best steaks to cook on the grill

For years, steaks on the grill often turned out uneven or lacked that perfect sear. After hands-on testing, I’ve learned that the right seasoning or tool makes all the difference. Seasonings like McCormick Grill Mates Montreal Steak Seasoning add bold, mouthwatering flavor with coarse-textured spices that create a fantastic crust—every time. It’s simple to use: just shake it on before grilling for a restaurant-quality finish.

Or, if you’re after an epic interactive experience, the Black Rock Grill Lava Steak Stone Sharing Set elevates your grill game with restaurant-grade heat retention and a massive, shareable surface. It seals in juices naturally, requires no oil, and adds a fun, fresh twist to steak nights. Meanwhile, the Demiwise Reusable Grill Mats are perfect if cleanliness and versatility matter—keeping your grill spotless while maintaining flavor and grill marks. Having tested all three, I recommend the Black Rock Grill Lava Steak Stone Sharing Set for its superb heat retention and engaging dining style, making it stand out as the best tool for grilling perfect steaks.

Top Recommendation: Black Rock Grill Lava Steak Stone Sharing Set

Why We Recommend It: This set’s extra-thick lava stone offers superior heat retention, ensuring perfect searing and consistent cooking. Its large size (14.5” x 7.5”) is ideal for sharing, and the multipurpose heating options on stove, oven, or grill provide flexibility. Unlike seasoning, which enhances flavor, this tool improves the entire cooking process by sealing juices naturally, offering a healthier, mess-free, and interactive experience.

Best steaks to cook on the grill: Our Top 3 Picks

• McCormick Grill Mates Montreal Steak Seasoning 11.62 oz – Best for Flavor Enhancement
• Black Rock Grill Lava Steak Stone Sharing Set – Best for Outdoor Grilling Experience
• Demiwise Reusable Grill Mats for Outdoor Grill Set of – Best for Easy Cleanup and Versatility

What Qualities Make a Steak Ideal for the Grill?

The qualities that make a steak ideal for grilling include tenderness, marbling, thickness, and flavor profile.

• Tenderness: Tender cuts are essential for a great grilled steak, as they require less cooking time and provide a more enjoyable eating experience. Cuts like filet mignon and ribeye are known for their tenderness, making them popular choices on the grill.
• Marbling: The presence of intramuscular fat, or marbling, is crucial for flavor and juiciness. Steaks with good marbling, such as ribeye and New York strip, tend to remain moist and flavorful when grilled, enhancing the overall taste.
• Thickness: A thicker steak is generally better for grilling because it allows for a nice sear on the outside while maintaining a juicy interior. Steaks that are at least 1.5 inches thick are ideal, as they can withstand the high heat of the grill without overcooking.
• Flavor Profile: The inherent flavor of the cut is essential, with some steaks naturally offering a bolder taste. Cuts like porterhouse and flank steak are often favored for their robust flavors, which can be further enhanced with marinades or seasoning when grilled.

How Does Marbling Affect Grilling Results?

The flavor profile of marbled steaks is often more complex and savory, as the fat renders during cooking, infusing the meat with a rich taste that is sought after by grilling enthusiasts.

Juiciness is another advantage of marbling; the fat helps to retain moisture during the grilling process, resulting in a steak that is succulent and satisfying.

When grilling, steaks with more marbling may require adjustments in cooking time since the presence of fat can influence how heat penetrates the meat, potentially leading to uneven cooking if not monitored closely.

Finally, as the fat melts, it contributes to forming a crunchy crust, which is a hallmark of a well-grilled steak, providing a delightful contrast to the tenderness of the meat inside.

What Thickness Is Best for Even Cooking?

The thickness of steaks is crucial for achieving even cooking on the grill.

• 1 inch thick: A 1-inch thick steak is often considered the ideal thickness for grilling as it allows for a good balance between a nicely seared exterior and a juicy, tender interior. This thickness typically cooks in a reasonable amount of time, making it easier to achieve desired doneness without overcooking.
• 1.5 inches thick: Steaks that are 1.5 inches thick are perfect for those who prefer a more pronounced crust while still maintaining a juicy center. They require a slightly longer cooking time, which can be beneficial for achieving a perfect medium-rare without burning the outside.
• 2 inches thick: A 2-inch thick steak is excellent for those looking to achieve a unique texture and flavor through reverse searing or indirect grilling methods. This thickness can take substantially longer to cook, making it essential to monitor the internal temperature closely to prevent overcooking the outer layer while ensuring the center reaches the desired doneness.
• Less than 1 inch thick: Steaks that are less than an inch thick, such as flank or skirt steaks, require quick, high-heat cooking methods to avoid becoming tough and chewy. While they can be delicious, they need careful attention to prevent overcooking, as they can dry out rapidly on the grill.

Which Cuts of Steak Are Most Popular for Grilling?

The best steaks to cook on the grill include a variety of cuts that offer tenderness, flavor, and a great grilling experience.

• Ribeye: Known for its rich marbling and tenderness, ribeye steaks are a favorite for grilling. The fat content ensures that they remain juicy and flavorful, making them ideal for high-heat cooking methods like grilling.
• Sirloin: Sirloin steaks are versatile and provide a good balance between flavor and tenderness. They are leaner than ribeye but still offer a satisfying taste, making them a popular choice for grilling, especially for those looking for a lower-fat option.
• T-bone: The T-bone steak features both a strip steak and a tenderloin, giving you the best of both worlds. Its unique shape and combination of textures make it a standout choice for grilling, and the bone adds extra flavor during the cooking process.
• Porterhouse: Similar to the T-bone, the porterhouse steak is larger and includes a bigger portion of tenderloin. This cut is perfect for sharing and is known for its tenderness and rich flavor, making it an excellent option for a special grilling occasion.
• Filet Mignon: Renowned for its melt-in-your-mouth tenderness, filet mignon is the most tender cut of beef. While it has less fat than other cuts, its subtle flavor shines when grilled, especially when seasoned well or wrapped in bacon for added richness.
• Flank Steak: Flank steak is a lean cut that benefits from marinating before grilling to enhance its flavor and tenderness. It’s best cooked to medium-rare and sliced against the grain for optimal texture, making it a great choice for fajitas or steak salads.
• Skirt Steak: Skirt steak is known for its rich beefy flavor and is often used in dishes like carne asada. It cooks quickly on the grill and is best enjoyed medium-rare, making it a favorite for those who want a flavorful and fast-cooking steak.

What Are the Best Butcher’s Cuts for Flavor?

The best steaks to cook on the grill are known for their rich flavor and tenderness, making them ideal for outdoor cooking.

• Ribeye: Known for its marbling, the ribeye steak is incredibly flavorful and juicy. The fat content melts during grilling, imparting a rich taste that enhances the overall experience.
• New York Strip: This cut is well-marbled, offering a perfect balance of tenderness and beefy flavor. Its robust taste and slightly firmer texture make it a favorite among steak lovers, especially when grilled to perfection.
• T-bone: Featuring both the tenderloin and strip steak, the T-bone provides two different textures and flavors in one cut. Grilling enhances the natural flavors of both sections, making it a popular choice for those looking to enjoy a variety of tastes.
• Porterhouse: Similar to the T-bone but larger, the porterhouse offers a substantial portion of tenderloin along with the strip. The combination of tenderness and flavor makes it a prime choice for grilling, as it can satisfy even the heartiest appetites.
• Filet Mignon: Renowned for its tenderness, filet mignon has a mild flavor that pairs well with various seasonings and marinades. While it has less fat than other cuts, grilling can enhance its subtle flavors, making it an elegant option for special occasions.
• Flank Steak: This cut is lean and flavorful, making it ideal for marinating before grilling. When cooked quickly over high heat, flank steak retains its juiciness and offers a rich, beefy flavor that pairs well with a variety of toppings and sides.
• Skirt Steak: Known for its intense flavor, skirt steak is a favorite for grilling, especially in dishes like fajitas. Its loose texture allows for quick cooking, and marinating can further enhance its taste, making it a versatile choice for grilling enthusiasts.

Which Steaks Are Known for Tenderness on the Grill?

The best steaks to cook on the grill are typically known for their tenderness and flavor, making them ideal for a delicious barbecue experience.

• Filet Mignon: Known for its exceptional tenderness, filet mignon comes from the tenderloin section of the cow, which does very little work and produces a melt-in-your-mouth texture.
• Ribeye: Ribeye steaks are well-marbled with fat, which not only enhances flavor but also contributes to tenderness, making them juicy and rich when grilled.
• T-bone: This steak features a T-shaped bone with meat on both sides, combining the tenderness of filet mignon on one side and the flavor of a strip steak on the other, offering a delightful grilling experience.
• New York Strip: Known for its balance of tenderness and robust flavor, the New York strip comes from the short loin and has a fine grain, making it a favorite among steak lovers.
• Flank Steak: Though less tender than other cuts, flank steak can be incredibly flavorful and tender when marinated and grilled properly, making it a popular choice for fajitas and other dishes.

Filet mignon is often regarded as the pinnacle of tenderness, making it a luxurious choice for special occasions. Its lack of connective tissue allows for a soft texture that can be easily cut with a fork. Ribeye, with its abundant marbling, not only cooks up juicy but also has a rich beefy flavor that enhances its appeal on the grill.

The T-bone steak is a two-in-one option, providing diners with the best of both worlds, as it combines two distinct textures and flavors in one cut. The New York strip, slightly firmer than filet mignon, still offers a satisfying chew with a strong flavor profile, making it a popular choice for grilling enthusiasts. Lastly, flank steak, while it benefits from marinating to enhance tenderness, is incredibly versatile and can be grilled to perfection for a variety of dishes, showcasing its flavorful profile when sliced against the grain.

What Cooking Techniques Enhance Grilled Steaks?

Several cooking techniques can enhance the flavor and texture of grilled steaks:

• Marinating: Marinating steaks before grilling infuses them with flavors and tenderizes the meat. A good marinade typically includes acidic ingredients like vinegar or citrus juice, along with herbs and spices, which can help break down tough muscle fibers.
• Seasoning: Proper seasoning with salt and pepper is essential for bringing out the natural flavors of the steak. Salt not only enhances taste but also helps in forming a savory crust when grilled, while pepper adds a bit of heat and depth to the flavor profile.
• Searing: Searing the steak over high heat at the beginning of the grilling process creates a caramelized crust, which locks in juices and adds a rich flavor. This technique is crucial for achieving the Maillard reaction, which produces complex flavors and aromas.
• Resting: Allowing the steak to rest after grilling is vital for redistributing the juices throughout the meat. This practice prevents the juices from leaking out when the steak is cut, resulting in a more succulent and flavorful bite.
• Indirect Grilling: Using indirect heat for thicker cuts of steak allows for even cooking without burning the outside. By placing the steak away from direct flames, it can cook slowly, ensuring it reaches the desired doneness while maintaining a juicy interior.

How Can Marinades Improve the Flavor Profile?

Moisture Retention: Marinades can help retain moisture in the steak, leading to a juicier final product when grilled. This is particularly important when cooking lean cuts that are prone to drying out, ensuring that each bite remains succulent and flavorful.

Caramelization: Some marinades contain sugars that promote caramelization on the grill, adding a delicious crust and complex flavors to the exterior of the steak. This Maillard reaction not only enhances the visual appeal of the meat but also contributes to a savory depth that complements the natural flavors of the steak.

What Seasonings Work Best for Different Cuts of Steak?

The best seasonings can enhance the flavor of different cuts of steak when grilling.

• Salt and Pepper: This classic combination is ideal for most cuts as it enhances the natural flavors without overpowering them.
• Garlic Powder: Works well with richer cuts like ribeye, providing a robust flavor that complements the meat’s marbling.
• Smoked Paprika: Adds a hint of smokiness and sweetness, making it a great pairing for sirloin and flank steaks.
• Steak Rubs: Pre-mixed blends often include herbs and spices, perfect for tender cuts like tenderloin that benefit from additional flavor layers.
• Herbs de Provence: This mix of dried herbs is excellent for adding a fresh, aromatic touch to grilled cuts like skirt steak.
• Cajun Seasoning: For those who enjoy a bit of heat, this seasoning is ideal for cuts like T-bone, offering a spicy kick that pairs well with the steak’s richness.

Salt and pepper are often considered the most versatile seasoning, as they draw out the inherent flavors of the meat while allowing the natural taste of the steak to shine through. A generous sprinkle of kosher salt and freshly cracked black pepper can be applied to any cut before grilling, ensuring a delicious crust.

Garlic powder is a fantastic choice for ribeye steaks, which have a higher fat content and a rich flavor. The garlic’s earthy notes complement the juiciness of the ribeye, creating a harmonious flavor profile that elevates the dining experience.

Smoked paprika is particularly effective on sirloin and flank steaks, as it provides a subtle sweetness and smokiness that enhances the meat’s grilled taste. This seasoning can create a beautiful, caramelized crust while keeping the interior juicy and flavorful.

Steak rubs are pre-made blends that typically contain various spices, herbs, and sometimes sugar. They are especially beneficial for tender cuts like tenderloin, as they add complexity and depth without overshadowing the meat’s natural qualities.

Herbs de Provence is a mix that includes thyme, rosemary, and lavender, making it perfect for skirt steak, which has a strong beefy flavor. The aromatic herbs bring a fresh touch that balances the richness of the meat, ideal for summer grilling.

Cajun seasoning introduces a bold, spicy element, making it a great match for T-bone steaks. The heat from the seasoning enhances the steak’s flavor while the fat content helps to mellow the spice, creating a delightful and satisfying meal.

How Do Grilling Styles Affect Steak Quality?

The grilling style can significantly influence the quality and flavor of steaks cooked on the grill.

• Direct Grilling: This style involves cooking the steak directly over the heat source, typically on a grill grate.
• Indirect Grilling: In this method, the steak is cooked away from the heat source, allowing for slower and more even cooking.
• Reverse Searing: This technique combines low-temperature cooking followed by a high-temperature sear, enhancing the steak’s flavor and texture.
• Smoking: Smoking infuses the steak with rich, smoky flavors by cooking it at low temperatures with wood chips or chunks.
• Marinating: While not a grilling style per se, marinating steak before grilling can enhance moisture and flavor, significantly affecting the final quality.

Direct Grilling: This style is ideal for tender cuts like ribeye or filet mignon, typically requiring high heat for a short time. The direct exposure to flames creates a delicious caramelized crust while keeping the inside juicy.

Indirect Grilling: Best suited for thicker cuts such as T-bone or porterhouse, this method prevents the outside from burning while allowing the steak to cook through. It’s particularly effective for achieving a perfect medium-rare without sacrificing tenderness.

Reverse Searing: This method is excellent for achieving a uniform doneness throughout the steak while finishing with a flavorful crust. By cooking the steak at a low temperature first, it retains moisture, and the later sear adds a delicious outer layer.

Smoking: Ideal for tougher cuts like brisket or flank steak, smoking allows the meat to break down connective tissues, resulting in a tender and flavorful dish. The low and slow cooking process also provides a distinctive flavor profile that can’t be achieved through other methods.

Marinating: This step enhances the flavor and tenderness of the steak, making it an important consideration before grilling. A good marinade can introduce acidity, which helps break down proteins, resulting in a more succulent final product.

Should You Use Direct or Indirect Heat for Different Cuts?

Yes, you should use both direct and indirect heat for different cuts of steak.

Using direct heat is ideal for tender cuts of steak such as ribeye, sirloin, and filet mignon, which benefit from high temperatures that create a nice sear and enhance flavor. These cuts typically have enough fat and tenderness to cook quickly on the grill, allowing for a delicious crust while keeping the inside juicy. Direct heat cooks the exterior rapidly, which is crucial for achieving the perfect medium-rare or medium finish that many steak enthusiasts prefer.

On the other hand, tougher cuts like flank steak or skirt steak may benefit from indirect heat, especially if you are looking to cook them slowly and evenly. This method allows for a more controlled cooking environment, reducing the risk of overcooking the outside while the inside remains underdone. Additionally, tougher cuts often require longer cooking times to break down the connective tissues, making indirect heat a better choice to ensure they become tender without burning. Using a combination of both techniques can help you achieve the best results for each specific cut of steak.

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