Get Ready

• Start with Grilling Steak/Medallions such as Top Sirloin, Rib Eye or Strip Loin or Marinating Steak/Medallions: Inside Round, Cross Rib or Sirloin Tip
• Thick cut steaks/medallions make it easier to get the doneness you like – from medium-rare to well done – just the way you like!
• Medallions are thick-cut single-serve steaks that are shaped to fit neatly on the plate.

Season

• If using Grilling Steaks/Medallions simply rub all over with your favourite seasonings.
  
  
• If using Marinating Steaks/Medallions, pierce medallions all over with fork.
  
  
• Place in large sealable freezer bag with 1 cup (250 mL) of your favourite marinade; refrigerate for 4 to 12 hours. Discard marinade.

Cook’s Notes:
You can also marinate Grilling Medallions for flavour if you like; follow the instructions for Marinating Medallions, but marinate for only 15 to 60 minutes.

Cook

• Grill using medium-high heat, to desired doneness, turning twice or more during cooking (see chart). Marinating Steaks/Medallions are best cooked to medium doneness.

Cook’s Notes:
No need to 'nick and peek' to know if your steak is done – a food thermometer takes out the guesswork. When close to being done, insert a digital rapid-read thermometer sideways into steak to know how well it’s done.

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