Everyone has their own way to cook the perfect steak on a barbie, but are they doing it the best way?
We a have an opinion on the best way to cook a steak. The topic is often a lead conversation amongst the blokes as they gather around the BBQ. How many times you turn it – once only or regularly? Should you rest the steak before serving? Here’s some tips from three sources to help you regardless of whether you prefer your steak rare or well done.
Before hitting the barbecue:
- Only buy steaks of even thickness, not ‘wedge shaped’.
- Beef steaks should be at least 21mm thick.
- Pat dry with kitchen paper before cooking.
remove steaks from the fridge 10 minutes before you cook them.
- This takes the chill out and allows it to cook evenly, stopping the meat tightening and becoming tough.
- If using a pan, it should be heavy-based.
- Season the steaks lightly with salt and pepper.
- Oil the steak not the barbecue. This stops your steaks sticking and the oil burning on the hotplate.
- Heat the pan, barbecue or grill to moderately hot before you add the steaks. This ensures maximum flavour and tenderness. The steak should sizzle as it makes contact with the heat. Don’t crowd the barbecue as this reduces the heat and the meat will then release juices and begin to stew.
- Turn the steaks once only. The more you flip the steak, the tougher it gets. Let the steak cook on one side until moisture appears on top, then turn it.
- Learn to test when your steaks are done. Knowing when your steak is ready to be removed from the heat is the key to a perfectly cooked steak. Use either the back of your tongs or fingertip (make sure your hands are clean) and press the centre of the steak. Rare is soft when pressed, medium is springy and well done is very firm.
Always rest the steaks after they come off the heat. This keeps the steaks juicy and tender. Just loosely cover with foil for 2 to 4 minutes before serving.