Food Tips
Steak guide: How to choose the best grilling steak
Food styling by Ashley Denton | Prop styling by Sasha Seymour Image by: Jeff Coulson
Food Tips
Steak guide: How to choose the best grilling steak
Simply season and grill, broil or fry these delicious steak cuts—no marinating necessary.
Tenderloin a.k.a. filet mignon, fillet steak, beef fillet, châteaubriand
Price: Special-occasion splurge ($21 to $40 per pound)
The 411: Tenderloin has a soft buttery texture and subtle flavour yet is leaner than most other tender cuts. Be wary of overcooking this steak; it’s best cooked to medium or under. This is the cut of choice for raw dishes, such as steak tartare and beef carpaccio.
Photography by Jeff Coulson
Rib Eye a.k.a. entrecôte, rib steak, cowboy steak (if bone is attached)
Price: 
Special-occasion splurge ($21 to $40 per pound)
The 411: This cut is easily identified by the small pocket of fat (called the plug) that separates the two muscles. Extensive marbling (the white lines of fat) gives this cut its signature juiciness and flavour.
Photography by Jeff Coulson
Top Sirloin a.k.a. baseball steak (when thickly cut), culotte, centre-cut sirloin, cap steak
Price: Weeknight-friendly ($11 to $15 per pound)
The 411: Less expensive than strip loin, tenderloin or rib eye, this cut delivers on tenderness and is more flavourful than many of its pricier alternatives. It’s ideal for the budget gourmet.
Photography by Jeff Coulson
Strip Loin a.k.a. New York strip, strip steak
Price: Weekend splurge ($16 to $20 per pound)
The 411: This steak is known for its outstanding flavour and good marbling. While not as tender as rib eye, it’s leaner and offers a beefier flavour.
Photography by Jeff Coulson
T-Bone a.k.a. club steak, porterhouse (when cut to include a large tenderloin
section)
Price: Weekend splurge ($16 to $20 per pound)
The 411: This cut gets its name from the T-shaped bone that separates the larger strip loin on one side of the steak from the smaller tenderloin on the other. Consider it a two-for-one that’s good for sharing or for those who can’t choose between the flavour of strip loin and the texture of tenderloin.
Photography by Jeff Coulson
FlatIron a.k.a. top blade flatiron
Price: Weekend splurge ($16 to $20 per pound)
The 411: Considered a great substitute for tenderloin, this extremely tender steak is gaining popularity. Always check the label to ensure it’s a top blade flatiron cut, as there is also a top blade simmering steak.
Photography by Jeff Couson
Now that you've chosen your steak, try one of our delicious recipes below:
Steak Florentine
A thick-cut T-bone or porterhouse works best for this Italian-style steak. Standing it up on the base of the T-bone heats up the bone, which helps cook this extra-thick cut through to the centre. The tenderloin piece cooks faster than the strip loin, so serve it to the people who prefer their steak a bit more done.
Photography by Jeff Coulson
Caribbean Steak With Grilled Plantains and Coleslaw
The larger, firmer and starchier cousin to bananas, plantains are best when the skin is mostly black with some yellow. Grilling brings out their inherent sweetness, and the mildly spiced steak and refreshing coleslaw will have you dreaming of the Caribbean. Serve with lime wedges, if desired.
Photography by Jeff Coulson
Steakhouse Rib Eye with Bearnaise
In The Test Kitchen, we cook rib eyes to medium-rare—just enough to render some of the fat but not enough to toughen the meat. This béarnaise recipe yields a full cup; leftovers don't keep well in the fridge, so if you're serving a smaller crowd that won't need all of the sauce, consider substituting with our Shallotand-Herb Compound Butter.
Photography by Jeff Coulson
Grilled Steak and Asparagus Salad
Grill the ultimate steak by preheating the grill and not overhandling the meat (don't turn and poke it constantly). Letting it rest before slicing gives the juices a chance to redistribute in the meat so the steak will still be juicy when cut.
Photography by Jeff Coulson
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