An expertly grilled steak elevates barbecuing to an art form.

Doneness Timing for Steaks (using medium-high heat)
THICKNESS	MINUTES PER SIDE
	MED-RARE 145° F (63° C)	MEDIUM 160° F (71° C)	WELL-DONE 170° F (77° C)
1/2-3/4 inch (1-2 cm)	3-4	4-5	5-6
1 inch (2.5 cm)	5-6	6-7	7-9
1 1/2 inches (4 cm)	9-10	10-14	15-18
2 inches (5 cm)	11-14	14-18	18-22

Think thick. Thin steaks grill too quickly, becoming dry and overdone. Look for steaks cut at least 1-inch (2.5 cm) thick.

Try Beef Medallions. These thick steaks are custom-cut to fit neatly on the plate – no need for cutting to serve!

Marinade magic – it’s in the bag. Place beef in a sealable freezer bag along with your marinade and refrigerate. Marinate Grilling Steaks just for flavour – 15 minutes. If using Marinating Steaks, marinade for 12 to 24 hours.

Don’t fuss. No more flipping and flopping those steaks – use medium-high heat, watch your timing per side and turn steaks just once.

Cook like a pro. Test steaks with digital rapid-read thermometer to know when they’re done so there’s no need to ‘nick and peek’.

The cutting edge. Serve value steaks cut across the grain into thin slices.

Source: Beef Information Centre