When we want to measure the quality of beef, we try the striploin because they showcase the best of what beef can offer. Striploin steaks are well-marbled, very tender, and incredibly juicy. They do not have as much fat as a ribeye steak or the melt-in-your-mouth tenderness of a filet mignon but a striploin are the perfect middle ground between those two premium steaks. Because the beef from our friends at Viandes Rheintal is certified organic, we know that it’s beef raised without synthetic growth hormones, reproductive hormones, antibiotics, or preservatives. Located in the Centre-du-Québec, Viandes Rheintal is a second-generation family business that has become a leader in the Quebec organic agrifood industry.

COOKING TIP: Just like with any steak, you can’t go wrong with a striploin unless you overcook it. We prefer our steaks cooked on a barbecue grill but these steaks have enough marbling to allow for them to be cooked in many ways including pan-frying, sous vide, or even under the broiler in your oven. To make the perfect steak, season it with kosher salt and freshly ground pepper before taking it to the grill preheated on high. We recommend holding the steak on its side with the fat edge down with a pair of tongs to allow the fat cap to begin to render and brown (which takes a minute or two minutes). Next we lay it flat on the grill and cook each side for about 4-5 minutes but you can’t tell if it is done just by the minutes spent cooking it. You’ll need a meat thermometer in the centre of the steak to read around 135-140℉ for medium-rare to know for sure. Bonus tip: If you want a really juicy steak, remove it from the heat a few degrees lower than your preferred level of doneness so that it can reabsorb its juices for a few minutes as the middle coasts up to the desired temperature.