Best Cuts of Beef for Grilling: Ribeye, NY Strip and Sirloin
The best cuts of beef for grilling are ribeye, New York strip, and sirloin. Each handles high heat well and delivers real beef flavor. Some are rich and forgiving, others leaner and worth a little more care. Once you know how each behaves over the fire, picking the right steak gets simple.
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Key Takeaways
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What Makes a Cut Good for Grilling?
A good grilling cut needs three things: marbling to stay juicy, tenderness so it doesn't turn chewy, and enough thickness to build a crust without overcooking. Get those right and almost any steak shines over the fire.
Marbling
Those thin streaks of fat inside the muscle melt as the steak cooks and baste it from within. Research on marbling shows it improves flavor, juiciness, and tenderness. More marbling usually means a richer, more forgiving steak.
Tenderness
Cuts from muscles that do less work, like the rib and the loin, are naturally tender and cook fast over direct heat. Hard-working muscles do best with a marinade and a slice against the grain.
Thickness
Aim for steaks 1 to 1.5 inches thick. That gives you time to build a crust while keeping the inside where you want it.
Ribeye: The King of Grilling Steaks
If you want the most flavor for the least effort, grill a ribeye. It carries more marbling than almost any other steak, so it stays juicy even if you pull it a touch late. Over high heat, it builds a deep crust and a bold, beef-forward taste. It's the most forgiving steak on this list, which makes it a great place to start.
New York Strip: Bold Flavor and Great Texture
The New York strip offers bold, beefy flavor and a firmer texture than ribeye. Its tighter grain helps it hold its shape and slice cleanly, and it handles high heat well without ribeye's richness. If you like structure in your steak, this is your cut.
Sirloin: Lean, Flavorful, and Versatile
Sirloin is the workhorse of the grill. It's leaner and more affordable than ribeye or strip, with a strong flavor that stands up to bold seasoning. Because it's lean, pull it at medium-rare so it stays juicy. It's a smart way to feed a crowd without the premium price. Shop our grass fed sirloin for flavor and value in one cut.
Other Cuts Worth Grilling
A few other cuts belong on the grill, too. These reward a little technique with a lot of flavor.
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Cut |
Best For |
Grilling Tip |
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Flank steak |
Marinades, fajitas |
Marinate, sear hot, then slice thin against the grain |
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Skirt steak |
Quick cooks, tacos |
Cooks in minutes over high heat, so do not overcook it |
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Tri-tip |
Feeding a crowd |
Grill whole, rest well, then slice thin across the grain |
Why the Beef Behind the Steak Matters
You can grill the perfect ribeye and still come up short if the beef behind it is ordinary. How cattle are raised and aged shapes the flavor long before the steak hits the grate.
Our cattle are grass fed and raised on pasture, finished with access to non-GMO grain while still on grass. They're never given antibiotics, hormones, or vaccines.
Every steak is dry aged up to 28 days, then flash frozen to lock in flavor. Dry aging concentrates the flavor and improves tenderness, so it grills up richer than store beef.
Tips for Grilling the Perfect Steak
Great grilling comes down to heat, seasoning, and timing. The USDA recommends cooking whole cuts of beef to a safe minimum of 145°F, then resting 3 minutes. Many people cook steaks to preference, so use a thermometer as your guide.
- Start hot. Get the grill ripping before the steak goes on so it sears fast.
- Season generously with salt and pepper, and let the steak sit at room temperature for 20 to 30 minutes first.
- Use a thermometer. As a doneness guide: rare 125°F, medium-rare 130 to 135°F, medium 140 to 145°F.
- Flip once. Let the crust form before you move it.
- Rest 5 minutes before slicing so the juices settle.
Frequently Asked Questions
What is the best cut of steak for grilling?
Ribeye is the top pick for most people. Its marbling keeps it juicy over high heat, and it's forgiving if you cook it a little past your target.
Is ribeye or New York strip better for grilling?
Both are excellent. Ribeye is richer and more marbled. New York strip is leaner with a firmer bite. Pick ribeye for richness, strip for structure.
Is sirloin good for grilling?
Yes. Cook it hot and fast and pull it at medium-rare. It's lean, so it can dry out if overcooked, but it's a budget-friendly way to feed a crowd.
What are the best cuts of beef for grilling on a budget?
Sirloin, flank, and tri-tip give you strong flavor for less. Flank and tri-tip do best with a marinade and a thin slice against the grain.
Does dry aged beef grill differently?
Dry aged beef has a deeper, more concentrated flavor and tends to be more tender. Our cuts are dry aged up to 28 days, so they bring more flavor to the grill than fresh beef.
Related Guides
Grain-Finished vs Grass-Finished Beef — What to Know Before You Buy
Grass Fed vs Grain Fed Beef — Flavor, Nutrition, and Cooking Differences