How Do You Pick the Right Cut of Steak for Your Meal?
Updated: 3 hours ago
Summer is in full swing, the cookout invites are rolling in, and somehow you are the one bringing the steak. No pressure. Choosing the right cut of steak comes down to three things: how much fat you want, how tender you want it, and how much fuss you are up for.
Pre Brands makes four steaks that are built for the grill. All four are 100% Grass-Fed & Finished, and each one has its own personality. Grab a cocktail (or a mocktail) and let's find yours.
Which is the right cut of steak? The quick cheat sheet
Short answer: it depends on what you are after. Here is the cheat sheet.
Biggest flavor: Pre Ribeye
Easiest to get right: Pre New York Strip
Leanest and most versatile: Pre Petite Sirloin
Most tender: Pre Filet Mignon
Any of them will make a delicious cookout. The details below help you match the cut to the crowd.
Want a quick comparison by use, from tacos to date night? See which steak should I choose?
What makes 100% Grass-Fed & Finished steak different on the grill
Before we go cut by cut, one thing to know. Pre Brands beef is 100% Grass-Fed & Finished, which means it is leaner than grain-finished beef. That is great news for anyone who wants a High Protein, healthy meal that still tastes rich and delicious. It also means a grilled steak cooks faster and dries out faster if you overshoot.
Three habits fix that:
Use a meat thermometer. Cook to temperature, not to the clock.
Pull the steak about 5°F below your target. Carryover heat finishes the job while it rests.
Rest it for at least 5 minutes before you slice, so the juices stay in the steak.
Not sure how to set up your fire? Our two-zone grill method gives you a hot side for the sear and a cooler side for control.
Pre Ribeye: the best cut of steak for grilling when flavor comes first
Ribeye and the grill were made for each other. The marbling runs all the way through and gathers near the center of the cut, so every bite is bold, juicy, and buttery. Pre Ribeye delivers 24g of protein per serving with that big ribeye flavor.
Because the fat carries so much taste, you do not need much. Kosher salt and pepper are plenty, and a dry rub works beautifully too. The catch is that ribeye is easy to overcook over high heat, so keep that thermometer close and lean toward medium rare to medium.
Pre New York Strip: the easiest steak to grill
If you are new to grilling steak, start here. Pre New York Strip has a signature strip of fat along the edge that bastes the steak as it cooks, plus a firm, satisfying chew. It needs almost no prep. Salt, a little seasoning, and it is ready for the grates.
Take the time to render that fat cap and you get the perfect bite every time. Slice it against the grain, and you can fan the pieces over a salad or pile them onto crostini for an easy appetizer.
Pre Petite Sirloin: the lean, flexible grilling steak
Pre Petite Sirloin is one of our leanest cuts and one of the most versatile, with 29g of protein in a 5 oz steak. It comes in a 2-pack, so it is also an easy pick for a weeknight family dinner on the grill.
Lean means flavor-friendly. A simple pinch of salt and fresh garlic is great, and a chimichurri sauce or a spicy dry rub is even better. Pat it dry before it hits the grates, especially if your marinade has sugar, so it sears instead of burns. Then slice it thin on the bias for steak sandwiches, tacos, salads, and skewers like our Mishkaki Kabobs with Grilled Lemons and Cucumber Salad.
Pre Filet Mignon: the most tender grilled steak
When you want to impress, reach for Pre Filet Mignon. It is the most tender cut we make, with a melt-in-your-mouth texture and 31g of protein per steak. Filet is often cooked in a skillet, but a grilled filet with a good char is hard to beat.
It is also the leanest, so keep the seasoning simple. A sprinkle of salt and a pat of herb compound butter on top is all it needs. Serve it with grilled veggies or a crisp salad and you have a well-balanced, healthy plate. Do not push it past medium rare to medium, because there is little fat to protect it.
Grilling temperature and time chart
The target temperatures are the same on the grill as in the pan. Use the times per side as a starting point, then trust your thermometer.
Doneness | Target temperature | Average time per side |
Rare | 120 to 125°F | 4 to 5 min |
Medium rare | 125 to 130°F | 5 to 6 min |
Medium | 135 to 140°F | 6 to 7 min |
Medium well | 140 to 145°F | 7 to 8 min |
Well | 150 to 160°F | 8 to 9 min |
Cooking more than one cut at once? Our guide on how to cook every steak Pre sells has the full breakdown for each cut, including the common mistake to avoid on each one.
How to pick the best steak for your cookout
Feeding a crowd of steak lovers: Pre Ribeye or Pre New York Strip.
Cooking for a mix of eaters: Pre Petite Sirloin, sliced for sandwiches and tacos.
Date night or a special occasion: Pre Filet Mignon.
Tracking protein: Pre Petite Sirloin and Pre Filet Mignon top the list at 29g and 31g per steak.
Want to keep the cookout fresh? See why steak beats burgers at your next party.
FAQ
What is the best cut of steak for grilling?
For flavor, ribeye wins. For ease, go with a New York strip. For lean and versatile, choose petite sirloin, and for pure tenderness, pick filet mignon.
Should I use a marinade on grass-fed steak?
You can. Lean cuts like petite sirloin love a marinade. Pat the steak dry before grilling, especially if the marinade contains sugar, so you get a sear instead of a burn.
How long do I rest a grilled steak?
At least 5 minutes. Resting lets the juices settle back into the meat, and carryover heat finishes the cook.
Is grass-fed steak healthy?
Pre beef is a lean, High Protein food with no added hormones and no sub-therapeutic antibiotics, and it is Non-GMO Project Verified. Learn more in our Grass-Fed Beef 101 guide.
Ready to fire up the grill?
Now you know the right cut of steak for your next cookout. Browse all Pre steaks, explore our grilling guide, or find steak recipes to go with them. Find a store near you with the store locator. You can also find us on Instacart.
