Choosing the best cut of steak for the right purpose is everything. New York City-based beef purveyor Pat LaFrieda and Barbecue University TV host Steven Raichlen say you can cook any cut of meat on the grill, but there are some that take a little more work than others.

To get the outcome you want, it's a good idea to know what you're getting into with each cut of beef you choose.

When it comes to marbling, more fat means more flavor. Andrei Iakhniuk/Getty Images

For quick and easy grilling, look for cuts with either tender muscle meat, thorough fat marbling, or a combination of the two. Tenderloin cuts (e.g. filet mignon), ribeye, T-bone, strip, and sirloin are some of the more popular steaks for grilling, but lesser-known cuts like the picanha, tri-tip, and hanger, go every bit as well on the grill with just a little extra care. 

There are some technically objective ways to determine what makes a "good" steak — USDA grading being one of them. But the best steak will vary from person to person based on how much marbling you like, what level of tenderness you prefer, and the temperature you want your steak cooked to.

These steak cuts are favored for their different levels of marbling, fattiness, leanness, or some combination thereof. Which one you pick comes down to what you value in a great steak.

The tenderloin, or filet mignon, is among the most coveted steaks for its soft muscle and low fat content. While this steak, when cooked just right, will melt in your mouth, it has none of the flavor that rich marbling offers. It's a matter of tenderness versus flavor, but if tenderness is what you're after, a filet, served rare, is hard to beat.

Ribeye's high fat content allows it to stay moist and tender on the grill. grandriver/Getty Images

Boneless ribeye, or Scotch fillet, comes from the rib section and has a lot of flavor thanks to its heavy marbling. On top of the high fat content, the soft muscle found in this cut keeps it exceptionally tender.

A sirloin is lean and flavorful, just be careful not to overcook it. bhofack2/Getty Images

The sirloin is a cut out of the hindquarter. It's leaner than the ribeye but juicier and more flavorful than the filet mignon. Apart from being easy to overcook (because it lacks fat), it's a happy middle ground in the world of steak.

The New York strip offers a combination of flavor and tenderness, though it's not as tender as a filet mignon. mphillips007/Getty Images

Also known as striploin, this cut is taken from the top of the sirloin and tends to be a more tender cut of the greater sirloin.

T-bones offer two types of cuts in one. mphillips007/Getty Images

T-bones are cut with the sirloin on one side of the bone and the ribeye on the other, so you get two different cuts in one neat package. Because of the differing grains and consistencies of the meat on either side of the bone, these can be tricky to cook evenly.

Don't get porterhouse steaks confused with T-bones — they both contain sirloin cuts, but the porterhouse contains a filet mignon. BDMcIntosh/Getty Images

A porterhouse is similar to a T-bone in that it has two different cuts on either side of the bone, but in this case, it's the filet mignon on one side and the sirloin on the other.

Cook flank steak over high heat for a short period of time to keep it from getting too tough. Vladimir Mironov/Getty Images

Flank steak, also known as bavette or London broil, comes from the underbelly, and comprises some of the hardest-working muscles on the cow. Such being the case, this is a tough, but boldly flavored cut of meat. It can handle all levels of doneness and is a great affordable cut for beginners to use to get acclimated to cooking steak.

Cook skirt steaks medium-rare for the best results. Andrei Lakhniuk/Getty Images

The terms "skirt steak" and "flank steak" are often interchangeably used, but they are, in fact, different cuts. Skirt comes from the diaphragm section and is skinnier and even stronger in flavor. It almost has to be cooked medium-rare or it's too tough, so if you are looking for a leaner piece of meat and prefer your steak well-done, consider choosing a flank steak instead.

Picanha's fat cap provides huge flavor, but this traditional Brazilian cut is underrated in the American home kitchen. Luiz Nelli/Getty Images

Picanha, also known as coulotte, or sirloin cap, is a tender top cut taken from the rump with a large fat cap, and is extremely flavorful and affordable. About two-to-three pounds in weight, you can cook it whole by searing and finishing it off in the oven (or vice versa) or you can slice it into individual steaks and cook it hot and fast as you would a sirloin.

The hanger steak can be tender and juicy, just be sure to trim away the tough sinew. Andrei Lakhniuk/Getty Images

Also known as butcher's steak and onglet, hanger comes from between the loin and ribs, and while it's covered in tough sinew and silverskin, it is tender and juicy as can be when trimmed and cooked right — hot and fast.

The tri-tip comes from the bottom of the sirloin and is sometimes called the poor man's brisket. It has the grain of brisket, but cooks up quickly like steak. There are two perpendicular grain patterns in a tri-tip, and you'll have a much easier time cutting the steak in two where the differing grains meet and cooking them separately.

Give the merlot steak a sear over high heat for optimum tenderness. Vladimir Mironov/Getty Images

Merlot steak is the heel muscle from below the shank. It consists of long, stringy muscle strands much like a flank steak, but it cooks a lot more like a filet and ends up being very tender when served rare. High-heat searing is ideal for merlot steaks.

If you're looking for the easiest way to step up your steak game, check out our guide to the best places to buy meat online.

After spending some time cooking steak with LaFreida and talking shop with Raichlen, your correspondent has garnered a few of the finer points in beef preparation and cooking.

Being from such a large mammal, there are more cuts of beef than most of us care to count. When cooked correctly, any steak can be the star of a meal. 

Knowing the consistency of the cut you're cooking with is everything, and you'll adjust your preparation accordingly, but tougher and bolder cuts can come out every bit as well as that filet mignon with the right attention.

Figuring out your preferred balance of fat to muscle will help you learn your favorite cuts. And, practice makes perfect, which brings us to the most important point of all: Have fun and enjoy the learning process. 

In the end, how you want your steak is how you want it, and everything else is meant to be a helpful signpost along the way.

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