Our standard sides come with a variety of different steaks, and we can always take special orders for steaks if there is anything in particular you’re interested in. Our sides usually come with ribeye, sirloin, striploin, tenderloin and sometimes round steaks.
Ribeye, sirloin, striploin and tenderloin are all suitable for barbecue steaks. Keep in mind that corn fed beef has more marbling and feed lot animals don’t move around a lot, so the meat is tender from under-use. This means that corn-fed steaks will come out tender whether or not you’re careful cooking them. The theme with grass fed beef is to treat it gently.
- Here are some directions for grilling or pan frying steaks that specifically refer to grass fed beef: How to cook Perfect, Tender, Grass-Fed Steaks. We recommend you follow this method for the best success with your steaks. This is the recipe we include with all of our steak orders.
- This article outlines where in the animal these steaks come from and gives a good overview of how to cook each one: The 4 Cuts of Steak You Should Know.
- If you’re curious about the cooking science behind how to get a perfectly done steak, J. Kenji Lopez-Alt over at Serious Eats has done an extremely thorough exposition: The Food Lab: How to Grill a Steak, a Complete Guide.
Our favourite way to cook tenderloin steaks are as individually wrapped beef wellingtons.
Round steak, on the other hand, comes from a leaner part of the animal and is usually quite tough if cooked like your standard grilling steak. Round steak benefits from either a long, slow cooking time, like in a stew or braise, or a very quick cooking with some prep. Round steak works in stir fries if you cut it very thin against the grain. To make it easier to cut, use a partially frozen steak. You can also quick cook round steak if you bash it with a meat tenderizer first (a great way to get out any frustration), batter and fry. Here are a couple of recipes that use round steak pounded thin with a meat tenderizer:
We don’t usually have T-bone steaks on offer. This is because we find that our meat tastes better if it comes from an older animal, but because of regulations around prevention of mad cow disease in Canada, our butcher is federally mandated to remove any spinal and brain matter from beef cows over 30 months of age. The T-bone steak usually comes with the bones we have to remove.
One of our customers uses the following seasoning recipe for steaks from Madame Benoit, a classic Quebecois cookbook author:
Meat, patted dry. Room temperature.
- Dry Mustard Powder
- Fresh Ground Black Pepper, coarse
- Garlic Powder
- Worcestershire Sauce
Season both sides about an hour before cooking. Just a little salt, lots of pepper. Light sprinkling of Worcestershire sauce. You can use real garlic too but this is the one time I prefer powdered. The dry ingredients should soak of the Worcestershire sauce so things are not too wet as that would just steam the meat.
We always let the meat rest and we always top with butter and more salt and pepper.