A good, juicy steak cooked on a grill is one of my favorite dishes. Unfortunately, there are many who don't know the secrets for cooking a perfectly grilled steak: what are the best cuts to use, what size should you get, how long to cook the steak, which marinades to use, etc.

Choosing the right cut of meat is very important. Some of the best steaks for grilling are the premium cuts:

New York Strip (sometimes known as Kansas City Strip)

The New York strip steak is such an excellent cut for grilling that many experts refer to it as the "ultimate" steak for grilling.

Rib Eye

The rib eye has marbling throughout the meat.  This makes it one of the juiciest and most tender cuts

Top Sirloin

The top sirloin is a cut taken from the center of the sirloin, which is one of the tenderest part.  The sirloin is a great cut for grilling.

Filet Mignon

The filet mignon is a stylish cut that is taken from the heart of the beef tenderloin.  It has wonderful taste and texture.

T-Bone

The t-bone is a succulent cut and is a favorite on the grill.  It is both a strip sirloin (with the bone) and a tender filet mignon.

Porterhouse

Finally, the Porterhouse is a very large steak.  It is actually a combo of the New York strip on one side and a tender filet on the other.

Next, consider the thickness of the steak--very important. Each cut should be between 1 inch and 1 ½ inches thick.

Many people like to marinate their steaks before cooking. You can purchase marinades or make your own.   Many people prefer to use a rub rather than marinate them.  A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. You can buy your own rubs, or make a delicious rub with 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ½ teaspoon of cayenne pepper. Rub that mixture right into the cut of meat, not just on the top.

You also have other options for cooking steaks.  Filet Mignon is often served wrapped in back or you can cut the steak into pieces and cook as a shish kabob with vegetables like peppers, squash, onions, and fruit like pineapple.

Before you start your steaks, get your grill nice and hot.  The proper temperature for grilling steaks should be around 550 degrees F. Trim excess fat from the sides of the steaks to help prevent flare-ups and curling when grilling.  Coat your grill with oil before putting the steaks on (helps keep them from sticking and will give some nice looking grill marks).

You should only turn your steaks a few times on the grill to prevent drying them out.   Cook on one side then rotate 90 degrees and continue to cook.  This will help give some nice cross-hatched grilling marks.  Then turn over and repeat on the other side.  After you have seared both sides, move to the indirect heat portion of the grill and cook until done.  How long that takes depends on how well you want it cooked.  A thermometer will help you get steak done exactly right.  If you want your steak rare, the temperature should be no more than 150 degrees when done. If you want medium, the temperature should be no more than 160 degrees when done. Finally, if you want well done, you should have a temperature of at least 170 degrees.

The last step (don't skip this step!) is to allow the steak to rest for 5 minutes to let the juices settle.  Simply cover it loosely with tin foil and then serve.  If you want some added flavor, add a small pat of real butter on the steak while it rests.  You'll be surprised at the difference this last step makes.  Serve with your favorite sides dishes (some of mine are grilled potatoes and grilled corn) and enjoy!