Heat Up the Grill

Grilling Tips

Preheat your grill. The only way to achieve those nice grill marks and quick cooking is to preheat the grill before starting to cook.

Try seasoning your meats with kosher salt 12-24 hours before you intend to cook them. The salt will not only season but tenderize the meat.

If you're using barbecue sauce, wait to add it until your proteins or vegetables are 80% cooked. This way the sauce will caramelize rather than burning.

Chef Alexei's marinade

Ginger Scallion Marinade

1/2 cup light soy sauce
1 tsp granulated sugar
1 tsp white vinegar
1 tsp fresh ginger, minced
1/2 tsp fresh garlic, minced
3 Tbsp scallion, minced
1/4 tsp sesame oil

Combine all ingredients in a mason jar and shake until the sugar has dissolved.
The marinade can be used to marinate meats or vegetables, or a sauce to finish either one.

Discard marinade after contact with raw meat.

Master Butcher Tips

Whether it’s the ultimate burger or the perfect steak, these tips from our MASTER BUTCHERS in the Freson Bros. Butcher Shop will help ensure you wow friends and family, every time.

Tip 1: GET GOING

Before you heat up the grill, remove the meat from the fridge 20–60 minutes before cooking, this allows heat to evenly transfer throughout the meat while it’s cooking. Skipping this step means your meat will cook unevenly.

Tip 2: SEASONING

If you did not ‘GET SAUCED or SEASONED’ at the store when you chose your cut, you will want to season yourself prior to cooking. Naturally, personal tastes differ, but if you’re in doubt, going simple allows the meat to shine. Try seasoning both sides with freshly ground black pepper and coarse-grain Kosher or sea salt. A coarse salt will give you that bright salt crunch and flavour enhancement without too much sodium.

Tip 3: SEARING

Searing the meat first—on high-high heat—locks in the flavours. Look for brown caramelization on both sides before. A cast-iron skillet is ideal for this step because it holds high heat and disperses it evenly.

Tip 4: TEMPERATURES for GRILLING STEAK

Investing in a meat thermometer will help you cook your steak to perfection! The most important thing to remember about temperature is to pull your meat from the heat when it is 5°F cooler than you want it. For example, if you want a medium steak, pull it from the grill or the pan when it reaches 140°F (60 °C)  . This is true for any steak, whether it’s ¾- or 3-inch thick.

Rare: 130°F (54°C)
Medium-rare: 135°F (57°C)
Medium: 145°F (63°C)
Medium-well: 150°F (66°C)
Well-done: 160°F (71°C)

Tip 5: GIVE IT A REST

When you pull your meat from the heat, allow it to rest for at least 5 minutes. This allows the muscles to relax and the juices to flow out—that’s when you know it’s ready. Then for meaty magic, pour those juices over the steak and serve!

What If You Don’t Have a Grill?

Don’t let the lack of a grill stop you from creating steak perfection in your own kitchen. After searing and caramelizing the meat on both sides, you can turn the heat down and continue to cook in the skillet. Or you can put it on a broiling pan and cook it in the oven at 375°F (190°C). (If you don’t have a roasting pan, you can use a cooling rack on a cookie sheet to catch the drippings.) Whether pan or oven-cooked, you’ll still want to test the doneness with a meat thermometer.

Note: Leaner cuts do not retain the juices as much. This results in faster cooking times. Using your meat thermometer earlier than you think you need to can help.

Did you know?

Every FRESON BROS. Butcher Shop has trained butchers who will be more than happy to custom cut steaks to your favorite thickness or share their own great grilling tips. After all, they love meat as much as you do. And, if you need a specific cut for a special occasion, they can help with that too!