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 “Custom Cut” 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.
Custom cut steaks are showstoppers & perfect for those special occasions when you’re looking to impress. This category consists of the Tomahawk, T-Bone, and Baseball Steak. These steaks all need to be specially ordered from our meat department.
Tomahawk: The tomahawk steak is essentially a more impressive ribeye with a minimum of five inches of french ribbed bone left on. It’s high amount of marbling, impressive size, and melt-in-your-mouth texture is sure to amaze from the moment it hits the grill.
T-Bone: Cut from the short loin primal, a T-Bone steak contains both a New York Strip Loin and Tenderloin steak. Connected by bone, this steak is lean, flavorful, and tender with a classic look that is sure to please.
Baseball: A thick centre cut Top Sirloin steak, the baseball steak gets its name from its rounded shape. This cut is lean, thick, and flavourful.
Since each of these steaks is so full of flavour that a sauce is not necessary (unless you love sauce of course), you really want to concentrate on a good quality salt.