How to Perfectly Grill Your Favorite Cut of Steak

Get it just right, every single time.
Related To:

There’s nothing worse than buying yourself a nice steak for dinner, and then ruining the meat with a grilling misstep. Even though they make for a hearty meal, steaks require a little finesse to cook perfectly. To grill your favorite cut just right, take the advice of a few Food Network stars.

Skirt Steak

High heat helps this long, flat cut achieve a flavorful sear, but be careful not to overcook it; the meat can quickly become tough and chewy. Marcela Valladolid marinates the skirt steak in this recipe in citrus and beer to tenderize it.

01_Flank_Steak_046.tif

01_Flank_Steak_046.tif

Food Stylist: Maggie Ruggiero Prop Stylist: Marina Malchin

Photo by: Con Poulos

Con Poulos

Flank Steak

Another lean cut, flank steak can be even tougher than skirt steak, Bobby Flay reminds us. A marinade can help combat that. He grills his balsamic-glazed steak over high heat for three minutes on each side, then over indirect heat for five more minutes.

Try It: Flank Steak with Balsamic Barbecue Sauce, from Food Network Magazine

Bobby_Guy_Story_2010 138515.tif

Bobby_Guy_Story_2010 138515.tif

Food Stylist: Anne Disrude Prop Stylist: Meghan Guthrie

Boneless Rib Eye

Thicker cuts of steak with more marbling, such as boneless rib eyes or New York strip steaks, can be juicier and more tender. Allow the meat to come to room temperature before grilling, so it will cook more evenly. Pat the meat dry and sear it over the hotter side of the grill until it easily releases from the grates; finish the meat over indirect heat.

Try It: Bobby’s Perfect Grilled Steak, from Food Network Magazine

Porterhouse

Bone-in cuts mean even more flavor, and their hearty size allows them to stand up to lots of seasoning. As advised with other cuts, start with dry, room-temperature meat, and aim for a crispy sear for great grilling success.

Filet Mignon

There’s no need to overpower this tender and delicate (and, yes, pricier) cut of meat. Bobby likes to grill it about three minutes per side, and in this recipe, he amps up the flavor with a ginger-lime dressing.

Keep Reading

Next Up

Stretching the Value of Steak — Weekend Cookout

Find out how to stretch the value of steak in your weekend cookout meals, and get an entire menu of recipes from Food Network.

Seafood on the Grill — Weekend Cookout

Prepare a spread of fresh seafood at your weekend cookout with Food Network's easy recipes for salmon and shrimp.

Shockingly Grill-Friendly Vegetables

Push beyond the realm of hot dogs and hamburgers by getting ahold of some veggies that are shockingly good on the grill.

The Neelys’ Top 5 Summer Grilling Tips

Food Network's First Family of Barbecue, Pat and Gina Neely, share simple suggestions, plus an easy dry rub recipe, for stress-free grilling all summer long.

Katie's Healthy Bites: Grilled Fish 101

Katie Cavuto Boyle teaches you the right way to cook fish on the grill and shares some healthy recipes for grilled fish.

When It Comes to Healthier Grilling, How to Tame the Flames and More

Is it possible to fire up the grill without flaring up the health risks? Yes, indeed. Here's a refresher course on healthy grilling practices.

Grilled Apple Cider Chicken — Down-Home Comfort

I love to grill throughout the year, but in the summer it’s just practical to keep the heat out of the kitchen. Burgers and brats are brilliant, and steaks and seafood are stupendous, but my absolute favorite is cheap and cheerful chicken.

7 Dishes FoodNetwork.com Staffers Are Fired Up to Grill

We’ve got countless amazing reasons to fire up your grill and win summer, but to narrow the field, here are personal recipe picks from FoodNetwork.com staffers.