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Best Types of Steaks for Grilling

Updated on July 24, 2012
Types of Beef and Steaks
Types of Beef and Steaks | Source

Perfect Steaks for Grilling

The cow has blessed us with something called steak and we humans have been enjoying it ever since. However, there are actually lots of different types of steaks to choose from. Have you ever stood at the butcher counter completely confused because you didn't know the differences between the types of steak. It's obvious that each steak has a different shape and some have a bone and others don't, but don't you want to know what makes one better than the other. Below I have listed my favorite seven steaks to cook on the grill. You will learn why one is good and why others are bad and even learn a few tips on how to take a bad steak and turn it into a good one.

Location of Skirt Steak
Location of Skirt Steak | Source

Skirt Steak

This is a very popular steak in Latin America. It is a long, thin and fibrous steak that comes from the underbelly of the cow. The meat is very rich and beefy in flavor, but can be a bit tough and stringy. Whenever dealing with a stringy piece of meat you should serve it in thin slices. When making the slices be sure to cut across the grain of the meat. The most common reason for someone to buy this steak is because it is cheap and can taste really nice if you know how to cook and serve it.

Grilled Skirt Steak
Grilled Skirt Steak | Source
Location of Flank Steak on the Cow
Location of Flank Steak on the Cow | Source

Flank Steak

Flank steak is another piece of meat that comes from the underbelly of the cow. It is a wide, flat piece of meat that is packed full of flavor. Like the skirt steak the flank steak can be a bit stringy. You can resolve the issue the same way by cutting it thinly across the grain, prior to serving. After you have cut the meat your slices of steak will be incredibly tender and flavorful. I would suggest that you cook this meat to a medium rare temperature for best results.

Flank Steak
Flank Steak | Source
Filet Mignon on the Cow
Filet Mignon on the Cow | Source

Filet Mignon

Filet Mignon is a very well known steak that is sometimes called the tenderloin steak. These steaks are in general a small roundish cut of meat that is sliced thick. It is a very lean and tender piece of meat. However, the flavor isn't as powerful as other cuts of meat. That is why the Filet Mignon is often times wrapped with a slice of bacon. This steak is a favorite of many steak lovers.

Location of the T-Bone on the Cow
Location of the T-Bone on the Cow | Source

T-Bone and Porterhouse Steak

The T-Bone steak comes from the center of the cow. The T-Bone is a very tender piece of steak. However the most tender portion of this steak can be quite small. The smaller portion on one side of the bone is the actual tenderloin of the cow. However, the tenderloin tapers off as you get closer to the center of the cow, that is why the most tender portion can be fairly small. The other side of the bone is actually a strip steak. The T-Bone is a combination of the two steaks, but I feel the bone helps keep the steak more moist than if the two steaks were served without the bone connecting them.

The porterhouse steak is very similar to the T-Bone steak. However, this steak is cut closer to the rear of the cow, so the tenderloin portion of the steak is much larger. The porterhouse steak is actually two steaks in one much like the T-Bone; one side of the bone is a strip steak and the other side is a tenderloin steak. The porterhouse steak has the same "T" shaped bone that the T-Bone steak has, but each side of the bone is much larger. The two steaks are very similar, but the porterhouse is cut much thicker, so one steak could actually serve 2-3 people. Be careful when cooking a thick steak like the porterhouse, you will want to cook it on a cooler grill to compensate for the thickness. A grill that is too hot will burn the outside and leave the inside raw.

T-Bone Steak
T-Bone Steak | Source
Strip Steak located on the Cow
Strip Steak located on the Cow | Source

Strip Steak

The Strip Steak is probably the most popular steak of all the types. However, you should know that this steak actually has several names which can be confusing at times. Depending on where you are in the world you will see the strip steak called the New York Strip, Kansas City Strip, Strip Loin, or the Shell Steak. . When ordering or buying a strip steak at the store you will find that they will generally come without a bone and are cut to 3/4 -1 inch thick. A strip steak that still has a bone is technically a T-Bone or Porterhouse steak. Overall, the strip steak is fairly lean, and firm in texture. This is the kind of meat that meat lovers really enjoy eating.

Strip Steak
Strip Steak | Source
Location of the Rib Eye on the Cow
Location of the Rib Eye on the Cow | Source

Rib Eye Steak

The rib eye steak is an excellent steak and is my personal favorite. The rib eye comes from the small end of the of the rib roast. If you really enjoy a moist steak you will love the rib eye. In general the rib eye is nicely marbled, which means it contains more fat than other types of steak. A lot of people think fat on a steak is a bad thing; however, more marbling generally means a juicier and more flavorful steak. The rib eye is also a very easy steak to cook and will taste great at any temperature. Keep in mind though if you plan to cook on the grill a lot of fat will drip from these steaks which may cause excessive flames that could potentially burn the steak. To solve the problem just move the steak to a cooler portion of the grill.

Rib Eye Steak
Rib Eye Steak | Source


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    • teaches12345 profile image

      Dianna Mendez 5 years ago

      I am very much interested now in having steak this week! I have not ever read a topic on meat types. I really learned something today.

    • Lipnancy profile image

      Nancy Yager 5 years ago from Hamburg, New York

      Oh now see what you did. You made me hungry.

    • theclevercat profile image

      Rachel Vega 5 years ago from Massachusetts

      I'll have the NY strip with a baked potato, thanks! It all looks delicious and I like the detailed descriptions of the cuts. (We really need a "yummy" button!)