BC Grass Fed Beef Recipe - Grilled steak

Grilled steak:

I am not sure how you like your steak cooked, but we like ours on the rare side of medium rare. To achieve this on a BBQ use the following guidelines for a one inch thick grilling steak (sirloin, T-bone, new york, tenderloin, porterhouse, and rib steaks). Chuck or round steaks should be simmered to tenderize them. Times and temperature may vary a bit from grill to grill.

For a one inch thick steak:
- Preheat your BBQ to 650-700°.
- Season the steak on both sides (a small amount of salt, a dash of garlic powder and fresh ground pepper should suffice).
- Place the steak on the grill and cover the grill for two minutes.
- Rotate the steak 45°, but do not turn for a further two minutes (mostly for presentation).
- Turn the steak and repeat the above process.
- Remove the steak to a warm serving dish and cover for five minutes.

Total cooking time is eight minutes. If you like your steak on the medium side of medium rare or medium add a minute on each side. If you like your steak well done you will need to marinate it and cook it on a lower heat until the juice begins to come to surface on each side before turning it. It will always cook a bit more after you take it off the heat.