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Beef 101 -Steaks 101

Steaks 101

What's the best cut? is the first question on everyone's mind. Any steak can be great - but you need to pick the cut that best fits the cooking method you have in mind. Then follow the simple 1, 2, 3 cooking steps to enjoy Canadian Beef at its best!
Grilling Steak

Grilling Steaks & Medallions

Grilling Steaks: T-Bone · Porterhouse · Top Sirloin · Strip Loin · Wing · Tenderloin · Bottom Sirloin Tri-tip · Rib Eye · Rib
Grilling Medallions: Strip Loin · Rib Eye · Top Sirloin · Bottom Sirloin Tri-tip


1. Season steak/medallion.
2. Grill, broil or sauté using medium-high heat, turning only once with tongs.
3. Cook to desired doneness:

Note: Bottom Sirloin Tri-Tip and Top Sirloin Steaks are best marinated 8 to 12 hours before grilling for improved tenderness.

Cook's notes: For seasoning Grilling Steaks or Medallions, simpler is better. Just rub meat all over with a sliced garlic clove, freshly ground coarse pepper and coarse or kosher salt before cooking. When grilling, lightly oil grill, preheat barbecue to about 400°F (200°C) and cook with the lid closed.

Click here for: Recipes, Step-by-Step Lesson and Free Cooking Booklets.




Marinating Steak

Marinating Steaks & Medallions

Marinating Steaks: Sirloin Tip · Inside Round · Eye of Round · Outside Round · Flank · Full Round
Marinating Medallions: Inside Round · Sirloin Tip



1. Pierce meat all over with fork.
2. Place in sealable freezer bag with 1 cup (250 mL) marinade (such as teriyaki sauce); refrigerate for 4 to 12 hours. Discard marinade. Pat meat dry.
3. Grill, broil, pan-fry or sauté using medium-high heat, turning only once with tongs to medium doneness (160°F / 71°C).

Cook's notes: For the most effective marinade and minimal cleanup, use zipper-top freezer bags to marinate, squeezing out as much air as possible when sealing the bag.

Click here for: Recipes, Step-by-Step Lesson and Free Cooking Booklets.




Simmering Steak

Simmering Steaks & Strips

Simmering Steaks: Blade · Top Blade · Bottom Blade Boneless · Brisket Country Style
Brisket Simmering Strips: Cross Rib · Cross Rib Boneless



1. Season steak/strips. In hot lightly oiled skillet, brown all over. Add sliced vegetables such as onion, sweet green pepper and garlic, if desired.
2. Add enough liquid (such as canned soup or tomatoes, broth or red wine) to just cover beef.
3. Simmer, covered on stove-top or in 325°F (160°C) oven approximately 1-1/4 hours or until tender. Serve with cooked rice, noodles or mashed potatoes.

Cooks notes: Cook simmering steaks, pot roasts and stews in the oven rather than on the stovetop for constant simmer with less chance of scorching. Make sure the heat is low enough that the meat is simmering not boiling.

For a simmer-while-you-work meal, use a slow cooker. Season and brown the Simmering Steak in skillet; place in slow cooker. Fry sliced onion and garlic in the same skillet until lightly browned. Stir in red wine or broth and scrape up all the browned bits from the bottom of the pan. Stir in half a can of condensed mushroom soup; pour over meat. Cover, slow-cook on Low for 8 to10 hours.

Click here for: Recipes and Free Cooking Booklets.




Quick Serve Steak

Fast-fry Steaks (Minute Steaks)

Inside Round · Outside Round · Eye of Round · Strip Loin · Rib Eye · Sirloin Tip · T-Bone · Rib · Wing · Porterhouse · Tenderloin




1. Season steak.
2. Cook beef in hot lightly oiled nonstick skillet using medium heat for 2 to 4 minutes/side.
3. Serve with steak sauce if desired.

Click here for: Recipes and Free Cooking Booklets.

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