My Four Favorite Grilling Steaks (and How to Cook Them Perfectly)
I’ll never turn down a grilled chicken or a hot dog straight off the grill, but a steak on the grill always feels like a special treat. What steak, you ask? In case you haven’t noticed, there seems to be an endless supply of cuts of beef at the grocery store and butcher, and in my honest opinion, you can’t go wrong. But no one likes that answer, so I’ll share a few of my tips for grilling steaks, as well as my four favorite cuts of steak to grill (in no particular order, because my mood changes every day).
Grilling Steak Basics
Grilling steak may seem intimidating at first, but stick with it and you, too, will become a grill master . The pressure may seem high, but even if you overcook the meat, grilled steak will never go bad and can easily be used for a variety of other dishes. My favorite grill cuts are the following because they are versatile (they can be sliced and served in a variety of dishes), they have great beef flavor, or because you get a lot for your money—which means more steak nights this summer.
All steaks, unless you’re slow-smoking the brisket, should be grilled quickly (about three to six minutes per side, depending on its thickness) and on the hottest part of the grill. Be sure to let it rest for about 10 minutes off the heat before slicing. There’s no real reason to slow cook a steak unless you’re trying to reverse sear it . Personally, I’ve never reverse seared on the grill because it’s less predictable than doing it in the oven or deep fryer . Plus, my main reason for reverse searing is to reduce indoor smoke. When I cook outside, the smoke doesn’t bother me. Stinging eyes and smoky laundry are all part of the experience.
Flank steak
A more affordable cut of meat, flank steak comes from the bottom of the cow, just before the hind legs. It’s basically a six-pack of cow. And like me, the cow’s abs are tight with less fat. Less fat means more muscle grain, and they’ll get tighter and tighter as they cook. Flank steaks are also thin, so it’s a quick sear. I like to throw it on the hottest part of the grill for about three minutes per side. That’s enough time to get a nice color and a ton of flavor on the outside, but just enough to heat up the inside.
Because flank steak can be tougher, always slice against or perpendicular to the muscle fibers. Slicing across the “lines” will shorten the protein strands, making it easier to chew and a much more enjoyable eating experience. Read a step-by-step guide to grilling flank steak here . And when you have leftovers, try this recipe for cold flank steak with chimichurri sauce .
Sirloin steak
Another slightly cheaper cut compared to other parts of the cow, skirt steak comes from the area just above the flank steak, under the ribs. Skirt steak is similar to flank steak—thinner cut and more beefy flavor—but typically includes more fat marbling. Think of the fat strips as break points in the tough protein chains. This makes the piece of meat easier to chew because it separates easily at these points. It feels tender to our palates, and that’s always a good thing.
Like flank steak, skirt steak lends itself well to short, hot grilling and cutting against the grain. I love it thinly sliced with an herb sauce on top, and it’s a great affordable substitute for ribeye when making a cheesesteak—its bold flavor stands out easily against the bread.
Porterhouse
Surprise! Who would have thought that a porterhouse steak would be at home anywhere other than a fancy steakhouse decked out in mahogany and marble? I wouldn’t call this cut of steak cheap, but it’s one of my favorite steaks to grill. I don’t do it every weekend in the backyard, but last year I visited my dad for his birthday and we took him to a steak shop for lunch. I didn’t expect him to choose the porterhouse, but I was quietly impressed by his decision to let me buy him a $35 steak. How could I be grumpy when I knew I’d be sneaking a few bites off his plate?
We grilled this inch-and-a-half-thick cut for longer than the skirt steaks we bought, about five minutes per side, and sliced it for serving. Aside from the great flavor and fattiness, the porterhouse is actually made up of two different cuts: the strip steak (my other favorite steak to grill) and the tenderloin. The tenderloin . That is, the part of the filet mignon that everyone goes crazy for. Filet mignon isn’t all that tasty on its own, but when paired with the strip steak and the bone-in center of the porterhouse, you get a well-balanced flavor profile and a tender bite.
Beef steak
Strip steak is my favorite steak for most cooking styles, not just grilling. It’s a great compromise between cost, flavor, and fat content. At a typical inch or inch and a half thick, I’ve also found it to be more forgiving than skirt or flank steak when it comes to accidentally leaving it on the grill for an extra minute or so. You’re far less likely to ruin it, and the fat layer will help keep it tender.
Strip steak comes from the short loin of the cow, and it’s an underutilized part of the body, making it more tender. I also found that it fits well within my budget, but still feels like a treat. As I mentioned, strip steaks have a decent amount of fat in them, so you get a thick, tender steak with lots of flavor for about $12 to $16 a pound. When it’s not porterhouse week, you may find that strip steak is just right. I usually throw the strip steak on the hottest or near-hottest part of the grill and give it about five minutes on each side, depending on thickness.
What if you don’t have any of these steaks?
Upset that you bought a chuck steak or flat iron? Don’t be. As long as you’re mindful of timing, temperature, and cutting against the grain, you’ll be in good shape. Thinner cuts of steak (less than an inch) require two to three minutes per side on the highest heat, while thicker steaks require another two to three minutes per side (also on high heat). All you need now is a scoop of potato salad. And maybe some charbroiled oysters. Oh, and maybe three more dishes from this list .