How to Perfectly Grill Your Favorite Cut of Steak

Get it just right, every single time.
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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.

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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.

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