Tips for grilling the perfect Angus steak

You've got the perfect Angus steak - now grill it to perfection.
These tips for grilling are from Homegrown Ontario's expert Dave Zimmer as they appear in the story "Keep steaks simple" in the Vancouver Sun HERE.

• Enhance. Let meat come to room temperature before placing it on the grill. Refrigerated meat takes longer to come up to cooking temperature, leading to a dry, tough dinner. It also tends to stick to the grill.
• Remove. Wipe away any marinade with a paper towel before grilling. Excess moisture from the wet marinade impedes browning and the formation of the all-important sear that locks in juices.
• Rest. Let meat rest before serving. All grilled meat needs a resting period before it is served. When meat rests -- five minutes for a small steak and 15 to 20 minutes for a roast or a big bird -- it reabsorbs the flavourful juices for a moist, tender dinner. Carve too early and the delicious juices from the centre of the cut simply leak out, leaving a dried-out dish.
• Stay. Don't abandon the barbecue. When grilling, you can't just close the lid and walk away. Just like pancakes or omelettes, grilled meats -- and the grilling temperature -- need to be closely monitored during cooking, especially for any flare-ups.

Now Magazine's #1 Burger is all Angus

#1 on Toronto's top ten burger list stars a huge 8 oz. Black Angus patty at Lee ($18), one of two Toronto restaurants from noted Top Chef Masters finalist Susur Lee (he also has eateries in New York and Washington). Coming in at #8 is another grass-fed Angus burger from Allen's ($9.25). Read NOW Magazine's entire list HERE.