Cooking steak can often seem intimidating – especially if you’re not experienced on the grill. There’s always a chance that after you pull that steak off the grill that it won’t turn out, and that’s why people tend to stick with steaks they know and love. However, there are so many different types of steaks to choose from that you could be missing out. All you really need is a little knowledge and some good quality salt (a thermometer helps, too).
Over the next month we’ll be highlighting different steaks, which we’ve broken down into categories to make it easy to remember. This week we’re highlighting the “A Cut Above” steaks. Don’t forget to keep an eye out on our Instagram page as we’ll be posting videos! Jason will pick 1 steak each week and show you how he BBQs it.
A cut above steaks are perfect for those special occasions when you want to go the extra mile – but a special order is not necessary. This category consists of the Cowboy, Tenderloin, and Ribeye Steak.
Cowboy: The cowboy steak is a bone-in ribeye steak, which means it contains more meat. Just like a ribeye steak, you get a tender, flavourful, highly marbled, and juicy steak. Plus, you get the added depth of flavour that a bone-in cut offers.
Tenderloin: The tenderloin steak, classically known as the Filet Mignon, is ranked as the most tender cut of beef. The tenderloin lies on either side of the backbone and has a mild, mellow flavour with a very fine grain and wonderful texture.
Ribeye: The ribeye steak comes from the Prime Rib of the beef. It’s a tender, flavourful and highly marbled steak that contains just the right amount of fat to be as juicy and delicious as possible. Best way to cook is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet.
Since these steaks are already so delicious on their own – sauces and marinades aren’t required. However, if you’re looking to up your spice game we do have some suggestions.