Choosing the Best Steak Cuts for Your Next Backyard BBQ

A backyard BBQ is an Australian classic. The sound of steak hitting a hot grill, the smell of smoke in the air, and good company nearby make it a simple pleasure.

What truly sets a great BBQ apart is the steak itself. The right cut delivers tenderness, flavour, and that perfect sear that keeps everyone coming back for more.

This guide walks you through how to choose the best steak cuts for your next cook-up, from juicy rib eyes to slow-cooked briskets that fall apart with every bite.

Why Choosing the Right Steak Cut Matters

The cut you choose determines how your BBQ turns out. Each cut has its own balance of fat, texture, and flavour, and knowing the difference helps you get the best from your grill.

Marbling and thickness affect tenderness, while some cuts are made for quick searing and others for low, slow cooking. Choosing the right type of beef, like well-bred Australian Wagyu or Angus, makes a big difference in juiciness and taste.

Selecting the right cut also means less waste and more consistent results. When you match the cut to your cooking method, you get steak that cooks evenly, stays juicy, and tastes incredible every time.

How to Choose the Best Steak Cut for BBQ Cooking

The key to a great BBQ is understanding your steak. Each cut reacts differently to heat and flavouring. Here’s how to choose the right cut for perfect results every time.

1. Assess Marbling and Fat Distribution for Flavour

Marbling is the fine web of fat that runs through the beef. It melts during cooking, adding richness, tenderness, and depth of flavour. Even marbling ensures a juicy, flavourful steak from edge to centre.

2. Choose Thicker Cuts for Even Grilling and Juiciness

Thicker steaks, about two to three centimetres, retain heat and moisture more effectively. They allow a crisp crust to form while keeping the inside tender and evenly cooked, ideal for balanced flavour and texture.

3. Match Cuts to Heat Intensity and Grill Type

Different cuts thrive under different conditions. Tender, lean cuts like eye fillet work best over direct, high heat, while fattier or tougher cuts such as brisket and chuck benefit from slower, indirect cooking for tenderness and flavour.

4. Factor in Guest Preferences and Portion Sizes

Consider who you’re cooking for and what they enjoy. Some guests prefer lean, delicate steaks, while others like richer, fattier cuts. Plan portion sizes carefully to balance variety, satisfaction, and cooking times on the grill.

5. Opt for Ethically Sourced Wagyu or Angus Beef

High-quality Wagyu and Angus are known for their consistency, marbling, and flavour. Choosing ethically sourced Australian beef supports responsible farming while guaranteeing steaks that cook beautifully and taste incredible every time.

Best Steak Cuts for a Classic Backyard BBQ

The best BBQs start with the right steaks. Each cut offers its own texture, flavour, and cooking style. Here are the top choices to make your next backyard cook-up unforgettable.

1. Rib Eye (Scotch Fillet)

Richly marbled and full of flavour, rib eye is the ultimate BBQ steak. It cooks perfectly over direct, high heat, forming a caramelised crust while staying juicy and tender. Its buttery texture and bold flavour make it unforgettable.

2. Porterhouse

Porterhouse combines the tenderness of the fillet with the rich flavour of the sirloin. It cooks evenly over high heat, producing a perfect sear and juicy interior. It’s the ideal all-rounder for backyard BBQs and family gatherings.

3. Rump Cap (Picanha)

Rump cap is a BBQ favourite thanks to its fat layer that crisps beautifully over direct heat. The rendered fat adds deep flavour while the meat stays juicy, creating a tender, flavour-packed steak perfect for slicing and sharing.

4. Tomahawk

Thick, bold, and impressive, the tomahawk is perfect for entertaining. Sear it first over high heat, then finish with indirect heat to cook evenly through. The result is a smoky, caramelised crust with a tender, juicy interior worth the wait.

5. Scotch Fillet

Scotch fillet, the boneless version of rib eye, delivers the same buttery texture and strong flavour. It’s easy to cook, forgiving, and stays tender even at higher temperatures, making it perfect for both casual BBQs and special occasions.

6. Rump

Rump steak brings bold, beefy flavour and stands up well to direct, high heat. Though slightly firmer than rib eye, it stays juicy when cooked medium-rare and offers a rich, satisfying bite that true BBQ lovers appreciate.

7. Eye Fillet

Eye fillet is prized for its tenderness and clean, mild flavour. Best cooked quickly over high heat, it delivers a buttery soft texture that’s perfect for those who prefer a refined, leaner steak at their BBQ.

8. Brisket

Brisket is made for slow barbecuing. Cooked gently over indirect, low heat, the connective tissue breaks down to create tender, fall-apart beef. Its smoky, savoury flavour makes it the hero of any long weekend BBQ session.

9. Short Ribs

Short ribs are rich, meaty, and full of flavour. Slow cooking over indirect heat allows the fat to render and the meat to tenderise completely, resulting in a melt-in-the-mouth texture and deep, smoky barbecue flavour.

10. Chuck Roll

Chuck roll rewards time and patience. It needs long, slow cooking over indirect heat to break down its connective fibres. The result is tender, juicy, flavourful beef perfect for slicing, shredding, or serving as the star of your BBQ.

Cooking Tips for BBQ Steak Perfection

Cooking great steak on the BBQ comes down to control, timing, and a few small details that make a big difference. Follow these tips to achieve tender, flavourful results every time you grill.

1. Preheat the Grill Before Placing the Steak

A properly preheated grill ensures a clean sear and beautiful crust. Heat it for at least ten minutes before cooking to achieve even temperature across the surface, locking in juices and delivering that golden, smoky BBQ flavour.

2. Season with Salt Before Cooking, Add Pepper After

Season your steak generously with salt just before cooking to enhance flavour and create a crisp, golden crust. Add pepper after grilling to avoid bitterness, ensuring the natural beef flavour remains clean, rich, and perfectly balanced.

4. Avoid Flipping Too Early to Allow Caramelisation

Let your steak cook undisturbed for several minutes before flipping. This gives the surface time to brown properly, developing a deep, savoury crust while keeping the inside tender, juicy, and full of natural beef flavour.

5. Rest the Steak for 5–10 Minutes Before Slicing

After cooking, let the steak rest on a warm plate or rack for five to ten minutes. This step allows the juices to redistribute evenly, resulting in tender, moist slices with balanced flavour throughout every bite.

6. Use a Meat Thermometer to Check Doneness

A thermometer guarantees accuracy and takes the guesswork out of grilling. For perfect results, aim for 50°C–52°C for rare, 54°C–57°C for medium-rare, and 60°C–63°C for medium. Consistent temperatures mean tender, juicy steak every time.

Pairing Ideas: Sides, Sauces, and Drinks

A great BBQ is about more than just the steak. The right sides, sauces, and drinks bring everything together and make your meal feel complete. Here are some easy pairing ideas that always impress.

• Grilled Corn on the Cob: Smoky, sweet, and simple. Brush with butter or sprinkle with chilli salt to complement the rich flavour of BBQ beef.
• Garlic Butter Potatoes: Crispy on the outside and soft inside. The buttery, garlicky flavour pairs beautifully with fatty cuts like rib eye or rump cap.
• Charred Asparagus: Light, fresh, and a little smoky. It cuts through the richness of the meat and adds balance to the plate.
• Chimichurri Sauce: Bright and herby, this Argentine classic adds a fresh kick that works perfectly with grilled or smoked beef.
• Peppercorn Sauce: Creamy, peppery, and bold. Ideal for rich, marbled steaks where the sauce enhances rather than overpowers the beef.
• Truffle Butter: Adds an indulgent, earthy finish to premium cuts. Melt a small spoonful over a hot steak before serving for a luxurious touch.
• Bold Red Wines: Try Shiraz or Cabernet Sauvignon. Their body and tannins balance the richness of Wagyu or Angus perfectly.
• Crisp Lagers: Refreshing and clean, lagers help cleanse the palate between bites of smoky, juicy steak.
• Smoky Whiskies: A great match for charred meats, adding depth and warmth that highlights the flavour of slow-cooked cuts like brisket or short ribs.

Your Perfect BBQ Starts with the Right Cut

A great BBQ starts with the right steak. Choosing quality beef and understanding how each cut behaves on the grill makes all the difference in flavour, tenderness, and overall experience.

Whether it’s a thick, juicy rib eye or a slow-cooked brisket, every cut has something unique to offer. Matching the right steak with the right cooking method turns an ordinary meal into something memorable.

With the right preparation and a little patience, you can bring steakhouse quality to your own backyard. Order premium Australian beef from Carnivore Society today and make your next BBQ one to remember.