This article was originally published on Chatelaine. 

How to grill great steaks

There’s nothing like a grilled steak to celebrate summer. There are two general types of grilling steaks: very tender cuts and cuts which are less tender. Both are delicious, but they need to be prepared differently.

Very tender cuts of beef like strip loin, rib-eye, T-bone and tenderloin are pretty close to perfect when you buy them. Don’t marinate them, just season very generously with salt and pepper before grilling. Crank up the barbecue as hot as it will go, then reduce to medium-high and cook the steaks quickly (about 5 min per side for medium-rare). As with all meats, let the steaks rest at least 5 and as much as 20 minutes before serving. If you want a little sauce, pesto, salsa verde and pico de gallo are all great matches for these steaks.

Less-tender cuts like flank, blade and sirloin are typically much less expensive, but just as flavourful (and many argue even more flavourful). These cuts can benefit from a marinade with big flavours like Dijon, ginger, garlic, or balsamic vinegar. To cook, once again get the grill as hot as it can get, then reduce to medium-high and cook the steaks about 4 min per side for medium-rare. For less-tender cuts, a decent rest (at least 10 min) is critical. Serve the steaks thinly sliced against the grain. These sliced steaks are perfect for salads, sandwiches and tacos.