The Best Beef Cuts for Grilling

Are you intrigued to uncover the best steak for grilling this November?

If you’re like most people, you probably think of grilling and BBQing as something that happens in the summertime. But there’s no reason you can’t enjoy great steaks and BBQS all year round! For year-round grilling – even when the mercury drops, and the days are shorter – the secret to success is in selecting the best cut of steak. There are so many delicious options when it comes to grilled steak. Here are some of the best beef cuts for grilling:

1. Rib-Eye Steaks

Usually, bone-in rib-eye steak is a tender cut from the rib section of a cow’s back and is a popular choice for those who love meaty, piquant meals. Characterized by its marbling of fat, rib-eye is robust and full of flavour. (Trim the fat down to the outside layer prior to cooking if you wish to make a healthier choice.)

As one of the thickest types of steaks available, rib-eye is perfect for the grill because it cooks quickly and evenly. Make sure to thoroughly pat the steak dry before cooking to avoid flare-ups. Grill steak with garlic butter for the perfect recipe.

2. Strip Steaks

If you love the flavour of grilled steak but prefer something a little more delicate, try a strip steak. There are several different types of strip steak, including the New York strip, Kansas City strip and the T-bone steak.  Each of these has a slightly different flavour and texture depending on the thickness and location of the muscle from which it came.

The strip steak is a leaner and thinner cut than the rib-eye and requires less time on the grill. Not only does this type of steak cut cook faster on the grill, but it is also easier to flip without breaking. Be careful not to let it cook too long, as it can get tough.

It’s mild in flavour and versatile enough to be used for a variety of dishes.

3. Sirloin Steaks

Grilled sirloin steak is one of the most popular barbecue favourites, and there are good reasons for this:

1. First, it’s a great cut of meat. Sirloin steak is cut from the short loin of the cow and has flavorful marbled fat throughout it. The loin contains a number of important muscles that give the steak its unique flavour and texture. These include the psoas major muscle, which forms the “tail” of the steak, and the diaphragm muscle, which helps to give the meat its tender quality.
2. Second, it’s a very cost-effective cut of meat, particularly compared to larger cuts such as rib-eye and T-bone steaks.
3. Finally, grilling is a perfect way of cooking a steak to bring out its rich and savoury flavour.

If you’re looking for a great sirloin experience, we recommend our Brant Lake Canadian Wagyu bottom sirloin flap.

4. Tenderloin Steaks

Another popular choice for grilling is the tenderloin steak. This is the perfect choice for those who want tender, juicy meat with a mild flavour. A tenderloin steak comes from the upper end of the animal’s hindquarters and is characterized by its tenderness and sweet flavours. Our Chophouse Prime and Canadian Wagyu tenderloins are world-class for flavour and tenderness.

If you like rare to medium rare steaks, a tenderloin steak is a great choice for you. What’s more, tenderloin is one of the most versatile cuts of meat and can be used in recipes ranging from chilli to tacos and burgers.

Crowd-pleasing toppings for steak include mushrooms, peppers, onions, cheese, and sauce. You can also serve steak with a side of mashed potatoes or roasted vegetables. Experiment with different recipes and techniques to find a combination that you and your family will love.

T-Bone Steaks

T-bones are the kind of cut that demands attention. Cut just forward of the porterhouse, they carry a leaner portion of tenderloin, sometimes none at all, but don’t let that fool you. What they do have is a strip side with serious flavour and a slightly more tender texture, thanks to their position closer to the rib. These steaks handle the grill beautifully and offer that unmistakable T-shaped bone that steak lovers gravitate to. Serve with sautéed mushrooms and a pinch of sea salt, no fuss, just proper flavour.

Skirt Steaks

Skirt steak isn’t about refinement, it’s about flavour. Cut from the plate section near the belly, it’s known for its coarse grain and bold character. Quick grilling over high heat is the way to go – this is a steak that likes it hot and fast. Slice it thin, across the grain, and you’re in for a rich, beefy bite with every mouthful. It’s a favourite for tacos, fajitas, or served simply with a squeeze of lime and a cold drink on the side.

Flank Steaks

Flank steak comes from the underbelly and brings a distinct grain and dense texture. It’s leaner than most cuts but packs a solid beef flavour that shines on the grill. Like the skirt steak, it’s best cooked quickly at high heat, then carved thin against the grain. A good marinade can add depth, but don’t expect it to tenderize; it’s the technique that counts. Perfect for sharing around the table or piling into sandwiches.

Chuck Eye Steaks

The chuck eye steak is often overlooked, but those in the know don’t skip it. Cut right where the chuck meets the rib section, this steak has many of the same traits as a rib-eye, rich marbling, great texture, and real flavour, but at a better value. It’s a smart choice for grilling: quick sear, medium-rare finish, and it’s ready to impress. A couple of these on the barbecue, and you won’t hear anyone asking about the rib-eyes.

Comparing Popular Steak Cuts for Grilling

Whether you’re looking for a classic ribeye steak or a gourmet strip steak, there’s something for everyone on your next BBQ. From the best beef cuts for grilling to juicy, marbled favourites, we’ve got you covered. Order online from Chophouse Steaks, or chat to one of our grilled beef gurus, and make sure you’re always serving the best steak for grilling.