The essentials to master “The Art of Steak”
The summer season and barbecuing often go hand in hand. The art of grilling can be difficult to master for some people, and the risk of failing to cook a sublime piece of meat is certainly present. In this article, you will discover some of the tips revealed during “The Art of Steak” Masterclass that will help you become an expert in the field. Presented last April by Gentologie in collaboration with Vieux-Port Steakhouse and Icon Vins Fins, this event provided an opportunity to receive valuable advice from Vieux-Port Steakhouse’s Executive Sous Chef, Laiq Ahmad Khan, as well as to learn about the rules of wine and food pairing from Ms. Annie-Claude Gaudreau of Icon Vins Fins.
Barbecuing essentials
- Grill
- Tongs
- Spatulas
- Oil brush
- Oil Thermometer (the MEATER+ is a must)
The best way to cook a perfect meal
- Season and store your meat in the refrigerator for a minimum of 3 hours.
- Take your ingredients out at least 30 minutes before cooking. They must be at room temperature before being placed on the grill.
- Preheat your grill between 450 °F (235 °C) and 500 °F (260 °C).
- The temperature will change according to the desired level of cooking (see below). It’s not a question of time, but rather of internal temperature. You can use a wireless smart thermometer, like the MEATER+, if you wish to monitor the temperature even from a distance. Take into account the thickness of your meat during the process to avoid unpleasant surprises.
- Brush the oil on your meat, not directly on the grill.
You are ready to cook! - Cook your meat indirectly until the right temperature is reached.
- Let your meat rest away from the grill to reduce the internal heat (10 °F / 5 °C) and thus not overcook it when searing.
- Put your meat piece back on the grill and cook it directly to sear it. Rotate ¼ of a turn to get a nice squared pattern.
Repeat on the opposite side. - Allow your meat to rest for at least 5 minutes under aluminum foil before serving. This will give it time to regain its shape,
as it has been stimulated by the cooking.
The different cooking temperatures
- 120-130 °F (48-54 °C) Blue
- 130-135 °F (54-58 °C) rare
- 135-145 °F (58-62 °C) Medium rare
- 145-155 °F (62-68 °C) Medium
- 155 à 165 °F (68-73 °C) Well done
- 165 °F et plus. (73 °C et plus) Overdone
Here are the different types of meat served during “The Art of Steak” Masterclass
Prime rib
This is a steak cut from the roast beef with the bone still attached. The meat is very tender, juicy and flavourful. The boneless rib steak is best when grilled because of the generous amount of marbling, which is the fatty infiltration. Its tenderness remains the same when cooked to medium.
Filet mignon
Filet mignon is a French term that literally means tender loin. This name is quite appropriate, as this is the most tender piece of meat, and one of the tastiest. In fact, it is so thin that a fork can sometimes be used to slice it when it is of premium quality. This cut is also one of the most expensive.
New York strip
The New York strip has a strong flavour and medium texture. As a steak, this is not the most tender cut. On the contrary, people seem to enjoy it due to its pleasant chew and bite. The rich marbling inherent to this cut creates a unique flavour and a delicious eating experience. This is the best selling steak at Vieux-Port Steakhouse.
Bavette
Bavette is how the French call flank steak. Similar to the back steak, it is a flat piece with a loose texture and bold flavour. It is known as the butchers’ cut, because it is said that they save it for their personal enjoyment.
For successful food and wine pairings
When it comes to wine and food pairing, here are some tips from Annie-Claude Gaudreau, Sales Director at Icon Vins Fins, for a seamless barbecue meal. Gentologie would like to thank the company for providing the various alcohols for the “Art of Steak” Masterclass.
- A sparkling wine to welcome your guests is always a winner; it often adds to the party and starts the evening off right.
- For meats with a lot of spices, like the ones we tasted during “The Art of Steak” event, I suggest a very tasty and aromatic red wine. We want a denser texture so that the seasoning does not overshadow the wine.
- For products with a lot of fat, like sausage for example, your pick should also be a red wine, but one with good acidity and tannins in order to create a balance on the palate.
- If you serve drier meats such as pork or poultry, choose a red that is less tannic and fruitier so as not to accentuate the food’s profile. Should you prefer a white, select a more textured and fleshy product, like a woodsy chardonnay, viognier or from south of France.
The wines tasted during “The Art of Steak” Masterclass
- Limestone Ridge Riesling Spark 2019, Tawse, Niagara Valley, Canada – Private Import
- Campo Eliseo Cuvée Alegre 2021 Rueda, Spain – SAQ Code 14425405
- Poderi Gianni Gagliardo Grignolino d’Asti 2020 Piedmont, Italy – Private Import
- Cusumano Alta Mora Etna Rosso 2020 Sicily, Italy – Private Import
- Vicente Faria Vinhos Quinta Vale Santa Luzia Reserva Tinto 2019 Douro, Portugal – Private Import
- Speri Valpolicella Ripasso Superiore 2020 Veneto, Italia – Private Import
Vieux-Port Steakhouse
39, rue Saint-Paul Est, Montréal (Québec) 2Y 1G2
Originally published in the Gentologie Magazine Issue 11. Subscribe to Gentologie now to get the next magazine!
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