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Ribeye steaks are a forgiving cut. There is generally a lot of fat that will keep a steak juicy even if cooked to medium well or well done. Having said that, there are a few tips to cooking a great steak, no matter how you like it cooked (this content is abridged from my book Cooking Meat, where info like this and so much more is available).

Choose your cooking method for your ribeye. The three most common methods people use to cook steaks at home are pan-frying, grilling, and broiling.

Pan-Frying

• Heat a heavy-bottomed frying pan over a high heat. I prefer flat-bottomed cast iron pans because they retain the heat excellently and you can get a great caramelization on the surface of the steak.
• Season the steak generously with salt and pepper, then rub with vegetable or olive oil.
• Sear the steak in the hot pan until all sides are golden brown. The timing depends on the size and thickness of the steak, but as a rule of thumb, searing the steak for a minimum of 3 minutes per side will achieve the desired gold brown-ness.
• You can flip as many times as you think necessary, but aim for one flip during the cooking time. For thinner (less than 1-inch) steaks that means 2 minutes per side, and for thicker (2-inch) steaks that means 4 minutes per side. You’ll find the timing gets easier with practice.
• After the steaks are golden brown, turn the heat down to medium, add 2 Tbsp of butter to the pan with 2 sprigs of thyme, and finish cooking until the desired internal temperature has been reached (I like to use an internal thermometer to check for accuracy).
• For thick steaks (1-inch or thicker), rest the meat for a minimum of 8 minutes before serving. For thinner steaks (less than 1-inch), rest for 2 minutes before serving.

 Grilling

• If you’re using propane/gas, heat half of your grill to high, and the other half to medium heat. If you’re using charcoal, arrange the hot coals on only one side of the grill.
• Season the steak generously with salt and pepper, then rub it with vegetable or olive oil.

• Sear the steak on the hot side of the grill, and flip it until it’s golden brown on both sides. The timing depends on the size and thickness of the steak, but as a rule of thumb, searing the steak for a minimum of 3 minutes per side will achieve the desired golden-brown crust. Be aware of how fatty your steak is, as melting marbling can cause flareups if you’re not paying attention.

• Move the steak to the cooler side of the grill and finish cooking until the desired internal temperature has been reached.
• For thick steaks (1-inch or thicker), rest the meat for a minimum of 8 minutes before serving. For thinner steaks (less than 1-inch), rest for 2 minutes before serving.

 Broil

• Preheat the broiler to high heat. If cooking thick steaks (1-inch or thicker), place the oven rack on the second- highest position in the oven. If cooking thinner steaks (less than 1 inch), place it on the highest position.
• Season the steak with salt and pepper, then rub with vegetable or olive oil.
• Place the steak on a heavy-bottomed tray (ovens sometimes come with these; otherwise use a shallow ovenproof frying pan that will fit inside the oven with the door closed.
• Place the tray under the broiler and cook until golden brown, about 2 minutes, flip the steak, and repeat with the other side.
• Continue flipping to finish cooking until the desired internal temperature has been reached.
• For thick steaks (1-inch or thicker), rest the meat for a minimum of 8 minutes before serving. For thinner steaks (less than 1-inch), rest for 2 minutes before serving.

 Knowing when the steak is done.

• The Finger Test: Simply touch your thumb to your pinky finger on one hand. Using your the index finger of your other hand, touch the meaty part of your thumb, near the base. That’s what a well-done steak feels like. Now touch your thumb with your ring finger: that’s medium. Touch your thumb with your middle finger: that’s medium-rare. Finally, touch your thumb to your index finger: that’s blue rare. I recommend trying this technique close to when you think the steaks are finished cooking. It’s common to see grill cooks in restaurants constantly touching the steaks, using their intuition and experience to judge when to take the steak off the grill.
• Internal Thermometer: This method is more exact, but it also depends on the quality of the thermometer and the thickness of the steak. For example, it’s great on a big côte de boeuf, but pretty useless with a skirt steak. The thicker the steak, the more accurate the internal temperature can be read. If the steak is thin, heat will travel through the muscle fibers more quickly, distorting the true internal temperature of the meat. Additionally, you’ll want to take a steak off the heat when it is 5 or 10 degrees cooler than the target temperature, as it will continue cooking for a bit as it rests.

 

Rare	125°F
Medium-rare	135°F
Medium	140°F
Medium-well	150°F
Well-done	160°F

 

 

Let it rest. 

Resting a steak before serving it is always a good plan, as it allows the juices to settle back into the muscle fiber and prevents the juice from flowing away once the steak is cut. You’ll always have some juice come out of a steak, but resting minimizes it.

It’s probably not a surprise, but as a bigger guy who’s worked in a butcher shop for nearly 15 years, I love steak.  Almost as much as steak, I also love a good steakhouse!  There’s something about the old, wood-dominant rooms, even older waitstaff, oversized appetizers and classic sides that can bring out the best qualities in a steak.  With young kids at home, I don’t get out to eat as much as I would like, but that doesn’t mean I can’t produce a reasonable facsimile of a steakhouse meal at home.

Tri-tip typically gives way to fattier loin cuts on a steakhouse menu, but in this recipe, we’re going to double up on the cooking methods (low and slow with a smoker, hot and fast with a grill) to maximize the flavour. 

 

Serves 3

Ingredients:

1                    tri-tip, 2-2.5 lbs

2 tbsp            your favourite mustard (yellow, Dijon, etc.)

2-3 tbsp         Sanagan’s southwest steak rub

 

Method:

1. Roughly 1.5 hours before you’d like to eat, take your tri-tip out of the fridge.
2. Rub the mustard of your choice in a thin, even layer over the surface of the tri-tip (all sides). The mustard is used both for flavour, and to help the rub to adhere to the steak.
3. Generously season the tri-tip with steak rub, coating both sides. It’s hard to add too much rub, so (within reason) err on the side of generosity here.
4. Pre-heat your smoker to 240-250 F, allowing the steak to rest outside of the fridge while you wait.
5. Smoke the tri-tip for approx. 40 minutes and then remove from the heat.
6. Pre-heat your gas/propane grill to its highest heat (note: you could also use a cast-iron pan for this step if preferred).
7. Sear the tri-tip evenly on both sides until desired internal temperature is reached, approximately 4-6 minutes per side depending on the temperature of your grill.
8. Remove from the heat and allow to rest for 10-15 minutes. Slice thinly against the grain, and serve with your best ‘loaded’ baked potato.

Top Sirloin Cap, also called picanha (or coulotte if the fat is removed), is a muscle that sits on the main body of the top sirloin. Its triangular shape is covered with a layer of fat which renders when the steak cooks, ensuring a juicy outcome.

Reverse searing is a method of cooking where you start a cut of meat at a very low temperature in your oven to achieve the intended internal temperature, before searing the meat on a high heat to brown the exterior. The result is a consistently cooked cut, and takes some of the guess work out of cooking a large steak like this top sirloin cap. The following recipe, adapted from Cooking Meat, explains how to do this, and pairs the steak with a bright chimichurri sauce.

Serves 4

Ingredients:

Steak

3                            garlic cloves, sliced in half
6                            thyme sprigs, cut in half
Salt and pepper
3 Tbsp                  red wine vinegar
3 Tbsp                  olive oil
1                            sirloin cap, 2 to 2.5 lbs, fat cap left on, silverskin removed

Chimichurri Sauce

2 cups                  cilantro, leaves picked and washed
1 tsp                     granulated sugar
3 Tbsp                  olive oil
2 Tbsp                  lime juice
1 Tbsp                  red wine vinegar
½                           red onion, finely diced
2                            garlic cloves, minced
1 tsp                     grated lime zest
Salt and pepper

 Method:

1. Place the garlic, thyme, vinegar, oil, and a pinch of salt in a small bowl and mix together.
2. Using the point of a sharp knife, score the fat side of the sirloin cap in a crosshatch pattern. Place the steak in a baking dish, and season both sides liberally with salt and pepper. Rub the marinade all over the steak, and refrigerate, uncovered and fat cap facing up, for at least 4 hours.
3. An hour and a half before you want to eat, preheat the oven to 275°F. Take the steak out of the fridge and bring to room temperature. Place the steak in the oven and cook until an internal thermometer inserted into the middle of the steak reads the desired temperature. Take the steak out of the oven and set aside.
4. Place a large, heavy-bottomed frying pan over high heat. Discard the garlic and thyme, and then sear the sirloin cap, fat side down, in the hot pan. Turn the steak over when golden and sear the other side. The whole process should take about 1 minute per side. Remove from the pan and set on a cutting board to rest for 5 minutes.
5. To make the chimichurri sauce, place the coriander in a blender and purée with the sugar, oil, lime juice, and vinegar. Pour the mixture into a serving bowl and stir in the red onion, garlic, and lime zest. Season with salt and pepper.
6. To serve, slice the steak against the grain and arrange on a serving platter with the chimichurri alongside.

I developed the recipe for a Roasted Cauliflower Risotto when I was the chef of The Falls Inn, a beautiful inn close to Meaford, Ontario. This risotto calls for a sharp cheddar cheese – something the Italian chefs I worked for would berate me for – but I love the combo of cauliflower with cheddar. Add a sliced bavette to the mix and you have a restaurant-worthy main course for your next summer dinner party!

Grilled Bavette with Roasted Cauliflower and Cheddar Risotto

Serves 6 to 8

Ingredients:

4 pc                      bavette steaks, 8-10 oz each
1                            garlic clove, smashed with the side of a knife
6                            thyme branches
2 tbsp                   olive oil
to taste                salt and pepper
2 cups                  cauliflower florets
1 tbsp                   vegetable oil
4 cups                  chicken stock
2 tbsp                   butter (divided)
½ cup                   finely diced onions
1 cup                    arborio or carnaroli (risotto) rice
½ cup                   white wine
1 cup                    grated sharp cheddar (could be orange or white)
1 Tbsp                  aged balsamic vinegar

 

Method:

1. In a work bowl, toss the bavette with the garlic, thyme, olive oil, and salt and pepper. Place in the refrigerator and marinate for 2-4 hours. 30 minutes before cooking, take the steaks out of the fridge and bring them closer to room temperature.
2. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
3. In a large bowl, toss the cauliflower with the oil and season with salt and pepper. Arrange the cauliflower in a single layer on the baking tray and roast in the oven until nicely browned, about 30 minutes. Remove from the oven and set aside.
4. Set up your grill with a high heat side and a low heat side. Sear the bavette on the high heat side, flipping every minute or so, until browned all over. Move the steaks to the lower heat side of the grill and continue cooking until the internal temperature is to your liking. For a medium steak I would estimate a total cooking time of 10-12 minutes. When finished cooking rest the steaks on a plate for 10 minutes.
5. While the cauliflower is roasting and the steaks are on the grill, start the risotto. Pour the stock into a pot and bring to a low simmer over medium heat.
6. In another pot, melt 1 Tbsp of the butter over medium heat. Add the onions and sweat for 5 minutes, or until translucent. Add the rice and stir with a wooden spoon to coat them with the butter. Add the wine and simmer until it has evaporated, stirring every 30 seconds or so.
7. Start adding the stock to the rice, ladleful by ladleful, stirring as you go. Allow the rice to absorb each ladleful of stock before adding the next. The rice will absorb the liquid and release its starch, creating a thick, soupy rice. Continue adding the stock until the rice is tender when you taste it. Italians call this moment when the risotto is perfectly cooked all’ondo.
8. When the rice is cooked, remove from the heat and stir in the roasted cauliflower. Add the remaining 1 Tbsp butter and the cheddar and stir vigorously until the sauce is emulsified.
9. To serve, pour the risotto into individual plates (about ¾ cup to 1 cup per person). Slice the steaks thinly against the grain and divide among the plates (I would estimate 4-5 slices per person). Drizzle the whole dish with the balsamic and serve immediately.

When you’re after a damn good burger, with no frills and just meat, this is it. Serve these on good-quality brioche buns, dressed (or undressed) as you like. Everyone has their preferences when cooking burgers. I like to pan-fry mine without oil in a cast iron pan, but grill them on a barbecue if you prefer. If you’ve used good beef, you can definitely eat these when they’re still pink in the center.

Serves 6

Ingredients:

2 lbs                      ground beef chuck
1 scant tbsp          salt
1 tsp                      pepper

 Method:

1. Place beef in a bowl, and shower the salt and pepper over the beef. Mix to combine, careful not to overmix (you don’t want the beef too packed). Using your hands, form the mix into 6 balls. Flatten the balls into ¾-inch-thick patties.
2. Heat a cast-iron frying pan over medium heat. When hot, set the patties in the pan to allow the fat to render and lubricate the pan. Using a spatula, press down lightly on the patties to flatten them and then allow to cook for 5 minutes.
3. Turn the patties over, press down lightly with the spatula again, and cook until caramelized brown and crunchy on both sides, about 10 minutes in total. At this point the burgers will be medium-well, which is perfect for most people. Place the burgers on a toasted bun and add your favourite burger toppings.

Soft and sweet Gorgonzola paired with bitter and charred grilled radicchio is fantastic, and in this recipe, I use it to stuff pork tenderloin. Recipe adapted from Cooking Meat.

Serves 4

2                          pork tenderloins  (approx. 12 oz each), cleaned of silverskin and excess fat
¼ cup                  soy sauce
¼ cup                  sherry vinegar
½ cup                  olive oil (divided) + more for drizzling
1 head                 radicchio, cut in 8 wedges
2 Tbsp                 sugar
½                         red onion, cut in 4 wedges
to taste                salt and pepper
½ cup                  Gorgonzola cheese
2 Tbsp                 Balsamic vinegar

 

1. Using a thin boning knife, create a hole down the center of each pork tenderloin, about a ½ inch wide, being careful not to cut through either side of the meat. Think of it like you’re cutting a hollow tube down the center of the tenderloin, like the air channel in a drinking straw. In a bowl large enough to hold the tenderloins, stir together ¼ cup of the oil, the soy sauce, and vinegar. Add the tenderloins, toss well, and cover with plastic wrap. Refrigerate for 3 to 4 hours.
2. Toss the radicchio with the sugar in a separate bowl. Add just enough cold water to cover the radicchio and set aside for 30 minutes. Drain and pat dry with paper towel.
3. Preheat the oven to 450°F. Line a baking tray with parchment paper.
4. Toss the radicchio with the remaining ¼ cup of oil and the onions. Season with salt and pepper. Arrange the radicchio mixture in a single layer on the baking tray and roast until slightly golden, about 30 minutes. Remove from the oven and allow to cool completely on the tray. Turn down the oven to 400°F
5. Place the radicchio mixture in a bowl and add the Gorgonzola and vinegar. Season with salt and pepper, toss gently, and set aside.
6. Drain the marinade from the pork and pat the meat dry. Using a tablespoon, scoop radicchio stuffing into the center of the meat, generously filling each tenderloin. Drizzle along the outside of the tenderloin with oil.
7. Place a large ovenproof frying pan over medium heat. Once it’s hot, add the tenderloins and brown on all sides. Transfer the pan to the oven, roast for 15 minutes, then remove from the oven and allow to rest for another 10 minutes.
8. To serve, slice the tenderloins into rounds and arrange on individual plates.

 

 

 

Cooking a steak at low temperature very slowly until it reaches the desired internal temperature and then searing it quickly over high heat to get a crust is known as reverse-searing. The benefit of the reverse-sear is that it takes a lot of the guesswork out of serving steak at the intended internal temperature. In this recipe (abridged from Cooking Meat), I use the picanha, aka sirloin cap, which has a natural fat cap, which I leave on while cooking so the rendered fat bastes the steak. If you prefer, you can remove the fat or ask your butcher to do it for you.

Serves 4-6

Steak

3                         garlic cloves, sliced in half
6                         thyme sprigs, cut in half
to taste               salt and pepper
3 Tbsp                red wine vinegar
3 Tbsp                olive oil
1                         picanha/sirloin cap, 2 to 2.5 lbs, fat cap left on, silverskin                                         removed

 Chimichurri Sauce

2 cups                cilantro, leaves picked and washed
1 tsp                   granulated sugar
3 Tbsp                olive oil
2 Tbsp                lime juice
1 Tbsp                red wine vinegar
½                        red onion, finely diced
2                         garlic cloves, minced
1 tsp                   grated lime zest
to taste               Salt and pepper

Method

1. Place the garlic, thyme, vinegar, oil, and a pinch of salt in a small bowl and mix together.
2. Using the point of a sharp knife, score the fat side of the sirloin cap in a crosshatch pattern at 1-inch intervals. Place the steak in a baking dish, and season both sides liberally with salt and pepper. Rub the marinade all over the steak, and refrigerate, uncovered and fat cap facing up, for at least 2 hours.
3. An hour and a half before you want to eat, preheat the oven to 275°F. Take the steak out of the fridge and bring to room temperature. Place the steak in the oven and cook until an internal thermometer inserted into the middle of the steak reads the desired temperature (125°F for medium rare). Take the steak out of the oven and set aside.
4. Place a large, heavy-bottomed frying pan over high heat. Discard the garlic and thyme, and then sear the sirloin cap, fat side down, in the hot pan. Turn the steak over when golden, and sear the other side. The whole process should take about 1 minute per side. Remove from the pan and set on a cutting board to rest for 5 minutes.
5. To make the chimichurri sauce, place the coriander in a blender and purée with the sugar, oil, lime juice, and vinegar. Pour the mixture into a serving bowl and stir in the red onion, garlic, and lime zest. Season with salt and pepper.

6. To serve, slice the steak against the grain and arrange on a serving     platter with the chimichurri alongside.

Strata has become a very popular breakfast casserole dish, and for good reason. You can prep the dish the night before and throw it in the oven for just less than an hour before you want to eat the next day. Great for large groups, or when you just feel like indulging in a hearty and delicious breakfast! This recipe takes flavour notes from one of our favourite quiches with ham, leeks, and nutty gruyere cheese. I hope this helps you kick off a fantastic Mother’s Day this weekend!

 Serves 8

 Ingredients

8 cups                  cubed sourdough bread 
2 tbsp                   butter
2 cups                  leeks, washed and sliced into half moons
3                           garlic cloves, minced
8 slices                 ham, sliced at ¼”, then diced                     
1.5 cups               gruyere cheese, grated
9                           large eggs
2 cups                  milk
1 tsp                     salt
1 tsp                     ground mustard
¼ tsp                    ground black pepper

 Method

1. Butter a 9×13-inch casserole dish(or similar size).
2. Arrange bread in a single layer in the pan, then set pan aside.
3. In a sauté pan over medium heat, melt the butter. Add the leeks and sauté until translucent (about 8-10 minutes). Add the garlic and sauté until fragrant, about three minutes. Finally add the ham, stir well, and cook for an additional 4 minutes. Sprinkle this mixture evenly over bread, then cover with the gruyere cheese.
4. Whisk eggs, milk, salt, ground mustard, and pepper together in a large bowl. Pour evenly over cheese. Cover tightly and refrigerate for 1 hour or overnight (up to 12-16 hours).
5. Remove casserole from the refrigerator and allow to sit out at room temperature for 15 minutes.
6. Preheat the oven to 375°F (191°C).
7. Bake casserole, uncovered, for 20 minutes. Loosely cover with aluminum foil and bake for an additional 30-35 minutes. The casserole is done when browned on the sides and puffy in the center – about 50-55 minutes in total.
8. Remove from the oven and allow to cool for a few minutes before serving.

“Kapow” Chicken Legs
abridged from Cooking Meat by Peter Sanagan

Chicken legs are definitely among my top 10 foods to grill, especially when they are marinated. The sugars in the marinade char the skin a bit, and nothing says warm-weather eating more than that sweet char flavor. In this recipe, splitting the legs into three evenly sized pieces is a great way to get more marinade flavor throughout the meat (and it exposes the bone marrow in the thigh for you to suck out). When you eat these chicken legs, your mouth is like “Kapow! I wasn’t expecting that flavor punch!”

 Serves 4

4            chicken legs, skin-on and bone-in
1 cup     Japanese soy sauce
1 cup     Chinese red rice vinegar (or cider vinegar)
3            garlic cloves, minced
1 cup     sliced green onions
2 Tbsp   brown sugar
1 Tbsp   pepper
3            bay leaves

 

1. Using a strong cleaver, separate the drumstick from the thigh in between the joint, then chop the thigh bone in half using one swift commanding motion. Repeat with the remaining legs. You will end up with 12 pieces of chicken. (Alternatively, have your butcher do this for you.)
2. In a large bowl, mix together the soy sauce, vinegar, garlic, green onions, sugar, pepper, and bay leaves, and stir until well combined. Add the chicken legs to mix and coat thoroughly, cover, and refrigerate for 4 hours.
3. Preheat the barbecue to a medium-high on one side and medium on the other.
4. Place the chicken on the hotter side of the grill to sear, about 5 minutes per side. Transfer to the cooler side to finish cooking, about 20 minutes. The chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F.
5. To serve, arrange on a platter and serve immediately.