I have cut a lot of steaks in my 30 years as a meat cutter. Here are my selections for a great BBQ experience.

There are many so called experts on the subject of what would be considered the best steak for the BBQ. The truth is, most of these so called experts have very little experience in the meat business. This isn't to say that they don't have very good credentials. They could be a very prominent chef, but the bottom line is it all starts with the meat cutter.

I have managed a large meat shop for the last 16 years of my 30 year career as a meat cutter. You won't hear me use the term butcher because a butcher is technically different from a meat cutter. A butcher works in places like slaughter houses where beef and pork are broken down into what we call primal cuts. A meat cutter works more in retail merchandising these primal cuts into many different cuts for the customer. That's just a little trivia for you.

I can hear your thoughts! what does this have to do with my choice for the best steak for the BBQ? Lots!

When you walk into a super market or even a little mom and pop meat shop, you need to be knowledgeable about the factors that go into picking the best steak for the BBQ. If I were to tell you that my pick for the best steak for the BBQ was beef tenderloin and you went to your supermarket and bought beef tenderloin you would have roughly a 60% chance of having a melt in your mouth flavorful experience.

The best steak for the BBQ is a sequence of events that need to happen perfectly for you to have the best BBQ experience that you can have.

1) The good quality grade of beef needs to be used. In Canada AAA is a good choice. In the US, I would use Certified Angus beef.

2) A good steak for the BBQ must have significant marbling through out the steak. The actual definition of tenderness in meat cutting lingo is" flex of fat intermixed with lean". This is also known as marbling.

2) A steak for the BBQ should never be cut less than an inch thick, this is the minimum thickness needed to retain moisture from marbling.

3) The surface of a good steak for lack of better words, should look like the screen off your house window. The surface should be tiny perfect squares. If these squares are more like rectangles or there are no squares, this is an indication that the meat cutter has cut the steak on the bias. This will elongate the fibers pulling the grain apart, making for an extremely tough steak. We actually use this technique for making beef jerky

There is so much more to tell you but that will be for another article. Here are my recommendations for the best steak for the BBQ.

1) Beef tenderloin, also called fillet mignon. Hangs from the inside of the beef loin. It is not effected by any muscle movement. Can be pricey. IF the grain is tight, " tiny squares" and flecks of fat woven through out the meat chances are you have a winner!

2) Rib eye steak, This is the part of the animal where grading of the animal is performed, so this is a quality cut. This cut is found closer to the shoulder of the animal so marbling will be more prevalent in this area. As I stated earlier, marbling is a factor in tenderness. Prices can be more reasonable at times for this cut.

3) T-bone steak, This is a combination of a New York steak and the tenderloin steak. The bone makes the T and the New York follows the bone on one side and the tenderloin follows the bone on the other side. Well marbled steak. The bone adds a lot of flavor to the steak.

4) New York or Strip loin steak. Good quality steak, you must request only the center cut for the best results.

5) Top Sirloin steak. Blue collar steak, well priced, comes from the section of the loin following the porterhouse. This steak has less marbling do to the fact it is closer to the hip where less fat and more muscle is found. For best results chose a thicker cut 1 1/2 inches. The evidence of tiny squares is a must when choosing this cut. This steak is one of the most improperly cut steaks on the market, but if cut right this steak can be a welcome surprise.

Last note, If you are like my friend Jeff, and like your steak cooked more than medium, there is no such thing as the best steak for the BBQ. You will just cook all the juices and fat out of the steak and be left with a hunk of fiber.

Well, I hope this information helps you make an informed decision when choosing your next steak for the BBQ.