You can almost hear the sizzle as cooks rhapsodize about how they serve steak.
Don’t clutter it up with too many flavours, they implore. keep it simple, say the field-to-fork experts, a farmer, butcher and chef.
Ted Dimoglou, usually holding forth with raw fish for sushi at Oishii Lounge in Windsor, Ont., likes steak, too. Just not with fussy flavours and formality.
“I want the fattest cut of steak with marbling and a little salt and pepper,” said Dimoglou. “Just keep it simple, and let the beef do all the talking.”
Just choose the best beef, filet mignon, said Ted Farron, a butcher who knows his cuts. “It’s the very best cut. you can get a five-ounce steak for $6.”
Besides, he said, the portion fits healthy eating guidelines from Canada’s own food guide. Serve it with starch, such as potatoes, and a salad full of vegetables.
With steak, he suggested, appearance is everything. so, make the grill marks with a brush of oil on both sides — that aids appearances and helps sear the steak and seal in moisture.
Avoid sauces, especially for true steak eaters. They don’t want the flavours to be in the way of their favourite beef. Have sauces on the side for those who want them, he suggested. in turn, Farron likes marinades so the steak can pick up seasonings such as oregano.
“Marinades create another dimension of flavour,” he said.
Tom Divitaris, a beef farmer whose approach remains healthy and all-natural, said the most important ingredient to a good steak is the cut itself.
“It’s the quality,” Divitaris said.
“The steak has to come from a good source.”
His favourite tip is the high-temperature searing, which closes up the steak, locking in flavours and sealing both sides.
Divitaris suggested a backyard chef invest in one important utensil: a meat thermometer. Depending on the thickness, look for a temperature of about 155°F (68° C) for medium rare, about 140°F (60° C) for rare with a pink colour.
But before even heading to the grill, Divitaris said he washes off the steak, pats it dry and brings it close to room temperature.
Big, Basted Beef Medallions
Think thick. use a thick cut of steak, such as individually sized beef medallions, for the best in beef on the grill. Recipe is from the Beef Information Centre at beefinfo.org.
1 cup (250 mL) HP Sauce, Original or Bold or equivalent
2 cloves garlic, minced
1 tablespoon (15 mL) Dijon mustard
2 green onions, thinly sliced
2 pounds (1 kg) sterling silver beef top sirloin grilling medallions, 1½-inch (4-cm) thick
Combine sauce, garlic, Dijon and green onions in small bowl. Remove 1/2 cup (125 mL) for dipping and set aside.
Season medallions all over with salt and pepper to taste. Grill in closed barbecue over
medium-high heat for 6 to 7 minutes.
Turn medallions; brush each all over with some basting sauce and grill an additional 6 to 7 minutes for medium-rare (digital instant-read thermometer inserted into centre of medallion reads 140°F/60°C).
Turn and brush each with more basting sauce. Transfer to cutting board; cover loosely with foil and let stand for 5 minutes before serving with reserved sauce for dipping.
Nutrition: one serving is a good source of iron and excellent source of zinc and contains 160 calories, 26 grams of protein, 4 grams of fat, 3 grams of carbohydrates and 11 per cent of the daily value for sodium.
'Let the beef do all the talking'
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