On a daily basis we at North Station are asked how we would recommend to cook our properly raised and aged meat. We will soon be adding recipes and cooking tips on a regular basis!

Which Steak is BEST for Grilling?! 

This is a commonly asked question and there is no ONE right answer. It really depends on personal preference. When you swing by the shop and ask for a grilling steak we will cater to your desired end result. Do you like a fatty steak, a leaner one, a thick one, a thin one, etc. We can cut to order and talk about how to achieve the BEST result for you and your family. Bone in cuts seem to be more popular during summertime, but boneless steaks are still amazing choices for the BBQ. Our butchers love to talk about their favourites and introduce you to some steaks you may have never tried! Cheers to BBQing!

How to Cook the BEST Prime Rib Roast?!

First things first...buy a quality piece of meat. Ask your butcher where the meat comes from, how it was raised, is it aged at all?

Once you purchase a prime rib roast that is aged properly and from a local supplier take it home and never look back.

The night before you are cooking the roast take it out of the butcher paper and salt it heavily as you are trying to salt it through. Then place it on a paper towel lined plate and place in the fridge overnight uncovered. This will help to draw out some water weight and help with a nice sear the next day. 

An hour before cooking the prime rib let it sit on your countertop to come to room temperature. Pat the roast dry and then oven sear it. This means take your oven to 450 and roast it for 10-15 minutes or until it is nice and golden. Then turn the oven down to 325 and cook for approximately 15 minutes per pound until desired temperature.

The best and easiest way to determine perfection is by using a thermometer. Make sure to know the correct temps and to pull your roast one doneness before your desired temp. For example: If you would like it medium rare pull it at rare. It will rest outside your oven for a minimum of 15 minutes before slicing into it, for larger roasts about 30 minutes. In this time it will come up a full doneness and is then ready to slice into and serve up!

ENJOY!