Tips & Techniques

How to Grill the Perfect Steak or Roast 

The art of barbecuing a perfectly grilled, mouth-watering steak or roast really isn’t all that hard. Once you learn a few basic techniques, you too, can be the envy of all your friends. The first step is choosing your meat. Now, all you have to do is follow these simple steps to grill to perfection.

1. Trim Excess Fat – any fat strips greater than 1/4 inch thick is considered excess fat. Because fat shrinks faster than meat, you should slice through fat strips approximately every 1-2 inches. This will prevent the steaks from curling

2. Marinate – more economical cuts of meat, such as flank, skirt or sirloin tip benefit by marinating them first. The marinade will not only enhance the flavour, but also will tenderize your steak. So, if you are going to marinade, now is the time. 

3. Bring the steak(s) or roast to room temperature – to cook it faster and more evenly.

4. Pre-heat your BBQ.

5. Drain marinade – excess liquid can cause flare-ups.

6. Oil the grate – this is not necessary if you have brushed your steak with olive oil. 

7. Season – if you’re not using a marinade, wait until just before you place your steak or roast on the grill to season. Salt can draw out the flavorful juices from your meat and make it tough if added too soon. Season only the half that is being placed on the grill. Season the other half of your steak just before flipping it. 

8. Grilling Steak – Place your steak on the grill and follow grilling times by thickness. Always use tongs, never use a fork or prongs to flip steak. Steaks that are an inch thick should only be flipped once. Thicker steaks of 2-3 inches should be seared for a minute and then flipped to sear the other side for another minute. Flip again to cook. For an added touch, rotate the teak 45 degrees half way through the grilling time on each side. You will get crossed grill lines, adding to the look of perfection.

9. Grilling Roast – sear the roast for about 5-8 minutes on each side. When the searing is complete, turn off one burner and set the remaining burners to medium for indirect cooking. Check the internal meat temperature by inserting a meet thermometer into the thickest part of the roast. When desired level of doneness is achieved, remove and allow to rest for about 15 minutes to let the juices redistribute. Carve against the grain. 

10. Remove when done – Determine doneness by using the Touch Method. Press Lightly in the center of your steak with tongs. 

 11. Let the steak rest for 5 minutes before eating – this will make it succulent and juicy. Resting your steak allows the juices to redistribute evenly. Transfer to your serving plate and cover with foil to keep warm. 







Rare Very soft 100-120 F 140 F
Medium Rare A little firmer 126 F 145 F
Medium Firm, with some give 135 F 160 F
Medium Well Firm 145 F 165 F
Well Done Very firm 160 F 175 F



Preparing a Bone in Ham

To begin, preheat oven to 350°F

Skin  Remove skin from ham. Trim excess fat, leaving at least 1/4 inch on the ham. This will help keep the ham moist during cooking and also add flavour.

Ham Being Skinned

Using a knife, score or cut the exposed fat in a diamond pattern, cutting no more than 1/4 inch deep. The scoring will help keep the glaze on the ham.

Scoring the Ham

Spice  Add whole cloves to the intersection of each diamond. This adds to the presentation and slightly flavours the ham.


Bake and Glaze  Place ham in shallow pan with the fat side facing up. Add a small amount of liquid to the pan (water, fruit juice, wine, beer etc). Cover with foil. Bake for approx. 30-40 min/kg. Remove foil during the last 20-30 minutes and add glaze if desired.

Glazing the Ham

Carving  Make vertical cuts perpendicular to the bone, starting from the narrower end of the ham. Slice only as much as you need, so the rest will stay moist, cut along the bone to release the slices.

cutting the ham