The Best Steak for Grilling

How do I choose the best steak for grilling? I take several factors into consideration. First I like to look at the grade of beef as this is used to determine the amount of marbling in the steak lots of marbling equals lots of flavor and tenderness. I also look at the cut of beef because the cut of beef can also determine the amount of marbling and flavor. I’ll explain more below.

 

The Best Steak For Grilling

Let’s start with USDA Grades of beef. There are three popular grades of beef.

USDA Select

Select is probably the least expensive of the three, because it has less marbling and tends to be a little tough with less flavor. However with a little T.L.C. (marinade and tenderize)  Select grade steaks can deliver a lot of bang for the buck.

USDA Choice

Choice beef is the most commonly used grade of beef because it is widely available. It has low to moderate amounts of marbling which makes it more flavorful and juicy than the select grade.

USDA Prime

Prime beef is by far the best tasting and most tender because of its abundant marbling. However it can be quite pricey. Only 2 percent of the beef earns the prime stamp. If you ever want to have an awesome mouth watering cut of beef, I suggest you get your hands on some prime grade steak. Get Prime Cuts Here.

 

Beef Cuts

Now let’s talk about some different cuts of beef. There are many cuts of beef out there but I’m only going to mention a few of my favorites here.

 

The Rib-Eye Steak

One of the more tender cuts. The Rib-Eye is a very well marbled with lots of rich flavor. In my opinion this is one of the best steaks for grilling because of its superior flavor and juiciness.

 

The Porterhouse Steak

This steak is one of my favorites because of its size. I call it the big guys steak. In all actuality it’s two steaks in one. On one side you have the strip steak and on the other you have the fillet. Mmmmm Yummmy.  Tackling one of these huge steaks is a chore even for a big guy like me.

 

 

 

The T-Bone Steak

Smaller than the Porterhouse with less on the fillet side it is still a popular American favorite. I grill the T-Bone often for guests and we never get tired of it.

 

 

The Strip Steak

A.K.A. New York Strip, Kansas City Strip and many other names depending on what part of the country you’re in. Just think of it as the strip side of the T-Bone without the T. However you want to think of it or whatever you want to call it, it’s still an awesome steak. Just make sure that you get at least a choice grade, anything below that can be really tough.

 

 

The Flat-Iron Steak

When I was in Colorado this steak was rapidly gaining popularity. I would even see it on the menu in some of my favorite dining establishments. However since I have moved to California I don’t see it very much. It is one of my favorites with a deep rich flavor almost like the Rib-Eye. Maybe it will catch on here soon.

 

 

Now that you know what to look for I must say that this post is not meant to steer you in one direction or another it is just some information I thought would be useful. In the end, the steak you choose is going to be the one that you like the most. So if you like your steaks thick, thin ,big, small, marbled or not the choice is 100 percent yours. But if you really want my opinion on the best steaks for your backyard BBQ I say click here.

Also see How To Grill The Perfect Steak.

Please comment, ask questions or leave your best steak recipe below.

For more detail on the different cuts and grades of beef you can go to the USDA’s website

As always everyone,

Thanks for stopping by and,

Happy Grilling!!

Aundrey F.

 

 

Snake River Farms / Double R Ranch