Barbecue & Grilling Steaks

Steaks on the grill - A breakdown of different cuts of meat

• Chateaubriand steak
  Usually served for two, cut from the large head of the tenderloin.
• Chuck steak
  A cut from neck to the ribs.
• Cube steak
  A cut of meat, usually top round, tenderized by a fierce pounding of a mallet.
• Filet mignon
  A small choice tenderloin, tender, less flavoursome.
• Flank steak
  From the underside. Not as tender as steaks cut from the rib or loin.
• Flat iron steak
  A cut from the shoulder blade.
• Hanger steak
  a steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the "butcher's tenderloin."

• Rib eye steak
  A rib steak consisting of only the longissimus muscle. This is the same cut used to make prime rib, which is typically oven roasted as opposed to grilled as is typical with rib eye.
• Rump steak or round steak
  A cut from the rump of the animal. Can be tough. Good flavour.
• Sirloin steak
  A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
• Skirt steak
  A steak made from the diaphragm. Very flavourful, but also rather tough.
• T-bone steak and strip steak or porterhouse
  The tenderloin and strip loin, connected with a T-shaped bone. The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse, though generally tougher in the strip, will have more tenderloin.