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Welcome to Schinkels' Gourmet Meats...

...where you will find "quality" Beef, Pork, Chicken, Fresh Fish, Cheese, Deli Meats, Salads, Sauces and Spices.

Our "Weekly Specials" will be posted Sunday morning, for the upcoming week.

In our "Did You Know" section there are links to the nutritional values, cuts, preparation, recipes or anything else you would like to know about beef, poultry or pork.

So come on in and browse for a while!   - John Schinkel and Staff

Weekly Specials

New York Strip SteakNEW YORK STRIP tonight?

Specials in effect Mon. Aug. 25 to Sat. Aug. 30, 2014

[click graphic below for a larger view]

Schinkels' Specials

New
Jensen Cheese
A Family Tradition Since 1925
100% ONTARIO WHOLE MILK
NO MODIFIED MILK PRODUCTS

 

 

Go to our Recipe Archive

Recipe of the Week

Pan seared NY Strip Steak
PAN SEARED NEW YORK STRIP STEAK

IngredientsINGREDIENTS:

  • 2 (12-ounce) lean, grass-fed New York strip steaks
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper or cracked pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 thyme sprigs
  • 2 garlic cloves, crushed

DirectionsDIRECTIONS:

  1. Let steaks stand 30 minutes at room temperature.
  2. Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
  3. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Helpful HintsHELPFUL HINTS:

  • This recipe is smokey, so keep exhaust fan on high.

Submitted by: John T.