UMMER IS grilling season, and steak is one of the top-picks for the grill. Different cuts produce distinctly different results when it comes to flavor and texture, so understanding what distinguishes one cut from the next is the first step towards mastering the art of grilling a great steak.

Chuck Steak
The chuck steak is loved for its full, robust beef flavor. For maximum tenderness, marinate the meat, covered and refrigerated, in a tenderizing marinade for several hours before grilling; chuck steak is a terrific choice for grilled beef kabobs.

Flank Steak
The perfect pick for the classic London broil or grilled kabobs, flank steak (cut from the lower hindquarters) is lean and wonderfully flavorful. Great on the grill, keep it extra tender and juicy by allowing it to rest for 10 minutes after you remove it from the heat, then slice the meat against the grain. Flank steak is delicious when marinated and grilled for dishes like steak tacos, salads and fajitas.

Porterhouse Steak
The name "porterhouse" comes from the days when this steak was served in public alehouses that served porter, a dark beer. Cut from the rear end of the short loin, the ever-popular and wonderfully tender porterhouse consists of both the strip steak and the tenderloin, which may be served separately as fillet mignon. If it is the strip steak that is served alone, without the bone or tenderloin, it is often referred to as a New York steak.

Rib Steak
Steaks cut from the rib section are known to be extraordinarily tender. Rib steaks can be purchased bone-in or boneless. Bone-in rib-eye steaks are sometimes known as the "cowboy rib-eye"

while the boneless rib-eye is prized for its exceptional marbling and melt-in-your-mouth tenderness. The rib-eye is a favorite for the grill, as it is consistently tender, juicy and flavorful. Showcase its wonderful taste with a simple seasoning of salt and pepper or fresh herbs.

Sirloin Steak
Cut from the sirloin, sirloin steaks can be bone-in or boneless. The most popular bone-in sirloin steaks include the pinbone, flat bone and round bone. Boneless sirloin steaks are named for the main muscles. The top sirloin is a continuation of the shot loin's tender top loin muscle. The tenderloin is part of the tenderest muscle (also continuing from the short loin), while the bottom sirloin is part of the sirloin tip muscle of the round. One cut of beef from the bottom sirloin primal cut, the tri-tip, became a northern California specialty in the 1950s after it was seasoned with a special blend of spices and then cooked whole on a grill or rotisserie.

T-Bone Steak
Similar to the porterhouse steak, it is cut from the middle section of the short loin and has a smaller piece of tenderloin. The best T-bone steaks have an even amount of marbling and a thin layer of fat around the outer edges, giving this steak incredible flavor and tenderness. This cut is a steakhouse favorite that's fabulous for grilling at home.

Tenderloin
Whether it's cut as the whole strip, or as individual steaks for fillet mignon, the tenderloin is considered by many to be the most luxurious and tender cut of beef. It is decadent drizzled with bearnaise sauce, or enjoyed simply with a seasoning of olive oil, coarse salt, freshly cracked black pepper, fresh rosemary or garlic.