Best Cuts of Beef When Grilling Steaks

Steak and beef are excellent choices for those following a low-carb or keto diet due this meat’s inherent nutritional profile. Beef is naturally low in carbohydrates, containing virtually zero carbs. As far as cooking goes, my favorite way is grilling steaks and other cuts of beef. This article outlines the best cuts of beef to cook on the grill.

Best Cuts of Beef When Grilling Steaks

There’s truly nothing that compares to the satisfaction of sinking your teeth into a perfectly grilled steak. However, the array of beef cuts to choose from at the grocery store or butcher can make it tricky to know which will give you the most bang for your buck. From cheap cuts of meat to luxurious ones for special occasions, every steak brings its unique texture and flavor to the table. Here are my top choices for cuts of beef when I want to cook steaks on the grill.

Ribeye steak

The ribeye is probably the most popular of the grilling steaks. It is known for its rich marbling, which results in a juicy and tender cut when grilled. Ribeye steaks have a good balance of meat and fat, making them ideal for high-heat grilling. If you’re not grilling a ribeye on an outdoor grill, you can always make ribeye in the air fryer.

According to Christie Vanover, Pro Pitmaster GirlsCanGrill, Food Network BBQ Brawl, “It’s hard to beat a ribeye steak because they’re easy to grill and full of flavor.”

New York strip

When the bone is left in, this cut has less fat than a ribeye while still delivering great flavor and tenderness. Its uniform shape and thickness make it perfect for grilling, allowing for even cooking every time. This cut is a fantastic choice for meals that leave you with tasty leftovers to enjoy later.

Filet mignon

Filet mignon is one of the leaner beef cuts. People love it for how tender it is. While some might argue that it is less flavorful than fattier cuts of beef — cue the ribeye steak — it’s perfect for grilling hot and fast.

T-bone steak

​A T-bone steak is two steaks in one. That is, one part of the cut is a sizable chunk of tenderloin. The other part is a larger piece of strip steak. A T-shaped bone separates them, thus the name. T-bone is known for its tenderness and flavor and is a popular choice for grilling.

Porterhouse steak

The porterhouse steak is often considered the “king of steaks.” It’s similar to a T-bone but contains more tenderloin than strip steak. It’s a large cut that is perfect for grilling as well as sharing among multiple people.

Flank steak

Flank steak is an excellent choice for grilling due to its thin, flat shape and rich flavor. It benefits from high-heat cooking, which helps to quickly sear the outside while keeping the inside tender.

Also, flank steak is a relatively inexpensive cut and benefits the most from spending time in a low-carb marinade. This will enhance its tenderness and flavor. Additionally, flank steak is versatile. When sliced, you can use it in salads, sandwiches, fajitas or even street tacos.

Tips for grilling a great steak 

After you’ve picked your perfect steak, remember that preparation is key. If you’ve watched enough cooking shows on The Food Network and other channels, then you know the importance of seasoning. Contestants on kitchen competitions are universally scolded for under seasoning their cuts of meat — steak or otherwise. So, be sure to season your steaks generously as some of it will inevitably come off during grilling. At the most basic, season with salt and pepper.

Another good practice: take your steak out of the fridge at least 20 minutes before you plan to cook it. This will allow the meat to come up to room temperature. By doing this, it will help with a more even cook since the meat won’t be spending precious cooking time thawing or coming to a uniform temperature.

Set up the grill

Grilling imparts a smoky flavor and is excellent for most cuts. Understanding how to set up your charcoal grill and build a two-zone fire, and the difference between direct and indirect grilling, is key to mastering the art of grilling steaks.

Direct grilling means cooking the steak right over the heat source. This method is perfect for searing beef, giving it a tasty caramelized crust. It works best for cuts like ribeye, which have good marbling, or thinner cuts that don’t require much time on the grill.

Indirect grilling, on the other hand, cooks the meat away from the heat source, allowing it to cook slowly and evenly. This technique is ideal for larger or tougher cuts that need extra time to become tender. Using this method ensures you get delicious results that can easily provide leftovers for future meals.

Steak doneness

Remember, steak temperatures are taken before the meat has rested. The meat will continue to cook as it rests. You should pull the steak off the grill a few degrees lower than you ultimately want to serve it at, as it will continue to cook from residual heat. So always check steak doneness no matter what. This is also important when reverse searing steak so that the meat isn’t overcooked during the final sear. Always use a digital thermometer for accurate temperature readings.

Portions of this article first appeared on Food Drink Life.