Tasty examples of grilling different cuts of meat: 3 practical examples that actually work

3 practical examples of grilling different cuts of meat (plus a few bonus cuts)

Let’s start with what you probably care about most: what to put on the grill, how hot it should be, and when it’s done. These are the best examples of grilling different cuts of meat: 3 practical examples you can follow tonight, plus several bonus cuts that behave in similar ways.

We’ll build everything around three anchor cooks:

• A thick-cut ribeye steak (beef, quick-cooking, high heat)
• Bone-in chicken thighs (poultry, moderate heat, longer time)
• Pork shoulder steaks or country-style ribs (pork, marbled, medium/low heat)

From these, we’ll branch into other real examples like strip steak, flank steak, chicken drumsticks, pork chops, and even a basic burger.

Example of grilling a thick ribeye (and other quick-cooking steaks)

Think of a 1 1/4– to 1 1/2–inch ribeye as your model for rich, marbled beef that wants high heat and a short cook.

Setup: two-zone fire for control

Whether you’re using gas or charcoal, create a hot zone and a cooler zone.

• Gas grill: Turn one side to medium-high or high (around 450–500°F) and leave the other side on low or off.
• Charcoal grill: Bank lit coals to one side for direct heat; leave the other side with no coals for indirect heat.

This two-zone setup is one of the best examples of how to manage different cuts on the same grill: you sear on the hot side, then finish gently on the cooler side if needed.

Seasoning and prep

Pat the ribeye dry with paper towels. Season generously with kosher salt and freshly ground black pepper at least 30 minutes before grilling, or even up to 24 hours ahead in the fridge (uncovered on a rack). This dry brine helps the steak brown better.

Right before it hits the grill, you can add a light coating of oil and any simple extras you like (garlic powder, smoked paprika, or a steak rub).

Grilling the ribeye: step by step

1. Place the steak over the hot zone. You should hear a strong sizzle.
2. Grill for about 3–4 minutes per side for medium-rare, rotating halfway on each side if you want crosshatch grill marks.
3. If the outside is nicely browned but the inside isn’t at your target temperature, move the steak to the cooler zone and close the lid for a few minutes.

4. Use an instant-read thermometer:

   • 120–125°F for rare
   • 130–135°F for medium-rare
   • 140–145°F for medium

   The USDA recommends 145°F for beef for safety, with a rest time of at least 3 minutes. For official guidance, see the USDA’s safe minimum internal temperatures.

5. Rest the steak 5–10 minutes before slicing or serving.

How this applies to other steaks

This ribeye method is one of the clearest examples of grilling different cuts of meat: 3 practical examples start here, but the same pattern works for:

• New York strip / striploin: Slightly leaner than ribeye; grill 3–4 minutes per side over high heat, then finish over indirect if needed.
• Top sirloin steaks: Similar timing, but don’t overcook; they can dry out faster than ribeye.
• Porterhouse or T-bone: Treat like a thick strip steak with a built-in tenderloin; sear hot, then finish over indirect.

For thinner steaks (under 1 inch), skip the indirect finish and just grill hot and fast, 2–3 minutes per side.

Example of grilling bone-in chicken thighs (and other dark meat)

If ribeye is your high-heat sprinter, chicken thighs are your steady marathon runner. They love moderate heat and a bit more time. Dark meat is forgiving, which makes it one of the best examples for learning confidence at the grill.

Why chicken thighs behave differently than breasts

Chicken thighs and drumsticks have more fat and connective tissue than chicken breasts. That means they stay juicy even when cooked to a higher final temperature. The USDA recommends 165°F as the minimum safe temperature for poultry, but thighs actually taste better around 175–185°F because the connective tissue breaks down and the meat becomes tender.

You can read more about poultry safety from the CDC’s food safety guidance.

Setup: medium heat, mostly indirect

• Aim for a grill temperature around 350–400°F.
• Use two zones again: one hotter side for browning, one cooler side for finishing and avoiding flare-ups.

Seasoning and marinade ideas

Pat thighs dry and trim excess surface fat to reduce flare-ups. You can:

• Toss them in a simple marinade (olive oil, lemon, garlic, dried oregano, salt, pepper) for 1–12 hours.
• Or go dry: salt, pepper, paprika, garlic powder, maybe a little brown sugar for color.

Grilling chicken thighs: step by step

1. Start thighs skin-side down over the cooler side of the grill. This lets the fat render more gently without burning the skin.
2. Close the lid and cook about 10–15 minutes, checking every few minutes for flare-ups.
3. Move thighs to the hotter side to crisp and brown the skin, about 3–5 minutes per side, flipping as needed.
4. Return to the cooler side if the outside is getting dark before the inside is done.
5. Cook until an instant-read thermometer in the thickest part reads 175–185°F.
6. Rest 5–10 minutes before serving.

How this applies to other chicken cuts

This is a core example of grilling different cuts of meat: 3 practical examples include dark meat because it teaches you heat control and patience.

You can use the same general approach for:

• Chicken drumsticks: Very similar to thighs; expect 25–35 minutes total, mostly over indirect heat.
• Bone-in chicken leg quarters: Larger pieces that combine thigh and drumstick; start over indirect heat for 25–30 minutes, then finish over direct heat to crisp.
• Chicken wings: Slightly higher heat (400°F) and more flipping, but the indirect + direct pattern still works.

Chicken breasts are the odd one out: they’re lean and dry easily. For breasts, grill over medium heat (not high), pull them at 160°F, and let carryover bring them to 165°F.

Example of grilling pork shoulder steaks (and cousins like country-style ribs)

Pork shoulder is usually thought of as a low-and-slow barbecue cut, but sliced into steaks or country-style ribs, it becomes one of the best examples of grilling different cuts of meat: 3 practical examples wouldn’t be complete without a fatty pork cut.

These cuts are rich, marbled, and forgiving—great for beginners.

Setup: medium heat, with an escape route

• Aim for a grill temperature around 350–375°F.
• Again, set up two zones: direct and indirect.

Seasoning and prep

Season generously with salt, pepper, and your favorite barbecue rub or a simple mix of paprika, garlic powder, onion powder, and brown sugar. Let sit at room temperature for 20–30 minutes before grilling.

Grilling pork shoulder steaks: step by step

1. Start the pork over the direct heat zone to get color, about 3–4 minutes per side.
2. Once nicely browned, move to the indirect zone.
3. Close the lid and cook another 10–20 minutes, turning occasionally.
4. Target an internal temperature of 190–200°F if you want very tender, pull-apart texture, or 170–180°F for sliceable but still juicy meat.
5. Brush with barbecue sauce during the last 5–10 minutes if you like, keeping them on the indirect side so the sauce doesn’t burn.

The USDA recommends at least 145°F with a 3-minute rest for whole cuts of pork, but for shoulder-style cuts, going higher gives better texture. You can check pork temperature guidelines via the USDA.

How this applies to other pork cuts

This method gives you more examples of grilling different cuts of meat beyond just three:

• Bone-in pork chops, 1–1 1/2 inches thick: Sear over direct heat 3–4 minutes per side, then finish over indirect until 140–145°F. These are leaner than shoulder, so don’t push them to 190°F.
• Boneless pork loin chops: Treat like thick chicken breasts: medium heat, careful not to overcook. Pull at 140°F, rest to 145°F.
• Country-style ribs (from shoulder): Exactly like shoulder steaks—sear, then indirect until tender and around 185–195°F.

Bonus examples: flank steak, burgers, and mixed grill strategy

To round out our best examples of grilling different cuts of meat, let’s add a few everyday stars and talk about how to juggle them on one grill.

Flank steak: thin, flavorful, loves a marinade

Flank steak is long, relatively thin, and best grilled hot and fast, then sliced thinly across the grain.

• Marinate 2–12 hours (soy sauce, lime, garlic, a little oil, and brown sugar works well).
• Grill over high direct heat, about 4–6 minutes per side, depending on thickness.
• Aim for 130–135°F for medium-rare.
• Rest 10 minutes, then slice very thinly against the grain.

This is a classic example of grilling different cuts of meat that aren’t thick steaks but still deliver big flavor.

Burgers: ground meat behaves differently

Ground beef is its own category. Because it’s ground, bacteria can be mixed throughout, so food safety guidance is different from whole-muscle steaks.

• The USDA recommends cooking ground beef to 160°F for safety. You can read more in this ground beef safety overview from the USDA.
• Form patties about 3/4– to 1–inch thick, with a slight dimple in the center.
• Grill over medium-high direct heat, about 4–5 minutes per side, depending on thickness.

Burgers are handy when you’re mixing a lot of cuts on one grill, because they cook relatively quickly and don’t need indirect time.

How to manage a mixed grill

Imagine you’re hosting and want real examples of grilling different cuts of meat all at once: ribeye, chicken thighs, pork chops, and burgers.

Here’s a simple order of operations:

• Start the grill and set up your two zones.
• Put the chicken thighs on first over indirect, since they take the longest.
• Add pork chops next; sear them over direct heat, then slide to indirect.
• When the chicken and pork are about halfway done, throw the ribeyes on the hot side.
• Add burgers last; they cook fast and can rest briefly while you slice steak.

This kind of mixed grill is one of the best real examples of using heat zones to handle different cuts without losing your mind.

2024–2025 grilling trends to fold into these examples

Grilling isn’t stuck in the past, and the latest trends actually fit nicely into these examples of grilling different cuts of meat.

• Reverse searing thick steaks: Instead of searing ribeyes first, some grillers start them on the indirect side at 250–275°F until they’re about 10–15°F below target, then sear over high heat. This gives very even doneness.
• Dry brining everything: Salting meat 12–24 hours ahead (especially chicken and pork chops) improves flavor and browning, and it’s now standard practice among serious home grillers.
• Thermometer-first grilling: Instant-read thermometers and leave-in probes are inexpensive and accurate now, and they’re the simplest way to avoid undercooking or overcooking. This is especially helpful when learning from examples of grilling different cuts of meat because you can stop guessing.
• Leaner, health-conscious choices: More people are choosing leaner cuts like pork loin, chicken breast, and 90% lean ground beef. You can still use the same patterns: moderate heat, careful timing, and pulling at the lower end of the safe temperature range to keep them juicy. For general guidance on red meat and health, you can check resources like the Harvard T.H. Chan School of Public Health.

FAQ: real examples and common questions about grilling different cuts

Q: What are some good examples of grilling different cuts of meat for beginners?
Some of the best starter cuts are ribeye or strip steak (easy to grill and flavorful), chicken thighs (very forgiving), and thick pork chops or pork shoulder steaks. These examples of grilling different cuts of meat let you practice high-heat searing, indirect cooking, and safe internal temperatures without needing restaurant-level skills.

Q: Can you give an example of a full mixed-grill menu using these methods?
Yes. One simple example of a mixed grill: ribeye steaks, marinated chicken thighs, and grilled flank steak for tacos. Start thighs over indirect heat, add flank steak over direct heat midway through, and finish with ribeyes over direct heat. Use a thermometer to stagger doneness, then slice flank for tacos, rest the steaks, and serve thighs whole.

Q: How do I adjust these examples for a small gas grill without much space?
Turn one burner higher and one lower to create a mini two-zone setup. Cook thicker cuts like chicken thighs and pork chops mostly over the lower burner with the lid closed, sliding them briefly over the hotter burner to brown. Thin cuts like burgers and flank steak can stay over the hotter burner the whole time.

Q: Are there examples of cuts I should avoid grilling?
Very tough, collagen-heavy cuts like beef chuck roast or whole pork shoulder are better suited to low-and-slow smoking or braising rather than direct grilling. You can grill them if you treat the grill like an oven at low temperature for several hours, but for straightforward grilling, stick to the examples above: steaks, chops, thighs, and burgers.

Q: How important is resting meat after grilling?
Resting helps juices redistribute so the meat doesn’t flood your cutting board the moment you slice it. For steaks and chops, 5–10 minutes is usually enough. For bigger pieces like a large flank steak or a pile of chicken thighs, 10–15 minutes under loose foil works well.

When you look at all these examples of grilling different cuts of meat, 3 practical examples turn into a whole playbook: high-heat steaks, steady low-ish heat chicken, and patient, indirect pork. Once you understand how those three behave, you can confidently toss almost any cut on the grill and know exactly what to do next.