Grilled Rib Eye Steak
Ingredients
- 1.25 inch dry-aged rib eye steak (or Canada Prime grade)
- Coarse sea salt
- Coarse ground black pepper
- 1/2 tsp. butter
Grilling
1. Preheat grill to maximum temperature, 500 to 600 degrees Fahrenheit if possible.
2. Season both sides of the steak with the salt and pepper; sear steak on each side for no more than 2 minutes per side
3. Finish the steak using indirect heat – for a gas grill, shut off one burner and move the steak to the second shelf; if using charcoal, move the hot coals to one side and place the steak on the other until it reaches the desired level. Depending on the grill, the cook may want to use indirect heat first and then sear (swap steps two and three).
4. An instant-read meat thermometer will help you get the perfect steak, every time – you’ll want 120 to 130 degrees Fahrenheit for rare, 130 to 135 for medium rare, and 135 to 145 for medium.
5. Place the butter on the steak, and then rest the steak between two plates for 10 to 15 minutes before serving.
Courtesy of Kyle Iseke, owner, D’Arcy’s Meat Market
Grilled Parmesan-crusted Pork Loin
Ingredients
- 1 kg whole boneless pork loin
- 1 head peeled fresh garlic
- Fine salt
- Ground black pepper
- Ground white pepper
- 1 cup canola oil
- 1 Worcestershire sauce
- 1/2 cup white wine vinegar
- 1 cup fresh lemon juice
- 1 cup water
- Grated Parmesan cheese
- Wooden skewers
Preparing the marinade
Place the garlic, a pinch of salt, pinch of black and white pepper, and half the canola oil in a blender. Blend until the mixture is smooth – add lemon juice, vinegar, water and the rest of the oil and continue to blend until thoroughly mixed.
Preparing the pork loin
1. Place pork loin on a cutting board and cut in half lengthwise, then cut across into one-inch thick medallions.
2. Place the pork medallions in a sealable container and cover entirely with the marinade; marinate overnight.
3. Immerse wooden skewers in water for at least one hour; then, remove pork from the marinade and skewer the pork medallions.
