We ask a LOT of people what they like to cook on their barbecues. Everybody says "steak". Everybody. Oh, they might say other things too. They might say 'chicken' or vegetables' or 'porcupine kebabs' but they ALL say steak. It's universal, it's primal and, if done properly, it gives you every reason you need to have a barbecue sitting in your backyard in the first place.
Here in Canada we're very lucky to have the steak we have (ever ordered a steak in China? Don't). The quality's excellent and the price is reasonable (Ever tried to order a decent steak in the UK? You can't afford it). I'm told that there is a fair amount of beef being imported into Canada from South America and the USA because it is sometimes cheaper. Whenever you can, buy beef that is produced here in Canada - it's just the right thing to do.
There are two kinds of people in this world: those that like their steak cooked to 'medium' or less and the wrong people (sorry, Grandma). So,
- Tip #1 - They continue to "cook themselves" during their resting period, so consider this when you're taking them off the grill and don't overcook your steaks or else you'll ruin the flavour and texture.
- Tip #2 - Use marinades and reasonably long marinating times to tenderize less expensive, more tender steak cuts before they hit the grill.
- Tip #3 - When you have a premium cut of steak like a New York or Rib-Eye cut, don't over do the rub or marinade. Some olive oil, salt and pepper should be all you need to make the steak taste exactly how it should.
Here are some recipes that use steak!
- Bloody Caesar New York Steaks
- Balsamic-Beer Flank Steak
- Bourbon Flank Steak
- Grilled Flank Steak Sandwiches
- Rye Marinated Flank Steak
- Char-grilled Steak with Grilled Corn Salsa