For perfect grill marks, cook steaks for half the recommended time, rotating once at 45-degree angle, then flip and finish cooking. To test for doneness, do not cut into steaks, because juices will escape. Instead, press steak: the tighter it feels the more well done it is. (see "How to grill steak like a pro," below.) A more accurate approach is to use an instant-read meat thermometer. Cook to 145°F (63°C) for medium-rare and 160°F (71°C) for medium, or about 5 minutes per side per inch (2.5 cm) of thickness. When done, let steak rest before cutting so juices retract and stay in the steak. Tent it lightly with foil to retain heat. Do not cover tightly because the meat will continue cooking.
Three indicators of quality steaks:
• Aging - Aging beef significantly increases tenderness by allowing naturally occurring enzymes in the meat to slowly break down some of the connective tissues that contribute to toughness.
The term "aging" simply means the length of time the beef cut is stored under controlled conditions of temperature and humidity before being packaged for the meat counter. Beef aging varies considerably from three to 21 days, but two weeks is the minimum for the most tender quality steaks. However, note that beef cannot be safely aged in a home refrigerator.
• Marbling - For the most flavourful steaks, look for meat that is well marbled. Marbling refers to the fine white streaks of fat running through lean beef (not just along edges). Marbling increases the tenderness, juiciness and flavour of steak.
• Grading - According to Canada's Beef Information Centre, grading refers to eating-quality and, unlike inspection, is a completely voluntary system in Canada. Once beef has been inspected and meets the Canadian food safety standards, it can be graded for its eating quality.
Canada's top grades are Canada Prime, Canada AAA, Canada AA and Canada A. The three "A" grades account for more than 75 per cent of the beef produced in Canada. Only a very small amount of beef is graded into the fourth category – Prime – and is sold mostly to restaurants and for export.
How to cook steak like a pro
No thermometer? Professional chefs generally use touch to tell when steaks are done.
Here's how: Press centre of steak with your finger.
• Rare steak feels quite soft to the touch.
• Medium-rare steak has some resistance but yields to the touch.
• Medium steak starts to feel firm but still has some give in centre.
• Well-done steak feels very firm.
| Thickness | Medium -rare (145ºF/63ºC) | Medium (160ºF/71ºC) | Medium-well (165ºF/74ºC) |
| 1/2 to 3/4 inch (1 to 2 cm) | 3 to 4 minutes | 4 to 5 minutes | 5 to 6 minutes |
| 1 inch (2.5 cm) | 5 to 6 minutes | 5 to 7 minutes | 7 to 8 minutes |
| 1-1/2 inches (4 cm) | 9 to 10 minutes | 10 to 14 minutes | 14 to 16 minutes |
| 2 inches (5 cm) | 11 to 14 minutes | 14 to 18 minutes | 18 to 20 minutes |
Page 2 of 2 -- On page 1, learn the difference between grilling and marinating steaks.
