make the cut
See which steaks make the grade for summer grilling, then get cooking with easy recipes.
Sirloin steak gives you prime flavor without a premium price tag. Top sirloin is lean and boneless, and benefits from a tasty rub or marinade.
Porterhouse combines the best of both worlds: hearty NY strip on one side of the bone and buttery filet mignon on the other.
new york strip
New York strip steak is a steakhouse favorite: lean, tender and robustly flavored. It’s available boneless or bone-in at the butcher’s case.
Skirt steak, the traditional cut for fajitas, was meant to be marinated. This chewy steak soaks up flavors like a champ. Slice against the grain before serving.
should I slice (or serve) steaks immediately after grilling?
Always rest steaks for 5 minutes after cooling to allow juices to redistribute. Steaks will continue to cook, and rise in temperature by 3–5˚F.
how do I keep my grill in top shape?
Steaks taste best when they have a crispy, charred exterior. Stop them from sticking by rubbing clean grill grates lightly with cooking oil, or spritzing with nonstick spray before heating.