Yes! Time for steaks! Now, steaks can be tricky, as you want them to stay juicy, and everyone has their own idea of ‘rare’, ‘medium’, and ‘well done’ (come on, admit it). But with my guidance, you will not only enjoy delicious steaks, but some beer, too.

This cook produced some nice medium steaks; cooked through, pink in the middle, very juicy and tender. The steaks were not frozen, and about 1/2” thick.

If you prefer your steaks a little on the rare side, you’ll just need to pick up your pace a bit; but not too fast. Don’t be too shy about checking on the meat while you enjoy your drink.

For the cook, I was enjoying some Mill St. Organic Lager - a nice smooth brew on a warm day. “This German Pilsner offers a light, crisp and refreshing flavour with a clean finish”. No argument here. To enjoy with the meat I had selected a nice heavy Cab Sauv; but that’s for a different blog. Maybe “eating with wine” or something. I dunno. Back to the beer.

Prep

1. Prepare the steaks with your favourite steak spices; 3 pepper blend or Montreal Steak spice are my favourites

The Cook

1. Heat the grill to 400+ to get a good sear.
2. Put on the steaks, drop the lid.
3. Drink the neck, then flip!
4. Drink to top of label, a swig more, now flip on an angle to get nice grill lines.
5. reduce heat.
6. At 1/2 label, flip again on an angle.
7. At the bottom of the label, you are done: take the steaks off and finish your beer!

Total Beers: 1 nice quick beer.