Summer is BBQ season in Australia and with this guide, you will become the BBQ master. Here the top 5 BBQ tips for cooking steak, the perfect guide for any steak recipe you decide to cook, whether it be dinner or after the beach.
To get started, the finest cuts steak (when aged), needs nothing more than a sprinkling of salt and pepper before it's grilled. Less expensive cuts benefit from marinating.
Either way, steak grilled to charred perfection on the outside and juicy pink on the inside is a summertime treat.
Choosing the right cut of meat:
There is no right or wrong cut of steak to grill, but the higher the quality, the better the flavour intensity and more tender to eat. Eye Fillet, T-bone, and porterhouse steaks all qualify as high-quality steaks.
Skirt Steak, is a less expensive cut that takes nicely to marinating. Top round, another less expensive cut.
Resting the meat:Let the meat come to room temperature before grilling. For safety reasons, do not leave it out of refrigeration for longer than 30 min.
(Chopped meat should go directly from refrigerator to grill, with no time at room temperature.)
Wipe the steak dry with paper towels and then season it with salt and freshly cracked or ground pepper. Nothing more is necessary, although some grill chefs like to brush the meat lightly with olive oil or sprinkle it with lemon juice.
Marinate low-end cuts of meat:
- Marinades add flavour and interest to steak. They are not necessary for tenderizing - in fact they penetrate a mere ½ cm of the meat.
Use marinades on flank steak and chuck steak to give them a flavour boost. They are unnecessary on high-end cuts.
All marinades include an acid, which usually is vinegar, wine, citrus juice, or tomatoes. They also usually have oil, which conducts the flavour and holds in moisture.
Because of the acid, marinate steak (and anything else) in non-reactive dish - not aluminum, which reacts with the acid to impart a metallic flavour. Instead, use glass, ceramic, or sturdy plastic.
Steaks only need two or three hours in the marinade to take on optimal flavour, but except for very tender cuts, they will not be harmed by longer soaks.
In my travels to Argentina (where to BBQ is like a religion), I have had my steak marinated with paw paw. To marinate a low quality cut for too long actually can turn the steak to mush.
Preparing the BBQ Grill:Let the coals get moderately hot to hot. If using charcoal, this means the coals will have a thin coating of ash and glow deep red. If using a gas grill, the temperature should be 190 to 200 degrees C.
Set the grill rack so that it is approximately 12 cm from the coals. Spray it lightly with non-stick vegetable spray before you set it over the coals. This will prevent the meat from sticking. Michael Klim often cooks with no oil, pending on how rare you like your meat, it can form a natural crust when ready to turn.
Cooking Duration:Put the steak on the grill and sear it for two to three minutes on both sides. This cooks the steak to ‘rare’. Use tongs to turn the meat. A fork pierces the meat and you can lose delicious juices.
For medium meat, increase the cooking times to four minutes each side.
Also check internal temperatures with an instant-read thermometer: 55 degrees C. = rare meat 60 degrees C. = medium-rare 65 degrees C. = medium
Let the steak rest for about five minutes before slicing. This gives the juices time to collect.