When it comes to grilling steak, everyone has their own preferences. Some people prefer the lean, tender cuts like sirloin or filet mignon, while others prefer the heartier, more flavorful cuts like ribeye or New York strip. But regardless of your preferred cut, choosing the right grill can make all the difference in the final result.
In this post, we’ll be comparing grills that are great for grilling sirloin vs. New York strip, so you can decide which one is the best fit for your needs.
Let’s Talk about Sirloin
First, let’s take a look at sirloin. Sirloin is a lean, tender cut of steak that comes from the hindquarters of the cow. It’s known for its rich, beefy flavor and relatively low fat content, making it a popular choice for those looking to watch their fat intake.
When it comes to grilling sirloin, you’ll want a grill that can provide even, consistent heat without drying out the meat. A gas grill is a great choice for this, as it allows you to easily control the temperature and cook the steak to your desired level of doneness. Just be sure to keep an eye on the temperature, as sirloin can dry out quickly if it’s overcooked.
If you prefer a more traditional grilling experience, a charcoal grill is also a good option for sirloin. Just be sure to use a high-quality charcoal and start the grill well in advance to allow it to heat up properly. You’ll also want to be careful not to overcook the steak, as it can dry out quickly over the high heat of a charcoal grill.
Here are the Best Charcoal Grills for Sirloin
- Primary cooking area is 576 square inches
- Secondary cooking area is 240 square inches
- TOTAL cooking area is 816 square inches
- Protect your grill with a custom-fit Dyna-Glo premium cover – Model DG576CC (Sold Separately)
- 811 Square Inches: Includes 443 sq. in. porcelain-enameled steel wire cooking grates, 184 sq. in. chrome-plated warming rack and 184 sq. in. offset smoker.
- Tasty Smoke Flavors: The offset smoker is firmly attached to grill to ensure good circulation of heat and smoke. Easy to open side door to add charcoal and remove ashes; air vent stokes fire instantly.
- Adjustable Pan: 2-level height-adjustable charcoal pan creates better heat control and holds up to 4.4 lbs. of coal.
- Temperature Monitor: Lid-mounted thermometer gauge helps check and monitor the cooking temperature and you can cook with great confidence.
- Ample Space: Front and side tables offer workspace for seasonings and grilling tools. The bottom shelf provides extra storage space and holds up to only 20 lb. accessories when they are evenly distributed.
- Spacious Cooking Space: 511 sq. in. porcelain-enameled steel wire cooking grates and 253 sq. in. chrome-plated steel wire warming rack give a total of 764 square inches cooking area. Extra large cooking surface caters for big parties or events.
- Easy Adjustable Charcoal Pan: Height-adjustable charcoal pan with an easy-to-handle crank handle fine-tunes temperature control and cooks food efficiently. It can hold charcoal up to 3.4 kg/7.5 lb.
- Front Charcoal Door Access: Tend charcoal without opening the upper lid to ensure minimum heat loss.
- Convenient Heat Control: Slide the side damper open and raise or lower temperature with the use of lid-mounted stack which delivers increased heat control.
- Temperature Gauge: The lid-mounted temperature gauge indicates temperature change instantly.
The New York Strip
Now let’s take a look at New York strip. New York strip, also known as a top loin or Kansas City strip, is a cut of steak that comes from the top of the cow’s loin. It’s known for its bold, beefy flavor and tender texture, making it a popular choice for steak lovers.
When it comes to grilling New York strip, you’ll want a grill that can provide high, direct heat to sear the outside of the steak and lock in the juices. A gas grill is a great choice for this, as it allows you to easily control the temperature and cook the steak to your desired level of doneness.
Best Gas Grill For New York Strip
- Spacious Cooking Surface & High Output: 969 sq. in. porcelain-enameled steel wire cooking grates are with food-grade treatment, and 8 stainless steel tube burners deliver 13,000 BTU each totaling 104,000 BTU cooking power.
- Dual Systems: Two gas supporting systems create individually controlled grilling zones. Two individual electronic ignition systems offer reliable spark at every push.
- Easy Cleanup: Draw-out grease drip tray and removable grease collection cup on two different grease management systems make cleaning easier.
- Folding Design: Three wind deflectors on each side of the cooking area are easy to fold down, and two folding side tables offer ample food preparation work space.
- Great Storage: Store various large grill accessories on the 2-level heavy-duty open cart; secure LP tank on either side of grill depending on which area you are using.
- 8 stainless steel tube burners with 13,000 BTU each, total 104,000 BTU cooking power; supporting gas system includes 2 sets of regulators for stable, even flame
- 950 square inches cooking surface with 1/4” diameter porcelain wire cooking grates, grill more than 60 burgers or 120 hot dogs at once; Feature integrated folding windscreen to protect grilling
- Updated GB8000 II design avoids paint peeling while getting hot; Durable stainless steel control panel with big knobs, electronic ignition system offers a reliable spark with every push
- 2 folding Aluminum surface side tables provide additional workspace, stable while setting 25 LBS stuff; Large capacity grease collection underneath firebox helps grilling last long
- Together with 60 inch length waterproof cover to protect grill against any bad weather and keep it dry and safe for all seasons
- High Output: This durable 6-burner gas grill generates 71,000 BTU in total including 5 individually controlled tubular burners (10,000 BTU each), a sear burner (12,000 BTU) and a side burner (9,000 BTU) to achieve high performance.
- Spacious Cooking Area: Consists of primary cooking area – 602 sq. in. porcelain-enameled cast iron cooking grates and secondary cooking space – 193 sq. in. warming rack, offering a total of 795 sq. in. cooking area that serves to a large gathering.
- Sear Burner & Side Burner: U-shape sear burner at the right side generates 12,000 BTU to provide strong performance for quick grilling; lidded side burner offering 9,000 BTU is ideal for preparing side dishes or soups.
- Great Heat Retention: Double-layer lid ensures excellent heat retention for keeping food tasty and warm evenly. The dome creates an environment like oven to get a better flavor. Built-in thermometer monitors temperature in real-time.
- Hassle-free Cleanup: Made of galvanized steel, the removable grease tray is large enough to capture any drippings that escape. The removable grease cup also helps protect floors from fluid drips. Both are easy to slide out for hassle-free cleanup.
Best Charcoal Grill For New York Strip
A charcoal grill is also a good option for grilling New York strip, as the high heat of the charcoal can help to sear the outside of the steak and lock in the juices. Just be sure to start the grill well in advance to allow it to heat up properly, and use a high-quality charcoal to ensure a consistent heat source.
- 811 Square Inches: Includes 443 sq. in. porcelain-enameled steel wire cooking grates, 184 sq. in. chrome-plated warming rack and 184 sq. in. offset smoker.
- Tasty Smoke Flavors: The offset smoker is firmly attached to grill to ensure good circulation of heat and smoke. Easy to open side door to add charcoal and remove ashes; air vent stokes fire instantly.
- Adjustable Pan: 2-level height-adjustable charcoal pan creates better heat control and holds up to 4.4 lbs. of coal.
- Temperature Monitor: Lid-mounted thermometer gauge helps check and monitor the cooking temperature and you can cook with great confidence.
- Ample Space: Front and side tables offer workspace for seasonings and grilling tools. The bottom shelf provides extra storage space and holds up to only 20 lb. accessories when they are evenly distributed.
- 627 Smoking Space: 443 sq. in. porcelain-enameled steel wire cooking grates with 184 sq. in. chrome-plated steel wire warming rack offer enough space to cook.
- Heat Control: Close the side air vent completely that cuts off the oxygen flow to help extinguish coals and adjust the smoke stack for extra heat control.
- Adjustable Fire Grates: 2-level height-adjustable fire pan ensures more controlled cooking and holds up to 6 lbs. of coal.
- Temperature Monitor: Lid-mounted thermometer gauge helps check heat fluctuations for confident grilling.
- Easy Cleanup: Removable charcoal pan makes ash disposal easy and efficient every time.
Which is Best?
No matter which grill you choose, it’s important to remember a few key grilling tips to ensure the best possible results. Always preheat the grill to the desired temperature before placing the steak on the grates, and be sure to use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
It’s also a good idea to let the steak rest for a few minutes after grilling to allow the juices to redistribute. This will help to keep the steak moist and flavorful.
The Different Cuts Of Beef
Before we go any further, it is worth outlining what the different slices of beef are out there. After all, it is helpful to know what something isn’t as much as what something is.
We have already mentioned a few different cuts of beef in this article so far. In most cases, there is usually a little overlap between the different cuts (meat doesn’t come prepackaged in the cow after all!) and can vary quite a lot from country to country.
The American cuts of beef, for example, have completely different names and locations from the cuts that butchers in the United Kingdom use.
So, for a little clarification, here are all the primal cuts of beef that are used around the United States:
- Chuck – This is a forequarter cut of beef (the front end of a cow or bull), and is often where a chuck steak or clod steak comes from. It will also be turned into ground beef if there is little to no bone in the chuck steak.
- Ribs – Another forequarter cut of a cow or bull, the ribs are where you would normally find your prime and short ribs, as well as your rib-eye steak, unsurprisingly.
- Brisket – This delicious cut comes from the chest of the animal, around where the forelimbs are. This is where the steak for corned beef and pastrami typically comes from, too.
- Plate – Another forequarter cut, you can get short ribs from this cut of meat too. More often than not, however, this cut tends to be used for pot roasts or turned into ground beef. This is because it is usually one of the toughest sections of meat that you will find on an animal when butchering it.
- Tenderloin – This cut of meat comes from the hindquarters of an animal (the back half of a bull or cow), and is typically one of the smallest primal cuts you can find out there. It is also, as the name suggests, one of the most tender cuts you can get and can be used in a wide range of prime cuts, from classic tenderloin steaks to filet mignons, to T-bones and porterhouse loin steaks too.
- Short loin – This is another hindquarter cut of beef. It is also where you’ll most often find the meat that is used in strip steak, such as the New York strip cut.
- Sirloin – This is the less tender, but more flavorful neighbor to the tenderloin steak. Sirloin is where you will often get cuts such as the classic sirloin steak from (surprise, surprise).
- Plate – Being around the bottom middle of the animal, the plate is technically both a forequarter and hindquarter cut, thanks to its placement and where you can cut skirt steaks from.
- Flank – This hindquarter primal cut is quite tough, only being used for flank steaks and ground beef for the most part.
- Round – The largest hindquarter primal cut, this type of beef has very little extra fat, and can be quite tough.
- Shank – Last, but certainly not least, these cuts are usually the toughest cuts of meat, thanks to them being around the legs that the animals most use, so there’s very little fat. Because there are two legs for each quarter, you can also have foreshanks and hind shanks
So which grill is the best choice for grilling sirloin vs. New York strip? Ultimately, it comes down to personal preference. Both gas and charcoal grills can provide great results, so it’s just a matter of deciding which type of grill you prefer. Just be sure to follow proper grilling techniques and use a meat thermometer to ensure the best possible results.
Conclusion
So, go on, treat yourself!
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