The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

Steaks are one of my all time favourite things to grill. These days, with so many butchers who specialize in local, free range and/or organic meats, we are spoiled for choice. There is a great debate on what are the best grilling steaks available: the old classic favorites like rib eye and striploin, that tend to be very well marbled and thus tender (and have a price to match), or the trendier and lesser known cuts of beef that are more economical. These steaks, including flank, skirt and top sirloin steaks, are wonderful when cooked properly, but might take a little bit more effort to make them flavourful and tender. Here are a list of some of the classic cuts of beef for grilling: Top choices for many, but unfortunately, as they are more expensive, many of us can only afford to indulge from time to time...

Rib eye:

A rib steak without the bone; prized among steak lovers for its marbling and flavor. Generous amounts of marbling and a rich smooth texture make this steak a crowd pleaser. This cut of steak is juicy, flavourful and very tender. Is an extremely tender cut of beef, cut from between the rib and chuck section. This steak is often well marbled and thus it is best to grill this steak to medium-rare.

Strip loin:

One of the most popular cuts of beef. It comes from the top loin muscle in the short loin of beef. It is best grilled to medium-rare. This steak is also known as New York strip steak.


Also known as a filet mignon, the tenderloin is arguably the most expensive and tender of the summer steaks. The tenderloin is characterized by a lack of intramuscular fat and a fully beefy flavour. It comes from the short loin of beef, between the rib and the sirloin. Classic French preparation with mushrooms etc.


Is named after the shape of its bone, a large T that separates the striploin from the small tenderloin. Cut from the center of the short loin, this is a large steak, often best shared. 
 Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the t-shaped bone running down the center of the steak.


Essentially the T-bone's big brother, combining two steaks in one, the New York and the filet.Is cut from the large end of the short loin and also has the same T-shaped bone as the T-bone. It has a larger tenderloin portion and is truly a meal for two—it’s sometimes called the king of steaks. Stayed tuned next blog for information on the lesser known and cheaper cuts of beef!