When it comes to BBQ season, choosing the right steak can make all the difference.

Cooking over flame brings something special to beef — the caramelised crust, the subtle smokiness, the way natural marbling renders over hot coals to create incredible depth of flavour. But not every steak behaves the same way on the BBQ.

Some cuts thrive over fierce direct heat, while others need a little more control and patience.

If you’re planning your next BBQ order and wondering which steaks to choose, here’s our guide to the cuts that truly come into their own when cooked over fire.

Rib Eye - The BBQ Favourite

If there’s one steak built for the BBQ, it’s rib eye.

With generous marbling running throughout the cut, rib eye bastes itself as it cooks. The fat slowly renders over the heat, keeping the steak juicy while delivering rich, buttery flavour and an exceptional crust.

This makes it one of the most forgiving steaks to cook over coals and ideal for both confident grillers and those newer to BBQ cooking.

Best for: High heat, direct flame
Cook to: Medium rare to medium

Sirloin - The Crowd Pleaser

Sirloin is a classic for good reason.

Offering a brilliant balance of tenderness and bold beef flavour, sirloin performs beautifully on the BBQ. Its layer of fat helps protect the meat during cooking while creating that satisfying charred edge.

It’s an excellent all-rounder for summer hosting.

Best for: Direct grilling
Cook to: Medium rare

Tomahawk – The Showstopper

For those looking to make a statement, few cuts rival the tomahawk.

Large, dramatic, and packed with flavour, this bone-in rib steak is perfect for BBQ cooking. The bone helps insulate the meat during cooking, while the marbling ensures a juicy result.

It’s ideal for slow finishing after an initial sear.

Best for: Reverse searing over coals
Cook to: Medium rare

Perfect for sharing and guaranteed to turn heads.

Côte de Boeuf – Built for Fire

A true BBQ centrepiece.

Côte de boeuf delivers all the rich marbling and flavour of rib steak, with the added benefit of cooking beautifully over flame thanks to its generous thickness and bone-in structure.

This cut rewards patience and works best with two-zone cooking.

Best for: Sear then indirect heat
Cook to: Medium rare

T-Bone – Two Steaks in One

The T-bone offers the best of both worlds.

On one side, you have tender fillet. On the other, flavour-packed sirloin. Together, separated by the iconic bone, they create a steak that cooks brilliantly on the BBQ.

It does require slightly more attention due to the differing muscle structures, but the reward is worth it.

Best for: Controlled BBQ heat
Cook to: Medium rare

Hanger Steak – Rich and Full of Character

Hanger steak is prized for its deep, almost mineral richness.

This cut loves aggressive heat and benefits from quick cooking followed by proper resting.

It’s a fantastic option for those who enjoy bold beef flavour.

Best for: Fierce searing
Cook to: Rare to medium rare

Rump – Big Flavour for the BBQ

Rump often gets overlooked, but it’s a fantastic BBQ option.

It offers robust flavour and a satisfying bite, making it ideal for those who enjoy a steak with real character.

Cook it hot and avoid overdoing it.

Best for: Direct grilling
Cook to: Rare to medium rare

How to Choose for Your BBQ Order

If you're building the perfect BBQ order, think about the occasion.

For impressive centrepieces, choose:

• Tomahawk
• Côte de Boeuf
• T-Bone

For classic BBQ favourites, choose:

• Rib Eye
• Sirloin
• Rump

For something a little different, choose:

• Bavette
• Flat Iron
• Hanger

The Secret to Great BBQ Steak

Whichever cut you choose, the best results come from:

Bringing steaks to room temperature before cooking, seasoning generously with sea salt, cooking over properly heated coals, and allowing the meat to rest before serving.

When working with exceptional organic beef, simplicity is key.

Let the fire do its work, respect the cut, and allow the quality of the meat to speak for itself.

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