With summer grilling season upon us, better brush up on your steak terminology. These 10 steaks are some of the very best for grilling, but benefit from different treatments (marinade vs. dry rub?) to taste their best.
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RecipePorterhouse
The crown jewel of steakhouse steaks, the porterhouse easily feeds two (or more), not only because of its size but because it offers something for everyone: A beefy strip steak on one side of the t-bone, and a tender filet mignon on the other. Here it's paired with a simple Italian-style arugula salad. -
RecipeHanger Steak
This cut “hangs” from the last rib just below the tenderloin. It’s not often found in supermarkets (there’s only on per steer, and butchers like to keep it for themselves–hence the nickname “butcher’s steak”), but this flavorful, tender and juicy cut is worth seeking out. -
RecipeFlat-Iron Steak
An affordable cut that’s nearly as tender as filet mignon, flat-iron steak is ideal for grilling. Here it partners with grilled succotash and charred tomato butter for a dish that sings of summer. -
RecipeStrip Steak
This juicy, tender, flavorful top-loin muscle is well-marbled and one of the more expensive steaks. It takes especially well to dry rubs and compound butters (like this miso-truffle butter gracing it here). -
RecipeFlank Steak
Flank steak isn’t really a steak at all, but actually an entire cut of meat; it’s a single long muscle found along the belly just below the rib cage. Flank is a lean cut with a visible longitudinal grain that absorbs marinades well. It’s known for its beefy flavor and firm texture. Just be sure to cut it across the grain for maximum tenderness. -
RecipeRib-eye Steak
Cut from the rib section of the steer, rib-eye steaks may be sold boneless or bone-in. The trendy tomahawk steak is simply a rib-eye with a longer rib bone. It’s exceptionally tender and juicy steak, ideal for grilling. It's pricey, but keep in mind it can usually serve two. -
RecipeSkirt Steak
Cut from the plate (underbelly) section of the steer, this distinctive looking steak is coarse-grained, with a grain that runs crosswise, rather than lengthwise. It has a similar texture to flank steak (with which it is sometimes confused), but it’s more tender and has a beefier flavor. It's the classic steak for fajitas, but is also excellent rolled into pinwheels and grilled. -
RecipeTop Sirloin
The sirloin consists of several muscles, and steaks cut from this area, while flavorful, vary in tenderness and marbling. Top sirloin is the most desirable. A big sirloin steak is ideal for a casual summer dinner. It’s affordable and tasty, and it feeds a crowd. -
RecipeT-Bone Steak
Think of T-bones as porterhouses with a smaller portion of filet, or a strip steak with a little bonus. Here it plays well with a dry spice rub and a homemade aioli.
