Great grilling starts long before the fire is lit. The cut of meat you choose, how you prep it, and how you monitor it during the cook all determine whether you end up with something memorable or something mediocre. This guide covers the best cuts for the grill, how to handle them, and the tools that make the difference between good and great.
The Best Cuts for the Grill
1. Ribeye Steak — The King of the Grill
If there's one cut made for high-heat grilling, it's the ribeye. Rich marbling, bold flavor, and a forgiving fat content that bastes the meat as it cooks make this the go-to choice for serious grillers. Cook it hot and fast — 450°F or higher — for a perfect sear with a pink, juicy center.
Best cooked: Medium-rare to medium (130–140°F internal)
Pro tip: Let it rest 5 minutes before cutting to retain juices.
2. New York Strip — Bold Flavor, Firm Bite
The strip offers a tighter grain and slightly less fat than a ribeye, but delivers a robust, beefy flavor that holds up beautifully over direct heat. It's a great choice for grillers who want a leaner cut without sacrificing taste.
Best cooked: Medium-rare (130–135°F internal)
3. Tomahawk Ribeye — The Showstopper
For backyard entertaining, nothing commands attention like a tomahawk. This long-bone ribeye is as much a presentation piece as it is a meal. Use a reverse-sear method — low and slow first, then finish over high heat — for the best results on this thick cut.
Best cooked: Medium-rare (130°F internal), reverse sear recommended
4. Filet Mignon — Tender and Refined
The most tender cut on the animal, the filet has less fat and a milder flavor than a ribeye or strip. It benefits from a hot sear and careful temperature monitoring — overcooking a filet is a costly mistake.
Best cooked: Medium-rare (125–130°F internal)
5. Skirt Steak — The Flavor Bomb
Skirt steak is one of the most underrated cuts for the grill. Thin, intensely flavored, and quick to cook, it's ideal for fajitas, tacos, or slicing thin against the grain for a crowd. Marinate it for at least an hour before grilling.
Best cooked: Medium (140°F internal), always slice against the grain
6. Bone-In Chicken Thighs — The Forgiving Crowd-Pleaser
For those who prefer poultry, bone-in thighs are far superior to breasts on the grill. Higher fat content means they stay moist even if the cook runs a little long, and the skin crisps beautifully over indirect then direct heat.
Best cooked: 165°F internal
7. Lobster Tail — The Luxury Option
When you want to elevate the cookout, grilled lobster tail is hard to beat. Split the shell, brush with garlic butter, and cook shell-side down over medium heat. The result is sweet, smoky, and impressive every time.
Best cooked: 140°F internal, just until opaque
Where to Source Quality Meat
The best technique in the world can't save a poor-quality cut. Sourcing matters.
- KC Cattle Company — Premium beef sourced from American ranches, with an emphasis on quality and transparency. Their ribeyes and strips are exceptional for the grill.
- Omaha Steaks — A trusted name in mail-order beef for decades. Their curated grill packages make it easy to stock up on a variety of cuts, all flash-frozen at peak freshness.
- LobsterBoys — For premium seafood on the grill, LobsterBoys delivers fresh lobster tails and other seafood direct to your door. If you've never grilled lobster, this is the place to start.
The Tools That Make the Difference
Know Your Temperature: ThermoWorks RFX Wireless Probe Thermometers
Guessing doneness by touch or timing is how great cuts get ruined. The ThermoWorks RFX Wireless Probe System takes the guesswork out entirely. Insert the probe, monitor the temperature in real time from your phone, and pull the meat at exactly the right moment — every time. Whether you're cooking a delicate filet or a thick tomahawk, precision temperature monitoring is the single biggest upgrade you can make to your grilling game.
Prep Like a Pro: J.A. Henckels Knives
J.A. Henckels has been crafting precision German cutlery for nearly 300 years, and their blades are a staple in serious home kitchens. For grilling, a sharp chef's knife for trimming and a carving knife for slicing against the grain are essential. Dull knives tear meat fibers — sharp ones preserve them.
Recommended for grillers:
- Henckels Classic 8" Chef's Knife — all-purpose prep and trimming
- Henckels Carving Set — clean, precise slices on rested steaks and roasts
A Few Universal Grilling Tips
- Bring meat to room temperature before grilling — cold meat straight from the fridge cooks unevenly.
- Pat dry before seasoning — moisture on the surface prevents a proper sear.
- Season generously — kosher salt and cracked black pepper are all most great cuts need.
- Always rest your meat — 5 minutes for steaks, 10+ for larger cuts. Cutting too soon loses all those juices.
- Use a thermometer, not a timer — every grill runs differently. Temperature is the only reliable measure of doneness.
Final Thoughts
The best cookouts start with great ingredients, the right tools, and a little know-how. Whether you're sourcing premium beef from KC Cattle Company, fresh lobster tails from LobsterBoys, or stocking up with an Omaha Steaks package, quality in equals quality out. Pair that with a ThermoWorks RFX probe and a sharp set of Henckels knives, and you've got everything you need to cook like a pro in your own backyard.
Looking to get your grill in top shape before the next cook? Check out our Basic Grill Care guide for everything you need to keep your equipment performing at its best.
