Beef on the barbecue – what could be better? Here’s what you need to be the backyard barbecue master – just a few easy tips and tricks!
Grilling: Get Ready
Simply season and cook by grilling, broiling or pan-frying.
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SEASON steak or medallion
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GRILL, broil or pan-fry using medium-high heat, turning at least twice with tongs
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COOK to medium-rare 145oF (63oC) at the least
*Estimated Grilling Time Using medium-high heat 400°F (200°C)
| STEAK THICKNESS | TOTAL GRILLING TIME(MINUTES) | ||||
|---|---|---|---|---|---|
| Med-Rare 145°F (63°C) |
Medium 160°F (71°C) |
Medium 160°F (71°C) |
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| 1 to 2 cm (1/2 to ¾ inch) | 6-8 | 8-10 | 10-12 | ||
| 2.5 cm (1 inch) | 10-12 | 12-14 | 14-18 | ||
| 4 cm (1-1/2 inches) | 18-20 | 20-28 | 30-36 | ||
| 5 cm (2 inches) | 22-28 | 28-36 | 36-44 | ||
Cite: https://canadabeef.ca/