How often do you say, “I’m going to barbecue up some steaks for dinner tonight!”?
Are you sure that’s what you mean? The term barbecue has two definitions; the first one being in reference to the piece of equipment itself, which we use to cook food outdoors. The second is in reference into a process of cooking, which involves slow, low, indirect heat circulating around the ingredient with the lid down.
For some reason, in Canada, we quite often use the term barbecue when what are really referring to is grilling. Grilling is when we cook an ingredient over direct heat with a high temperature for a shorter period with the lid up.
My favourite cut is a ribeye steak; it has the perfect ratio of protein and fat. I’m a purist when it comes to grilling a piece of P.E.I. ribeye — all I add is freshly-cracked black pepper, sea salt and a tiny dribble of good-quality extra virgin olive oil.
There are two steps that are paramount in achieving the perfect steak. First, make sure your cleaned grill is at max heat. Second, once you put the steak on the grill, leave it alone for a couple of minutes to allow the steak to caramelize — you know, those awesome grill marks really add to the visual appeal to the presentation to the steak. Your steak will easily lift off of the grilling racks when the meat has formed a proper crust; listen to your food.
Chef Ilona’s Steak 101
1. Room temperature: Take steaks out of the fridge 30 minutes before you want to grill them
2. Season: Rub freshly cracked pepper, sea salt and olive oil all over your steaks.
3. Keep it clean: Remove all debris, and lightly wipe the grilling grates with oil for a perfect non-stick surface
4. Bring the heat: 450C is the ideal temperature for grilling the perfect steak.
5. Let the magic happen: Avoid constant poking and prodding. Flip every one-and-a-half minutes. Four flips = medium rare steak.
6. Let it rest: Before tucking in, give your steaks a 10-minute rest; now you’re ready to enjoy the juiciest summertime grilled steak!
Burger time
When it comes to burgers, I typically season local beef with salt and pepper, but I do switch up my routine every so often and this is when I like to incorporate my all-purpose rub into the grilling routine. My spice rub works well in burgers, kebabs, ribs, brisket, pork chops or even shrimp.
Bun: I like an old-fashioned brioche-style bun. I like to brush butter on cut sides of bun, and grill them for extra flavour; butter is always a good thing!
Burger: For every pound of ground beef, I use 1.5 tbsp of my spice rub. I like to portion each of my burgers to weigh six ounces. I press the burgers out into a circle just wider than the circumference of the bun.
Grill the burger on medium-high heat for three minutes, then flip to the other side, and grill for another three minutes. Flip the burger again, and this time brush some of your favourite barbecue sauce atop the patty; grill for another two-and-a-half minutes. Repeat on the other side.
Top with bacon jam. Close the lid of the grill for two minutes
Slather bun with mayo or your favourite dressed up mayo and top burger with lettuce, tomato and onion, or whatever you love on your burger!
Chef Ilona’s All-Purpose Grill Rub
This rub is great on kabobs, steaks, ribs, chops or shellfish. This recipe is based on ratios you can make a big batch to last all summer with enough to give some to your guests to take home with them, or you can make one cup.
8 parts brown sugar
3 parts kosher salt
1 part paprika
1 part of each of the following: cumin, coriander, black pepper, garlic powder and mustard powder
Bacon Jam created by Chef Ilona Daniel
Yields 1 1/2 cups
Ingredients
• 6 slices Bacon
• 2 Red onions
• 1 tbsp Ground coriander
• 1 tbsp African long black peppercorns
• 1 cup Brown sugar
• 1 cup Water
• 1 tsp Dried thyme
• 1 tbsp White vinegar (or balsamic)
• 3 oz Whiskey (optional)
• Salt to taste
Method
Cut bacon into lardons. Render the bacon with a splash of water until bacon is crisped.
Cut onions into thin strips, or dice depending on your preference
Add the onions to the rendered bacon to deglaze the pan
Soften the onions on medium-low heat with the lid on until onions are translucent
Once the onions are translucent add the rest of the ingredients except for the vinegar and cook down until the mixture takes on a deep brown colour.
Add the vinegar and salt as the onions take on their final colour and the texture is thick and jammy. This is where the flavour can be adjusted. If more sweetness is desired, more sugar can be added with a bit more water and cook down until a thick jammy texture is taken on.
Chef Ilona Daniel welcomes comments from readers by email at [email protected] or on twitter: Twitter.com/chef_ilona
