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Grilling Gone Wrong: Steaks You Should NEVER Put on the BBQ
<p>Summer is synonymous with backyard barbecues, the sizzle of the grill, and the aroma of delicious food. But even the most seasoned grill master can stumble. The key to a perfect cookout? Choosing the right cut of meat. While some steaks thrive under high heat, others can become tough, dry, or utterly flavorless. We spoke with Shannon Snell, former NFL player and Head Pitmaster at Sonny’s BBQ, who shared the four cuts of beef you should absolutely avoid if you want tender, juicy results. </p>
<h3>The Secret Ingredient: Marbling Matters</h3>
<p>Before we dive into the “no-go” steaks, let’s talk about what *does* make for a great grilling experience. According to Snell, it all boils down to two critical factors: marbling and the right cut. “The USDA grades proteins on the amount of marbling that runs throughout a cut of beef or pork,” Snell explains. This intramuscular fat melts during cooking, basting the meat from the inside out, resulting in a tender, flavorful experience.</p>
<p>Here's a quick breakdown:</p>
<ul>
<li><b>Select:</b> This is the lowest grade, with very little marbling. Expect more "red meat" and a tougher texture.</li>
<li><b>Choice:</b> A widely available and well-marbled grade, offering a good balance of flavor and tenderness.</li>
<li><b>Prime:</b> The top tier! Prime cuts boast abundant marbling, leading to the most flavorful and tender steaks.</li>
</ul>
<p><b>Did you know?</b> The price difference between a Select and Prime cut can be significant. However, the investment often pays off in terms of both taste and enjoyment, ensuring your guests have a memorable experience.</p>
<h3>Steak Cuts to Sidestep: The Grilling "Don'ts"</h3>
<p>Now, let's get to the meat of the matter. These are the cuts that, according to Pitmaster Snell, are best left off the grill.</p>
<h2>1. Beef Eye Round: A Lean Liability</h2>
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<img src="https://www.eatthis.com/wp-content/uploads/sites/4/2025/07/shutterstock_466271117.jpg?quality=82&strip=all&w=640" alt="Beef Eye Round Steak" width="640" height="469">
<figcaption>Source: Shutterstock</figcaption>
</figure>
<p>The eye round steak, sourced from the hindquarters, is a lean cut known for its leanness. However, this often translates to toughness. Snell calls it a "Super Lean Cut of steak that is flavorful but lacks tenderness no matter what temperature it’s cooked to.” The lack of fat means it dries out quickly on the grill.</p>
<h3>Alternative:</h3>
<p>If you enjoy a lean cut, consider a flank steak or sirloin steak, which can be grilled successfully if cooked properly and sliced against the grain.</p>
<h2>2. Tri Tip: A California Classic, Best Served Otherwise</h2>
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<img src="https://www.eatthis.com/wp-content/uploads/sites/4/2025/07/shutterstock_2141977925.jpg?quality=82&strip=all&w=640" alt="Tri Tip Steak" width="640" height="469">
<figcaption>Source: Shutterstock</figcaption>
</figure>
<p>Tri-tip is a California favorite with a bold flavor. However, the grain of the meat runs in different directions, which makes it difficult to slice correctly. "The muscles run in different directions which makes it difficult when slicing and can be very tough if over cooked,” says Snell. Grilling this cut can lead to uneven cooking and a less-than-ideal texture. It's better suited for roasting or smoking.</p>
<h3>Alternative:</h3>
<p>If you want a similar flavor profile, look for a ribeye or New York strip, which are more forgiving on the grill.</p>
<h2>3. Skirt Steak: The Fajita Favorite That Fails on the Flame</h2>
<figure>
<img src="https://www.eatthis.com/wp-content/uploads/sites/4/2025/07/shutterstock_1806301138.jpg?quality=82&strip=all&w=640" alt="Skirt Steak" width="640" height="469">
<figcaption>Source: Shutterstock</figcaption>
</figure>
<p>Skirt steak is often recommended for grilling because of its rich flavor and thinness. However, Snell avoids it for grilling. While its thinness allows for quick cooking, it’s also a recipe for disaster on the grill. "It’s great for items like Fajitas, but with skirt being such a thin meat, it has the propensity to dry out quicker than any of the others,” he explains.</p>
<h3>Alternative:</h3>
<p>Consider a flank steak, which has a similar flavor, cooks well on the grill, and can be used for many of the same dishes. </p>
<h2>4. Chuck Steak: The Roast That Revolts on the Rack</h2>
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<img src="https://www.eatthis.com/wp-content/uploads/sites/4/2025/07/shutterstock_1801848787.jpg?quality=82&strip=all&w=640" alt="Chuck Steak" width="640" height="469">
<figcaption>Source: Shutterstock</figcaption>
</figure>
<p>Chuck steak has a great flavor, but it's loaded with gristle and connective tissue. This makes it a poor choice for the grill. The high heat simply won't break down those tough fibers. “It’s great for roast and slow cooking, but Chuck tends to be tough and chewy when grilled over high heats,” Snell says.</p>
<h3>Alternative:</h3>
<p>For a flavorful grilled option, consider a chuck-eye steak (often called the "poor man's ribeye") from the same area, which is more tender.</p>
<h3>Pro Tips for Grilling Success:</h3>
<ul>
<li><b>Invest in a meat thermometer:</b> Accurate temperature is key to perfectly grilled steak.</li>
<li><b>Let the meat rest:</b> Allow your steaks to rest for at least 5-10 minutes after grilling. This allows the juices to redistribute, resulting in a more tender and flavorful experience.</li>
<li><b>Use high-quality charcoal:</b> The type of charcoal you use makes a difference. Lump charcoal tends to burn hotter and cleaner than briquettes, which can impart a slightly smoky flavor.</li>
</ul>
<h3>Frequently Asked Questions</h3>
<p><b>Q: What's the best cut of steak for grilling?</b><br>
A: Ribeye, New York strip, and filet mignon are excellent choices, offering a good balance of tenderness and flavor. </p>
<p><b>Q: How do I know when my steak is cooked to the right temperature?</b><br>
A: Use a meat thermometer. Rare is 125-130°F, medium-rare is 130-140°F, medium is 140-150°F, medium-well is 150-160°F, and well-done is 160°F+. </p>
<p><b>Q: Can I grill a steak that's been frozen?</b><br>
A: It's best to thaw your steak completely before grilling for even cooking, but a partially frozen steak can be grilled.</p>
<p><b>Q: What's the best way to prevent my steak from sticking to the grill?</b><br>
A: Make sure your grill grates are clean and well-oiled before placing your steak on the grill.</p>
<p><b>Q: How do I get those beautiful grill marks?</b><br>
A: Place the steak on a hot grill, and don't move it immediately. Let it sear for a few minutes before rotating it 45 degrees. Repeat on the other side.</p>
<p><b>Q: How long should I let my steak rest?</b><br>
A: It's best to let your steak rest for at least 5-10 minutes after grilling.</p>
<p>Ready to fire up the grill with confidence? Armed with this knowledge, you're well on your way to a summer filled with perfectly grilled steaks. </p>Did you find these tips helpful? Share your favorite grilling secrets in the comments below! And be sure to explore more delicious recipes and grilling advice on our site.
