Gemstone Grass Fed Beef is proud to supply Alberta families with flavourful, nutritious, and savoury meats.
To be sure you grill our steaks flawlessly, we have created a list of expert tips for grilling the perfect steak:
- Choose a steak that is well marbled, as it will grill up to be more flavourful and tender.
- Selecting different cuts of steak: depending on personal preference, choose between:
- Rib Eye: Thicker cut, well marbled, extra flavourful and beefy. Fat will need to be trimmed prior to grilling.
- Striploin: Thinner cut, well marbled boneless roast, easier to grill.
- Sirloin: Well marbled, flavourful, versatile, and juicy.
- Tenderloin: Very low in fat and extremely tender.
- T-Bone: A combination of tender (tenderloin) and chewy (strip steak). Keep less marbled side (tenderloin) away from direct heat, as it cooks quickly.
- Choose a simple seasoning: Rub steak with a dry mixture of garlic salt, black pepper, and cayenne pepper. Allow seasoned steak to marinate for at least 40 minutes, or up to 4 days.
- Remove seasoned steak from the refrigerator at least 1 hour prior to grilling, and allow it to warm to room temperature. You never want to defrost steak in the microwave.
- Ideally, you’ll want to set up a two-zone grill, so steaks will cook evenly over high and low temperatures.
- Baste steak with a herb sauce to create more flavour and juiciness.
- Steaks that are less than 1 ½” thick: grill over direct heat, flipping liberally until cooked. Steaks over 1 ½” thick: grill over indirect heat, flip frequently, and move to direct heat for a quick finishing sear.
- Temperature check: the internal temperature of steak will rise another 5 degrees as the meat rests. Cook to desired doneness:
- Rare: 115-120 degrees Fahrenheit.
- Medium Rare: 120-125 degrees Fahrenheit.
- Medium: 130-135 degrees Fahrenheit.
- Medium Well: 140-145 degrees Fahrenheit.
- Well Done: 150 degrees Fahrenheit and above.
- Let steak rest at least 5 minutes. This will keep it flavourful and prevent excess moisture loss.
- End result: Steak should be browned and lightly charred on the outside, and juicy and tender on the inside. Slice diagonally into ¼” thick slices, serve, and enjoy!
Expert Tip
Toss finished steak in a dressing of meat juices, minced herbs, lemon zest, and extra virgin olive oil for an extra dash of flavour!
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