EatinEatOut : Summer 2013
24 WWW.EATINEATOUT.CA All Canadian steaks are sorted into 3 BASIC COOKING CATEGORIES so you know what you're buying and how to cook it. Grilling Steaks are ever tender -- simply season and sear. Marinating Steaks are best marinated before grilling -- simple, but you need to allow for a little advance time. These steaks often have the boldest beefy flavour and can be value-priced. Simmering Steaks -- these steaks are not your summer steaks -- best simmered low and slow for a winter stew experience. 1-2 cm (1/2 - 3/4 inch) 2.5 cm (1 inch) 4 cm (1 1/2 inches) 5 cm (2 inches) 3-4 4-5 10-14 14-18 15-18 18-22 5-6 7-9 5-6 9-10 11-14 6-7 ESTIMATED STEAK GRILLING TIME 1 2 3 SEASON steak/medallion. GRILL, BROIL OR PAN-FRY using medium-high heat, turning only once with tongs. COOK to desired doneness. 1 2 3 PIERCE steak or medallions all over with fork. PLACE in sealable freezer bag with 1 cup marinade; refrigerate for 8 to 12 hours. DISCARD marinade. Grill, broil or pan-fry using medium-high heat, turning only once with tongs.