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House rule Nº 06 If the grill isn’t smoking, neither is your reputation.

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A marbled wagyu ribeye on the Grillsons board, ready for the coals

Light the coals.
Bring the crew.

For people who can tell the difference.

Graded by marbling, hand-cut and delivered cold.

Shop the grill

Every cut,
up close.

Pick a cut to see it up close — hand-cut, weighed and ready to order.

Boneless Ribeye (Entrecôte) $22.50 Beef Short Ribs $18.00 Whole Beef Tenderloin (Filet) $25.00 Tomahawk Steak $31.50 T-Bone Steak $20.40 Wagyu Ribeye $23.75 Wagyu Tenderloin $320.00 Picanha $33.00
See all 20 cuts
Boneless Ribeye (Entrecôte)
Boneless
Boneless Ribeye (Entrecôte)
Shop · $22.50

Shop by cut

Shop all
Picanha
Picanha, Cooked
ChilledFrozen
Rump cap · fat on
Picanha
  • Black Angus
  • Select
Net wt 1 kg +2 more sizes
$39.00
Price range: $33.00 through $78.00
Price range: $33.00 through $78.00
VIEW
Tomahawk Steak
Tomahawk Steak, Cooked
Tomahawk Steak, Marbling close-up
Frozen
Long bone
Tomahawk Steak
  • Black Angus
  • Select
Net wt ~1.05 kg +1 more sizes
$44.10
Price range: $31.50 through $122.40
Price range: $31.50 through $122.40
VIEW
Wagyu Ribeye
Wagyu Ribeye, Marbling close-up
ChilledFrozen
Graded by marbling
Wagyu Ribeye
Net wt ~6 kg +3 more sizes
$624.00
Price range: $23.75 through $738.00
Price range: $23.75 through $738.00
VIEW
Wagyu Tenderloin
Wagyu Tenderloin, Marbling close-up
Frozen
Graded by marbling
Wagyu Tenderloin
Net wt ~3.2 kg
$320.00
Price range: $320.00 through $448.00
Price range: $320.00 through $448.00
VIEW
Beef Short Ribs
ChilledFrozen
Flanken cross-cut
Beef Short Ribs
Net wt 500 g +2 more sizes
$21.00
Price range: $18.00 through $83.00
Price range: $18.00 through $83.00
VIEW
Makanek
Makanek, Cooked
Chilled
Lebanese · spiced
Makanek
Net wt 500 g +1 more sizes
$10.00
Price range: $10.00 through $20.00
Price range: $10.00 through $20.00
VIEW
The Grillsons creed

We sell fire, patience and the right cut.Never just meat.

For the ones who can tell the difference.

You read the marbling before the price, and you order the ribeye for the fat that melts through it. If that's you, this is your counter.

  1. 01Picky is welcome. Ask us which cut, how thick, how long on the coals.
  2. 02Marbling is the point. Over hot coals, that fat is the flavour.
  3. 03Quality first, every time. We chase the right piece of meat, never the lowest price.
Take the fire seriously

Know your doneness.
Settle the argument.

Internal temp · off the heat
46–49 °CBlueBarely met the pan.
49–52 °CRareCool red centre. Purists only.
52–55 °CMedium-rareThe butcher’s pick. Don’t fight it.
57–60 °CMediumPink, juicy, crowd-pleasing.
68 °C+Well doneWe won’t judge. (We will, a little.)
80 °CCongratulations 😃You did it. It’s cooked. Extremely cooked.
90 °CYou killed the meat ⚰️Rest in peace, ribeye. The next one’s on us.

Mince, burgers, kafta and sausages: cook through to 71 °C.

🔥 Pull it 2–3 °C early and let it rest — carryover heat finishes the job while you pour the drinks.

Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults and anyone with a weakened immune system: cook steak to at least 63 °C and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.

Why we do this

Honestly? It's an
excuse to fire up the grill.

Grillsons started the way the best nights do — a hot grill, more friends than chairs, a playlist nobody agreed on, and drinks that outlasted the coals. We just got a little obsessed with the steak part. So we went looking for cuts worth the fire, learned to light the charcoal without a drop of lighter fluid (it took a few summers), and now we sell fire, patience and the right cut. You bring the people. We'll handle the meat.

Pull up a chair
Grilled beef steak, sliced and served on a cast-iron platter
Non-negotiables

House rules.
We don't make them. We enforce them.

  1. 01

    Rest your meat. Yes, even when you’re starving. Especially then.

  2. 02

    Salt early, salt often. Timid seasoning is a quiet cry for help.

  3. 03

    Ketchup on a dry-aged ribeye is your legal right. We’ll be over here, weeping softly.

  4. 04

    Medium-well is a phase. We believe in you.

  5. 05

    The first slice belongs to the cook. That’s physics, not favouritism.