Top Tender Steak Cuts to Grill

Mastering the Art of Cooking the Most Tender Steaks

Are you tired of tough and chewy steaks? I know I am! My top priority is mastering the art of cooking the most tender steaks. Choosing the right cut of meat.

Properly preparing and cooking it and allowing it to rest before serving are crucial steps in achieving a deliciously tender and juicy steak.

In this article, I’ll guide you through these steps, providing tips and tricks for perfecting your steak cooking skills and impressing your guests with the most mouth-watering and tender steaks they’ve ever tasted.

Join me as we take our steak game to the next level, from Prime to Grass-fed steak ribeye.

Top 5 Most Tender Steaks to Grill

In this YouTube video from Mashed, they rank cuts of steak from toughest to tenderest

(Learn how to make Gordon Ramsay’s N.Y. Strip Steak Recipe)

The top 5 most tender steaks ideal for grilling are filet mignon, Ribeye steak vs. other steak cuts, New York strip steak, porterhouse steak, and flat iron steak.

These cuts are known for their tenderness, flavor, and marbling, making them perfect for grilling and delivering a delicious, juicy result.

  1. Filet Mignon: Known as the most tender steak. It has a mild flavor and a buttery texture, making it a popular choice for grilling. Due to its low-fat content, grilling it quickly over high heat is best to prevent drying out. Here are the top 5 tender steak cuts ideal for grilling:
  2. Ribeye Steak: Known for rich flavor and marbling, contributing to their tenderness. They are cut from the steer’s rib section and are perfect for grilling, in which the marbling breaks during cooking, resulting in a juicy and flavorful steak.
  3. Strip Steak: A tender and well-marbled steak from the short loin of the steer. It has a balanced flavor and is an excellent choice for grilling. Cook it over medium-high heat to achieve a nice crust while keeping the inside tender and juicy.
  4. Porterhouse Steak: A tenderloin and N.Y. strip steak, separated by a T-shaped bone, offers the best of both worlds, with the tender filet mignon on one side and the flavorful strip steak on the other. Grill it over high heat, then move it to a cooler part of the grill to finish cooking.
  5. Flat Iron Steak: Lesser-known steak but very tender from the shoulder of the steer. It has a good amount of marbling and is ideal for grilling due to its uniform thickness. Grill it quickly over high heat to create a nice crust while keeping the inside tender.

Remember to let your steaks rest for a few minutes after grilling to allow the juices to redistribute and ensure a more tender and flavorful eating experience.

(Find out more about Most Tender Steaks FAQs)

(According to Mashed, “Steak has almost always had a place at the American table, whether on the menu at diners or Michelin-starred restaurants. Even at home, steak is often served with real fanfare.” Ranking Cuts Of Steak By Tenderness, From Toughest To Most Tender)

I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the HexClad 7-Piece Hybrid; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or HexClad on Amazon.

(Learn more about Gordon Ramsay’s Kitchen Essential Tools)

4 Tips for Cooking a Tender Cut of Steak

Tips for cooking steak follow these 4 tips: choose high-quality beef, cook to the appropriate doneness, utilize marinades for fewer tender cuts, and allow the steak to rest after cooking to ensure optimal tenderness and flavor.

(Also see Pan Seared Cast Iron Ribeye Cooking Steaks in the Oven with Gordon Ramsay)

Here are 4 tips on How to Cook Steaks:

  1. Choose High-Quality Beef: Ensure you purchase your steaks from a reputable butcher or restaurant, as the beef’s quality will significantly impact your steak’s tenderness and flavor.
  2. Cook to the Appropriate Doneness: Pay attention to cooking times and temperatures for your chosen cut. Overcooking can lead to a tougher steak, while undercooking may leave it too chewy. Use a meat thermometer to achieve the desired level of doneness.
  3. Utilize Marinades: While tender cuts like filet mignon, prime rib, and porterhouse often require minimal seasoning, fewer tender cuts like hanger or flat iron steak can benefit from marinades to enhance tenderness and flavor. Experiment with different marinades to find the perfect combination for your chosen cut.
  4. Rest your Steak: After cooking, allow your steak to rest for a few minutes before cutting or serving. This helps the juices redistribute within the meat. Resulting in a more tender and flavorful steak.

By following these tips, you can maximize the tenderness and taste of your chosen cut of steak.

In this Video, Chef Neil from Iceland Foods demonstrates the finger test to check the steak’s doneness.
The Steak Cooked Temp guide provides a temperature chart for cooking different types of steak to perfection, along with tips such as using a meat thermometer and allowing the steak to rest.

What Is Steak?

A steak is a cut of meat, commonly from a steer, usually obtained from an animal’s muscle fibers and connective tissues. There are two types of steaks: bone-in and boneless. Bone-in steaks include bone, while boneless steaks do not.

Marbling is the term used to describe the distribution of fat within the muscle fibers, and it is often considered a key factor in determining the flavor and tenderness of the steak.

Steaks with a high degree of marbling are typically more flavorful and tender than those with less.

(Learn how to Guide to Selecting and Preparing the Best Beef Cuts for Steaks)

Which Steaks are The Most Tender?

The most tender steak cut is generally considered the filet mignon. This cut comes from the center of the beef tenderloin, which is why it is sometimes called a tenderloin steak at steakhouses. (According to TastingTable, Filet Mignon is undoubtedly the most widely encountered steak cut”.)

The tenderness of the filet mignon is because the tenderloin muscle is not heavily used, leading to more delicate muscle fibers.

Another tender cut of steak is the T-bone, which consists of a filet on one side of the bone and a larger strip of steak on the other. The porterhouse steak resembles the T-bone but has a larger filet portion than the strip portion.

Other tender options include the hanger steak, certain cuts of flank steak, and the classic ribeye steak (or rib steak), which, as the name suggests, is taken from the steer’s rib section.

These tender cuts of steak are highly prized for their tenderness and flavor, and they often command a premium price at restaurants and butcher shops.

(Learn How to Cook Filet Mignon: Simple Techniques for Grilling, Baking, and Searing)

What is The Second Most Tender Cut of Steak?

A flat iron steak is a great option if you’re looking for a tender cut of steak that’s more affordable than the filet mignon. This cut comes from the chuck subprimal of the animal and is considered the second most tender cut of beef after the tenderloin.

The flat iron steak offers excellent value and is a great choice for steak lovers who want a tender, flavorful cut without breaking the bank.

With its rich flavor and tender texture, the flat iron steak is perfect for grilling, pan-searing, or broiling. It’s also great for marinating or seasoning with your favorite herbs and spices. (You need to Try Gordon Ramsay’s Skirt Steak Recipe with Chimichurri Sauce)

Last Updated on October 8, 2023 by John Siracusa


  • John Siracusa

    Hi, I'm John. I've worked in the Food Service industry for over 25 years, working in my family's business. Cooking for me has always been an art infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which has one of New York City's best independent restaurant communities. I also admire Gordon Ramsay's no-nonsense approach to always being your best.

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