The Best Steak Cuts For Grilling (PHOTOS)

When you think of grilling, one of the first foods that come to mind for many people is steak -- a thick, juicy one, ready to slice into. But before you get grilling, what steak are you buying? There are so many cuts available in the supermarket that it can be difficult to choose, especially if you don't know that much about beef.

Don't fret, we've got a great guide to help you make a decision. Most of these cuts are readily available in the supermarket, but if there's one you've never seen before, ask the butcher if they might have them in the back. Cuts like the flatiron or the hanger aren't that commonly sold, so they're not often prepackaged. But other cuts like the ribeye and Porterhouse are always easy to find -- they're the ones that are the most popular and expensive. Our guide includes all of these and some that are more budget-friendly.

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Comments

[Gronkie]

10:48 AM on 06/08/2012

You're killin' me here! Now I want a nice thick grilled steak (any of the above will do), medium rare (on the rare side), with a big baked potato (butter, sour cream, chives) and fresh, lightly steamed green beans (with rosemary). Some fresh horseradish on the side, and a cold craft-brewed beer, ice cream for dessert.

[comebacknader]

10:48 PM on 05/28/2012

my mouth is full of water that i'm drowning.

i've just recently stopped being vegetarian and now I'm interested in making some steak. It's been so long that I'm not sure whether a meat-based diet is cheaper than a vegetarian diet?

is meat generally expensive or do you think it makes things cheaper by it's ability of making you full?

[Gronkie]

10:48 AM on 06/08/2012

Welcome back to the carnivorous world.

[thebarbecuemast]

01:54 PM on 05/28/2012

this is easy it is number one the ribeye and not just any ribeye a boneless prime cut-this melts in your mouth. Number two is the T-bone which is a combo of two great tastes of meat.
If you want to save money go wit hskirt steak which is wonderful marinated grilled inexpensive and great as tacos with salsa. These three are my favorites. Then we could talk about lamb which can be grilled and is so delicious -with lamb you need to be careful grilling as it is more fatty and can flame the grill- http://www.thebarbecuemaster.net/grilling-steaks.html

[tendril]

03:17 AM on 05/29/2012

Unquestionably rib-eye (bone in). You can take the filet mignon and toss it out a car window. Only way to salvage it is to wrap it up in bacon.

[Barry Peterson]

12:55 PM on 05/26/2012

Skirt steak is a great steak with lots of flavor, but unless you want to give your jaw muscles a good workout it must be sliced against/across the grain, not with/along the grain as most of the photos show.

[1reasonedtruth]

09:36 PM on 05/24/2012

Black and blue for me.

[RedRat]

05:35 PM on 05/23/2012

I would put the ribeye at #1, perhaps followed by the porterhouse.

[thebarbecuemast]

04:04 PM on 05/23/2012

its easy t bone ,ribeye and skirt steak. the advantage of skirt steak is its inexpensive and tastes great chopped up as carne asada served with flour tacos and salsa

http://www.thebarbecuemaster.net/Carne-Asada.html

[nolookpass2]

04:16 PM on 05/23/2012

A flat iron steak marinated in teryaki and then served in tortillas with guacamole, sour cream, cheese and sals rocks like no other meal. Unless you want to do the filet mignon with a bearnaise sauce.

This weekend I am marinating a flank steak in a balsamic ground mustard sauce and it should be good as well but I have not tried it before.

[sempdog]

02:37 PM on 05/23/2012

You missed the "tri-tip". Properly seasoned and served with ranch style beans and salsa, it's the choice of those of us on the left coast.

[bgbytoys]

01:56 PM on 05/23/2012

egvery meat is better on the grill. some you have to cook slow and low others med and still others hot. learn the different ways. enjoy

[PalaceOfWisdom]

01:42 PM on 05/23/2012

I cringed over how many times the phrase "marinading is not necessary" is used here. Some cuts will be perfectly edible and good without it, but why settle for good when you can have melts-in-your-mouth great? I don't care if you buy one or make your own, the chance to break down the meat before cooking is too good to pass up. I've had marinaded ribeyes that are far more tender than filet mignon. Salt is never needed, no matter how many times they tell you to.

[SBinF]

04:41 PM on 05/27/2012

Sometimes I like my steak to taste like steak. Properly aged beef rarely needs more than salt and pepper to taste great.

[tendril]

03:19 AM on 05/29/2012

Must agree. Same for the baked potato. Don't like it smothered under forty different toppings. Just a pat of butter and a little salt and I am a happy boy.

[PalaceOfWisdom]

10:42 AM on 05/29/2012

In some countries it's normal to put mayo or mustard on french fries. If the norm was to marinade steaks, people would argue for doing so. The whole point of doing it yourself is to have it how you like it, after all, steak isn't cheap. Personally tenderness is more important to me than preserving the natural flavor. In the end the right way is whatever makes your taste buds sing.

[SisterAnn]

12:17 PM on 05/23/2012

Before I became a vegetarian, my husband and I would split a rib eye. He liked the lean and I liked the fatty sections. It is a easy meal. I learned that microsoft baked potatoes taste like oven baked if you cut the ends off of them and cut a one inch slit through the middle. I prepared the potatoes, put the steak on, cut up a fresh salad, turned the steak and heated rolls.

It takes around 4 to 5 minutes to bake each potato in a microwave. You need to cook two potatoes 8 to 10 minutes. I use all low fat stuff on my potatoes. Sliced new potatoes fried with the steaks are delicious, too.

[nolookpass2]

04:18 PM on 05/23/2012

Microsoft baked potatoes sound absolutely techy.

Just kidding, know you meant microwave. I have a mispelled word or two in my post above.

[SisterAnn]

09:50 AM on 05/24/2012

That was funny. There are some things a spell checker can't catch.