Butcher Boy’s Cut-by-Cut Guide to Grilling the Perfect Steak

A great steak starts with the right cut, but not every cut is equal when it comes to grilling. Variables such as the density of the meat, fat content, and thickness all play a part in how the meat responds to heat and different cooking techniques. Knowing the right grilling methods to apply to each cut is the key to perfectly prepared steak. When you invest in a high quality meat, such as any of these ideal cuts for grilling, you want to get the preparation just right. The good news is we have the answers you need right here.

Note: Always dry your steak before seasoning and grilling, taking it out of refrigeration for at least 20 minutes before cooking. Use tongs to turn instead of a fork to prevent piercing the meat and releasing the juice. After taking off the heat, let the meat rest for at least 5 minutes to redistribute the juices and finish cooking.

Cut: The Delmonico

What It Is: Sometimes called a boneless ribeye, the Delmonico is typically taken from the ribcage of the steer, but it is more of a description of the quality and appearance of the meat. Thicker than the typical ribeye, the Delmonico is rich in even marbling throughout the muscle. As a result, this cut is one of the most forgiving on the grill, basting itself from the inside as it cooks.

Seasoning: Easy does it; you want the amazing flavor to be front and center. Salt and black pepper work well. If you use additional spices, the combination with the dripping fat can cause flare ups that can burn your meat, so be careful. That said, the Delmonico does stand up to bold flavors. Make sure you pat your meat dry and apply your seasoning at least 30 minutes before cooking to allow the steak to come to room temperature and the flavor to permeate the meat.

How to Grill: Your ideal thickness is 1.5 to 2 inches. For medium-rare, allow about 4-5 minutes per side, adjusting a minute up or down for rare or medium to medium well. For a thinner cut (about .75 inches), about 2.5 to 3.5 minutes per side for medium rare.

What to Pair It With: Accompany with grilled asparagus or try these garlic-parmesan carrots to play off the richness of the ribeye.

Cut: The Strip 

What It Is: Also known as NY Strip, this boneless cut of meat comes from the short loin or back of the steer. Known for its bold flavor, it is a leaner cut of meat that has a less “buttery” taste than a rich Demonico but still has fine white marbling throughout.

Seasoning: Here, you can stick with classic salt and pepper, or go beyond. Garlic, rosemary leaves, and fresh thyme all work to boost this cut’s flavor. If desired, finish with butter for added richness and flavor.

How to Grill: For medium-rare, take a 1 inch thick steak to an internal temperature of 125-130° (about 3.5 minutes per side). Because of its leaner quality, cooking to a well done temperature is not recommended.

What to Pair It With: Try cheesy potato stacks or a light cabbage salad.

Cut: Bone In Sirloin and Boneless NY Sirloin Steak

What They Are: A leaner steak, sirloin is found in what is called the “sirloin primal” toward the rear of the steer. Offering hearty flavor and tenderness, sirloin is a popular choice for grilling. The bone-in version includes the sirloin bone. We aren’t going to weigh in on the age-old question of whether bone-in or boneless steak is best except to say that you have a choice. The bone does give the meat extra flavor, but you will need to increase cooking time and be careful of not undercooking the meat next to the bone.

Seasoning: As with all steaks, simple kosher salt and cracked pepper always work. You can also experiment with additional spices such as garlic or a steak seasoning blend.

How to Grill: For a boneless 1-inch thick steak, 7-9 minutes per side and an internal temperature of 140 degrees will give you a perfect medium; 6-7 and 125 degrees for medium rare. For bone-in, add 2 to 3 minutes total for rare and 3 to 4 minutes total for medium rare.

What to Pair It With: Classic grilled corn on the cob or gorgeous grilled vegetables are perfect complements to your sirloin.

Cut: The Cowboy

What It Is: An impressive-looking bone-in steak, the Cowboy is a rich ribeye cut that is typically a full 2-3 inches thick. The strong marbling, thickness and bone flavor make for an amazing flavor combination, but you will need to allow enough cooking time and watch your internal temps to make sure it is done to your liking. Also increase your resting time before and after cooking to get full flavor.

Seasoning: As with all steaks, simple kosher salt and cracked pepper always work. You can also experiment with additional spices such as garlic or a steak seasoning blend.

How to Grill: With a steak this size, starting on lower heat is best. Preheat your grill to 325 to 350 degrees, and cook about 17-20 minutes per side. Follow by searing it over direct heat for between 1 to 2 minutes on each side for medium rare. A meat thermometer is essential here. You’ll want to make sure the internal temperature reaches at least 125-130°.

What to Pair It With: Try garlic green beans and mushroom risotto for a meal to remember!

Cut: The Filet

What It Is: The filet (or filet mignon) has the distinction of being both tender and lean. Their small size isn’t by accident; each steer only yields a small number of these prized cuts.

Seasoning: Keep the seasoning light for this already flavorful cut – kosher salt and cracked pepper or a steak seasoning blend such as Montreal steak.

How to Grill: At about 1 to 1.5 inches thick and 6 – 8 ounces, this cut cooks fairly quickly. Preheat your grill to about 450 degrees and allow a total cooking time of about 10 to 11 minutes, flipping halfway through. Optional: finish with compound butter (butter with herbs) for a touch of added richness.

What to Pair It With: Garlic mashed potatoes or a ‘baked’ potato on the grill and creamed spinach are great accompaniments to this iconic cut.

Cut: The Porterhouse

What It Is: When your appetite is bigger than a filet, but you still crave that flavor, the Porterhouse, a bone-in cut, combines the filet with the New York Strip for a double steak flavor whammy.

Seasoning: Start with kosher salt and cracked pepper. You can add an herb rub using olive oil, garlic, rosemary, and thyme, or your favorite dry rub.

How to Grill: Make sure your grill is preheated to high (about 500 degrees). For medium rare, you’ll cook for a total of about nine minutes, flipping after five.  As with other cuts, you’ll want to make sure the internal temperature for med rare reaches at least 125-130°.

What to Pair It With: Diced potatoes with cheese and crunchy bacon grilled in a foil packet are perfect for a hearty Porterhouse. Round out your steak meal with a classic Caesar Salad.

Cut: The London Broil

What It Is: London Broil is not a specific cut of meat, but is a term that applies to lean, thick cuts of beef such as top round or bottom sirloin. Often underrated, this is a great cut to feed a crowd, as you can slice it onto a platter with accompaniments.

Seasoning: This cut cooks up best when well marinated (overnight).

How to Grill: No matter how long you marinate this cut, overcooking will make it tough. You’ll want to watch your cooking time carefully. For a thicker cut, grill over high heat for about 4-5 minutes per side. Once off the heat and rested, cut it across the grain for maximum tenderness.

What to Pair It With: For crunch, color, and flavor try a shaved brussel sprout salad mix and round out your London Broil meal with Hasselback Potatoes.

For complete details on internal temperatures and level of doneness, check out any of our guides here:

• Complete steak grilling guide by thickness and temperature
• How to tell if your steak is done
• How to check your steak’s temperature without a thermometer