Sizzled over coals or flame, a thick, juicy grilled beef steak is a delightful summer evening treat. We usually save our steaks for weekend evenings when we have time to relax and enjoy the process.
I grew up on a dairy/beef farm, so beautiful steaks and roasts were something that I took for granted. My father raised his cattle naturally on organic feed. For the most part, they lived outside and ate grass in the fields. Dinner guests remarked on the difference between our beef and what they were accustomed to. Now, I appreciate a good steak as a special luxury. For one thing, we don’t eat as much meat these days as we used to. Our portions are certainly smaller.
Our Beef These Days
Sometimes we eat beef that grew up grazing in a field beside our yard. Our neighbours raise cattle right next to our place. These are the animals we watch from our windows and deck year round. It might be a little unusual for cattle to be out in the deep snow during Ontario winters, but these guys have some shelter in the woods, and they don’t seem to mind it a bit.
We like that this beef is raised without antibiotics or hormonal implants and slaughtered humanely at about a year and a half of age. The carcasses are aged for 14 days before we put them into our freezers. I know a lot of people will get freaked out by the thought of eating an animal that had a name. I’ve been around this since childhood and just take it as part of the cycle of life.
Nutritional Benefits of Beef
Red meat provides us with the kind of iron that is easily absorbed by the body. It also gives us vitamin B12, vitamin D, zinc, and of course, protein. Protein helps builds bone and muscle in our bodies. Humans are omnivores, so our digestive systems are well equipped to utilize the fats, proteins, and nutrients found in animal foods.
The best cuts of beef for cooking quickly over direct heat are:
- T – Bone,
- Top Sirloin,
- Strip Loin,
- Rib Eye,
- Rib, and
Canadian Beef provides an interactive chart explaining the cuts of beef and what each is best suited for.
Our favourite way to cook steak is on the barbecue. American readers, this is what you know as grilling. We use a propane “barbecue” at home. When we’re camping, we like to cook steak over the coals from an open fire or use a portable gas grill. Cooking over charcoal is a nice experience if you have the time for it. Whichever way you choose to go, watch your meat closely. You want to avoid burning it and eating any charred bits.
Watch how to grill a beef steak. You’ll notice in the video that I’m barbecuing in a winter coat. We do that sometimes in Canada!
Internal Temperature for Desired Doneness of Beef Steak:
Medium-rare: 135 degrees F (3 – 5 minutes on second side depending on thickness)
Medium: 145 degrees F (5 – 7 minutes on second side depending on thickness)
Medium-well: 155 degrees F (8 – 10 minutes on second side depending on thickness)
Gluten Free Spice Mix
This is one of the time-saving recipes that’s great made with my Gluten Free Spice Mix. Try it once, and I’m sure you’ll be hooked!
Once you’ve mixed up a batch, you can also use it with
The beautiful simplicity of this steak lies in the its two ingredients: a good quality cut of beef and the specially-blended, made-ahead mixture of herbs and spices. Use your own or try my Gluten Free Spice Mix.
I hope you try this, and I’d be very happy if you shared a picture of yours on Instagram with the tag #CathysGlutenFree !
How to Grill a Beef Steak
- 2 pounds (1kg) beef grilling steak (1/2 pound per person)
- generous amount Cathy's Gluten Free Spice Mix
- Season both sides of the steak generously with Cathy's Gluten Free Spice Mix. Let it sit at room temperature for 30 minutes.
- Meanwhile, preheat grill to 350 F, medium-high.
- Set steak on hot grill and leave for 3 minutes. (Close the lid for more even cooking, trying to maintain your grill close to a temperature of 350 degrees Fahrenheit.)
- For fancy grill marks on your steak, rotate it a half turn or so and cook another 2 minutes.
- Flip steak over and cook an additional 3 to 10 minutes, depending on desired degree of doneness. For accuracy, test the internal temperature with a thermometer.