Apr 29, 2009 - 04:30 AM

By Parvaneh Pessian

WHITBY -- As rising temperatures reacquaint people with the outdoors, it's time again to fire up those barbecues and breathe in the sweet and spicy scents of summer.

The Rotary Club of Whitby Sunrise is serving up a mouthwatering challenge for steak lovers at the next Whitby Harbour Days event in July. Professional and amateur barbecuers are invited to stick their forks into a contest aimed at cooking the perfect steak.

I tried my hand at the daunting task with the help of Broil King chef Naz Cavallaro during a special lesson held for Rotary members at Buster Rhino's Southern BBQ in Whitby.

From rubbing the steaks down with olive oil to the moment the meat hit the grate, the "grill master" walked me through the steps.

To make sure you start off on the right track in selecting the perfect steak, Mr. Cavallaro recommends opting for a nicely marbled steak that has more of a pinkish colour as opposed to red. Stripes of fat in the middle instead of large chunks on the outside ensures optimal taste and less flaring during cooking, he says.

After sprinkling salt and pepper on both sides of the steak, we let it sit for about 20 minutes at room temperature before throwing it onto the hot grill. Waiting any longer than that risks drying the meat out, Mr. Cavallaro says.

"When you flip that steak over, you know that brown, beautiful caramelizing that happens, that's where the sugars and protein mix with the salt and that's flavour."

When it comes to narrowing down the amount of time needed for the ideal medium rare steak, he sticks to the motto, "Two to eight makes it great." He recommends cooking a one-inch cut of meat for eight minutes while following a specific turn and flip routine at every two minute-mark.

"The key is to sear the steak and let it lock in the juices," he says, while slamming down the grill's lid to retain heat as the smoke starts swirling.

"Most people say you flip it once or four times (but) I personally take my steak, put it down and let it cook for two minutes -- that's how you get the sizzle."

Those who prefer a medium or well-done steak should keep in mind that the grill need only be on high for pre-heating or while searing, Mr. Cavallaro says.

"You leave your steak after the eight minute-mark, turn the temperature down or slide it over to a cooler area, put the lid down and finish cooking it."

To avoid burning the meat, it's important to remember not to wander off or forget about the steak, so using a timer comes in handy.

"It's better to undercook than to overcook because if it's not done, you can put it back on the grill. If you overcook it, the moisture's gone, dry steak, sorry."

With such precision at each step, the eight minutes flew by and before I knew it, I was proudly tearing into the juicy masterpiece before me.

YOUR TURN

Show off your culinary skills by forming a team for the Second Annual Great Canadian Steak Cook-off on July 24 and 25 at Heydenshore Pavilion Park, 589 Water St. in Whitby. Grilling teams - made up of backyard chefs, local restaurateurs, service clubs, police and fire services and local organizations -- can cook steaks for the public using their own secret recipes and grilling techniques. They will then select what they feel is their winning steak to submit to a panel of celebrity judges. Last year's event drew more than 1,000 participants and organizers are hoping to beef up the competition with even more this year.

Admission is free while a steak dinner costs $18 advance and $20 at the event.

Website: www.greatcanadiansteakcookoff.ca