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.
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SEASON steak or medallion
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GRILL, broil or pan-fry using medium-high heat, turning at least twice with tongs
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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:
- Preheat barbecue on high for 5 minutes; reduce heat to medium to cook – about 400°F (200°C).
- After preheating, clean grill grates and brush with a bit of vegetable oil.
- For best browning and flavour, pat steaks dry with paper towels before grilling.
- Season steaks simply before grilling – coarse salt and freshly ground pepper are all you need.
- Grill with the lid closed for even cooking and energy efficiency.
- Flip steaks when you start to see juices rise to the surface of the steak.
- Let steaks rest at least 5 minutes before serving.
Cuts used with Grilling
Common Cuts | 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 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
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
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 (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
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
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.
Alternate Cuts | Grilling Steak
Prime Rib Grilling Steak
One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
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.
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.
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
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.