What type of steak is best for grilling and why?

Answer 1

I prefer porterhouse....
Virtually every piece of beef contains muscle tissue. And knowing how much that muscle was used will determine a lot about your steak. The areas of the cow that don't get much exercise are naturally tender, like the rib and loin sections. Whereas the hardworking muscles like the shoulder, flank and leg aren't nearly as tender.
Selecting a tender and flavorful steak is a balancing act.
Before you go for that filet there's something you should know. A naturally tender steak, like the filet mignon, is also naturally less flavorful. If you crave a steak dripping with flavor then pick a cut that has generous marbling, like a juicy ribeye. Of course, a simple marinade can give you the best of both worlds. All it takes is the right ingredients to enhance the natural flavors and tenderize even the toughest cuts.
New York / Striploin Steak TRY ME MARINATED
Essentially a T-Bone steak with the bone removed, leaving a fabulous cut of meat full of flavor and ultimate tenderness. The New York / Striploin is a great steak for those who like a lean but juicy steak. Easily prepared at home, this restaurant quality steak is sure to please even your pickiest dinner guests !
Suggested Single Serving - 8 Ounces
Grilling Steak - Dry, direct heat; grill, broil or pan-fry
Ribeye Steak
Cut from the juiciest, most flavorful part of the forequarter. Distinctly well marbled but trimmed of all non-essential fat, this cut delivers a tremendous flavor preferred by so many and remains tender whether cooked medium or well done. Same as the Rib Steak less the bone.
Suggested Single Serving - 8 Ounces
Grilling Steak - Dry, direct heat; grill, broil or pan-fry
T - Bone Steak TRY ME MARINATED
Offering a "two in one special" with both New York / Striploin and Tenderloin all in one steak plus a bone in the centre that helps to retain moisture while cooking. This cut is undoubtedly a BBQ favorite!
Suggested Single Serving - 10 Ounces
Grilling Steak - Dry, direct heat; grill, broil or pan-fry
Porterhouse Steak
Quite simply is a larger version of a T-Bone steak sure to satisfy even the heartiest appetite. Once again you have a combination of two of the best cuts, a tender Fillet and a juicy NY / Striploin. Have one custom cut to your delight!
Suggested Single Serving - 12 Ounces
Grilling Steak - Dry, direct heat; grill, broil or pan-fry
Prime Rib Steak
Known as "the King of Steaks" is perfection on a plate. Watch and drool while we custom cut you a steak to your specifications. Cut from the rib section next to the shoulder these steaks are well marbled, tender, and on the bone to retain and enhance steak juices...the ultimate grill fantasy come true!
Suggested Single Serving - 8 Ounces
Grilling Steak - Dry, direct heat; grill, broil or pan-fry
Tenderloin Steak / Filet Mignon
Usually the gourmet’s choice. No other steak is as highly prized for it’s "melt in your mouth" goodness while remaining one of the leanest cuts available. Properly prepared, it can actually be cut with a fork. Try it with a béarnaise sauce or red wine reduction....it’s the "I love you lots" steak, sure to impress!
Suggested Single Serving - 6 Ounces
Grilling Steak - Dry, direct heat; grill, broil or pan-fry
Top Sirloin Steak
Cut from the end portion of the loin and offers a robust flavor and tenderness quality all it’s own. Not pricey or short on tenderness, this cut can be enjoyed plain or marinated and is sensational charbroiled.
Suggested Single Serving - 8 Ounce
Grilling Steak - Dry, direct heat; grill, broil or pan-fry

Answer 2

Rib-eye, T-bone, Filet, NY Strip, Porterhouse (a special T-Bone Steak) are all good steaks for grilling, plus sirloin but it's lower on my list. (Look for the word Loin or Rib in the description)

Those are the tender cuts of beef, with very little connective tissue (gristle, tendons...) and can cook very quickly.

Other steaks - chuck steak, round steak... are cut from tougher muscles in the beef cattle. Generally, these cuts are cooked "low and slow" to allow the tough connective tissue to break down. Also, these tend to do well in wet cooking methods - braising and stewing.

Answer 3

Any steak will grill well as will any roast the important thing is to keep a meat thermometer on hand to make sure the internal temperature reaches the correct temp to kill all the bacteria (just get one with the guide printed on the cover). Also remember a medium to medium low fire is always better for grilling to insure even cooking and avoid that burnt outside cold inside that barbeque's are infamous for. Good Luck!

Answer 4

Ribeye.

It has a lot of fat but this gets burned off in cooking. The fat drips down, burns up, creates smoke, which then sticks to the meat and gives it a good flavor.

Other steaks like sirloin or strip steak are good but they can be too lean. If there's not enough fat then you don't get the dripping and smoke.

Answer 5

Sirloin has less marbling so it is lower in fat but too tough - the best cuts are those with marbling i.e. Rib eye - porterhouse depending on where you buy it & my favorite is choice NY strip

Answer 6

i prefer a rib-eye, especially bison rib-eye!

but you can also grill a ny steak, t bone, filet, prime rib & porterhouse - all really nicely.