Beef Experts Explain Why You Shouldn’t Default to the Grill When Cooking Steak

Steak is simple enough, right? A hot cooking surface to sear the outside and some care taken not to overcook it. This formula works well enough for most cuts, but steak has more nuance than it seems. Various cuts with their specific fat content, marbling structure and thickness means there isn’t a one-size-fits-all method if you want professional-level results.

Will cooking your fat filet mignon on the grill render it inedible? No, but there are ideal processes for cook every type of steak. If you’ve spent good money on a pricey selection, you might want to consider learning them.

I turned to experts in the field for some advice on cooking steak. It turns out your grill, while good for some cuts, shouldn’t be the default for every piece of beef.

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