That’s the big question, isn’t it? Cooking meat is an endless debate. Whatever the method you use, you can be sure that each meal is a success with our short (and very practical!) guide.
Barbecuing is so popular that the season often lasts all year long, and we’re not ones to complain! Grilling involves rapid cooking adapted to our first-quality cuts. Here are two methods for grilling on the barbecue:
The meat is placed directly above the heat source. The barbecue lid must remain open. Because it will cook quickly, you must monitor and flip it often in order to get that perfect caramelization without the charring.
The meat is placed opposite to the heat source. The barbecue lid must remain closed to ensure even cooking and the most tender, tasty results.
To get those beautiful checkerboard marks, simply turn the piece a quarter of a turn on each side, halfway through cooking.
You can mimic barbecue cooking by using a grooved pan without any fat. Remember, no matter the method, you must use intense heat to properly sear the meat without boiling it, and always remember to clean your grills. See the table below for the recommended cooking times for each type of meat.
This method is also great for steak, chops, fillets, tournedos, some types of skewers, sausages and more. The result is a nice and crispy crust with juicy, flavourful meat. To sear meat properly, use an oiled pan over medium-high heat, and for some cuts, cooking can be finished off in the oven. See the table below for the recommended cooking times for each type of meat.
It’s better to cook some types of meat in the oven, or to finish off cooking in the oven after searing. In any case, it is recommended to turn meat over halfway through for even cooking.
The ideal and precise method: an instant-read thermometer is best.
This method is not as precise but is very useful for a quick check. Press your finger to the meat, and its resistance will give you a good idea of doneness. As a reference, apply pressure with the base of your thumb, as seen on the picture.
Press your thumb to each finger (with moderate pressure): you will notice that your muscle becomes harder and harder.
Open hand: blue
Thumb and index finger: rare
Thumb and middle finger: medium
Thumb and ring finger: well done
Thumb and pinky finger: overcooked
This is really a question of personal choice. Letting your meat sit prevents a sudden temperature change from affecting its taste. To do this, let your meat rest at room temperature for 15-30 minutes prior to cooking. It is important that the meat be defrosted. Since our meats are vacuum-sealed, simply place them in cold water for about 20 minutes. This method does not apply to poultry or ground meats.
Now here’s a myth that’s finally been debunked! It’s now been proven that salt does not harden or brown meat, nor does it drain it of its juices. It is recommended that you salt your meat at least 30 minutes prior to cooking. Tests have proven that steak salted for a long period of time before cooking is tastier and juicier. Meat can be salted the day before or just before cooking if you let your steak rest at room temperature for 30-45 minutes. You can also salt it immediately before cooking.
It is recommended – essential even – to let meat rest for 5 minutes after cooking. Simply tent it loosely with aluminum foil. This helps the fibres relax and the blood spread through the flesh, which will in turn become tender and tasty.
Make sure to handle ground meat properly and follow the safe cooking recommendations.
- Wash your hands before and after handling raw meat.
- Preheat the barbecue and do not scorch the meat: even if the exterior is cooked, the interior might not be properly cooked.
- Place cooked meat on a clean plate. Do not use the same plate as one used for raw meat.
- Use different utensils for raw and cooked meat.
- Do not press down on hamburger patties while cooking, as they will lose their juices. Avoid pressing and your meat will be tender, well cooked and tasty.
- Always be vigilant with ground meats, because the bacteria on its outside surface travels to the interior when ground. To destroy this bacteria, you must cook the meat until it reaches an internal temperature of 70 °C or until its juices run clear.
Here’s a trick that the Cusson family loves to dig their teeth into! To get even tastier steaks, simply baste them with concentrated beef stock. A little family trick that’s worth a try!
Beef is served: blue, rare, medium and well done.
The following is a guide for recommended cooking times.
|DONENESS||½ inch thickness||Minutes per side|
|Blue||49 °C (120 °F) to 54 °C (130 °F)||4 min|
|Rare||54 °C (130 °F) to 60 °C (140 °F)||5 min|
|Medium||60 °C (140 °F) to 65 °C (150 °F)||6 min|
|Well done||71 °C (160 °F) to 76 °C (169 °F)||8 min|
Stovetop and oven cooking
|MEAT||Oiled pan, medium-high heat, minutes per side||Oven temperature||Approximate cooking time||Internal temperature|
|Burger patty||Turn after 4 minutes||-||-||70 °C (160 °F)|
|Flap meat steak (230 g), rare||Seared||190 °C (375 °F)||6-8 min||63 °C (145 °F)|
|Flap meat steak (230 g), medium||Seared||190 °C (375 °F)||10-15 min||70 °C (160 °F)|
|T-bone steak (340 g), rare||3-4 min||-||-||63 °C (145 °F)|
|T-bone steak (340 g), medium||4-5 min||-||-||70 °C (160 °F)|
|Striploin steak (340 g), rare||4-5 min||-||-||63 °C (145 °F)|
|Striploin steak (340 g), medium||5-6 min||-||-||70 °C (160 °F)|
|Rib Steak (500 g), rare||3-4 min||-||-||63 °C (145 °F)|
|Rib Steak (500 g), medium||4-5 min||-||-||70 °C (160 °F)|
|Rib eye steak (350 g), rare||3-4 min||-||-||63 °C (145 °F)|
|Rib eye steak (350 g), medium||4-5 min||-||-||70 °C (160 °F)|
|Sirloin steak (500 g), rare||4-5 min||-||-||63 °C (145 °F)|
|Sirloin steak (500 g), medium||5-6 min||-||-||70 °C (160 °F)|
|Filet mignon (170 g), rare||3-4 min||-||-||63 °C (145 °F)|
|Tenderloin (170 g), medium||4-5 min||-||-||70 °C (160 °F)|
|Skewers (200 g)||-||180 °C (350 °F)||10-15 min||70 °C (160 °F)|
Chicken is served: well done.
Pork is served: pink, medium or well done.
Veal is served: pink and medium.
Sausages are served: well done.