Backyard BBQ Steak Guide
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).
Everyday Steaks
The Everyday steak is one you can pick up for a quick, no-fuss dinner. plus, they’re all relatively easy to cook. This group consists of the New York Striploin, Sirloin Cap, and Top Sirloin.
New York Striploin: A new york strip steak comes from the short loin and is a truly classic and timeless steak. It’s a well-marbled cut that has a nice fat cap – which is why it’s known for being tender, and full of flavour and moisture. That fat cap provides built-in flavour, so need to select a cooking oil for this steak. Tip: sear the fat cap for a few minutes first and then place the steak face down afterward. This helps tenderize the fat cap and then the steak can cook (on the grill or in a pan) in its juice.
Sirloin Cap: A sirloin cap steak is a flavourful, tender cut that doesn’t need much else added, but does absorb marinades and rubs quite well. Lean like the sirloin that it’s cut from, it also has a small fat cap that adds built-in flavour and juices while cooking – so there’s no need to select a cooking oil for this steak. Great for grilling and pan-searing.
Top Sirloin: A top sirloin steak is a flavourful, moderately tender, and naturally lean steak. This cut of meat is quite versatile, and it lends itself well to marinades and seasonings. Perfect for pan-searing and grilling.
All of these steaks are known for being delicious on their own but also pair well with sauces and spices.
A Cut Above
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.
Custom Cuts
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.
