There’s nothing better than firing up the grill to cook a juicy steak. But between the internal temperature and various preparation methods, determining what cut of beef to purchase can be tricky. Use this guide to help you become the grill master of your neighborhood. 

*Note: prices will vary based on location.

First, find the right cut of beef.

Flat Iron

• Characteristics: Richly flavored, tender, and $7 per lb.
• Preparation: Season with salt and pepper.

Ribeye

• Characteristics: Full-flavored, rich, and $12–$14 per lb.
• Preparation: Season with a dry rub.

Filet Mignon

• Characteristics: Tender, juicy, and $20–$25 per lb.
• Preparation: Season with spices and melted butter.

Top Sirloin

• Characteristics: Well-flavored, tender, and $6 per lb.
• Preparation: Season with spices and melted butter.

Top Round Roast

• Characteristics: Full-flavored, moderately tender, and $5 per lb.
• Preparation: Marinate with a balsamic-based marinade.

Flank Steak

• Characteristics: Full-flavored, tender, and $7 per lb.
• Preparation: Marinate with a soy sauce-based marinade.

Second, cook the cut of beef to your ideal temperature preference, and use a meat thermometer to check the internal temperature.

Rare: a cool, red center, 125°F

Medium Rare: a warm, red center, 135°F

Medium: a warm, pink center, 145°F

Medium Well: a slightly pink center, 150°F

Well Done: little or no pink, 160°F