Top 5 Beef Cuts for Grilling This Summer
Summer is synonymous with grilling, and there’s nothing quite like the sizzle and aroma of a perfectly cooked steak over an open flame. To help you make the most of your backyard barbecues, we’ve rounded up the top 5 beef cuts that are absolute champions on the grill. These selections promise incredible flavor, tenderness, and a grilling experience that will have everyone coming back for more.
What Makes a Great Grilling Steak?
Before we dive into the cuts, let’s talk about what makes a steak ideal for the grill:
- Thickness: Aim for steaks at least inches ( cm) thick. This allows for a good sear on the outside without overcooking the interior.
- Marbling: Those beautiful white flecks of fat throughout the meat are crucial. Marbling melts during cooking, infusing the steak with flavor and keeping it juicy and tender.
- Flavor Profile: Different cuts offer varying levels of beefy richness.
- Tenderness: Cuts from muscles that do less work on the animal tend to be more tender.
Top 5 Cuts for Grilling This Summer
Here are our top picks, along with why they shine on the grill and recommended cooking methods:
1. Ribeye
- Why it’s great: Often considered the king of grilling steaks, the ribeye boasts exceptional marbling, which renders into rich, buttery flavor and incredible juiciness. It’s tender and forgiving, making it a favorite for both novice and experienced grillers.
- Ideal Cooking Method: High-heat direct grilling. Sear each side for 2-4 minutes to develop a beautiful crust, then finish over slightly lower heat or indirect heat if needed for thicker cuts. Cook to medium-rare ( / ) for optimal tenderness and flavor.
2. New York Strip
- Why it’s great: The New York Strip (also known as Strip Loin or Kansas City Strip) offers a fantastic balance of tenderness, a firm texture, and a robust beefy flavor. It has a good amount of marbling, creating a juicy steak without being overly fatty. Its uniform shape also makes for even cooking.
- Ideal Cooking Method: High-heat direct grilling. Like the ribeye, sear hot and fast to achieve a great crust, then move to a cooler zone if cooking thicker cuts to your desired doneness. Medium-rare ( / ) is often preferred.
3. Filet Mignon (Tenderloin)
- Why it’s great: If melt-in-your-mouth tenderness is your top priority, the filet mignon is your go-to. Cut from the tenderloin, it’s incredibly lean with a delicate, buttery texture. While it has a milder beef flavor due to less fat, it’s a luxurious choice.
- Ideal Cooking Method: Due to its leanness, it benefits from a quick sear over high heat to lock in juices, then finishing over indirect heat to prevent drying out. It’s often paired with compound butters or sauces to enhance its subtle flavor. Aim for rare to medium-rare ( / ).
4. Porterhouse / T-Bone
- Why they’re great: These impressive bone-in cuts offer the best of both worlds: a New York Strip on one side of the bone and a portion of the tenderloin on the other. The bone adds extra flavor and helps retain moisture during grilling. The Porterhouse has a larger tenderloin section than the T-Bone.
- Ideal Cooking Method: Two-zone grilling is recommended. Start by searing both sides over direct high heat for a crust, then move to the indirect side to finish cooking. Pay attention to the tenderloin side, as it cooks faster than the strip. Cook to medium-rare ( / ).
5. Skirt Steak / Flank Steak
- Why they’re great: These thinner, lean, and intensely flavorful cuts are fantastic for quick grilling and absorbing marinades. While they have a coarser grain, they become incredibly tender when sliced correctly. They are also more budget-friendly options.
- Ideal Cooking Method: High-heat direct grilling. Cook hot and fast, typically 2-4 minutes per side, to achieve a good char without overcooking. Crucially, always slice these cuts thinly against the grain after resting to ensure tenderness. Excellent for fajitas, tacos, or salads.
Grilling Tips for Success:
- Room Temperature: Let your steaks sit out for 20-30 minutes before grilling.
- Pat Dry: Remove surface moisture for a better sear.
- Season Liberally: Don’t be shy with salt and pepper (or your favorite rub).
- Hot Grill: Ensure your grill is preheated to high heat for that perfect crust.
- Meat Thermometer: Use an instant-read thermometer to check internal temperatures for precise doneness.
- REST! Always rest your steak for 5-15 minutes after grilling to allow juices to redistribute.
With these top cuts and essential tips, you’re ready to fire up the grill and enjoy some truly spectacular steaks all summer long!
FAQs: Your Top Questions on Grilling Beef Answered
Q1: What are the top 5 beef cuts for grilling this summer? A: Our top picks for a fantastic summer BBQ are Ribeye, New York Strip, Sirloin, Flank Steak, and Porterhouse. These cuts offer a great balance of flavor, tenderness, and texture, making them perfect for high-heat grilling.
Q2: What is the best steak to grill for a summer barbecue? A: The “best” steak depends on your preference, but the Ribeye is often considered the king of the grill. Its generous marbling melts as it cooks, resulting in a rich, juicy, and incredibly flavorful steak that’s hard to beat.
Q3: How do I grill a perfect steak? A: To grill a perfect steak, start with a quality cut and pat it dry. Season generously with salt and pepper. Preheat your grill to high heat, then sear the steak for a few minutes per side to develop a crust. Move it to a cooler part of the grill to finish cooking to your desired doneness, using a meat thermometer for accuracy. Remember to let it rest for 5-10 minutes before slicing.
Q4: Are there any budget-friendly beef cuts that are still good for grilling? A: Yes! Cuts like Flank Steak and Sirloin are excellent, more affordable options. While they are leaner, they have great beefy flavor. For best results, marinate them to add moisture and flavor, and be sure to slice them against the grain for tenderness.
Q5: What’s the difference between a New York Strip and a Sirloin steak for grilling? A: The New York Strip comes from the short loin and has a great balance of marbling and tenderness. It’s known for its firm texture and robust flavor. Sirloin steak comes from the sirloin primal and is leaner and less expensive. While it can be very tender, it typically has less marbling than the Strip. Both are great choices, but the New York Strip is generally considered a premium cut.
Q6: Where can I find easy grilling recipes for summer? A: Look for recipes that focus on simple seasonings and quick cooking times. Online resources often have sections dedicated to “15-minute meals” or “simple BBQ recipes” that use common grilling cuts. A basic recipe of just salt, pepper, and a hot grill can produce an amazing meal.
Related Posts
- The Secrets of Perfect Ribeye: Dive deeper into our top pick with this comprehensive guide to grilling the perfect ribeye, from choosing the right cut to seasoning and searing.
- Reverse Searing: The Ultimate Steak Method: Learn a powerful technique that works wonders on thicker cuts like Porterhouse and Ribeye, ensuring a perfect, edge-to-edge medium-rare finish.
- How to Rest Meat Properly: The secret to a juicy steak isn’t just in the cooking; it’s in the rest. This guide explains why and how to properly rest your grilled beef.
- Essential BBQ Tools & Gadgets: Get a rundown of the must-have tools, including meat thermometers and tongs, that will make your summer grilling experience even better.
- A Guide to Buying Meat: Costco, Walmart, and Your Local Butcher: Before you fire up the grill, learn how to find the best quality beef cuts for your summer barbecue, no matter where you shop.
External Links
- How to Cook a Steak: For a scientific approach to cooking steak, including detailed information on the Maillard reaction and carryover cooking, Serious Eats is an authoritative resource.
- The Science of Grilling: The Exploratorium offers a fascinating look at the science behind grilling, explaining how heat, smoke, and fat create the flavors we love.
