Grilling

For Grilling Steaks: e.g. Top Sirloin, Rib Eye and Strip Loin 

1. Pat steak dry with paper towel. Season all over with salt and pepper to your taste. 
2. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C), turning at least twice with tongs. Cook until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.
3. Transfer to cutting board or plate and let rest for 5 minutes. Serve as is or cut across the grain into thin slices.

For Marinating Steaks: e.g. Eye of Round, Flank, Inside/Outside Round

1. Pierce steak all over with fork. Place in sealable freezer bag with 1 cup (250 mL) marinade (such as teriyaki sauce or salad dressing); seal and refrigerate for 8 to 12 hours.
2. Remove meat from marinade; discard marinade or bring to boil. Pat steak dry with paper towel. Season all over with salt and pepper to your taste.
3. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C), turning at least twice with tongs. Cook until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done.
4. Transfer to cutting board or plate and let rest for 5 minutes. Serve as is or cut across the grain into thin slices.

Grilled Burger Patties:

1. Combine egg, bread crumbs and desired seasonings in a large bowl. Gently mix in ground beef with a fork (careful not to over-mix). Gently form into ¾-inch (2 cm) thick patties. Press a dimple into the centre of each patty (to prevent puffing while cooking).
2. Grill patties in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 14 minutes, turning twice or more, until digital instant-read thermometer inserted sideways into centre of each patty reads 160°F (71°C).