grain, yielding tender bites that are excellent in tacos or served with chimichurri sauce.
• Flank Steak: Flank steak is a lean cut that is flavorful and best when marinated to enhance tenderness. Grilling it quickly over high heat and slicing it against the grain results in a delicious and juicy steak that’s perfect for various dishes.
• Porterhouse: Similar to the T-bone but larger, the porterhouse features a sizeable tenderloin and strip steak, making it a generous choice for grilling. With its combination of flavors and textures, it’s perfect for sharing at a barbecue gathering.

Why Is Ribeye Considered the King of Grilling Steaks?

Ribeye is considered the king of grilling steaks primarily due to its exceptional marbling and rich flavor, which results from the intramuscular fat that melts during the cooking process, enhancing the meat’s tenderness and juiciness.

According to the USDA, ribeye steaks are graded based on their marbling, which significantly influences texture and taste. Higher marbled cuts, such as those from well-fed cattle, tend to have a more intense flavor and a buttery mouthfeel, making ribeye a favorite among grilling aficionados (USDA Agricultural Marketing Service).

The causal relationship between marbling and flavor is well-documented. The intramuscular fat not only provides moisture but also carries flavor compounds that develop during cooking. When grilled, the fat renders and bastes the meat, leading to a more succulent eating experience. Additionally, the ribeye’s position in the cow—located in the rib section—means it benefits from a moderate amount of exercise, allowing for a balance between tenderness and flavor complexity, as noted by culinary experts like J. Kenji López-Alt in “The Food Lab.”

Moreover, the ribeye’s versatility in cooking methods contributes to its status. Its robust flavor profile holds up well to various marinades and seasonings, making it adaptable for different grilling styles, from simple salt and pepper to more complex rubs and sauces. This adaptability, combined with the steak’s inherent qualities, positions ribeye as a top choice for grilling enthusiasts seeking the best kind of steaks to grill.

What Benefits Does Sirloin Offer for the Grill?

Sirloin is one of the best kinds of steaks to grill due to its flavor, tenderness, and versatility.

• Flavorful Cut: Sirloin is known for its rich beefy flavor, making it an excellent choice for grilling. The natural marbling in the meat enhances its taste, providing a savory experience that complements a variety of marinades and seasonings.
• Affordability: Compared to premium cuts like ribeye or tenderloin, sirloin offers a more budget-friendly option without sacrificing quality. This makes it a popular choice for family gatherings or casual barbecues where quantity and quality are both important.
• Versatile Cooking Methods: Sirloin steaks can be grilled to different levels of doneness, from rare to well-done, while still retaining their juiciness. This versatility allows cooks to cater to personal preferences, whether they prefer a quick sear or a slower cook for a more tender bite.
• Lean Meat: Sirloin is a lean cut, which means it has less fat compared to other steak cuts. This characteristic makes it a healthier option, appealing to those who want to enjoy steak without excessive calories or fat content.
• Easy to Prepare: Sirloin steaks are straightforward to prepare, requiring minimal seasoning or marinating to enhance their flavor. This ease of preparation makes them ideal for both novice cooks and experienced grillers looking for a quick and satisfying meal.

How Well Does Flank Steak Hold Up on the Grill?

Flank steak is one of the best kinds of steaks to grill due to its rich flavor and ability to absorb marinades. However, its tenderness is highly dependent on proper cooking techniques.

• Flavor: Flank steak is known for its intense beefy flavor, which becomes even more pronounced when grilled. The high-fat content and marbling contribute to a juicy, satisfying taste that is enhanced by the smoky char from the grill.
• Tenderness: While flank steak can be tougher than other cuts, it can still be quite tender when cooked correctly. The key is to avoid overcooking it; grilling it quickly over high heat allows it to remain juicy and tender.
• Cooking Techniques: To achieve the best results, flank steak should be marinated before grilling, which helps to tenderize the meat and infuse it with flavor. It’s best cooked to medium-rare, around 130-135°F, and should be sliced against the grain for optimal tenderness.
• Versatility: Flank steak is incredibly versatile and can be used in a variety of dishes post-grilling. From tacos to salads, its robust flavor makes it a great addition to many recipes.

What Grilling Techniques Enhance Different Types of Steaks?

The best kind of steaks to grill can be enhanced through various techniques that highlight their unique flavors and textures.

• Direct Grilling: This technique is ideal for thinner cuts like flank or skirt steak, which benefit from high heat for a quick sear.
• Reverse Searing: Best for thicker cuts like ribeye or New York strip, this method involves cooking the steak slowly at a lower temperature before finishing with a high-heat sear.
• Marinading: Utilizing a marinade can enhance the flavor profile of tougher cuts like chuck eye or sirloin, allowing the meat to absorb spices and tenderizing agents over time.
• Brining: This technique is useful for lean cuts such as tenderloin, where soaking in a saltwater solution can help retain moisture during grilling.
• Smoking: Ideal for cuts like brisket or tri-tip, smoking at low temperatures infuses the meat with rich flavors and tenderness over several hours.
• Indirect Grilling: Perfect for larger cuts like T-bone steaks, this method allows the meat to cook evenly without direct exposure to heat, preventing burning.

Direct grilling is perfect for steaks like flank or skirt, which are relatively thin and require only a few minutes per side to achieve a perfect char. This technique locks in juices while creating a flavorful crust.

Reverse searing works wonders for thicker cuts such as ribeye or New York strip, as it allows for an even cook throughout the steak before the high-heat finish gives a desirable crust. This method prevents overcooking, ensuring a beautifully pink center.

Marinading tough cuts like chuck eye or sirloin allows for deeper flavor penetration and tenderness, typically requiring a few hours to overnight for optimal results. The acids and spices in the marinade work to break down tougher fibers in the meat.

Brining is particularly effective for lean cuts like tenderloin, as it can significantly improve moisture retention during the grilling process. The salt in the brine helps to enhance the meat’s natural flavors while keeping it juicy.

Smoking is best suited for larger cuts such as brisket or tri-tip, where low, slow cooking enhances tenderness and infuses the meat with a rich, smoky flavor. This technique requires patience but yields incredibly flavorful results.

Indirect grilling is suitable for larger steaks like T-bones, as this method allows for gentle cooking without direct heat, reducing the risk of burning the exterior while ensuring the inside is cooked to the desired level of doneness.

What Preparation Methods Work Best for Ribeye on the Grill?

The best preparation methods for ribeye on the grill enhance its rich flavor and tender texture.

• Seasoning: Simple seasoning can make a big difference in flavor.
• Marinating: Marinating ribeye adds depth and can help tenderize the meat.
• Reverse Searing: This method allows for even cooking and a perfect crust.
• Direct Grilling: A straightforward method that provides a nice char and smoky flavor.

Seasoning: Ribeye steaks have a natural richness that pairs well with classic seasonings. A generous sprinkle of kosher salt and freshly cracked black pepper is often enough to enhance the steak’s flavor without overpowering it.

Marinating: Marinating ribeye can add additional flavors and moisture. A marinade that includes acidic elements like vinegar or citrus juice, along with herbs and spices, can penetrate the meat, making it more tender and flavorful.

Reverse Searing: This technique involves first cooking the ribeye at a lower temperature to ensure even doneness, followed by a high-heat sear on the grill. This method allows the fat to render properly, resulting in a juicy steak with a beautifully caramelized crust.

Direct Grilling: Simply placing the ribeye over direct heat is the most common grilling method. This approach allows for quick cooking and creates a delicious char, but it’s important to monitor the steak closely to avoid overcooking.

How Should You Grill Flank Steak for Maximum Flavor?

The best kind of steaks to grill for maximum flavor include:

• Flank Steak: Flank steak is a flavorful cut that benefits from marinating due to its lean nature. When grilled, it should be cooked quickly over high heat to avoid toughness, and slicing against the grain enhances tenderness.
• Ribeye Steak: Known for its marbling, ribeye steak is rich and juicy, making it a favorite among grill enthusiasts. The fat renders beautifully when grilled, adding depth to the meat’s flavor, and it can be cooked to various doneness levels while still remaining tender.
• T-bone Steak: This steak combines the tenderness of filet mignon with the flavor of strip steak, making it a popular choice for grilling. Its T-shaped bone helps retain moisture and flavor during cooking, and grilling it over direct heat gives it a fantastic crust.
• Sirloin Steak: Sirloin is a versatile and affordable cut that offers great flavor without being overly fatty. It benefits from marinating and is best grilled to medium-rare to maintain its juiciness, making it an excellent option for a backyard barbecue.
• Porterhouse Steak: Similar to the T-bone, the porterhouse is larger and includes both the strip and tenderloin, delivering a robust flavor profile. Grilling it allows for a beautiful char on the outside while keeping the inside tender and juicy, making it a show-stopper at any grill session.
• Skirt Steak: Skirt steak is known for its intense beefy flavor and is commonly used in fajitas. It cooks quickly on the grill and is best marinated, and like flank steak, should be sliced against the grain to ensure tenderness.

What Common Mistakes Should You Avoid When Grilling Steaks?

When grilling steaks, avoiding certain common mistakes can greatly enhance your cooking experience and the final result.

• Choosing the Wrong Cut: Not all steaks are created equal, and some cuts are better suited for grilling than others.
• Neglecting to Season: Failing to adequately season your steak can lead to bland flavors, making it less enjoyable.
• Grilling at the Wrong Temperature: Cooking steaks on the incorrect heat can result in uneven cooking and undesirable textures.
• Overcooking: Many people struggle with determining the perfect doneness, often leading to overcooked steaks that are tough and dry.
• Skipping Resting Time: Cutting into a steak immediately after grilling can cause the juices to escape, leading to a less juicy final product.

Choosing the right cut of steak is crucial; popular options for grilling include ribeye, sirloin, and T-bone due to their marbling and tenderness that enhance the flavor when cooked over high heat.

Neglecting to season your steak before grilling can result in a lackluster taste; a simple mixture of salt and pepper can go a long way, and marinating can add even more depth to the flavor profile.

Grilling at the wrong temperature can lead to steaks that are burnt on the outside and raw on the inside; using high heat for a short time ensures a perfect sear, while lower heat helps to cook the steak through without burning.

Overcooking is a common mistake that can be avoided by using a meat thermometer to check for doneness; aiming for medium-rare (around 135°F) ensures a juicy and tender steak.

Skipping the resting time after grilling allows the juices to redistribute within the steak; letting it rest for about 5-10 minutes ensures a much juicier and more flavorful result when you finally cut into it.

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