Memorial Day is coming up, one of the biggest barbecue days of the year. Many steaks will be tossed onto many barbecues this weekend; although it’s one of the most popular cuts of meat to grill, it can also be the most intimidating. No one wants to mess up a beautiful steak by cooking it too much or too little on a temperamental grill. Here’s what you need to know about buying the right cut, and cooking it perfectly.
It starts at the store. If you buy your beef from a butcher shop, don’t be afraid to ask questions. If there’s no butcher in sight, sometimes packages of meat come labeled with cooking instructions. The Canadian Beef website suggests the following steaks for grilling: T-Bone · Porterhouse · Top Sirloin · Strip Loin · Wing · Tenderloin · Bottom Sirloin Tri-tip · Rib Eye · Rib.
Once you’re ready to cook, make sure your meat is at room temperature – an icy-cold steak will take longer to warm through and start cooking. Pat it dry with paper towels, season with salt and pepper, a cut garlic clove or a spice rub, and cook according to your preference, turning only once or twice. (Leaving the steak on the grill will allow it to develop a nice crust.) A 1-inch thick steak will take 5-6 minutes for medium-rare, 6-7 minutes for medium, and 7-9 minutes for well-done. Let steaks rest on a plate for at least 5 minutes before cutting into them.
If you want to marinated your steak, this formula is easy and tasty – adapted from AllRecipes. For more information about buying and cooking cuts of beef on the barbecue, visit the Canadian Beef website.
Balsamic Marinated Steak
1/2 cup balsamic vinegar
1/4 cup soy sauce
4 garlic cloves, crushed
2 Tbsp honey
2 Tbsp olive or other mild vegetale oil
1 tsp freshly ground black pepper
1 tsp Worcestershire sauce
1/2 tsp salt
2-4 (1/2 pound) rib-eye steaks
In a medium bowl, stir together everything but the steaks. Place the steaks in a shallow glass dish and pour the marinade overtop; turn to coat, then cover and refrigerate all day, or overnight.
Lightly oil your grill and preheat it to medium-high. Grill steaks for 5-7 minutes per side, or to desired doneness. Discard leftover marinade. Let steaks rest for 5 minutes before cutting into them.