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 email@example.com.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 Preserves October 13, 2017 Bonne Maman Partners with Toronto Shops for a Special Tasty Offering Ready to spread some joy throughout the GTA, jam producer Bonne Maman has partnered up with top artisan shops across Toronto for the 1st annual JAM ... Read More Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More 2017 Issues / The Big Picture July 3, 2017 Summer Issue of EAT Magazine Available in Print & Digital Versions The July/August 2017 issue of EAT is out and on the streets. Pick-up your copy today at your favourite grocer, deli, wine shop, café or book store. ... Read More Dessert / Recipes June 26, 2017 Gluten-Free, Dairy-Free Lemon Meringue Pie Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a ... Read More Get Fresh / One ingredient May 18, 2017 Fiddleheads: Take a walk on the wild side GET FRESH With a particularly long and chilly winter behind us, and snow shovels safely stowed away, you might say we are starving for glimpses of ... Read More Good For You May 2, 2017 Grocery Finds Giveaway – Enter the Draw to Win Greetings my fellow wholesome food lovers. Welcome to another edition of Good-For-You Grocery Finds! I hope you had a wonderful, chocolate-filled ... Read More Comments are closed.