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

20 min

cook time

2 hr
Oven-Braised Beef CurryChef Rahil selected boneless beef short ribs from the Canadian Beef Information Gateway to make his version of a traditional braised beef curry. Aromatic but made with just a few basic pantry ingredients and standard braising technique so it’s not daunting for even ‘curry beginners’ to make. Beef short ribs are well marbled so the meat is moist and tender when braised and oh so flavourful!

prep time

20 min

cook time

40 min
Pistachio-crusted Beef Tenderloin with Chimichurri SauceChopped pistachio nuts make a unique crusted rub that contrasts with the tenderness of Beef Tenderloin. Let the chimichurri stand at room temperature while preparing the beef to allow the flavours to infuse into the oil.

prep time

10 min

cook time

55 min
Classic Meat Loaf with Tomato GlazeThis traditional meat loaf recipe is oozing with flavour and is moist and tender–just like mom used to make. The tangy tomato glaze is what makes it a classic!

prep time

15 min

cook time

35 min
Speedy Texas Toast Topped Steak & Mushroom Pot PieDelicious and easy to prepare, this speedy skillet version of classic pot pie uses flavourful Top Sirloin Steak instead of the traditional braising beef cuts and a super-simple top crust made from garlicky Furlani® Texas toast. Serve with steamed green beans or broccoli.

prep time

30 min

cook time

5 hr
House-Smoked Beef BrisketMost people don’t have a backyard smoker, so this recipe, while unconventional, allows anyone with a regular kitchen stove to produce a brisket with a natural wood-smoke flavor. Note that your house will smell like smoked meat for a couple of days afterward, but that’s not the worst problem to have.

prep time

15 min

cook time

45 min
Speedy Pasta PieSimple as pie… This recipe is way faster to make than lasagne, and you have the option of making two pans, so you can freeze one for a future meal (baking from frozen for about 1-1/2 hours). You can also assemble it ahead and refrigerate to bake later, baking for 10 minutes longer. When baked in a single lasagna pan, this recipe is perfect for potluck and buffet-style dinners.

prep time

30 min

cook time

2:30
Mixed Herb Pesto Stuffed Braised BeefThis stuffed, rolled beef tenderloin is the perfect entertaining recipe. The simple pesto recipe can be made ahead and stored in the fridge. Roll up the tenderloin like a jelly roll and tie with butcher twine every couple inches to secure the roll.

prep time

45 min

cook time

25 min
Beef and Cheese Egg Roll BitesHomemade egg rolls don’t have to be intimidating. This simple egg roll recipe is filled with thinly sliced beef tenderloin and cream cheese. These perfect bite-sized appetizers will impress your guests.

prep time

50 min

cook time

60 min
Oven Roast Beef Stuffed with Mushroom Barley RisottoWith beef tenderloin and a rich risotto made from barley and mixed mushrooms, this recipe is a showstopper. To simplify meal-planning, make the risotto ahead and store covered tightly in the fridge for up to 3 days. The recipe makes 5 cups of risotto which is plenty for stuffing the roast with 3 cups remaining that can be served as a meal unto itself or as a side along with the roast.

prep time

25 min

cook time

20 min
Middle Eastern Kidney Bean Meatballs with Herbed SlawGround beef and smashed kidney beans are seasoned with warm spices and formed into a delicious meatball packed with protein and fibre – perfect for make ahead lunches and quick weeknight dinners. Use white kidney beans if you don’t want the kids to spot them.

prep time

30 min

cook time

2 hr
Orange Balsamic Roast Beef with Herbed Quinoa Pilaf and Roasted FennelFeed a crowd with a modestly priced roast beef that is loaded with flavour and perfectly tender when cooked to medium-rare and carved into thin slices. Served with a Mediterranean-inspired quinoa dish and roasted fennel bulb. You meet over all your daily needs for zinc and vitamin B12 with this one meal! This serving of beef provides 20% of heme iron – the type that is easiest for your body to absorb. Beef also boosts the absorption of the non-heme iron from the spinach by 150%.

prep time

10 min

cook time

4:30
Beef Prime Rib Roast with Berry Wine SauceCranberries and red wine give the sauce a rosie hue that's the perfect pairing with medium-rare roast beef and is pretty to take to the table.

prep time

15 min

cook time

2:30
Beef Prime Rib Au JusAu Jus is just a fancy name for making a beef gravy recipe.

prep time

20 min

cook time

3 hr
Tangy Oktoberfest Roast BeefWith lots of veggies, this one pot recipe for Tangy Oktoberfest Beef Roast makes a roast that's juicy and tender with a flavour that everyone will love.

prep time

20 min

cook time

25 min
Salisbury Steak with Mushroom Wine SauceHere is the perfect burger recipe when it gets to be too cold for grilling. When is a hamburger, not just a hamburger? When it's a Salisbury Steak served with this yummy wine and mushroom sauce!

prep time

15 min

cook time

2 hr
Roast Beef with Sun Dried Tomato SauceBeef roasts are easy to prepare and they practically cook themselves. Visit our Cooking Lessons to learn more and see more recipes.

prep time

15 min

cook time

2:15
Mushroom-Crusted Roast BeefAdd something new to your roast beef repertoire with this Mushroon-Crusted Roast Beef recipe. Made from dried mushrooms, the crust adds an intense mushroom flavour to both the sauce and the roast beef. 

prep time

15 min

cook time

30 min
Muffin-Sized Pizza Beef Meat LoavesThe recipe for these little Muffin-Sized Pizza beef meat loaves are the perfect size and flavour for children’s meals – serve them with the Vegetable Sauce and some pasta to complete the meal.

prep time

15 min

cook time

60 min
Moroccan Mini Beef Quick Roast with Kasbah CouscousThe recipe for this adventurous weeknight Moroccan meal can be on the table with minimal time and effort by using the Mini Beef Quick Roast. Make the simple Kasbah couscous side-dish while the roast beef is cooking.

prep time

15 min

cook time

30 min
Mini Beef Meat LoavesThese mini meat loaves can be served hot from the oven or wrap each cooled loaf individually and freeze them for future fast meals – they heat from frozen in minutes. Children love this Mini Beef Meat Loaf recipe!