How To Properly Prepare and Cook A Steak

Be The Master Of The Grill

With just these few tricks you're the one in control.

Non-stick grilling: Brush cold grill with vegetable oil or coat with cooking spray to prevent foods from sticking. Preheat grill on high for 5 minutes; reduce heat to medium-high to cook.

How hot is hot? If you don't have a barbecue temperature gauge, use this trick to check grill temperature: if you can hold your hand 5 inches (12 cm) from grill for 5 to 6 seconds heat is low, 3 to 4 seconds means medium and 1 to 2 seconds means hot.

Keep a lid on it: Barbecue with lid closed for even cooking and energy efficiency.

Is it done yet? Check doneness earlier than recipe says. Wind, temperature and grill type can affect cooking time. End the Doneness Debate. Use a food thermometer to know meat is done just the way you like it and cooked to a safe temperature too. For steaks and burgers: When close to being done, insert digital rapid-read thermometer sideways into meat to check. Roasts: Use oven-safe meat thermometer left in meat
while cooking.


Remove your steak from the grill just before it reaches your preferred cooking level. Wrap your steak in foil and keep warm for 5 minutes. The steak will reabsorb its own juices and continue to cook slowly, resulting in a perfectly cooked steak!

Grill smart. Wash hands: Keep cold foods cold. NEVER place cooked food on the same plate that held raw meats (without washing first).

 Chili Sesame Shrimp

1 lb Just Shrimp, defrosted and drained
1 jar our Wildly Delicious Asian Chili Sesame Grilling Sauce

1. Preheat oven to 425 F
   
2. Toss Shrimp in Sauce
   
3. Place Shrimp on a lightly greased baking sheet
   
4. Bake for approximately 5 to 7 minutes, until shrimp is cooked (shrimp should turn slightly pink when done) , basting lightly with sauce for the last minute of cooking.
   

Serve on a bed of white rice.

Serves 4.

 Maple Salmon

4 Pacific Salmon Fillets, defrosted
½ cup Maple Syrup or our Wildly Delicious Canadian Maple & Hickory Salmon Seasoning

1. Preheat oven to 450 F
   
2. Marinate Salmon Fillets in Maple Syrup or prepared Maple & Hickory Seasoning for one hour in refrigerator
   
3. Remove, pat dry and lightly salt and pepper
   
4. Place Salmon Fillets on a foil-lined baking sheet
   
5. Roast for approximately 5 to 7 minutes, then broil for approximately 1 to 2 minutes until Salmon Fillets are golden. Salmon is done when it flakes easily with a fork.
   

Serve with rice or vegetables.

Serves 4.

 Almond Chicken with Brie Cheese Stuffing

4 Boneless, Skinless Chicken Breasts, defrosted
60 g (2 oz) brie cheese, rind removed, and sliced
4 dried apricots, finely chopped
½ cup sliced almonds, divided
1 tsp minced fresh rosemary
1 tsp kosher salt
1 tsp fresh cracked pepper
½ cup bread crumbs
1 egg, lightly beaten
1 tbsp butter
1 tbsp olive oil

1. Preheat oven to 375 F
   
2. Cut each chicken breast horizontally in half, but not all the way through. Open like a book
   
3. Arrange brie slices in opening of each breast, sprinkle with apricots, half of the almonds, rosemary, salt, and pepper. Close breast, pressing around the edge to seal.
   
4. In a shallow dish, combine bread crumbs and remaining almonds. Dip the chicken breasts in the egg, then dredge in the bread crumb mixture, pressing gently to coat completely.
   
5. In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Cook the chicken breasts until golden, approximately 3 minutes per side. Transfer to oven and bake until cooked through, approximately 15 – 20 minutes.
   

Serve with a side of our Famous Garlic Mashed Potatoes.

Serves 4.

Garden Herb Beef Tenderloin

Four 6 oz Beef Tenderloins
4-6 Sprigs of Fresh Rosemary
2-3 Stalks Fresh Thyme
Kosher Salt to taste and Freshly Cracked Black Pepper
3 Tbsp Olive Oil

1. Pre-heat Grill to 500F (260C)
   
2. Rub Olive Oil on both sides of tenderloins
   
3. Remove Thyme and Rosemary leaves from stalks and chop
   
4. Rub chopped herbs between fingers to release oils, then rub herbs into oiled meat.
   
5. Place meat on grill. Sear on each side, turn heat down to medium and cook until meat almost reaches your desired level of doneness.
   

Season with Salt and Pepper to Taste. Remove to a warm plate and wrap in foil. Let meat sit for approximately 5 minutes to reach desired doneness and reabsort its juices.

Serves 4.