You’ve found the perfect cut of beef. Now it’s time to cook it to perfection. Whether you’re grilling for your guests, making a roast for family or friends or cooking up a burger before you watch the game, these quick steps will make sure your Ontario beef is at its most delicious.
Check out the quick steps below to cook your cut to perfection!
TENDERLOIN • PRIME RIB STANDING RIB • STRIP LOIN RIB EYE • TOP SIRLOIN • RIB • SIRLOIN TIP • RUMP • BOTTOM SIRLOIN TRI TIP • INSIDE ROUND • OUTSIDE ROUND • EYE OF ROUND
- Season roast and place in shallow roasting pan without water and lid. Insert oven proof
thermometer into centre of roast, avoiding fat or bone.
- Oven-sear by placing uncovered roast in preheated 450ºF oven for 10 minutes.
- Reduce heat to 275ºF. Cook to desired doneness.
- Remove from oven, cover loosely with foil and let rest for at least 15 minutes.
Visit Canada Beef for tips on carving and cooking the perfect oven roast.
BLADE • SHOULDER • CROSS RIB • TOP BLADE • CHUCK EYE • BOTTOM BLADE BONELESS • BRISKET BONELESS
- Heat 2 tbsp vegetable oil in Dutch oven or heavy stockpot over medium-high heat. Season roast;
brown all over in hot oil. Remove roast; set aside. Add 1 cup diced vegetables, such as carrot, onion
and garlic. Cook until lightly browned, adding more oil if necessary.
- Stir in 1 to 2 cups liquid, such as red wine, broth, canned tomatoes or tomato or mushroom soup,
stirring up browned bits. Return roast to pot.
- Simmer, covered tightly, in 325°F oven or on stovetop over low heat for about 3 hours or until
fork-tender. Add 3 cups vegetable chunks during final 45 minutes, if desired. Skim fat from sauce
and season to taste.
Visit Canada Beef for tips on slow cooker solutions and how much beef to buy for the perfect pot roast.
TOP SIRLOIN • SIRLOIN TIP • INSIDE ROUND • OUTSIDE ROUND • PRIME RIB • CROSS RIB
Before cooking, season or marinate Top Sirloin or Prime Rib 2 to 4 hours. For all others, marinate 12 to 24 hours before cooking. To marinate: Pierce roast all over with
- Place drip pan under grill; add some water to pan; preheat barbecue to 400°F.
- Place roast on spit rod; insert meat thermometer into middle of roast, avoiding spit rod. Discard
marinade (if using).
- Cook roast over drip pan using medium heat, in closed barbecue, to desired doneness. Move roast
to cutting board and let stand 15 minutes before carving.
No Rotisserie? Use indirect heat to barbecue roast: place roast on grill over a drip pan, that has been placed on one side of barbecue, under the grill. Turn heat off under the roast. Cook in closed barbecue at constant heat of 400°F.
Visit Canada Beef for tips on timing and cooking methods for the perfect rotisserie roast.
GRILLING STEAKS AND MEDALLIONS
TENDERLOIN • STRIP LOIN • BOTTOM SIRLOIN •
- Season steak/medallion.
- Grill, broil or pan-fry using medium-high heat, turning twice or more with tongs.
- Cook to at least med-rare 145°F (63°C).
Visit Canada Beef for tips on how to grill and cut the perfect steak.
MARINATING STEAKS AND MEDALLIONS
SIRLOIN TIP • EYE OF ROUND • INSIDE ROUND • OUTSIDE ROUND MARINATING STRIPS & CUBES • FLANK SKIRT • MARINATING SHORT RIBS
- Pierce steak or medallions all over with fork.
- Place in sealable freezer bag with 1 cup (250 mL) marinade (such as teriyaki sauce or salad
dressing); refrigerate for 8 to 12 hours.
- Discard marinade. Grill, broil or pan-fry using medium-high heat, turning twice or more with tongs.
Cook to at least med-rare 145°F (63°C).
Visit Canada Beef for tips on marinating the perfect steak.
SIMMERING STEAKS AND STRIPS
BLADE • CROSS RIB • BOTTOM BLADE • TOP BLADE • BRISKET
- Season steak/strips. Brown all over in hot lightly oiled skillet. Add sliced vegetables (such as onion,
sweet green pepper and garlic) if desired.
- Add enough liquid (such as canned soup or tomatoes, broth or red wine) to just cover beef.
- Simmer, covered, in 325°F oven or on stove top approximately 1-¼ hours or until tender.
Visit Canada Beef for tips on simmering the perfect steak.
SIMMERING SHORT RIBS • STEWING BEEF CUBES • CHUCK TAIL FLAT • SHANK CENTRE CUT • SHANK SPUR
- Cut meat into cubes if necessary. Coat with flour seasoned with salt and pepper; shake off excess
flour. In lightly oiled Dutch oven, brown meat in batches. Add minced onions and garlic; cook
- Add enough liquid, such as broth, tomato juice or red wine, to just cover beef.
- Simmer, covered tightly, in 325°F oven or on stove top for at least 1 hour or until fork-tender.
Add chunks of vegetables and cook 30 minutes longer or until vegetables are tender.
Visit Canada Beef for tips on how to cook and simmer the perfect beef stew.
QUICK-COOK, FAST-FRY AND STIR-FRY
STRIP LOIN • SIRLOIN TIP • TOP SIRLOIN STIR-FRY STRIPS • TOP SIRLOIN GRILLING CUBES • FAST FRY STEAK • INSIDE ROUND • OUTSIDE ROUND • EYE OF
- Season beef.
- Cook in hot lightly oiled non-stick skillet using medium heat for 2 to 4 minutes per side for steak,
1 minute per side for strips, or until beef is browned, but still pink inside.
- Remove from pan. For steak, serve with steak sauce if desired. For stir-fry strips, add sliced
vegetables to skillet and cook for 5 minutes. Add stir-fry sauce and cooked beef strips back to pan;
Visit Canada Beef for tips on cook the perfect beef stir-fry.
GROUND SIRLOIN • GROUND ROUND • GROUND CHUCK • EXTRA LEAN • LEAN • MEDIUM • REGULAR
- Cook in non-stick skillet over medium-high heat 8 to 10 minutes, breaking into small chunks
with back of spoon. Cook thoroughly and until browned.
- Add to pasta sauce, chili, casserole, etc., seasoning to taste.
BURGERS: Cook 3/4-inch thick patties using medium-high heat on lightly oiled grill or skillet 10 to 14 minutes, turning twice or more with tongs until thermometer reads 160°F (71°C).
Visit Canada Beef for tips on the types of ground beef and a clever idea for Big Batch Beef.
Looking for more cooking tips and tricks?
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