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Know your grilling steaks. Simply season and grill these meat cuts—no marinating necessary.

Tenderloin

A. K. A.: FILET MIGNON, FILET STEAK, BEEF FILET, CHÂTEAUBRIAND

Leaner than most, this cut has a soft, buttery texture and subtle flavour. Be wary of overcooking; it’s best done to medium or under.

Strip Loin

A. K. A.: NEW YORK STRIP, STRIP STEAK

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.

Top Sirloin

A. K. A.: BASEBALL STEAK ( WHEN THICKLY CUT), CULOTTE, CENTRE- CUT SIRLOIN, CAP STEAK

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.

Flatiron

A. K. A.: TABLE BLADE FLATIRON

Considered second in tenderness to the tenderloin, this cut is gaining popularity. It benefits from marinating (but it’s not essential) and is best cooked to medium or under.

Rib Eye

A. K. A.: ENTRECÔTE, RIB STEAK, COWBOY STEAK ( IF BONE IS ATTACHED)

This cut is identified by the small pocket of fat that separates the two muscles. Extensive marbling gives this cut its signature juiciness and flavour.

T-bone

A. K. A.: CLUB STEAK, PORTERHOUSE (WHEN CUT TO INCLUDE A LARGE TENDERLOIN SECTION)

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.