Picking the Right Steak for Grilling

When I pick a steak for grilling, I consider the cut, quality, thickness, cooking method, and my personal preferences.

CampGrilling recommends you look for cuts with good marbling and bright red color, opt for thicker steaks for juicier results, choose cuts suited to my preferred cooking method, and balance quality with budget.

Look for marbling

Marbled Steak

Marbling refers to the small streaks of fat that are present in the meat. These streaks of fat help to add flavor and tenderness to the steak.

Look for a steak with good marbling throughout the meat.


Consider the cut

Three Cuts of Steak

Different cuts of steak have different levels of tenderness and flavor. Some popular cuts for grilling include ribeye, sirloin, and filet mignon.

Ribeye is a flavorful cut with good marbling, while sirloin is a leaner cut with a beefier flavor.

Filet mignon is a tender, lean cut that is a bit more expensive.


Check the color

Older Cuts of Steak Turning Brown

The color of the steak can be an indicator of its freshness.

Look for a steak that is bright red in color with a bit of marbling. Avoid steaks that have a brownish tint or are discolored.


Consider the thickness

1 inch thick grilled steak

Thicker steaks tend to be easier to grill because they are less likely to overcook. Look for steaks that are at least 1 inch thick for best results.


Choose the right grade

4 steaks depicting 3 different quality grades. 2 Choice at the top, 1 prime bottom left, one select bottom right

The USDA grades beef based on its quality and marbling. Look for steaks that are graded USDA Choice or USDA Prime for the best quality.

USDA Select is the lowest quality of steak, and should be avoided when better cuts are available.