Written By Guest Writer Edibles / How to Cook / SH Feb 3, 2015 Choosing the Perfect Steak — Where AAA beats an A+ SHARE VIA: Facebook Twitter PinterestRich, tender, juicy, perfectly seasoned… This is what a dream steak tastes like. It might be a New York striploin, ribeye, or even a porterhouse — the cut you like is largely up to personal preference. But the most important thing to a steak’s quality, and what many of us don’t consider when we’re looking at a menu or standing at the deli counter, is what grade of beef we’re looking at.Grading is the process of sorting meat based on its quality and characteristics, including texture, colour. One of the most important metrics is the marbling, fine white flecks of fat throughout a steak that melt and provide extra flavour and juiciness. Grading is overseen nationwide by the independent Canadian Beef Grading Agency (CBGA) and in the US by the Department of Agriculture to ensure that standards are the same across North America.A piece of AAA short loin ready for cutting.AAA beef (or “Choice” in the US) is considered the standard for quality, above both A and AA. But even among these grades, some pieces are better than others, and for an Alberta-born steak lover like Executive Chef Ryan Hayter of Glo Restaurant & Lounge, only the best will do it. “When I was designing our Chophouse menu, I wanted to make sure we were getting the best of the triple-A grade,” he says. “That’s why we went with Sterling Silver.”AAA Canadian NY strip steaksYou may have seen the Sterling Silver label before; it’s a premium brand of fresh, never-frozen meat that accepts only the top 12% of all Canadian beef. “It’s the highest triple-A beef product in the marketplace,” says Joe Clare, a 22-year veteran of local Sterling Silver distributor B&C Foods. “It’s been selected from youthful cattle, the colour, the texture and the marble scores the highest of the AAA. It’s fantastic. I’ve worked in Europe, the US, and in my estimation it’s the best I’ve ever tasted.”Once you’ve got a great piece of steak from the highest end of AAA, there’s still more to do before it hits the grill. “Aging is another key factor in tenderness,” says Joe. “It breaks down the tissue naturally, so it’ll be more tender and flavourful.” Letting the meat rest at carefully controlled temperatures allows its natural enzymes to break down connective tissue, and the longer a piece is aged the further this process goes. Sterling Silver beef is all aged a minimum of 21 days, but some restaurants, including Glo, buy only 28-day aged beef, considered the magic number for maximum tenderness. Chef Ryan slices a short loin into NY strip steaks.Time to get cooking. Even with our mild BC winters, cooking at home this time of year lends itself to pan-seared steaks. “The key is a smoking hot pan that’s been seasoned well, and a really dry steak,” says Chef Ryan. “If it’s wet it’ll stick and it’ll steam, giving you that grey unseared flavour.” Once you’ve got a nice sear on the outside, you can put cast-iron pans directly into the oven at about 400º Fahrenheit and use a meat thermometer to check for doneness. “If you’re doing a pan sear I’d always baste it with garlic butter and thyme at the end,” adds Ryan. “After it comes out of the oven hit it with the thyme, let the butter brown and then baste the steak with the browned butter.”Glo’s herb-marinated AAA NY Striploin with Café de Paris compound butterIf it’s a grilled steak you’re craving, Glo offers 6, 8 and 12oz cuts of their AAA Sterling Silver with a range of delicious finishes, from a peppercorn cream sauce kicked up with brandy and Dijon, to a black and blue featuring Cajun spice, Roquefort blue cheese and clarified butter. For the adventurous, there’s also a herb-marinated steak with Ryan’s signature Café de Paris-style compound butter. All these are served after 5pm with fresh daily vegetables and your choice of garlic mash, fingerling confit potatoes or warm potato and bacon salad.Glo’s AAA “Black and Blue” NY Striploin with Cajun blackening spice, crumbled Roquefort cheese & a brush of clarified butterGot questions about your perfect steak? Drop us a line at firstname.lastname@example.org.Presented by Glo Restaurant and Lounge + EAT Magazine. Visit them on the Storehouse.Glo Restaurant & LoungeSteak SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Get Fresh / One ingredient March 21, 2017 Brassica Greens “Get Fresh” Produce shopping is evolving into an art form, or perhaps more of a sport. The demands made of local markets are known to be ... Read More Good For You / Health / Victoria February 21, 2017 Grocery Finds Giveaway – Tahini, Bean Flakes, Beet Bars & Turkish Apricots Hello my friends. Here we are knee deep in February with the anticipation of an approaching Spring bringing its annual soothing consolation. I hope ... Read More Food News / Spoiled Milk February 16, 2017 Alexis de Portneuf Develops New Packaging & Tasting Notes From time to time we receive product samples at the EAT office. Most of time we don’t write about them unless it’s something readers ... Read More Good For You / Victoria January 17, 2017 No Fuss Comfort Foods – CONTEST ALERT Happy January my fellow nutritious nibblers! I am back, as promised, with another edition of Good For You Grocery Finds. This “post-holiday” ... Read More 2017 Issues / Get Fresh / Victoria January 3, 2017 The Mighty Green: Year-round microgreens make any meal healthier. “GET FRESH” My recent visit to a master microgreens grower in North Saanich, where you are literally surrounded in new life, will give ... Read More Get Fresh November 14, 2016 Kiwi Magic “It’s what’s on the inside that counts.” The Internet would like us to know that, if given the chance, kiwis could cure cancer, ... Read More Comments are closed.