Flat-top grills excel at searing and quick cooking, but their flat surface and high heat make them less ideal for certain meat cuts. Delicate or thin cuts risk drying out or sticking, while fatty or slow-cooking meats may not achieve the desired texture. Cooks seeking juicy, evenly cooked results should steer clear of tender cuts or those requiring prolonged, indirect heat. The grill’s strengths lie with thicker, firmer meats that can handle direct, high-heat searing without overcooking.
Flat-top grills are pretty versatile cooking tools, however there are certain cuts of meat that you may want to avoid if you're hoping for the best results.
