Sizzled over coals or flame, a thick, juicy grilled steak is a delightful summer evening treat. We usually save our steaks for weekend evenings when we have time to relax and enjoy the whole process.
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I grew up on a dairy/beef farm, so beautiful steaks and roasts were something that I took for granted. My father raised his cattle naturally on organic feed. For the most part, they lived outside and ate grass in the fields. Dinner guests remarked on the difference between our beef and what they were accustomed to. Now, I appreciate a good steak as a special luxury. For one thing, we don’t eat as much meat these days as we used to. Our portions are certainly smaller.
The beef we’re eating this spring, including the steak photographed in this post, grew up grazing in a field beside our yard. Our neighbours raise cattle right next to our place, and we got some meat from them this year. These are the cattle we watch from our windows and deck year round. It might be a little unusual for cattle to be out in the deep snow during Ontario winters, but these guys have some shelter in the woods, and they don’t seem to mind it a bit.
The beef that we have in our freezer right now came from Junior, son of Fuzzy Ears. Junior was born here two years ago, raised without antibiotics or hormonal implants, and slaughtered humanely at about a year and a half of age. The carcass was aged for 14 days, and the pieces have been kept in the freezer since then. I know a lot of people will get freaked out by the thought of eating an animal that had a name. I’ve been around this since childhood and just take it as part of the cycle of life.
Nutritional Benefits of Beef
Red meat provides us with iron that is easily absorbed by the body, vitamin B12, vitamin D, zinc, and of course, protein. Protein helps builds bone and muscle in our bodies. Humans are omnivores, so our digestive systems are well equipped to utilize the fats, proteins, and nutrients found in animal foods.
The best cuts for cooking quickly over direct heat are
- T – Bone,
- Top Sirloin,
- Strip Loin,
- Rib Eye,
- Rib, and
Canadian Beef provides an interactive chart an interactive chart explaining the cuts of beef and what each is best suited for.
Our favourite way to cook steak is on the barbecue. American readers, this is what you know as grilling. We use a propane “barbecue” at home. When we’re camping, we like to cook steak over the coals from an open fire. Cooking over charcoal is a nice experience if you have the time for it. Whichever way you choose to go, watch your meat closely. You want to avoid burning it and eating any charred bits.
Watch how to grill a steak. You’ll notice in the video that I’m barbecuing in a winter coat. We do that sometimes in Canada!
Internal Temperature for Desired Doneness:
Medium-rare 135 degrees F (3 – 5 minutes on second side depending on thickness)
Medium 145 degrees F (5 – 7 minutes on second side depending on thickness)
Medium-well 155 degrees F (8 – 10 minutes on second side depending on thickness)
The beautiful simplicity of this steak is in the good quality cut of beef seasoned by a specially-blended made-ahead mixture of herbs and spices. Use your own or try my seasoning recipe here.