Pairing Summer Drinks With The Grill

Summer Grill

We all have our favorites when it comes to pairing a drink with a great steak. But this summer why not be a little more adventurous and pour yourself something a little different.

Grilled Sangria

Keep to the theme of grilling by preparing a grilled sangria. This concept drink has become extremely popular in the last couple of years, with grilled fruit adding a touch of smoky flavor to a blending of brandy and red wine. Grilled apples, citrus, and grapes round out the taste and mellow out this drink. To prepare: place grapes on skewers, cut up slices of apples, lemons, and oranges – and place on a medium-high grill. Cover and grill until the fruit is softened and slightly charred. Cool and place in a large glass pitcher. Then add brandy, red wine, orange juice, and a simple syrup to blend. Chill for at least 6 hours so the flavors fuse together. Serve with any cut of grilled steak with a side of grilled vegetables and a light salad.

Smoky Cocktails

Smoke-flavored cocktails are great served alongside a barbequed steak and side dishes. Use smoky spirits such as a Mexican mezcal or a single malt Scotch to create a summer cocktail that your guests are sure to remember. A great cocktail is the “Blood and Sand” that has been around since the 1930s, when it was introduced and named after a bullfighter movie that starred the famous Rudolph Valentino. The drink is made with a blend of scotch, sweet vermouth, Heering cherry liqueur, and fresh squeezed orange juice. Shake with ice and strain, served in a chilled cocktail glass alongside a grilled New York steak.

White Summer Wines

When we think of steak we usually think of a glass of bold, red wine. But don’t be afraid to pair grilled steak with a fruity and full-bodied white wine. The richness of the steak complements the lighter tones of a chilled white. This summer keep a few bottles of white in the fridge, such as a classic German Riesling or a dry and crisp Chenin Blanc from France.

Rosé Wines

When summer is here, rosé wines become the go-to-wine when looking for a drink that has the characteristics of a red but with a lighter and unique taste. Try the pink hues of rosé with your next grilled steak – the zesty spice and fruity notes of many rosés is ideal for pairing with a grilled flank steak or a rib eye.

The Summer Non-Alcoholic Drink

While steak goes so well paired with a cocktail, wine, or beer, it’s equally as tasty with a non-alcoholic drink on hot summer days. The next time you’re grilling, get creative with a non-alcoholic drink. It can be as simple as chilled pomegranate or cranberry juice mixed with club soda poured over ice. Or try a tropical fizzy drink by mixing together fresh orange juice, seltzer water, and chopped mint leaves.

No matter what drink you decide to pair with grilled steak, it’s all about the art of having a lazy summer that’s filled with good food and drink. Visit us at Rib’N Reef as we continue the culinary theme of summer with one of our great steaks and cocktails.

Unexpectedly Delicious Cigars You Might Not Think of Trying

best cigar lounge montreal

Many seasoned cigar smokers have an idea of what they like in a smoke. However, this often leads them to stop trying new things, especially when it comes to flavor-infused cigars. These are often disparaged as at best a mediocre experience and at worst, a ruined one. While this may have been the case in the past, there are now many flavored cigars that can impress even the most discerning of palates. Here are five cigars that you may not have considered smoking.

Rocky Patel/Drew Estate Java

 Many cigar smokers enjoy having a cup of coffee or espresso with their smoke. This is one of the best qualities of the Rocky Patel Java line. The Javas come in a variety of flavours that are designed to pair well with coffee. They also have a delicate and complex coffee and cocoa flavour profile with a note that is sure to remind you of your favourite cafe. Unlike some other flavoured stoagies, the Java does not overpower the taste of tobacco but rather complements it to create a delicate harmony.

Acid Ordinary Larry

 Putting the Ordinary Larry on this list is a bit of a cheat because unlike the other cigars listed here, it is not flavor-infused. While Acid is known for its line of flavored cigars, the Ordinary Larry has no added flavors. However, it is a testament to Acid’s competence in making good cigars. The Ordinary Larry comes in Connecticut, Camerone, and Nicaraguan varieties, each bringing its own unique flavor profiles to the fore. If you have been hesitant to try the flavored cigars in the Acid line, the Ordinary Larry is a great way to get your feet wet.

Kentucky Fire Cured

 The Kentucky Fire Cured line is one that many cigar smokers are hesitant to try. This is often due to its pungent firewood aroma. When lit, the Kentucky Fire Cured emits a robust, well-rounded flavour with a room note that will remind you of sitting by a campfire. It will also conjure up memories of delicious grilled meats. This makes it the perfect cigar for a hot summer day or for enjoying with a steak dinner.

Nub Nuance

The Nub Nuance — formerly known as the Nub Cafe — is a line of cigars made by Oliva. These are another type of coffee-infused cigars marketed as the “ultimate coffee experience.” The Nub Nuance comes in six sizes and three flavours, all modeled after different coffees.

Davidoff Demi-Tasse

The Davidoff Demi-Tasse is another cigar that technically does not belong to the list of flavoured cigars. While they are not artificially flavored, the aroma and flavor profiles of these little cigars are so unique that they could make you believe they are. This is to be expected since Davidoff has long been one of the most respected names in the industry. The Demi-Tasse pairs excellently with a fine cut of steak and a glass of wine, so it is perfect for your next visit to the Rib’N Reef.

The Most Interesting Ways to Cook Steaks

Steak in Montreal

You might think that cooking steaks is pretty straightforward, even if there is an art to it. But like many forms of cooking, getting a perfectly cooked steak is a journey that can take many forms. There are actually many ways to cook a steak, even beyond the traditional methods of grilling, roasting, or pan-frying. So what are the ways that you can push your culinary know-how when it comes to cooking a great steak?

Cooking It on Coals 

If you want to try something really old-school, try cooking your steak directly on coals. For grilling like this, you wouldn’t want to use briquettes. Instead, use regular, clean coal. It won’t leave an odd flavor in your steak. What it will do is impart a layered, intense flavor. Cooking on coals requires being focused and present. You will need to flip the steak every few minutes. With proper monitoring, it will become ultra-crispy on the outside and smoky and juicy on the inside.

Smoking It at Home 

If you’ve ever had a really good barbecue, you know what effect smoke can have on meat. There is a reason that everyone loves classic smoked meats like brisket. But believe it or not, you can actually smoke your own steak right in your own home.

The perfect steak for smoking is a bigger, thicker steak. You may also want to prepare a marinade for your steak. Grilling and smoking purists will say that this is the wrong way to go about it, but smoking steaks can be tricky. It can be a bit of a battle to keep the moisture in the meat. You want to get that smoky flavour while keeping a tender, soft consistency. Even though it can be a challenge, it is not impossible — and getting it perfect is worth the effort.

Cooking a Shovel Steak

 The term “shovel steak” is not a manner of speech. This delicious, crispy steak earns its name because it is literally cooked on a shovel. Cooking on an open fire can make you feel primitive, but there is nothing more delicious than a perfectly cooked steak eaten flame-side. To cook a shovel steak, build your campfire, adding enough wood to keep it piping hot. Season your steak with whatever rub or marinade you like. Then preheat your shovel by laying it on the flames for about five minutes.

When the shovel is hot, lay your steak on it and put it directly into the flames. This essentially works like frying it in a pan. However, the extra-hot temperature and direct flame exposure give it a unique flavor and an excellent sear on the outside. When done right, shovel steaks can be crispy on the exterior and tender and juicy in the middle.

If you love to experiment with cooking steak, challenge yourself to try something new this summer. And when you’ve had your fill of the great outdoors, visit Rib’N Reef for our own delicious specialty steaks.

The Best New Steak Rubs You Haven’t Heard About

Montreal steak

Summer is upon us, and that means one thing: It is time for cookouts! Making steak on the grill is a wonderful way to get a dinner you won’t forget for a long time. But there’s so much that goes into making a steak really special.

Some people say that a good steak doesn’t need any seasoning — except maybe a sprinkle of salt. If you consider yourself a traditionalist, go ahead and make yourself a plain steak. But there are plenty of reasons to try out a great new steak rub at your next cookout. Here are five steak rubs that are perfect for summertime. To get them perfectly aromatic, gently heat them before rubbing into your steak.

Flavours of Mexico

If you want to get a kick of the South in the steak, try a rub called the “Carne Asada.” This semi-dry rub combines dark beer and lime juice with spices and herbs like cumin, chili powder, garlic, cilantro, oregano, black pepper, and dried ancho chili powder. It is a smoky, tangy rub with just the right amount of spice. So if you can’t get enough of hot peppers, this might be the perfect steak rub for you.

Flavours of Spain

 For a truly original steak rub, try going to another country that’s strong on its flavours: Spain. This delicious steak rub uses parsley combined with smoked paprika and orange zest for a delicious combination that is both smoky and fruity all at once. What is more, it has a totally unique flavour that you probably won’t find at any other barbecue this summer. If you are looking to really stand out in your grill game, try this one-of-a-kind rub that is straight from Barcelona.

Flavours of North Africa

 When you think of the perfect steak rub, you might not think of Africa. But this delicious steak rub is perfect for a summertime barbecue. You may not be taking a trip to Morocco, but there’s no need: This taste will bring the flavours of North Africa right to you. This wet rub uses a paste to work flavours deep into the meat. Just combine olive oil, harissa paste, chili powder, and a little bit of orange zest for a spicy, unique taste with a burst of fruit.

Flavours of China

 Chinese spices may not be your go-to when it is time for a summer barbecue, but don’t hesitate to try something new. You can make a delicious summertime wet rub with scallions, garlic, sesame oil, white vinegar, sriracha, and hoisin sauce.

Flavours of Montreal 

Trips around the world are fun, but sometimes, a taste of home is all you need. Make the perfect Montreal dry rub with black and red pepper, coriander, dill, paprika, and some onion and garlic powder. It is the perfect taste for a summer evening with friends. For the nights that you need a rest from the grill, visit Rib’N Reef for a steak experience like no other.

The Popularity Of Surf N’ Turf

Surf N’ Turf Montreal

Surf and Turf is one of the most popular items on any steakhouse menu. The finest cut of aged beef served alongside fresh seafood.

History of Surf N’ Turf

Surf and Turf has been on menus for a long time now – since the mid 1960s when it first made its debut. Some culinary historians will tell you that this dish had its start in the state of Washington in the city of Seattle. The first dish could have been served in 1962 in the restaurant at the very top of the Seattle Space Needle during the World’s Fair.

But then the battle with East Coast food historians begins, with that side of the country claiming that this classic menu item was first served in a restaurant in Lowell, Massachusetts in 1966 after an ad in the local paper advertised it as a “Continental Original”.

Either way, Surf and Turf has been delighting both steak and seafood lovers for over fifty years, giving them the best of both culinary tastes.

Surf N’ Turf Around The World

Other countries have their own style of serving seafood and steak. When you ordered Surf and Turf off the menu in Dublin, Ireland it wasn’t just one serving for each person that appeared at your table. What was presented was a large tray that was filled with fresh fish that had been caught that very day, such as lobster, sole, and prawns. Another tray held different cuts of steak, all the way from porterhouse to fillet mignon.

Depending on where you dine today, restaurants are going to have their own versions of Surf and Turf. The favorite combination of steak and seafood is a grilled filet mignon served with a lobster tail. Or a grilled sirloin with butterfly shrimp. But these isn’t the only combinations available, not by a long short.

Getting Inventive With Steak And Seafood

Chefs around the world are getting inventive with what two duos they serve together. And it’s no longer just a grilled steak side by side with seafood – there are some unique versions of Surf and Turf making their appearance.

One Thai restaurant is serving its version by pairing briny uni with a dry-aged porterhouse steak. Still other chefs are serving beef burgers with a side of shrimp, grilled scallops with lamb ravioli, and seafood dumplings with a grilled sirloin.

Surf N’ Turf At Home

The next time you’re getting ready to grill up a steak at home, come up with your own versions of the classic. The sky is the limit when it comes to seafood – blackened sockeye salmon, grilled sea bass, or breaded shrimp. And for the steak, why not try a juicy sirloin or even a skirt steak.

It doesn’t matter what variation of Surf and Turf you make, so long as you’re getting a juicy, tender cut of steak with fresh seafood.