When Canadians gather around the grill, few questions spark as much debate as: What’s the best steak cut? From backyard barbecues to high-end steakhouses, opinions run strong. Is it the lean tenderness of a filet mignon, the hearty bite of a sirloin, or the balanced richness of a striploin? Each has its champions, and each has its moment in the spotlight. But when the smoke clears, only one cut claims the title of Canada’s number one chosen steak cut.
The Contenders: Strong Cuts with Loyal Fans
Tenderloin (Filet Mignon):
The tenderloin is the darling of fine dining. Buttery soft, with almost no fat, it melts on the tongue. However, its mild flavour leaves some steak enthusiasts wanting more. Could it really be Canada’s top pick?
Striploin (New York Strip):
The striploin strikes a tempting balance—leaner than ribeye but still offering a satisfying bite. Popular in restaurants and home kitchens, this cut is beloved for its versatility. Yet, while it performs well, it doesn’t quite dominate the rankings.
Sirloin:
Affordable and flavourful, sirloin is a reliable weeknight steak. It grills beautifully and adapts to marinades with ease. For many families, sirloin is the practical choice. Still, practicality doesn’t always equal “favourite.”
With these contenders in play, the question lingers: which cut truly captures the Canadian palate?
And the Winner Is…
Drumroll, please. The Ribeye claims the crown as the number one chosen steak cut in Canada.
How Do We Know?
This isn’t just guesswork. Multiple Canadian butchers, farms, and food authorities confirm ribeye’s reign:
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Best Steaks Houses in Canada calls ribeye “the king of flavour,” pointing out that its marbling makes it one of the most popular steakhouse orders nationwide.
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Canadian Living, one of the country’s leading food publications, highlights ribeye as a top choice for steak lovers, citing its bold flavour and tenderness.
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Our charts, we list ribeye as the ultimate Best Seller and first pick for flavour and juiciness among all cuts.
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Even the Canadian Beef Grading Agency notes that marbling—the signature of ribeye—is a key factor Canadians look for when choosing quality beef.
When you see the same cut topping charts from butchers, chefs, farms, and food writers, the evidence is pretty clear: Canadians love ribeye most.
Why?
Unmatched Flavour:
Unlike the mild tenderloin or the leaner striploin, ribeye boasts a bold, beefy richness that steak lovers crave.
Tender and Juicy:
Cut from the rib section, it’s naturally tender while still meaty enough to satisfy. Whether bone-in or boneless, every bite bursts with succulence.
Perfect for Grilling:
Ribeye thrives over high heat. The marbling locks in moisture, making it forgiving even for less experienced grill masters.
Cooking the King of Cuts
To truly honour the ribeye, simplicity is best:
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Pick wisely: Look for steaks with generous marbling.
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Season simply: Salt, pepper, and perhaps a touch of garlic.
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High heat, short time: Pan-sear or grill to medium-rare for peak juiciness.
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Rest before serving: Allow a few minutes under foil for juices to redistribute.
The Final Verdict
Canada has spoken—and the sources agree. While other cuts bring their own strengths, the ribeye reigns supreme as the favourite steak cut across the nation. Its marbling, tenderness, and full-bodied flavour make it unbeatable. Next time you’re craving steak night, you’ll know exactly what to choose.
