What's The Best Steak For The BBQ?

This can be a matter of preference. Personally, I recommend Rib Eye Steak. It is cut from the Prime Rib and has the perfect combination of flavour (due to fat marbling) and tenderness. Other great steaks for grilling, by order of tenderness, are Tenderloin, T-Bone, New York Striploin, and Top Sirloin.

Beef tenderloin (Beef fillet): by far the most tender, though some argue that it can lack flavour, which is true.  This cut can be very lean and fat = flavour.

T-Bone Steak:  maybe the best of both worlds…. tenderloin on one side of the bone and N.Y. striploin on the other.  The bone keeps the meat extra juicy and flavourful.

Rib Eye Steak:  again, my personal favourite and the steak we recommend most at our stores.  The perfect combination of flavour and tenderness.  There is fat in the steak and some people do not find this appealing.  If you or your guests find this offensive, this may not be the steak for you.  The sizing is consistent (we sell 8-9 oz steaks in our stores)

Striploin Steak (New York): our best selling steak by far!  This cut’s combination of tenderness, flavour and leanness makes it poplular.  The sizing is consistent as well (we sell 7-8 oz steaks or 11-12 oz steaks) making them ideal for entertaining.

Top Sirloin:  TOP sirloin GOOD.  Sirloin Tip BAD!!  Many confuse the 2 cuts – don’t make that mistake!  Top sirloin is the one you want.  It is very tender and has a very ‘beefy’ robust flavour.  It is my Dad’s favourite cut of beef. Sirloin tip on the other hand is cut from the hip and is more suited for roasting slow as a roast, not a steak.  If you do want to try grilling sirloin tip, marinade it well!  -even then, the results I find disappointing.  We do not sell this cut out of our counters at our stores… it just doesn’t perform well.

The important thing to look for when buying steaks to BBQ is to make sure they are cut from the loin or rib section. Steaks cut from the hip or ’round’ may look bright red and lean, but they are tough when grilled.

Last updated byLawrence Weiss