BBQ: Grilling Like a Pro

Which cuts of steak to choose for the BBQ

When it comes to planning your grill, the cut of beef makes all the difference. Amongst the must-haves? Striploin, sirloin, rib steak and filet mignon, which all stand out for their tenderness and richness of flavour. Other cuts, such as flank steak or hanger steak, offer a stronger taste and are just as suitable for barbecuing as long as they’re cooked with precision and sliced against the grain.

For optimal results on the grill, we prefer well-marbled cuts, whose fat melts during cooking and contributes to juicy, tasty meat.

Other lesser-known cuts offering flavours and variety:

Flank steak — marinated is ideal
Picanha — simple cooking, wow result
Tri-tip — tasty and versatile
Prime rib (tomahawk) — perfect for impressing

Essential Tips for Perfect Cooking

Successfully cooking steak on the barbecue is based on a few simple steps. Take the meat out of the fridge ahead of time to bring it to room temperature, pat it dry to promote a good sear, and then season just before placing it on the grill. Bright heat helps develop a nice crust, while resting time after cooking allows the juices to redistribute evenly, for a more flavourful result.

Marinades: wet and dry

There are several approaches to enhancing and personalizing barbecued meat, starting with a marinade. Made with oil, acidic ingredients and aromatics, it helps tenderize meat while adding flavour before it even hits the grill. The dry rub is rubbed directly on the meat and creates a tasty crust when cooked.

To find out more, read our article:

Good marinades for better grilling

The different cooking techniques

Direct cooking (quick, over high heat, for searing) and indirect cooking (gentler, such as in the oven, for cooking through) are the basics of the barbecue. Other techniques then make it possible to refine the result:

Mixed cooking combines direct and indirect zones for better control. Convenient for managing multiple foods at once.
The reverse-sear allows for even indirect cooking, followed by a final sear to form a beautiful crust.
Smoking, thanks to the addition of aromatic wood chips (hickory, cherry), brings a distinctive smoky note.
The rotisserie ensures even, juicy cooking. Often associated with chicken, it is also suitable for roast beef.
Cooking on a board or in foil, rarely used for beef, favours a gentle heat and preserves the tenderness.

Sterling Silver Beef Cuts to Discover

Known for its consistent quality, Sterling Silver beef is distinguished by its high standards, generous marbling and aging for at least 21 days, which contribute to tender, juicy meat rich in flavour. Sterling Silver products are perfect for grilling enthusiasts who are looking for a restaurant-like experience at home. To learn more about their products and how to get the most out of them in the kitchen, check out our full article:

Sterling Silver Beef for your Summer BBQs

Butcher service and custom options

To simplify BBQ meals, rely on the know-how of the butcher shop. At IGA, the butchers advise you on the best cuts, cooking methods and quantities to anticipate. Ready-to-cook skewers, marinated meats, tailor-made cuts: they always have practical options to save time while ensuring delicious grilled meats.

Gourmet inspiration for the barbecue

Want to upgrade your BBQ menus? Here are 5 grilling recipes that highlight different cuts of beef, including Sterling Silver beef. To complete the meal, add fresh side dishes, homemade sauces and original marinades to put together tasty, balanced meals that are perfect for any occasion.

Beef in Piri-Piri Sauce

Beef Striploin with Cilantro-Lime Sauce

Sirloin Steak, Red Onion and Apricot Compote

Shawarma Marinated Tenderloin Steak with Tahini

The Tomahawk