Australians are famous for their BBQ's (barbecue). Enjoying the beautiful climate, standing over the BBQ waiting for the feed.
Australian meat eaters are also pretty fussy about how their steak is done. There are the 3 levels of blood... rare (it's red), medium rare (still a bit pink) and well-done (almost black!). So how do you cook a good steak?
- Preheat the barbecue to the correct temperature before adding the steak. The heat seals the surface, trapping the juices inside.
- Get your meat out of the fridge & bring it to room temperature just before cooking. Meat can become tough if it comes straight from the fridge and onto the barbecue.
Preheat a barbecue grill or flatplate on medium-high. Instead of applying olive oil to the hotplate, brush both sides of the steak to prevent it from sticking to the barbecue. Oil on a hotplate can get quite smokey.
Don't season your steak until just before cooking. Salt draws out the meat juices making it tough. Season one side & cook the steak, seasoned-side down, to seal in the flavour. Just before you flip the steak over, season the other side.
Using long-handled tongs to turn the steak, cook it to your liking. Only turn steak once during cooking , the more you turn it the more juices escape, which makes the meat tougher.
Once the meat is cooked, cover the steak loosely with foil and set it to one side for about 5 minutes. If you allow the meat to relax, the juices will distribute evenly throughout the steak, making it more tender. Cover the steak only loosly with foil, you don't want the meat to sweat and lose its moisture.
Clean your BBQ grill or flatplate with a stiff with a scraper while it’s still warm. After you have scraped the worse off, give it a brushing with a wire brush to clean. Doing this while the BBQ is still warm, leaves it ready for your next barbie.
- Rare – soft
- Medium – slightly firmer and springy
- Well Done – very firm with no spring
20 Sep 2017