IGA tips and tricks: Barbecuing steak with perfect grill marks


  • Remove large sections of fat and bring meat to room temperature in an airtight container for 15 to 30 minutes before cooking.
  • Preheat barbecue and clean grill. Remember to oil grill just before grilling meat: Soak a paper towel in oil and rub it over the grill using tongs. 
  • Season meat with salt and ground pepper to taste. For a more mouth-watering experience, buy steaks that are 2.5 to 3 cm (1 to 1 ½ in.) thick. 
  • Grill for about 5 to 6 minutes per side for rare doneness or 6 to 7 minutes per side for medium doneness. For perfect diamond grill marks, rotate meat 45 degrees after the first two minutes of cooking. For maximum tenderness, avoid handling meat too much.
  • Avoid piercing meat. During cooking, use tongs to turn meat so juices don’t run out and meat doesn’t dry out.
  • Use a digital thermometer. To cook meat safely to perfection, stick to the recommended temperatures for each meat and cut. Consult IGA.net.
  • Let meat stand. Take beef, pork, veal, and lamb off the grill when the internal temperature reaches about 5 degrees below the desired cooking temperature and let meat stand wrapped in aluminum foil for 5 to 10 minutes before serving. The cooking juices will spread through the meat fibre, making it juicier, more tender, and more flavourful.
  • Beware of cross contamination! Make sure to use separate plates for raw and cooked meat.