SURREY, BC (May 19, 2017) – More than 200,000 steaks will hit the grill this Victoria Day long weekend as thousands of BC families celebrate the start of BBQ season with delicious servings of Canadian beef. When it comes to grilling the perfect steak, Joseph Richard Group (JRG) Director of Culinary Operations and Top Chef Canada winner Matthew Stowe says perfection is just a matter of following a few key BBQ rules.
He should know as JRG serves around 12,000 pounds of steak each year at its pubs and restaurants, mostly at its S+L Kitchen + Bar restaurants, where Wagyu flat Iron streaks are a crowd favourite, along with filets, New York strips and top sirloin steaks cut from 100% AAA Canadian Black Angus. That is around 25,000 steaks per year, a number that will climb sharply once JRG opens its newest S+L Kitchen + Bar location in South Surrey this month at Morgan Crossing (16051 24 Avenue).
“We love our beef in BC and steaks are always the preferred cuts,” says Stowe. “Unfortunately, many people are intimidated when it comes to cooking steak at home on the barbeque. If people follow these simple rules, we guarantee they’ll enjoy a perfect steak every time.”
- PRE-HEAT: Always pre-heat your grill until it reaches at least 400 degrees Celsius.
- RUB THE GRILL: Be sure to rub your grill with some tongs and a towel soaked in vegetable oil to prevent food from sticking.
- LET IT WARM-UP: When cooking steaks, leave your meat out at room temperature for 10-15 minutes before starting to cook. Cooking steaks fresh from the fridge will make them take longer to cook and the outside will overcook before the centre is a nice, medium rare.
- SIMPLE SEASON: Season your steaks with kosher salt and fresh cracked black pepper. While marinating chicken or salmon with different options is great, its best to keep steak simple with just some salt and pepper.
- LEAVE IT BE: Once the food touches the grill, leave it alone! Let it sit for at least two to three minutes to build a crust before you flip it or move it. Moving it around too much will keep it from developing the colour and crust you want.
- LET IT REST: When grilling any red meat our poultry, always allow it to rest on a board or plate before you cut into it. As a general rule, the resting time should be half the cooking time. For example, if it takes ten minutes to cook a steak, so let it rest for five minutes.
- AGAINST THE GRAIN: Always slice meet across the grain to ensure your meat is tender.
“Using these tips, everyone will be able to enjoy some well-cooked, delicious summer food at home,” says Stowe.
BC/Canada Beef Facts (Provided by BC Cattlemen’s Association):
Did you know:
- BC’s beef industry was started in 1846 by the Hudson’s Bay Company.
- The top three cattle regions in BC are Peace River, Cariboo and Thompson Nicola.
- In 2016, BC’s beef herd stood at 192,000.
- The average BC farm has 109 head of beef cattle.
- BC’s beef industry contributes $606 million (direct and indirect) to the provincial economy annually.
- Canada produces 2.7 billion pounds of beef each year.
- Canada is the 11th largest beef producer in the world, producing 1.8 % of the global supply.
- Canadians consume just over 39 pounds of beef each year.
- Beef is packed with nutrients like iron, zinc, protein and B vitamins.
- Compared to chicken breast, beef has twice the iron, six times more vitamin B12, and seven times more Zinc.
- The fat content of Canadian beef is similar to skinless chicken and fish.
- 59% of Canadians want a weeknight recipe that’s ready in less than 30 minutes
About Joseph Richard Group
The Joseph Richard Group (JRG), is one of British Columbia’s fastest growing food, beverage and entertainment organizations. Founded in 2002, JRG now features 17 public houses, restaurants and liquor retail outlets in British Columbia and Alberta.
For more information, visit our website at www.JRG.ca or follow us @WeAreJRG on Instagram, Twitter, and Facebook
For more from Chef Stowe, follow him at @MatthewStowe on Instagram
Joseph Richard Group