Grilling Steaks & Medallions

Fast cooking and convenient, Grilling Steaks are tender by nature and always delicious. Simply season and cook by grilling, broiling or pan-frying.
Grilling Steaks & Medallions

  1. Season steak/medallion.
  2. Grill, broil or pan-fry using medium-high heat, turning only once with tongs.
  3. Cook to desired doneness.
Average Cook Time
  Minutes per Side
Thickness Med-Rare 145°F (63°C) Medium 160°F (71°C) Well 170°F (77°C)
1/2-3/4 inch (1-2 cm) 3 – 4 4 – 5 5 – 6
1 inch (2.5 cm) 5 – 6 6 – 7 7 – 9
1 1/2 inches (4 cm) 9 – 10 10 – 14 15 – 18
2 inches (5 cm) 11 – 14 14 – 18 18 – 22

Note: For improved tenderness, Bottom Sirloin, Tri-Tip and Top Sirloin Steaks are best marinated 8 to 24 hours before grilling.

ALTERNATIVE NAMES

  • Top Sirloin = Culotte, Centre Cut Sirloin, Cap
  • Strip Loin = New York Strip, Shell, Strip, Entrecôte, Delmonico, Club, Top Loin
  • Rib Eye = Delmonico, Spencer, Market, Entrecôte
  • Tenderloin = Filet de Boeuf, Filet, Filet Mignon

Source: Canada Beef Inc.