The Right Cut
1. Top Sirloin- Usually the most affordable, this steak is from the top butt (yup, I said butt). It's great for serving a large crowd and has tons of options for how it can be served. It is strongly recommended that you marinade this cut for at least an hour, to make it tender and juicy. Sobeys has the best marinade on their site. Simple and guaranteed to bring out the best of this cut.
2. Strip Loin- a.k.a. the New York Strip. This tender meat is boneless, thick and contains less fat than a rib-eye. I know this fave is often served with a simple herb butter sauce.
3. Tenderloin- This steak is said to be the most tender of all beef cuts. While it doesn't show typical marbling, it is boneless and easy to cook. Be ware that it shrinks on the grill. Most famous tenderloin is a filet mignon, best wrapped in bacon (adding more flavour)! You can buy it bacon wrapped, or add your own uncooked strip around the outside of the tenderloin for a fabulous presentation.
How do you like it?
I definitely used to like my steak cooked well done, but as I've been exposed to better cuts of meat and different ways of grilling it, I have come to appreciate a steak closer to medium. Experimenting with different lengths of time will allow you to enjoy different flavours.
Rare- needs to be 130F, bright red or pinkish in the interior (about 3.5 minutes per side).
Medium Rare- about 135F, centre is very pink, some brown around exterior (about 4.5 minutes per side).
Medium- cook to 140F, centre will be light pink, outer will be brown (about 5.5 minutes per side).
Well Done- cook about 160F, steak should be the same brown througout (about 7.5 minutes per side).
I love this video on How to Grill Mouthwatering Steaks from Sobeys-
Sobeys' Biggest tips-
1. Bring meat to room temperature first.
2. Less season is the best!
3. Place steak on high heat- uninterrupted! Only turn your steak once (hope my hubby watches this video)!
4. Use a meat thermometer.
5. Let it rest before serving.