The Best Steaks for Summer Grilling
Few things say summer like steak on the grill. A good cut, cooked over flame, delivers rich flavor with little fuss. But the results depend on what you start with. Choosing the right steak makes a difference when grilling.
Different cuts handle heat in different ways, and not all steaks bring the same texture or flavor to the table. From marbling to size to grade, details help determine how well a steak will perform over an open flame.
So, what should you look for when picking out steaks for the grill?
Considerations When Grilling Steaks
Before you choose a cut, consider how the steak will cook, how much fat it has and what kind of flavor you like.
Cuts
Some cuts are better suited for high heat.
Ribeye is known for its marbling and full flavor, it’s a favorite for the grill. T-bone and porterhouse steaks offer strip steak on one side, tenderloin on the other. Sirloin is leaner, with a slightly firmer texture, but it’s a reliable and versatile option. Each brings something different to the grill, so the best choice depends on what you’re looking for.
Flavor
Grilling enhances the natural flavor of beef, especially in cuts with more fat.
Ribeye, with its high fat content, develops a deep seared crust and juicy center. Bone-in cuts like porterhouse and t-bone offer extra flavor as the bone retains heat and moisture during cooking. If you like a cleaner, leaner taste, sirloin provides a solid beef flavor without as much fat.
Marbling
Marbling is the small streaks of fat running through the muscle. On the grill, marbling melts and helps keep the steak moist and adds flavor. When selecting steaks, look for fine, even marbling across the surface.
Steak Size
A thinner steak will overcook quickly, especially over an open flame. For most cuts, a thickness of at least 1 to 1.5 inches allows for a good sear while still giving you control over internal doneness. Individual steaks usually range from 8 to 16 ounces, depending on the cut.
USDA Grade
The United States Department of Agriculture (USDA) grades steaks based on quality. USDA grading is based on marbling, maturity, and texture of the steaks. Steaks with a prime grading have the most marbling and are best for tender and flavorful grilling results. High-quality, choice-grade steaks perform well when grilled, especially when cooked right.
Prime and High-Quality Steaks
USDA prime is the highest grade available and is given to steaks that have lots of marbling. Such steaks can be extra juicy and flavorful when grilled. Prime cuts do well with high heat, developing a rich crust while staying tender inside.
High-quality choice steaks, often the top tier within the choice grade, have less marbling than prime steaks.
Ribeye, t-bone, porterhouse, and sirloin steaks are all available in prime and high-quality grades.
Ribeye Steaks
Ribeye is one of the most popular grilling steaks for a reason. Known for its marbling and deep beef flavor, ribeye delivers consistent results on the grill with minimal effort. The fat content helps ribeye steaks stay tender and juicy even over high heat.
There are two options to consider: bone-in and boneless ribeye. Boneless cuts are uniform in thickness and easier to handle on the grill, while bone-in ribeyes retain more moisture and develop extra flavor during cooking. Both options benefit from a simple seasoning and a hot sear to bring out the steak’s natural richness.
T-bone Steaks
T-bone steaks have a bone that divides the steaks into two sections. The t-bone helps retain moisture and adds flavor during grilling. As presented earlier, t-bone steaks have strip steak on one side and tenderloin on the other. This makes the T-bone a versatile option for the grill. The tenderloin cooks faster than the strip side, so managing heat placement or finishing the steak with indirect heat can aid in quality grilling.
Porterhouse Steaks
Like t-bone steaks, porterhouse steaks have both strip steak and tenderloin, with porterhouse steaks having a larger amount of tenderloin than t-bone steaks. Porterhouse steaks are great for grilling on high heat and provide a beefy flavor. Porterhouse steaks are often large.
Sirloin Steaks
Sirloin steaks are a leaner option without sacrificing flavor. Cut from the rear of the animal, sirloin is known for its firm texture and balanced beef taste. There are two options to consider: top and bottom sirloin. Top sirloin is more tender and best for grilling whole or sliced into smaller portions. Bottom sirloin is larger and a bit more muscular, but still flavorful when cooked right. Both cuts benefit from a hot sear and careful doneness to avoid drying out the meat.
Steaks from an Idaho Falls Butcher
A trusted Idaho Falls butcher, Grand Peaks Prime Meats offers a variety of cuts for quality, consistency, and grilling performance. Our curated packages make it easy to get meats for summer cooking.
BBQ package
The BBQ package includes a selection of steaks meant for group grilling. With familiar cuts that cook evenly and hold up well over the flame, this package has a variety of steaks set for a weekend cookout.
Grill package
Grilling Package - 1 offers variety in cut and size, with options for different meals or preferences. It’s great for weeknight grilling, with a balance of lean and marbled steaks ready to go from butcher paper to the grill grate.
Ultimate grill package
Fit for larger events with quality as a priority, the ultimate package delivers premium cuts in generous portions. The package has top-tier steak selections for feeding a crowd with confidence.
Trust Grand Peaks Prime Meats
Grand Peaks Prime Meats has been supplying quality meat to customers since 1955. We’ve built our reputation as a trusted Idaho Falls butcher by focusing on what matters: quality meat, expert cuts, and a straightforward approach that puts flavor first. Grand Peaks Prime Meats has respect for quality and attention to care and precision.
If you’re planning for summer grilling, we’re here to help you find the right steaks and packages. Contact us to order or ask what’s fresh and available this week.