A few tricks to help you cook steak for the best eating experience
Best grilling steaks such as sirloin, scotch fillet, rump, blade, t-Bone or eye fillet
• If frozen allow steaks to fully defrost. Remove from the fridge for up to an hour to allow them to come up to room temperature before cooking.
• Season both sides of the steak with salt and pepper as well as olive oil. This is for flavour as well as helping to seal in the juices.
• Place the steak on a hot BBQ and allow the steak to sear on both sides. If the steak is thick you may need to reduce the heat of the BBQ to allow the steak to cook without burning.
• Steaks should be turned 3-5 times depending on thickness.
• A meat thermometer can be used to ensure your steak is cooked to your liking:
o Rare 36-41 degrees
o Medium rare 41-46 degrees
o Medium 48-55 degrees
As you gain confidence you will find that the feel of the steak serves you to gauge the cooking time. Just poke it with your tongs to get an idea.
• Once the steak is cooked it is important to allow it to rest off the heat. This allows the juices to distribute throughout the steak and helps the fibres to relax and become tender. Allow a steak to rest for half its cooking time. It can be warmed on the BBQ for 30 seconds on each side prior to serving if you like.