Before you fire up the BBQ you must make sure that your piece of beef is up to par. Choosing triple A grade beef will ensure tenderness and flavor, and selecting triple A beef that has undergone an aging process results in the concentration and saturation of its natural flavor and juices. Our beef is top quality, AAA grain-fed beef that has been aged a minimum of 28 days. Premium cuts are ideal for grilling: T-bone steaks, New York Striploins, Top Sirloins, and Rib Eye steaks. Other cuts may be tasty on the grill as well such as flank steaks, round steaks, blade steaks and short ribs, but we urge you to marinate these cuts to maximize their flavor and tenderness. Once you have chosen the right meat, just follow these six steps to becoming a master griller:
Step 1- Don’t shock your meat!
Your meat should be at room temperature 15-30 minutes prior to grilling to allow the meat to rest. Rested steak will cook faster and be more tender and juicy as a result.
Step 2- Oil up!
Oil the grill so the steak doesn’t stick and salt the steak 15-30 minutes before cooking. The salt will interact with the juices and create a delicious crust on the steak during grilling.
Step 3- High heat, low time.
Your BBQ should be around 500 degrees. Place the steaks on the grill on a 45 degree angle and close the lid, allowing the steak to sit for two minutes. After two minutes you may rotate your steak, keeping the same angle to create the perfect cross-hatch markings.
Step 4: Be gentle with your meat!
Poking and prodding at your steaks will allow juices to escape. Do not use forks or anything that will puncture the meat- instead use tongs or a spatula.
Step 5: Only flip once.
When you see juices begin to form at the top of the steak, it is ready to be flipped. You may use your finger to press the surface of your steak to determine doneness.
Step 6- Give it a rest!
After your steak has reached your desired doneness, remove it from the grill and let it rest for 3-5 minutes allowing the juices that were pushed to the centre from the heat to equally disperse throughout the steak. By “tenting” your steak with tin foil, the steak will cool more slowly and deliver the best results.