8 Best Steaks for Grilling and How to Cook Them Right

Grilling a steak should be a satisfying experience, not intimidating. The cut you choose makes all the difference between a good cookout and a great one. Each steak has its own personality, from lean and quick-searing to thick, marbled cuts that thrive over steady heat. Once you know which cut to pick and how to handle it, the grill becomes your best friend. These eight steaks are favorites for a reason, and with the right approach, you’ll know exactly how to bring out their best flavor.

1. Ribeye

Ribeye is the steak people turn to when they want maximum flavor and tenderness in one bite. Its heavy marbling melts as it cooks, creating rich, juicy meat that doesn’t need much more than salt, pepper, and high heat. To grill it right, bring the steak to room temperature first, then sear each side over direct heat until a crust forms. Move it to indirect heat to finish cooking to your desired doneness. Medium-rare to medium is best for ribeye, allowing the fat to render fully without drying out the meat.

2. New York Strip

The New York strip has a perfect balance of lean and marbled meat, giving you tenderness without being overly fatty. It holds up well to direct, high heat and benefits from a simple seasoning of kosher salt and fresh ground pepper. Sear each side for a few minutes to get those deep grill marks, then let it rest before slicing. The strip is best enjoyed medium rare, which keeps the meat juicy and flavorful. This cut is also ideal for quick weeknight grilling since it cooks evenly and doesn’t need a long resting period.

3. Filet Mignon

If tenderness is your top priority, filet mignon is your go-to. Cut from the tenderloin, this steak has very little fat, so the meat practically melts in your mouth. The tradeoff is that it lacks the bold beefiness of other cuts, which is why it pairs well with a compound butter or a quick sauce. Grill over high heat to sear the outside, then use indirect heat to gently bring the inside to medium rare. Overcooking dries it out, so keep an eye on the thermometer. Resting the filet helps lock in the juices before serving.

4. T-Bone

T-bone steaks give you two cuts in one: the tender filet on one side of the bone and the flavorful strip on the other. That makes grilling a little tricky, since each side cooks at a different pace. The trick is to position the filet side farther from the hottest part of the grill while keeping the strip closer to the flames. Sear both sides well, then finish over indirect heat. This steak shines with just salt, pepper, and a bit of garlic. Aim for medium rare to keep both sections juicy and flavorful.

5. Porterhouse

Often confused with the T-bone, the porterhouse is a larger cut with a bigger portion of tenderloin attached. It’s a steak designed for sharing and demands patience on the grill. Because of its thickness, start with a reverse sear method: cook it slowly over indirect heat until it nears your target temperature, then finish with a hard sear over direct heat for that charred crust. Medium rare highlights the tenderloin while keeping the strip side juicy. Slice across the grain for the best presentation and texture.

6. Sirloin

Sirloin is one of the most versatile and affordable steaks you can buy for the grill. It’s leaner than ribeye or strip, but when cooked properly it still delivers solid flavor. Because it doesn’t have much marbling, overcooking can make it tough. To prevent that, sear it quickly over high heat and stop at medium rare or medium. Marinating beforehand adds extra tenderness and flavor, making it a great option for casual cookouts. Slice thin against the grain, and you’ll get a surprisingly tender and satisfying steak.

7. Flank Steak

Flank steak is lean, flavorful, and made for marinades. It comes from the belly of the cow, so it benefits from strong seasoning and quick cooking over high heat. Don’t cook it past medium or it will become chewy. The real secret is slicing it thinly against the grain after grilling. This turns a tough-looking cut into tender, flavorful strips perfect for tacos, salads, or sandwiches. Flank is an affordable choice that rewards you with bold beef flavor and works especially well when grilled hot and fast.

8. Skirt Steak

Skirt steak is similar to flank but even more intensely flavored, with a loose grain that soaks up marinades beautifully. It’s thin, so it cooks in minutes, which makes it perfect for weeknight meals or backyard tacos. Grill it over very high heat to get a charred exterior while keeping the inside juicy. Like flank, the trick is in the slicing: always cut against the grain in thin strips. When done right, skirt steak delivers big flavor in a small, affordable package, making it a grilling favorite for many.