Standard Cooking Instructions for Canadian Beef Cuts
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Standard Cooking Instructions for Canadian Beef Cuts—Developed by BIC—updated October 2007
Beef Steaks
Simmering Steak/Strips
1. Season steak/strips. In hot lightly oiled skillet, brown beef all over using
medium-high heat. Add sliced onion, green pepper, garlic, etc., if desired.
2. Add enough liquid (such as canned soup or tomatoes, broth or red wine) to
just cover beef.
3. Simmer, covered, on stove top or in 325°F (160°C) oven about 1-1/4 hours
until fork-tender.
Grilling Steak/Medallion
1. Season steak.*
2. Grill, broil or pan-fry
using medium-high heat,
turning only once with
tongs.
3. Cook to desired doneness.
*For improved tenderness,
Tri-Tip and Top Sirloin steaks are best marinated for 8 to 12 hours before
THICKNESS
MINUTES/SIDE
Med-Rare Med Well Done
145
o
F/63
o
C 160
o
F/71
o
C 170/77
o
C
½ - ¾ inch (1 - 2 cm) 3-4 4-5 5-6
1 inch (2.5 cm)
5-6 6-7 7-9
1½ inches (4 cm)
9-10 10-14 15-18
2 inches (5 cm)
11-14 14-18 18-22
Cuts
• Bottom Sirl oin Tri-Tip
• Cross Rib Tournedos
(Tenderized)
• Inside Round Fr ench
w/ Pepper (Tenderized)
• Inside Round Tournedos
(Tenderized)
• Porterhouse
• Prime Rib
• Rib Cap Off
• Rib Eye
• Sirloin
• Strip Loin
• T-Bone
• Tenderloin
• Top Sirloin
• Top Sirloin Cap
• Top Sirloin Cap Off
• Wing
Marinating Steak/M edallion
1. Pierce meat all over with fork.
2. Place in sealable freezer bag with
1 cup (250 mL) marinade (such as
teriyaki sauce or salad dressing);
refrigerate for 12 to 24 hours. Discard
marinade.
3. Grill, broil or pan-fry using medium-
high heat, turning only once with tongs.
Beef is best cooked only to medium.
THICKNESS
MINUTES/SIDE
MED-RARE MED
145
o
F/63
o
C 160
o
F/71
o
C
½ - ¾ inch (1 - 2 cm)
3-4 4-5
1 inch (2.5 cm) 5-6 6-7
1½ inches (4 cm) 9-10 10-14
2 inches (5 cm) 11-14 14-18
Fast-fry Steak/Beef Stir-fry Strips
1. Season steak/strips.
2. Cook beef in hot lightly oiled nonstick skillet, using medium heat for 2 to 4
minutes per side for steak, 1 minute per side for strips, or until browned, but
still pink inside. Beef is best cooked only to medium.
3. Remove from pan. For steak, serve with steak sauce if desired. Fo r stir-f ry
strips, add sliced vegetables to skillet and cook 5 minutes. Add 1 cup
(250 mL) stir-fry sauce and cooked beef strips; heat through.
Cuts
• Sirloin Tip
• Bottom Sirl oi n Tip
• Eye of Round
• Flank
• Inside Round
• Outside Round
• Full Round
• Skirt
• Round
Cuts
• Blade
• Bottom Blad e
• Brisket Country Style
• Brisket Simmering Strips
• Cross Rib
• Top Blade
• Top Blade Country Style
Cuts
• Thin Cut Fast-fry Steaks
• Top Sirloin Stir-fry
Strips
Note: Beef Strips cut from
the hip CANNOT be cooked
by this method (see page 6
of this do cument).
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