The general term «steaks» refers to a range of meat cuts – mainly beef and pork. Steaks are extremely delicious cuts of meat, and a great choice for grilling! But what cut to choose, how to prepare it and how to cook it, is basic for the best outcome!

If you are a barbecue lover, we have some tips for you on how to master grilling by choosing more sophisticated cuts of meats (other than the regular steaks and burgers). Here’s a guide to keep in mind before having your next Sunday BBQ.

1. PICANHA

Picanha, also known as ramp cap or top sirloin cap is a beef cut, originally made popular in Brazil and then – over the last years- all over the world. A typical Picanha is a cut comprised of meat and fat on a 50/50 ration. It is this meat texture that makes it so special and so delicious.

Roast lovers prefer Picanha only with salt – and maybe with a touch of pepper – without extra spices. The secret is to cook on high heat and on the fat side, and then finish on low heat.

2. FLAT IRON

Flat iron steak is the flatiron – although sometimes it includes surrounding cuts. In Greece, traditionally, this cut is used for casserole cooking, due to its hardness (it comes from the beef’s shoulder, and contains a fairly hard piece of connective tissue). However, if this tissue is removed, we are left with an almost rectangular steak, quite thin (hence the “flat iron”), ideal for grilling.

This is a steak that delivers a better grilling outcome after is it has been marinated.

3. FLANK STEAK

It is a piece from the belly of the beef (the last back piece). This is a fairly hard piece, as this muscle is one of the most exercised. However, it has a fairly fatty structure, which makes it one of the most delicious meat cuts. This is a fine cut, so marinating is almost a prerequisite before grilling.

4. SKIRT STEAK

Skirt Steak or beef diaphragm is a piece that comes from the belly of the animal (the middle of it). Although it is a hard piece of meat with enough connective tissue, if used properly it gives one of the most delicious grilled meats.

Its ideal preparation requires marinating and fast grilling on high heat.

5. RIB EYE

The rib eye is one of the most popular cuts of beef. We take it from the thoracic vertebrae (from the 7th to the 12th), and after we clean it from the bone, what is left is an excellent steak of about 300 grams, with an ideal distribution of fat.

It is ideal for grilling, as the fat inside the meat ensures that it will not dry out and will remain tender and juicy.

It is extremely tasty meat and therefore needs only minimal spices – usually only salt and a little pepper. Alternatively, try it with a flavored butter.

6. T – BONE

This steak is one of the most popular and delicious cuts. It comes from the back of the beef and includes the sirloin and the fillet, which are separated by a T-shaped bone. It has an ideal ratio of meat and fat, and because it is a cut quite thick, it can be cooked in various ways. The ideal way to enjoy a T-bone steak is to start cooking it in a cast-iron frying pan and finish it on the grill.