You haven’t tasted the best of grilled meat if you haven’t had beef. Whether it’s a burger, a porterhouse steak or ribs, the juiciness of the meat comes when cooked over hot coals. Each cut of beef requires a different treatment on the grill. So if you’re new to the barbecue game, here are some of the most popular beef cuts for grilling and how to cook them right:


Often referred to as the “king of the grill”, rib-eye comes from the center of the rib. Experts recommend buying rib-eye that’s at least 1.5 inches thick. This popular cut is best cooked when seared for 2-3 minutes over high heat then transferred to indirect heat. Continue cooking, lid down, to desired doneness. It should register at 125F for rare, 135F for medium rare and 145F for medium when using a meat thermometer.

Skirt Steak

Skirt is often called “the butcher’s cut”. For a classic taste, prepare the cut for the grill by brushing it with olive oil then seasoning it with salt and pepper. To achieve a juicy, rare interior, cook over high heat for 2 to 3 minutes per side. Cook longer if you prefer your skirt steak more done.


Porterhouse comes from the same muscle as T-bone but it contains more filet. Before throwing it on the grill, wrap it with paper towels to remove moisture from the surface. Sear over high heat for 2-3 minutes per side then move it to a cooler part of the grill. Continue cooking to desired doneness. A thick porterhouse cut usually takes at least 20 minutes to cook on the grill.


Sirloin is a value cut that gives off a premium taste. At least 1.5 inches in thickness is ideal for marinating. Marinate sirloin for at least half an hour for better taste. When ready, cook on a pre-heated grill for 5 minutes, flipping once halfway through.


Tenderloin is the perfect choice if you’re feeding a crowd or hosting a party. It’s been said that this popular cut is tasty whether it’s fresh off the grill, just warm or even cold. Use paper towels to remove moisture from the surface before grilling. It is best cooked in indirect heat, until it registers 122F in a meat thermometer, about 45 minutes. It is important to let tenderloin rest for 10 to 15 minutes once cooked.