5 Best Steaks for Grilling


Do you love a good steak dinner but are you overwhelmed by the options? If the package literally says “grilling steak,” why does it seem tough and chewy. Don’t be baffled by the barbeque or intimidated by the possibilities. And one of the first steps in cooking a perfect steak is buying a good one. Here are the 5 best steaks for grilling — you’re bound to find your favourite and the best choice for your family based on taste and budget.

5 Best Steaks for Grilling


Prized as the ultimate by many steak aficionados, the rib-eye is loved for its generous marbling and rich smooth texture. A rib steak without the bone, it’s cut from between the rib and chuck section.  Due to the marbling, it’s tender, flavourful, and extremely juicy. Best grilled to medium-rare but this premium cut will remain tender if served at medium.

Pair with: We love a rib eye with a classic caesar salad with crispy pancetta and a wild mushroom and leek sauce.


The tenderloin is arguably the most expensive and tender of the grilling steaks. Also known as a filet mignon, it’s characterized by minimal intramuscular fat and a silky texture. The tenderloin comes from the short loin, between the rib and the sirloin. Tenderloins pair beautifully with classic French ingredients like those found in steak au poivre.

Pair with: Some beautifully roasted tomatoes and a fresh arugula salad.

Strip Loin

The strip loin is one of the most popular cuts of beef, and most often has a hefty price to match. Not nearly as tender as the rib-eye or tenderloin, it’s cut from the strip loin part of the sirloin. The amount of marbling is key as succulence increases with the amount of marbling. The strip loin is best served medium-rare.

Pair with: We love a strip loin with lemon and thyme Yukon gold frites and a classic béarnaise sauce


The porterhouse is the T-bone’s older sibling and merges the strip loin and the filet into one massive steak. It seems to favour being grilled at a continuous medium-high heat. A classic porterhouse is truly is a meal for two.

Pair with: Classic butter mashed potatoes or cripsy oven roasted potatoes.


Named for its distinguishing T-shaped bone, this cut of beef is almost identical to the porterhouse; only the filet side is smaller. Built for grilling, the generous amounts of fat keep it moist, while its tenderloin heart remains tender and succulent.

Pair with: Balsamic roasted cherry tomatoes

Nothing beats a classic steak dinner on a summer night. Your local butcher would agree!


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