Grilling Steak Know How - Canadian Beef | Canada Beef

Grilling

Beef on the barbecue – what could be better?
Here’s what you need to know to be the backyard barbecue master – just a few easy tips and tricks!

Get Ready

Simply season and cook by grilling, broiling or pan-frying.

  1. SEASON steak or medallion

  2. GRILL, broil or pan-fry using medium-high heat, turning at least twice with tongs

  3. COOK to medium-rare 145°F (63°C) at the least

*Estimated Grilling Time Using medium-high heat 400°F (200°C)

Note: The grilling times listed above were thoroughly tested. The timing depend on a few variables such as the cut of steak, type of barbecue used, temperature of barbecue and weather.

Watch

Common Cuts

Top Sirloin Grilling Steak

Top Sirloin Grilling Medallion

Top Sirloin Cap Off Grilling Steak

Rib Cap Off Grilling Steak

Rib Eye Grilling Steak

Tenderloin Grilling Steak (FILET)

T-Bone Grilling Steak

Strip Loin Grilling Steak

Bottom Sirloin Tri-Tip Grilling Steak,

Prime Rib Grilling Steak,

Porterhouse Grilling Steak

Wing

Myth Buster

MYTH:

You flip steaks only once.

TRUTH:

Steaks cook more evenly when flipped at least twice during grilling.

MYTH:

Bring steaks to room temperature before grilling.

TRUTH:

By the time the steak is warm in the centre, the surface of the steak has been at room temperature long enough for food safety risk.

MYTH:

Seasoning steaks before grilling draws out moisture and makes steaks dry.

TRUTH:

Seasoning steaks before grilling will not draw out enough moisture to make the steak dry out. Seasoning prior to grilling enhances the flavour better than if you season the steaks after grilling. Do the taste test and try it for yourself!

Tips for Grilling

Cooking Tips:

Think thick. Thin steaks grilled too quickly, becoming dry and overdone. Look for steaks cut at least 1-inch (2.5 cm) thick.

Try Beef Medallions. Medallions are steaks cut to be single portioned, much like the look of a Tenderloin. They are thick cut so there’s less risk of overcooking.

Beef Steak. Refers to a cut that has a shape similar to that of a hand, ranging from ¼ to 2 inches thick. Steaks, range in tenderness, so they require different cooking methods: grilling, marinating or simmering.

Cook like a pro. Test steaks with digital rapid-read thermometer to know when they’re done so there’s no need to “nick and peek”.

The Cutting Edge. Carve marinating steaks across the grain to maximize tenderness. Like a piece of wood, meat has a grain to it – referring to the direction of the muscle fibres. Cutting across the muscle fibres (or grain) shortens them, making the meat more tender to eat.

For more grilling steak tips, click to reach this article, Steak Cooking Know How from the CBCE Experts

All Canadian steaks are sorted into 3 BASIC COOKING CATEGORIES so you know what you’re buying and how to cook it: Choose from GRILLING, MARINATING and SIMMERING.

Step-by-Step Grilling Tips:

  1. Preheat barbecue on high for 5 minutes; reduce heat to medium to cook – about 400°F (200°C).
  2. After preheating, clean grill grates and brush with a bit of vegetable oil.
  3. For best browning and flavour, pat steaks dry with paper towels before grilling.
  4. Season steaks simply before grilling – coarse salt and freshly ground pepper are all you need.
  5. Grill with the lid closed for even cooking and energy efficiency.
  6. Flip steaks when you start to see juices rise to the surface of the steak.
  7. Let steaks rest at least 5 minutes before serving.

Cuts used with Grilling

Raw, Top Sirloin Grilling Steak

Top Sirloin Grilling Steak

This lean steak is good for pan-searing, broiling or grilling. Top Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.


Rib Cap Off Grilling Steak

Rib Cap Off Grilling Steak

Rib Steak is ever tender and flavourful and trimming off the Cap means there is less waste, so better value for your money. One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.


Rib Eye Grilling Steak

Rib Eye Grilling Steak

This boneless steak is cut from the centre of the Rib Steak and is considered one of the five most tender beef cuts. It has a reputation for being the most marbles and delivers intense beef flavour and tenderness. Fast cooking and convenient, grilling steaks are tender by nature and always delicious. Simply season and cook by grilling, broiling or pan-frying.


Top Sirloin Cap Off Grilling Steak

Top Sirloin Cap Off Grilling Steak

This steak is the standard grilling steak that most people reference – Cap Off means that the top Cap portion has been separated off, so this steak will be more consistent than a whole To Sirloin Steak. Sirloin delivers great beef flavour and terrific tenderness at an intermediate price. This lean steak is good for pan-searing, broiling or grilling.


Top Sirloin Grilling Steak

Top Sirloin Grilling Steak (Filet)

This lean steak is goof for pan-searing, broiling or grilling. Top Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.


T-Bone Grilling Steak

T-Bone Grilling Steak

Cut from the large end of the Short Loin the T-bone Grilling Steak is characterized as having meat from the strip loin on one side of the bone and tenderloin on the other. Fast cooking and convenient, grilling steaks are tender by nature and always delicious.


Strip Loin Grilling Steak

Strip Loin Grilling Steak

The Strip Loin Grilling Steak has fine marbling, delivering exceptional flavour and tenderness. A lean cut, also known as the New York steak. Fast cooking and convenient, simply season and cook by grilling, broiling or pan-frying.


Prime Rib Grilling Steak

Prime Rib Grilling Steak

One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.


Rib Eye Grilling Medallion

Rib Eye Grilling Medallion

One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling. Medallions are steaks-house style cuts: thick-cut, trimmed and tied in a medallion shape so it is easy to cook to perfection and serves up neatly on the plate, without any carving or cutting to serve.


Raw, Top Sirloin Grilling Medallion

Top Sirloin Grilling Medallion

This lean steak is cut steak-house style: thick cut, trimmed and tied in a medallion shape so it is easy cook to perfection and serves up neatly on the plate, without any carving or cutting to serve. Top Sirloin delivers great beef flavour and terrific tenderness.


Raw, Porterhouse Grilling Steak

Porterhouse Grilling Steak

Similar to T-bone Grilling steak, this cut is characterized as having meat from the Strip Loin on one side of the bone and Tenderloin on the other – with the Porterhouse, the Tenderloin portion is larger. This cut can also be called a His and Hers Steak since there are really 2 types of steak here in the one cut – perfect for sharing. Fast cooking and convenient, grilling steaks are tender by nature and always delicious.


Sirloin Grilling Steak

Sirloin Grilling Steak

This steak is the standard grilling steak that most people reference. Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.


The results are in

Canada Beef conducted research on the “Effect of Tempering Beef at Room Temperature Prior to Cooking”.

Food media and culinary literature often recommend holding beef at room temperature prior to cooking for quality improvement.

The results of our testing showed:

1. Mechanical measures did not indicate any clear benefits or consistent effects as a result of tempering – even cook time was not consistently reduced with tempering time (no significant differences).

2. A rise in meat temperature above safe storage temperatures can happen in less than 15 minutes so should be avoided.

Recipes that use Grilling

prep time

15 min

cook time

20 min
Grilled Beef HeartThe next time you’re craving beef but you feel like saving a few bucks, why not try beef heart? Heart is a muscle, not an organ, so it has a steak-like quality that people who are squeamish about organs will be cool with. I developed this recipe years ago when I was at Mistura; it’s a cross between a steak dish and a carpaccio. Serve it as an appetizer at your next party and see if anyone notices what cut it is. This recipe calls for the heart to be barbecued, but you can absolutely sear it in a hot frying pan instead.

prep time

12 min

cook time

30 min
Two-Chili Beef Pot Roast with Roasted SalsaPot roast on the barbecue is easy and delicious. Take the heat out of the kitchen by turning your barbecue into an oven by using the indirect heat method. Heat is placed either to one side or to both sides of the food allowing for even heat and cooking. This barbecue braising method is perfect for cuts of beef that require a longer cooking time.

prep time

15 min
Marinade Marvels for Marinating SteaksSpice up summer meals with go-to grilling marinades. A marinade usually contains acidic ingredients, like lemon juice or vinegar, that break down proteins and work as liquid tenderizers. A great marinade coats, flavours and helps keep beef moist. These all-purpose and simple marinades make everything better.

prep time

15 min

cook time

15 min
Grilled Flank Steak and Puttanesca SaladAndrea Buckett Cooks created this delicious steak recipe which incorporates all the flavours we love about "puttanesca" into a summer fresh salad. The steak is grilled with only salt and pepper then gets a “reverse rub” after it comes off the grill. This means the flavours of the rub get to shine and aren’t dimmed by charring on the BBQ. The flank steak doesn’t need to be marinated to be tender. You simply have to cut it in thin slices against the grain. This is a brilliant recipe chocked-full of flavour and perfect to feed a crowd.

prep time

30 min

cook time

15 min
Steakhouse Skewers with Kale CaesarTorn kale leaves are marinated in a creamy homemade dressing to tenderize the leaves and impart a intense garlicky-lemon flavour. It is the perfect rendition of the fan-favourite salad to serve with hearty and robust steak skewers. Lots of veggies make it easy to eat plant-based with a powerful protein like beef.

prep time

25 min

cook time

10 min
Chili Lime Steak with Cilantro Rice and Watermelon SaladPeppery arugula and juicy watermelon salad add a pop of fresh to steak and whole grain rice dinner. A modest serving of beef provides 90% DV of your vitamin D daily needs. Absorption of the non-heme iron from the rice and arugula is enhanced by 150% by including meat in the meal.

prep time

20 min

cook time

15 min
Marinated Flank Steak and Summer Peach & Quinoa SaladFlank steak marinated in a honey/balsamic blend creates a delicious sweet-savoury flavour to compliment the hearty summer salad. Switch mango for peaches in off season. Creamy burrata cheese adds a touch of dairy calcium to the protein portion of the plate. A 100 g serving of beef provides 79% of your daily needs for the zinc you need to boost your immune system.

cook time

15 min
Grilled Steak and Potato SaladMeat and potatoes are a spectacular combination on the same plate; now jam them together in a bowl, for a super-delicious salad, and dinner is served.

prep time

20 min

cook time

10 min
Mini Inside-Out CheeseburgersThese yummy mini burgers, are just the right bite for our pint-sized burger fans or serve them up as sliders for appetizers.

prep time

15 min
Robust Rubs for Grilling SteaksIf you want a switch from simple salt and pepper, try a rub. Rubs can be wet or dry and work well on any Grilling Steak. Combine ingredients and rub mix into the meat. Cook right away or refrigerate for several hour before grilling. These recipes make enough rub for a least 1 to 2 lb (500 g to 1 kg) of steak. Any remaining rub can be covered and refrigerated for up to 3 days.

prep time

30 min

cook time

10 min
Balsamic and Red Wine Glazed Beef BruschettaHere’s a winter take on a summer favourite. Serve the beef alongside the toasted baguette slices and have guests assemble OR spoon beef mixture into ready-made croustades for an easy one-bite appetizer. Make speedy Wilted Spinach as an option to serve as a baguette topping under the beef if you like.

prep time

60 min

cook time

25 min
So-Trendy Sirloin SlidersThese lean mini burgers are oven-baked for maximum juiciness and easy cooking . To make regular size burgers, form meat mixture into six 3/4-inch (2 cm) thick patties and grill over medium-high heat for 5 to 7 minutes per side.

prep time

10 min
Campfire Coffee RubThis rub works great with thick, tender and juicy steak cuts from the top sirloin, rib or strip loin.  The resulting sweet, savoury and charred flavours bring out the best in your beef and work beautifully with bold red wines and dark craft beers like black lagers, porters and stouts - a perfect pairing to summer evenings at home with family and friends.

prep time

45 min

cook time

45 min
Beef Skewers with Roasted Tomato and Pomegranate Sauce and DukkahA charred tomato and pomegranate barbecue sauce is the perfect combination of sweet and slightly spicy and slightly smoky. It is brushed over the cooked beef skewers to serve and sprinkle with Dukkah to garnish. Dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts and spices. Use any leftover sauce to serve with lots of other dishes: scrambled eggs, a cheese tray or even grilled cheese sandwiches. Use leftover dukkah to garnish any appetizer plate or sprinkle over yogurt, cottage cheese or a salad of mixed greens. Look for pomegranate molasses in the international section of your local grocery store.

prep time

15 min

cook time

15 min
Barbecoa-style BurgersThis burger recipe was inspired by a team of Mexican chefs that were hosted at the Canadian Beef Centre of Excellence. We recommend using Medium Ground Beef for best flavour. If using Lean or Extra Lean, add in a tablespoon or so of butter, cream or minced bacon to enhance flavour. Sauté the onion and garlic to incorporate into the patty better than if added uncooked.  If you can find Ancho Sauce in the grocery store, that can substitute for the chipotle peppers in adobo sauce.

prep time

20 min

cook time

15 min
Szechwan BeefWant a secret recipe for healthy eating? Pick ingredients that pack in a nutrient punch like the powerful protein you get with beef. Compared to an equal serving of chicken breast, lean beef packs in over twice the iron, six times more B12 and over 7 times more zinc.

prep time

5 min

cook time

20 min
Strip Loin Surf & TurfGrilled beef steak and shrimp — an easy but elegant surf and turf recipe.

prep time

30 min

cook time

25 min
Carne Asada Tri-Tip with SalsaUnderstood literally as grilled beef, Carne Asada is practically a Mexican staple. This rendition is simple, with a bold sauce and a fresh corn salsa to accessorize. Find dried ancho chili powder in the spice section of major grocers.