ADVERTISEMENT

Favorite cut of steak to grill

tolkien1

All-ACC
Gold Member
Mar 3, 2003
2,758
659
853
Just began grilling again after a number of years sans grill. I use an old fashioned Webber Kettle Grill. What are your favorite cuts of steak to grill and why? Any tricks of the trade you'd recommend? Thanks.
 
In order:

NY Strip
KC Strip
Ribeye
Flank
T-Bone/Porterhouse
Sirloin


I find the flank a little easier to do if I grease (oil or PAM) the grill beforehand.
This post was edited on 4/15 9:28 AM by vevois23
 
My favorite, the Porterhouse(Filet & strip cuts), Ribeye(flavor) and tri-tip(flavor). I only do 1 1/2 " cuts or thicker and never go past medium rare as you loose a lot of tenderness. Always let steak come up to room temp and apply your seasoning liberally just before grilling. And remember - a good cut of steak needs NO STINKIN MARINADE!!!!
 
Bottom Round steak is surprisingly the best steak that nobody knows about. I like to marinade in ketchup for 3 days, then boil it in microwave in Dale's seasoning, then finish on a hot grill for 30 mins or so to get the sear marks and coal flavor on the crust.
 
We have 4 kids so when I am feeding the whole family steak, we got with a couple flat irons. When it is just me and Mrs. Ad, I go with filets or porterhouse. If it is just me, I go with a ribeye.
 
I grill a lot of marinated flank steaks, plus lamb chops and pork chops. Every now and then I'll do a rib eye with a some Worcestershire sauce and seasoning on it.
 
I'm partial to the lean meats... Filet is by far my number 1 followed by sirloin. Londoin broil is great too, requires proper cutting after cooking and is the only steak I marinade (worcestershire, soy sauce, water, garlic). All the other steaks are salt and pepper only with olive oil so they don't stick.

There is a massive difference in meat quality. I've found that a good sirloin can be far better than an average filet. Publix is hit or miss on the meats. I actually find that Costco is consistently really good. The choice sirloin there is some of the best sirloin I have ever had and very fairly priced. The choice stuff is in blue packaging Vs. the white.
 
Ribeys bro...it's not even close.

If you like A1 sauce on your steak go with a sirloin or NY Strip.

If you want a great piece of meat in general, get a fillet, set your oven to 500 plus. Salt and pepper fillet, put in oven for 10 minutes or until the internal temp is 130 and eat....will be just as good as Ruth Chris.

But for your weber....go with a ribeye and don't let anyone else tell you any different.

If you aren't sure how to season, use Dale's and Cavenders...can't go wrong with that combo.
 
flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.

Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
 
Ribeye and skirt steak. Lately, I have been putting them on my cast iron griddle on my grill (lump charcoal always). It gets a great crust, but, you still get a good smoky flavor.
 
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...
 
Originally posted by cmanole:
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...
Miller Hi Life with filet mignon.....it is the champagne of beers.
 
Originally posted by cmanole:
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...

You lost me at med well
Posted from Rivals Mobile
 
Originally posted by DanC78:
Originally posted by cmanole:
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...

You lost me at med well
Posted from Rivals Mobile
I'm sorry Governor...
 
Originally posted by cmanole:
Originally posted by DanC78:
Originally posted by cmanole:
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...

You lost me at med well
Posted from Rivals Mobile
I'm sorry Governor...
ketchup??? damn it...you got me...nice work!
 
Originally posted by DanC78:
Originally posted by cmanole:
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...

You lost me at med well
Posted from Rivals Mobile
In my youth I was a line cook at a variety of restaurants in Tally. I could never bring myself to cook a steak more than medium. Seemed like a criminal offense. If a customer ordered it MW or WD I would cook it a bit past medium and never had a complaint.

I think most people who order a steak beyond medium have just had a bad experience with a raw/mis-cooked steak and do it of fear.
 
Originally posted by Fijimn:

flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.

Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
"I'm into more of the underground cuts, you've probably never heard of them."

Steak hipsters, never thought I'd see the day.
 
Originally posted by DefNotPanHandler2007:

Originally posted by Fijimn:

flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.

Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
"I'm into more of the underground cuts, you've probably never heard of them."

Steak hipsters, never thought I'd see the day.
laugh.r191677.gif
 
Originally posted by DefNotPanHandler2007:


Originally posted by Fijimn:

flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.

Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
"I'm into more of the underground cuts, you've probably never heard of them."

Steak hipsters, never thought I'd see the day.
You have never heard of a flank steak, flat iron steak. skirt steak or a tri-tip.
 
Originally posted by Fijimn:
Originally posted by DefNotPanHandler2007:


Originally posted by Fijimn:

flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.

Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
"I'm into more of the underground cuts, you've probably never heard of them."

Steak hipsters, never thought I'd see the day.
You have never heard of a flank steak, flat iron steak. skirt steak or a tri-tip.
Flank steaks are awesome, better than a NY strip imo...but i would still go ribeye all day for the weber.
 
Originally posted by DefNotPanHandler2007:

Originally posted by Fijimn:

flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.

Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
"I'm into more of the underground cuts, you've probably never heard of them."

Steak hipsters, never thought I'd see the day.
These are all pretty normal cuts you find at any half way decent butcher shop or meat department. Just because Outback doesn't serve it doesn't mean its an "underground cut."
 
NY Strip. Medium Rare.

You guys drinking the Bud Light and miller hi life must be splurging. Don't you usually go with Natty Light, PBR or Busch when you aren't drinking MD 20/20, Cisco or Boone's farm? Did the store you go to not have 40s of OE or Colt 45?
 
Flank steaks are awesome, better than a NY strip imo...but i would still go ribeye all day for the weber.

Here is a tip for your smoker and you have a few extra ribeye. Cut off the cap and cut them into 2 inch pieces for burnt ends. season liberally with salt and pepper and smoke with your favorite wood (I like post oak and hickory). I love burnt ends but they can dry out. The fat in the ribeye cap keep them really moist....I sucked down a pound of them driving home from Killen's a few weekends ago.....felt horrible about it.
 
Originally posted by DanC78:
Originally posted by cmanole:
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...

You lost me at med well
Posted from Rivals Mobile

This. Might as well throw it in the trash.
Posted from Rivals Mobile
 
Late to the party again.......get some of this stuff, sprinkle liberally on 1 inch thick rib eye......let stand for an hour....grill on high....quarter turn after 3 minutes...flip after three minutes...quarter turn after 3 minutes....remove from grill after three more minutes...let steak stand covered for 2 minutes...serve.......
51KZYSkJxcL.jpg
 
Originally posted by Fijimn:
Originally posted by DefNotPanHandler2007:


Originally posted by Fijimn:

flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.

Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
"I'm into more of the underground cuts, you've probably never heard of them."

Steak hipsters, never thought I'd see the day.
You have never heard of a flank steak, flat iron steak. skirt steak or a tri-tip.
Of course I have - skirt and flank make great fajita meat.

But you still went totally hipster and you know it, don't be mad.
 
I've been buying mostly ribeyes, but my wife prefers strips or tenderloins. I picked up a couple of Prime ribeyes from Costco a few weeks back and reverse seared them on my smoker and grill. Outstanding. I had a couple of NY strips this weekend and tried an abbreviated version where they spent less time at a higher temp on the pellet smoker before hitting the grill and they still came out a perfect medium rare in about half the time. All about watching the temp of the meat as you cook it. Pull it off the smoker at 115 and sear it at high heat. Best steaks I've made.

This guy shows you how to do it up right.
 
Originally posted by PoopandBoogers:

Bottom Round steak is surprisingly the best steak that nobody knows about. I like to marinade in ketchup for 3 days, then boil it in microwave in Dale's seasoning, then finish on a hot grill for 30 mins or so to get the sear marks and coal flavor on the crust.
add Dr. Pepper to the marinade and you have my "secret" recipe, and 3 days is a bit much I'm rarely planning that far ahead so its usually just overnight.
 
I've been a NY Strip and sirloin guy all my life. I think a sirloin steak is a bit underrated if you get a good one, but would opt for the strip when it was on sale or I could splurge. Flat iron occasionally. Never cared for a ribeye.

But a couple years ago I finally happened to have a good ribeye in a restaurant, and I've done 180. Ribeye is now my steak of choice on the grill, salt and pepper only. Haven't done a strip in a couple years now.

For whatever reason, while all steaks are better thick cut, it seems like for a ribeye it's essential. At least for me to cook it well, or any time previous I've had it in a restaurant. I can do a tolerable 1" strip or sirloin, not optimal, but ok. But I've never had a ribeye that thin that was worth eating. But a nice thick ribeye...right now there is nothing better to me.

Filets don't have enough flavor to me. Tender but kind of blah.
 
Kobe Beef. Hands down. This beef comes only from Kobe, Japan; therefore, costs more the
further you travel from Japan as it only comes from Wagyu cows that have been massaged with sake-fed grain fodder
and given one beer a day. This makes the beef tender, flavorful and
wonderfully marbled. You can find this in most of the top, high-end
steakhouses in the U.S. like Japonais in Chicago. On my list of getaway weekends I'm planning (still living in Tallahassee unfortunately) when I'm back from my 10 day Southwest tour I plan to scout out a trip to the Renga-tei Restaurant in Kobe, where they are known for Wagyu wrapped in rice
paper and seared on an iron grill, then served with salmon and salad. I was hoping to get in a dinner at Chef Varley's place in Vegas yesterday but after doing the Grand Canyon (North Rim, not the uber-touristy West Rim with the glass skywalk), hiking to the top of Angel's Landing, an afternoon of calf-roping and seeing Blue Man Group (meh, I much prefered the show in Orlando), we were a bit spent for the day and decided against a big meal and decided to grab some wine and cheese to eat for the sunset helicopter tour over the city.
 
I buy NY Strip and Bone-in Rib-eye for the grill. Publix generally has one or the other on sale for $8.99/lb.

I get the sirloin for wife to make beef stroganoff. Real good flavor and the meat is very tender after she is done with her magic.

Get my ground beef from Zaycon foods. $4.49/lb. for 93/7. Picked up 40 lbs. (standard packaging) today. Will separate into 1 lb. packs and freeze.
 
ADVERTISEMENT
ADVERTISEMENT