Cal & Gary's Flavour Lock Grilling Steaks

We all love a good steak. Well, get ready for great steak.

Preparing Flavour Lock Grilling Steaks

Members reserve grill steak wht panel

There are five different Cal & Gary's Flavour Lock grilling steaks available.

  • Chuck Flat Steaks Boneless
  • Flat Iron Steak Boneless
  • Top Sirloin Steaks Boneless
  • Rib Finger Meat Boneless
  • Tomahawk steak 


Here are a few tips for getting the most out of the meat.

  • Ideal grilling time at medium-high heat 400°F (200°C)

Steak Thickness

Total Grilling Time (minutes)

  Med-Rare 145°F (63°C) Medium 160°F (71°C) Well-done 170°F (77°C) 
1 to 2 cm (½ to ¾ inch)       6-8        8-10        10-12
2.5 cm (1 inch)       10-12        12-14        14-18
4 cm (1½ inches)       18-20        20-28        30-36
5 cm (2 inches)       22-28        28-38        36-44
  • You don’t need to bring steaks to room temperature before grilling. By the time the inside of the steak is room temperature, you have a safety risk from bacteria on the outside. Go straight from fridge to grill.
  • Season the steak before grilling rather than after. Better to enhance the flavour.
  • Many people believe flipping a streak once is the only way to go. We recommend flipping twice to cook more evenly.

How to Cook the Perfect Tomahawk Steak

Members Reserve Tomahawk steak

1. Unwrap your AAA Alberta Beef Tomahawk steak and pat dry with paper towel.
2. Generously season with your favourite steak seasoning or simply use garlic powder, onion powder, salt and pepper.
3. Allow your Tomahawk to come to room temperature (approximately one hour).
4. Preheat barbeque to medium high heat (375-400ºF).
5. Sear Tomahawk on all sides including edges. Watch closely and move when flares occur.
6. Turn middle or one side of grill off and maintain a barbeque temperature of 325ºF.
7. Move Tomahawk off direct heat and let it cook inside the barbeque until desired temperature is reached. See temperature table. You could use a meat thermometer.
8. Let it rest for 10-15 minutes for carving temperature to be reached.

9. This is where the fun begins! Place your Tomahawk on a cutting board and bring to the table to show off this masterpiece.
10. Leave Tomahawk face up and slice into thick pieces away from the bone.
11. Season it once sliced with coarse salt.
12. Serve guests their portion directly to their plate to ensure all the juices and flavour remain with every serving. Offer someone the bone – it is the best part!
13. Enjoy! You are eating every butcher’s favourite cut of meat!

Temperature Remove from Barebeque Carving Temperature
Rare 52ºC/125ºF 57ºC/135ºF
Medium Rare 57ºC/135ºF 63ºC/145ºF
Medium 63ºC/145ºF 71ºC/160ºF
Medium Well 68ºC/155ºF 74ºC/165ºF