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Tender, tasty, perfectly cooked… Here’s a quick look at different beef cuts—so you can pick the perfect one and BBQ like a pro. 1 RIB STEAK Features Rib steak is juicy, delicious, and generously marbled - and it simply melts in your mouth. The best part? It's so well priced that you can afford to feed an entire gathering! Doneness Love your steak well done? Then rib steak is the cut for you. Because it's very marbled, rib steak retains its full flavour no matter how it's cooked. Per side*: Rare: 4-5 minutes Medium: 5-6 minutes Tip Rib steak are so tender and tasty that you don't need to marinate them beforehand. Just add a sprinkle of your favourite spices and you're done! See rib steak recipes 2 FILET MIGNON Features When it comes to tender cuts of meat, nothing beats filet mignon - even if its taste isn't quite as pronounced as other steaks. Doneness BBQ masters recommend eating filet mignon rare to medium-rare to enjoy its tender texture to the fullest. Per side*: Rare: 3-4 minutes Medium: 4-5 minutes Tip Like rib steak, there's no need to marinate filet mignon before cooking. A little salt and pepper will do the trick! See filet mignon recipes 3 T-BONE Features T-bone steak is made up of filet mignon and sirloin, separated by a T-shaped bone. It's so tasty there's no need to marinate it beforehand. Just season lightly and BBQ to perfection! Doneness Cooking meat on the bone adds to the taste. Grill your T-bone 2 to 4 minutes on each side for even cooking. Per side*: Rare: 4-5 minutes Medium: 5-6 minutes Tip Even if you don't plan to eat the piece of fat on your T-bone, be sure not to cut it off before it's cooked. It will add lots of flavour to your steak. See T-bone recipes 4 RIB EYE Features Rib eye steaks are boneless and generously marbled, with a more pronounced taste than filet mignon. They are tender and juicy and rank among the favourite cuts for BBQ season. Doneness Meat cuts taken from the front of the animal can withstand longer cooking times, as they containt more fat than cuts from the back. Unlike sirloin and T-bone, rib eye steak will retain its full flavour no matter how well it's done. Per side*: Rare: 3-4 minutes Medium: 4-5 minutes Tip If you're grilling on the BBQ, be sure not to use thinly cut rib eye strips, as they'll lose their flavour as they cook. See rib eye recipes 5 SIRLOIN MEDALLIONS Features Their small, round cut makes sirloin medallions perfect for grilling on the BBQ. These juicy, tasty steaks pair perfectly with your favourite seasoning. Doneness Because sirloin medallions are so thick, you can cook them any way you like - from medium-rare to well done. Sure to please all your guests! Tip Sirloin medallions are delicious with red-wine sauce or spicy seasonings like crushed chili peppers, green or black peppercorn, garlic, hot mustard, chimichurri sauce, or others. Get creative! See sirloin medallions recipes 6 FLANK STEAK Features Flank steak is very fibrous, lean, and delicious. It's the classic cut served at bistros! Doneness Flank steak is an excellent cut for the BBQ, as long as you don't overcook it and you slice it against the grain when serving. It's best served rare to ensure every bite is tender and delicious. Tip Marinate flank steak 24 to 48 hours before cooking to help tenderize its stringy fibres. See flank steak recipes 7 SIRLOIN Features Sirloin is known for being very tender, with a more pronounced flavour than filet mignon. It has a slightly nutty taste. Doneness Since sirloin is often a thicker cut of meat, it's easy to custom-grill each piece according to personal preference - from rare to well done. Per side*: Rare: 3-4 minutes Medium: 4-5 minutes Tip Pick steaks that are noticeably marbled for just the right balance of flavour and tenderness. See sirloin recipes 8 TOP SIRLOIN Features This classic steak cut offers excellent value. Top sirloin is boneless and only slightly marbled, making it lean, tender and very tasty. The ideal steak for big get-togethers! Doneness Since it contains little fat, top sirloin shouldn't be overcooked. The rarer your steaks, the tastier they'll be! Per side*: Rare: 5-6 minutes Medium: 6-7 minutes Tip Choose individual steaks that are at least 1'' (2.5 cm) thick to ensure the meat stays tender. You can also cut top sirloin into cubes for delicious brochettes! See top sirloin recipes *Cooking times are evaluated for ¾ inch steak over medium-high heat How to check if your meat is done First, make the "OK" sign with your left hand by touching your thumb to any of your fingertips. Then, with your other hand, press on the fleshy part at the base of your left thumb. That firmness corresponds to what your meat feels like depending on how well done or raw it is. 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