The best steaks for BBQ are Ribeye (Scotch Fillet) for rich marbling and flavour, Porterhouse/Sirloin for a great balance of tenderness and beefy taste, and T-Bone for a classic mix of tenderloin and sirloin, while Rump Cap (Picanha) offers a fantastic fat cap that crisps beautifully for intense flavour. For leaner options, Flank or Skirt steak are excellent if marinated and sliced against the grain, and Flat Iron provides great tenderness for quick, hot grilling.
TENDERLOIN
Other Names: The French term filet mignon is widely used. It can also be referred to as filet steak, medallions or chateaubriand (especially in France). Characteristics: The tenderloin is by far the most tender beef cut and because it is very lean, its flavour is quite delicate.
Charcoal or wood-fired grills are always the best choice for grilling steaks because of the additional flavor and charring they provide.
In terms of cooking methods, as we've touched on above, beef rump is best cooked using slow cooking methods such as braising or roasting, while sirloin is better suited for quick cooking methods such as grilling or pan-frying.
As steaks cook quickly on the grill, tender cuts such as sirloin, ribeye and fillet give the best results. These cuts come from areas of the cow that do less work, whereas hard-working muscles are better for long, slow cooking.
Let's explore five of the most tender cuts of steak and the culinary magic they bring to the table.
Sirloin vs ribeye steak when barbecuing
Due to their high marbling content, which melts over the grill, ribeyes are a good choice for barbecues because the fat bastes the steak from within. A smoky flavour from charcoal works well, too.
The "poor man's ribeye" cut is the chuck eye steak, a flavorful and budget-friendly steak from the shoulder (chuck) that's right next to the ribeye section, offering similar taste and marbling at a fraction of the price, though it can be slightly less tender unless cooked well. It comes from the area where the chuck and rib primals meet, especially near the fifth rib, making it an excellent, beefy alternative for grilling or searing.
The exact cooking time will depend on the thickness of the steaks. As a rough guide, cook a 1.5cm thick steak for 1.5-2 minutes each side for rare, 2-3 minutes each side for medium rare, and 4 minutes each side for well done.
What's The Best Steak For The BBQ?
The 3-3-3 rule for steak is a simple guideline for getting a great sear and even cooking: sear one side for 3 minutes on high heat, flip and sear the other side for 3 minutes, then reduce heat and cook for another 3 minutes (or use indirect heat) to finish to your desired doneness, then rest. This method, often adapted for thicker cuts, focuses on building a crust and gently bringing the interior to temperature for a juicy result, with some variations suggesting a 3-3-2-2 rule for more precise control.
5 Common Grilling Mistakes + Tips
Yes! Marinating steak helps tenderize the meat and infuse it with delicious flavors. Even a short marination time can make a noticeable difference. Using a FoodSaver® Quick Marinator can make this process even faster, allowing you to enjoy well-marinated steak in just 20 minutes.
For celebrity chef Gordon Ramsay, one particular cut of steak ranks among his all-time favorites. As outlined in a cooking tutorial on Ramsay's "The F Word," that cut of meat is the tender and luxurious filet mignon.
Cooking Methods: Striploin steaks are versatile and can be cooked using various methods. They are perfect for grilling, pan-searing, or broiling. The key is to cook them over high heat to achieve a beautiful crust while keeping the inside juicy.
Filet Mignon Steak
The Filet Mignon is the most tender cut of beef - known for its buttery-rich, melt-in-your-mouth texture and mild flavor. It is a highly sought-after cut of steak.
Sear First, Then Cook Through: Start by searing the steak on a high, open grill to get that perfect crust. After searing, close the grill to let the steak cook through evenly.
That's right: Go ahead and plop the ribeye on your cutting board and walk away for—surprise—five minutes (give or take). We know it's super tempting to dive right in, but you should resist slicing your steak for about five to ten minutes after it comes off the heat. The result? A juicier, more flavorful meal.
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Choosing between ribeye and sirloin depends on your taste and the occasion. Ribeye is an excellent choice if you love a juicy, flavorful steak with rich marbling. Sirloin is perfect for a leaner option with a firm texture. Think about how you plan to cook the steak, too.
Rump is taken from the backside of the animal where the muscles have worked hard resulting in a denser texture. This means rump can have slightly more chew resistance than fillet, sirloin or rib-eye, however it comes with a fuller flavour.
The ribeye consists of the longissimus dorsi (heart), complexus, and spinalis (also known as the crown or cap).
That all depends on you. If you simply love sinking your teeth into a sinfully juicy USDA prime beef steak, you cannot go wrong with a ribeye. However, if you prefer a flavoursome steak with guaranteed tenderness, then the striploin is probably the way to go. The only way to know for sure is to try them both.
Filet Mignon – The most tender of all steaks with a buttery texture. Lightly marbled with a mild flavor. Porterhouse – Two steaks in one: a tender filet mignon and a robust New York strip separated by a T-shaped bone.
You can't go wrong with these types of steaks: