Kevin BBQ's the Best Steaks

As farmer and butchers, our biggest perk of the job is taste testing our finished products on a regular basis. After all, someone has to do quality control on the steaks. We're happy to do it!

Kevin has perfected the art of grilling steaks and here are a few key tips for you.

Ribeye

If you like fat and flavour --- this beauty is for you! A classic, splurge worthy steak. It's cut from the rib, well marbled and richly beefy. Season liberally with salt and pepper. Cook 6-8 minute a side for a 1 1/2" thick steak, medium rare.

Striploin

Striploin A bold, lean cut with intense flavour. The meat has a firm texture so don't overcook it. Cook 4-6 minute a side for a 1 1/2" thick steak, medium rare.

Flank

This boneless steak comes from just below the loin. Do NOT overcook this steak --- grilling to medium rare rewards you with deep beefy flavour and tenderness. We recommend grilling it, followed by resting it for 10 minutes. Then thinly slice across the grain and pile it high on a platter to serve.

Denver

This is a newly popular steak. It's a well-priced everyday steak that delivers surprising taste and tenderness. Cut in perfect portion sizes, grill 2-4 minutes a side for medium rare. 

Grill Like a Pro

1. Prep your steaks by letting them sit at room temperature for about an hour before grilling to give more consistent cooking throughout.

2. Brush both sides of the steak with vegetable oil to minimize sticking to the grill and season both sides of the steak generously with salt and pepper.

3. Cook steaks 1 1/2" thick or less uncovered, over direct medium high heat. For anything thicker, like an Ultra Aged steak, cook over direct heat after the times noted above and move to indirect grilling so they cook through without burning.

4. Use a meat thermometer to check if it's done or the Touch Test below! 5. Pull the steak off the grill and let it sit for 10 minutes, tented with foil. Residual heat will finish the cooking and the juices will redistribute throughout the meat.

6. For best texture, slice against the grain.

7. To make your steak go further, slice and serve on a platter, family style. Then no one feels obligated to eat a whole steak!

What's your go-to steak cut? Share your tips with us!