BBQ guru Rob Firing taught me two important lessons about grilling steak. First is to use a coulotte cut of beef; for the uninitiated, the coulotte is boneless, has the flavour of a flank steak but is less chewy. (Bonus: Coulotte is usually reasonably priced). The second piece of advice Rob gave me was to reverse-sear. This method requires slow, low temp cooking before briefly searing the juices in. Trust when I say that reverse-searing guarantees a tender, juicy steak, every time!

Listen to my podcast episode with Rob Firing here: https://www.marionkane.com/podcast/grill-rob-firing-barbecues-steak/

For more instruction on the reverse-sear method of cooking steak, read my blog post here: https://www.marionkane.com/toronto/grill-cookbook-author-rob-firing/

For more recipes of all kinds, join my Facebook Group, Sittin' in the Kitchen: https://www.facebook.com/groups/1573678999552442