Lighting the barbecue is not just a way to soak up Toronto’s fleeting summer; it’s a ritual. A reason to gather. A way to transform a slab of meat into something to remember. And if your steak hails from Pusateri’s at 1539 Avenue Rd, you’ve already started off on the right hoof.
Let’s just make sure you do that steak justice.
The Setup: Why Prep Is Everything
Dry Aging at Home (Sort of)
Leave your steak uncovered in the fridge on a rack or plate lined with a paper towel. This allows the surface to dry out. Swap the towels as needed—damp paper won’t help. Two days max.
This step creates a dry, tacky surface. That’s where the crust comes from when it hits the heat. Don’t skip this step.
Let It Warm Up
Pull your steak from the fridge an hour before grilling. That temperature climb matters. A cold steak on a hot grill cooks unevenly—burnt outside, raw inside. Letting it rest at room temp means a better sear and a more even cook.
Keep It Simple: Seasoning That Works
Salt and pepper. That’s all you need. Generously coat both sides. If you want to add rosemary, save it for later—maybe while resting, or tossed into the butter.
Season about 30 minutes before it hits the grill. That gives the salt time to start pulling flavour to the surface.
The Sear That Changes Everything
High Heat, Fast Impact
Fire up the grill and give it time. You want the grates blazing hot. When that steak touches down, it should sizzle hard. That’s the Maillard reaction at work—your crust is born here.
Start with two minutes per side for a 1.5 inch steak over high heat. Adjust as needed.
The Sear-and-Slide Method
For steaks thicker than two inches, you need a second step. After that high-heat sear on both sides, move the steak to a cooler zone of the grill. Lower the heat to medium and let it finish cooking slowly.
This stops flare-ups and ensures the inside catches up without burning the outside.
Nail the Temperature
What Medium-Rare Really Means
Forget the old 145°F rule. That’s too much. Medium-rare is around 130–135°F. Use a digital thermometer and check the center, avoiding bone and large pockets of fat.
This is where flavour and texture meet. Not bloody. Not dry. Just right.
Carryover Cooking Is Real
Pull your steak at 125–130°F. It will rise an additional 5 to 10 degrees while resting. Don’t wait until it’s already at your target—by then, it’s overcooked.
Let It Rest, Then Butter It Up
Letting the steak rest for 5 to 10 minutes keeps the juices where they belong—inside the meat. Tent it loosely with foil or place it in a warm spot. If you cut too soon, all that moisture runs out onto the plate.
Want to level up? Brush the crust with butter while it rests. It melts in, deepens the flavour, and makes the surface shine.
Slice Like You Mean It
Cut against the grain. Always. That’s how you get tenderness. Use a sharp knife. Take your time. Don’t rush the finish.
What's Dry-Aged Beef Anyways?
To help you enjoy every last moment of grilling season and beyond, Toronto Life sat down with Pusateri’s master butcher, Joe Figliomeni, and Toronto-based chef, Adrian Niman, to learn about and how to best enjoy dry-aged beef.
Why Pusateri’s Steaks Taste Better
Aged Right, Cut Clean
Pusateri’s dry-ages its beef for 21 to 28 days. That’s the window where real change happens. The meat softens. The flavour gets deeper—richer. That nutty edge you can’t quite name? It comes from that process.
Anything less than 21 days and you’re missing the point. Anything beyond 30 and you’re likely overpaying for extra shrink and waste.
Attention to Detail at the Counter
At Pusateri’s, every cut is hand-trimmed by professional butchers who know exactly what to trim and what to leave on the cut. So gone is the tough sinew, ragged edges and thick rind fat. What is left behind is clean, even muscle with just the right amount of fat for flavour and texture.
The fat cap is thick enough to make a difference—especially for a cut like ribeye—but never so thick that it overshadows the meat. It renders slowly as the steak cooks, naturally basting the steak in richness without leaving a chewy or charred texture.
Marbling isn’t for show either. These steaks are meticulously threaded with intramuscular fat, the type that renders as the steak cooks, and that’s what keeps every bite juicy and tender. There aren’t gaping holes of lean meat here that require flavour intervention—these cuts have it to spare.
As for the cut itself, it’s always perpendicular to the grain. It’s a small but important detail that results in shorter muscle fibres, better chew and a cleaner finish on the plate. It also means that the steak will cook evenly, without thin spots or awkward flares.
This isn’t a guessing game. It’s a craft. Decades of knowing what a steak should look like before it ever hits the fire. You can taste that kind of experience—and that’s what sets Pusateri’s apart.
Visit us at 1539 Avenue Rd., Toronto
You won’t just pick up some beef at Pusateri’s. You’ll speak to experts in the art of butchery. Tell them how you like to cook. They will guide you to the right cut; marbling; thickness; for your grill.
Ask them about aging. Ask about trim. Ask them what’s best on the day you visit. You’ll leave with something that deserves the grill—and the attention.
It’s not a technique. It’s a tradition. The fire. The sizzle. The rest. The first slice. The plate passed around a table full of people who matter.
A thick steak done right is the simplest luxury summer offers us. Make it count.
How to Grill a Thick-Cut Steak to Perfection