Tim Lyttle is the mastermind behind the steak that reaches the platter grilled to perfection. Tim was taught to barbeque and grill by a head chef at the Toronto Royal York Hotel. Having said this, it's a bit of an understement to say that putting meat on the grill has become a passion for Tim. Think, "King of the Grill" (as he so fondly likes to think of himself).

Tim's Tips: Steak

• My favourite way to grill is to use my Weber and complete a steak using the "indirect method".
  
  
• Allow the meat to thaw if frozen, or purchase freshly cut.
  
  
• I use a rub, i.e. Club House brand "la grill" Montreal Steak Spice. Once thawed, use this rub on both sides of the steak before placing on the grill.
  
  
• Sear the meat first; if you have a one inch thick steak, it's approximately two minutes on each side on high heat (timing may vary based on whether you use charcoal or gas and the thickness of the meat).
  
  
• Once the steak is seared on both sides, reduce the heat to medium and allow the meat to cook (see the chart below). Turn meat through the remaining cooking time. Turn meat three times while on the grill.
  
  
• Never cut into meat to check it's cooking status. Use a touch method or monitor the temperature of the meat.

Cuts	Thickness	Medium Rare - 145F	Medium - 160F	Well Done - 170F
Porterhouse/Ribeye	1 inch	6-7 min	7-9 min	9-11 min
Rib, Sirloin, T-Bone	1.5 inch	10-12 min	12-15 min	15-19 min
Tenderloin, Top loin	2 inch	15-17 min	17-19 min	19-22 min