11 Best Steaks for Grilling For Your Next Cookout

best steak for grilling

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Don’t limit yourself to the same old ribeye and striploin steaks over and over.

While there’s nothing wrong with sticking to the classics, there is a whole world of different steak cuts out there to explore.

No matter your budget, you’ll find a delicious cut of steak to grill below.

The best steaks to grill

Here are the best steaks to grill, from the butcher’s secret value for money cuts to the most expensive steak house favorites.

1) Ribeye steak


Considered by many to be the king of all steaks, the ribeye is known to be tender, juicy, and well-marbled. There’s no wonder why the ribeye is used by the Steak Cookoff Association for their competitions.

You can purchase them bone-in or bone off. When shopping, look for steaks that have streaky marbling running throughout but avoid cuts that have big globs of fat in the middle.

You can have your butcher prepare your steak anywhere from ½” thick to 2+” thick. For cooking, these steaks do amazing when seared at a hot temp and finished on the cool side of the grill, or vice versa.

Section: Rib

Recipe: Perfect medium-rare ribeye steak

2) Striploin steak

Recipe: Grilled Strip Loin Steaks with Homemade Steak Spice

Also known as the New York Strip, Kansas City Steak, club steak, and shell steak. Very tender and well-marbled, with a very beefy flavor make this another classic cut that is a favorite in many steakhouses the world over.

Like the ribeye, your butcher can prepare this steak anywhere from ½” thick to 2”+, and also does well with being eared over direct heat and finished on the cool side of the grill or vice versa.

Section: Short Loin

Recipe: Grilled Striploin Steaks with Homemade Steak Spice

3) Filet Mignon

filet mignon recipe

Cut from the tenderloin, the Filet Mignon is one of the most tender cuts of beef available. The average steer provides no more than 500 grams or filet mignon.

Because of these two traits, filet mignon is arguably one of the most expensive cuts of beef available. Although it is very tender, the filet mignon is not overly flavorful and is commonly wrapped in bacon.

Section: Short Loin

Recipe: Traeger Filet Mignon

4) T-Bone steak

grilled t-bone steak

The t-bone is a favorite among carnivores the world over. This steak is rather large as it actually contains two steaks in one.

The striploin is to the left of the bone, and a part of the tenderloin is to the left of the bone. These can be tricky to prepare since it is easy for one steak to finish cooking before the other.

For best results, have the butcher cut yours at least 2” thick, and prepare using the reverse sear.

Section: Short Loin

Recipe: Grilled T-Bone Steaks with Chimichurri Sauce

5) Porterhouse steak

Some people believe that T-Bone and Porterhouse are the same steaks, but they would be mistaken. The Porterhouse is cut further up, resulting in a much larger section of the tenderloin.

Like the T-Bone, you are best to have your butcher cut it thick and cook with the reverse sear.

Section: Short Loin

Recipe: Grilled Porterhouse Steak

6) Flat Iron steak

grilled flat iron steak

This boneless cut comes from the shoulder clod near the (you guessed it) shoulder of the steer. Second, only to the filet mignon in tenderness, this well-marbled steak is great for grilling.

Ranging in thickness from ¾” to 1¼”, this is a steak that can be seasoned with a simple salt and pepper then quickly cooked on a hot grill until medium rare for some delicious eats.

Section: Chuck

Recipe: Grilled Flat Iron Steak with Chimihurri

7) Top sirloin steak

grilled sirloin steak

Cut from the sirloin primal, Top Sirloin is great for those of us on a budget. While it is much less tender than most of the other steaks on this list, it is very flavorful.

It is best to quickly grill this steak and check the internal temperature often to avoid going past medium-rare doneness and ultimately drying out your steak.

Section: Sirloin

Recipe: Grilled Sirloin Steak with Garlic Butter

8) Flank steak

grilled flank steak

As the name implies, this cut comes from the belly area (or the “flank”) of the cow. It is both flavorful and tough. As with many thinner steaks, it needs to be grill quickly and over high heat, and never past medium rare. For maximum tenderness: slice against the grain.

Section: Flank

Recipe: Grilled Flank Steak with Garlic & Rosemary

9) Skirt Steak

skirt steak in Carne Asada marinade
Skirt steak in carne asada marinade

Have you ever had fajitas? Then you’ve probably had skirt steak. This is another thin steak that does best with a hot and fast sear directly over your heat.

A marinade or spice rub can complement the beefy flavor very nicely, just be careful not to overdo it so it doesn’t burn. Once finished, make sure to slice it against the grain for maximum tenderness.

Section: Plate

Recipe: Authentic Grilled Carne Asada

10) Hanger Steak

Grilled hanger steak

This cut is also known as a “Butcher Steak” because it was a favorite amongst butchers. So much so that they would keep it for themselves!

This cut hangs between the rib and the loin, where it supports the diaphragm. The meat is not overly thick, so it is best to prepare this steak quickly over direct heat. Like skirt and flank steak, it is best to slice against the grain for maximum tenderness.

Section: Short Plate

Recipe: Grilled Hanger Steak

11. Picanha steak

Originally popular in Brazil, in the US, Picanha is often called rump cap, top sirloin cap, or coulotte and is often broken down into other cuts of meat.

There are many ways to prepare this cut, one popular method is to cut it into steaks, or into pieces then skewer them and cook over a rotisserie.

Brazilian Picanha Steak on a Wooden Board

Section: Sirloin

Recipe: Brazilian Picanha Steak With Chimichurri

Wrapping it up

There’s a world of different steaks out there to enjoy! Head down to your local supermarket and grab something a little out of the ordinary, and step outside of your comfort zone. Try different things and learn what you like and what you do not like.

What do you make of our list? Did your favorite cut make it? Please leave us a comment down below to let us know what you think.

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  1. Excellent article and recipe links. I like almost all steaks but my favorites are the Ribeyes and I prefer the bone in, 2+ in thick and medium rare. The warehouse club we shop will put the Prime bone in on sale once in a while and it’s worth every penny. Yes I’m a meatetarian.

  2. amirhassan says:

    want to know more about steaks and their sauses

  3. Michael W Gossman says:

    Very informative thank you for the well thought out description on each cut and proper way to cook

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