Understanding steak cuts: The best cuts of meat for the perfect barbecue
Grilling season is starting – finally, hot grills, smoky aromas, and juicy steaks! But grilling enjoyment doesn't start with the grill, but with choosing the right cut of meat. Choosing wisely here will maximize flavor and tenderness. In this guide, you'll learn everything you need to know about the most popular and exciting steak cuts – ideal for beginners and experienced pitmasters!
Basic knowledge of steak cuts: What makes the difference?
A steak cut is simply the cut from which your piece of meat comes. Depending on which part of the animal the cut comes from, the steak differs in flavor, structure, marbling, and cooking characteristics. Heavily used muscle sections, such as flank steak, are flavorful and meaty, while less used sections, such as the fillet, are particularly tender.
The grill classics: Ribeye, Rumpsteak & Co.
Ribeye (entrecôte)
The ribeye is the undisputed star of the grill. It comes from the front of the back and impresses with its pronounced marbling, which ensures unparalleled juiciness. It's especially delicious when cooked medium rare—best seasoned with just salt and pepper and grilled over direct heat.
Rump steak (roast beef)
The rump steak is a true classic—rich in flavor, slightly firmer in texture than the ribeye, but perfect for pure meat enjoyment. Its distinctive feature is the cap of fat on one side, which provides extra juiciness when grilled.
Fillet (Tenderloin)
If you prefer a particularly tender cut, opt for fillet. It's virtually fat-free, extremely soft, and ideal for those who prefer subtle meat flavors. Be careful when grilling: fillet pieces cook through faster than ribeye or rump steak!
T-Bone & Porterhouse
Steak fans love these cuts! Both consist of a fillet and a sirloin portion, separated by the distinctive bone. The porterhouse is the more luxurious version with a larger portion of fillet. Perfect for indirect grilling and impressive serving moments.
New cuts & insider tips for meat connoisseurs
Flank Steak
Flank steak comes from the abdominal muscles of the cow. It's flavorful, fibrous, and perfect for quick grilling. Important: Always slice across the grain to keep it tender!
Hanging tender (onglet, kidney tap)
A real insider tip! The hanging tender is incredibly juicy and flavorful—perfect if you want to try something new. Ideal when quickly grilled over high heat and then cooked through indirectly.
Flat Iron Steak
This cut is cut from the shoulder and boasts excellent marbling and intense meat flavor. Thinly sliced, it's perfect for quick grilling over direct heat.
Tips: Grilling the perfect steak
- Quality over quantity: Look for well-aged meat from trusted sources.
- Correct tempering: Remove meat from the refrigerator at least 30 minutes before grilling.
- Combine direct and indirect heat: First create roasted aromas, then cook gently until done.
- Measure core temperature: Check with a thermometer for perfect results (e.g. 54-56°C for medium rare).
- Let it rest: Let it rest for 5 minutes after grilling – this allows the meat juices to distribute optimally.
- Cutting across the grain: This keeps the meat more tender and juicy.
Conclusion: The right cut for everyone
Whether it's a classic ribeye, a refined fillet, or a flavorful flank steak, the variety of steak cuts is vast and offers something for every taste. With a little knowledge of the individual cuts, you'll be able to get the most out of every piece of meat. So, get to the grill and enjoy the start of the grilling season with your favorite cut!
