We Canadians love our grills, and, for us, summer means barbecuing. Although you can grill anything from pizza to dessert, our favourites are still the basics: steaks, chicken and vegetables. From the best steak and chicken cuts for value and serving a crowd to the tastiest "steak" for vegetarians, here is our comprehensive guide to grilling the classics (including side dishes).
Steaks supreme
There are two categories of steak cuts suitable for grilling: tender grilling steaks and less-tender marinating steaks.
• Grilling steaks and the smaller grilling medallions are ready to cook right away, although you may want to marinate or coat them with a rub for flavour.
• Marinating steaks and marinating medallions need 12 to 24 hours in an acid-based mixture to tenderize them. Grill marinating steaks until rare or medium-rare; beyond medium doneness they become tough.
Grilling Steaks
• Bottom sirloin tri-tip grilling steak (cut from the loin, this is popular in the United States and starting to appear in Canada)
• Rib eye grilling steak
• Rib grilling steak
• Strip loin grilling steak
• T-bone grilling steak
• Tenderloin grilling steak
• Top sirloin grilling steak
• Wing grilling steak
• Grilling medallions
• Bottom sirloin tri-tip grilling medallion
• Rib eye grilling medallion
• Strip loin grilling medallion
• Top sirloin grilling medallion
Marinating Steaks
• Eye of round marinating steak
• Flank marinating steak
• Full round marinating steak
• Inside round marinating steak
• Outside round marinating steak
• Sirloin tip marinating steak
• Marinating Medallions
• Inside round marinating medallions
• Sirloin tip marinating medallions
Timing
Over medium-high heat cook:
• 1/2 to 3/4 inch (1 to 2 cm) steak for 3 to 4 (for rare), or 4 to 5 (for medium)
• 1 inch (2.5 cm) steak for 4 to 6 (for rare), or 6 to 7 (for medium)
• 1-1/2 inches (4 cm) steak for 8 to 10 (for rare) 10 to 14 (for medium)
• 2 inches (5 cm) steak for 10 to 14 (for rare), or 14 to 18 (for medium)
All rights reserved: Transcontinental Media G.P.
Steaks supreme
There are two categories of steak cuts suitable for grilling: tender grilling steaks and less-tender marinating steaks.
• Grilling steaks and the smaller grilling medallions are ready to cook right away, although you may want to marinate or coat them with a rub for flavour.
• Marinating steaks and marinating medallions need 12 to 24 hours in an acid-based mixture to tenderize them. Grill marinating steaks until rare or medium-rare; beyond medium doneness they become tough.
Grilling Steaks
• Bottom sirloin tri-tip grilling steak (cut from the loin, this is popular in the United States and starting to appear in Canada)
• Rib eye grilling steak
• Rib grilling steak
• Strip loin grilling steak
• T-bone grilling steak
• Tenderloin grilling steak
• Top sirloin grilling steak
• Wing grilling steak
• Grilling medallions
• Bottom sirloin tri-tip grilling medallion
• Rib eye grilling medallion
• Strip loin grilling medallion
• Top sirloin grilling medallion
Marinating Steaks
• Eye of round marinating steak
• Flank marinating steak
• Full round marinating steak
• Inside round marinating steak
• Outside round marinating steak
• Sirloin tip marinating steak
• Marinating Medallions
• Inside round marinating medallions
• Sirloin tip marinating medallions
Timing
Over medium-high heat cook:
• 1/2 to 3/4 inch (1 to 2 cm) steak for 3 to 4 (for rare), or 4 to 5 (for medium)
• 1 inch (2.5 cm) steak for 4 to 6 (for rare), or 6 to 7 (for medium)
• 1-1/2 inches (4 cm) steak for 8 to 10 (for rare) 10 to 14 (for medium)
• 2 inches (5 cm) steak for 10 to 14 (for rare), or 14 to 18 (for medium)
All rights reserved: Transcontinental Media G.P.