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
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.
4. Using a gas or charcoal grill, place skewers on medium heat for five minutes per side, or until the internal temperature has reached 120 degrees Fahrenheit.
5. Sprinkle all sides of the pork with Parmesan cheese and place the skewer on low heat until it’s light brown; remove medallions from skewers and serve at an internal temperature of 130 to 140 degrees Fahrenheit.
Courtesy of Joo Dachery, chef/owner, Pampa Brazilian Steakhouse
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