STEAK 101

Grilling Tips

Before hitting the grill, season your steak generously with cracked pepper and sea salt. Add an after grill touch of butter and herbs. Steak continues to cook once it leaves the grill. The juices need time to settle throughout. Give it five to seven minutes to rest, remembering to remove it before your desired temperature.

Oven Cooking

Six to eight minutes on average will do, based on the thickness of the steak. Six to eight minutes in an oven, after searing your steak for five minutes on medium high heat and you’ll be enjoying mouthwatering perfection. A flavourful crust will be established by searing the steak on the cooktop before moving it toon the pan to a 400n degree F preheated oven. This method is often used in restaurants as it quickly produces an evenly cooked steak.

Searing

Brown the outer surface of the beef by frying it on medium to high heat, in butter. Use a cast iron pan for best results. Add butter to a hot pan, let the steak sizzle until they’re browned on the outside and the flavour is locked in.

Broiling

Rub your steak with olive oil and seasonings and set on a broiling pan. The heat from a preheated oven will sear the meat and lock in the juices. Place the meat three to four inches from the heating element. Cooking times will be dependent on thickness.

Steaks To Marinate

Your eye of round, sirloin tip or flank steaks are perfect for marinating. Add some extra flavour and tenderizing with a marinate. Pierce the steak all over with a fork to add extra tenderization and leave marinating in the fridge for up to eight hours.

Cooking Temperatures

Rare: 57 degrees C (135 degrees F) Medium Rare: 63 degrees C ( 145 degrees F) Medium: 71 degrees C ( 160 degrees F) Well Done: 77 degrees C ( 170 degrees F) Don’t forget to allow steaks to rest at least five minutes before serving.

Medieval or Tomahawk Steak

2.5 inches thick and attached to a rib bone, this steak is the most impressive of all steaks. Seasoned with salt and paper and cooked in a cast iron pan, smothered in butter, this steak will turn heads when you bring it to the table.

Rib Steak

This steak is perfect on the grill or fried in butter. Seasoned with simple spice blends of salt and pepper or fresh herbs such as rosemary, grill this on a cast iron pan. Take it to an open bonfire for extra flavor. Remove the long bone from a Medieval or Tomahawk steak and you get yourself a rib steak.

T-Bone Steak

Your T-bone should have lots of marbling. That fat renders as the steak cooks, keeping the meat juicy. Cooked to medium rare, smothered in herb infused butter…perfection.

Sirloin Steak

Blade Steak

Tenderloin Steak

The tenderest of steaks: this comes from a muscle that doesn’t work as hard as others. This steak can be made to perfection and melt in your mouth. Wrap some thick bacon around it for extra tenderness and flavor. The meat is dense and finely grained with great flavour.