Grill the Perfect Steak - Three Tips and Tricks

Raw Flank Steak 

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.

 Perfectly cooked steak with Vegetables

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 - don't overcook it - you're losing flavour.
  • Tip #2 - use marinades and reasonably long marinating times to tenderize cheaper steaks before they hit the grill.
  • Tip #3 - when you have a premium cut of steak like a New York or Rib-Eye, leave it alone. Some olive oil, salt and pepper should be all you need to make the steak sing.

    Here are some recipes that use steak!


    Leave a comment