Barbecued Steak Recipe

As the days start getting warmer, cooking and dining
outdoors becomes stronger. When this happens, you know it’s time to dust off
the barbie and clean the grill. From casual family dinners to easy, relaxed
entertaining with friends, you can’t beat a succulent steak cooked just the way
you like it on the Barbie.
This easy guide has everything you need to know to guarantee
success at the grill. By following my simple tricks and tips you can say
goodbye to dry, tough steak.
To barbecue steak and to get great results, make sure you
have the following equipment ready:
-A charcoal or gas barbecue for cooking the steak.
-Long tongs for turning your steak. This keeps your hands
a safe distance away from the BBQ.
-An oil bowl and a pastry brush for brushing your steak
with oil before placing it on the barbecue.
-A large plate for resting the cooked steak before
Follow these simple steps for cooking steak on the
barbecue and you’ll impress your family and friends with tender, juicy meat
that’s full of flavour and cooked to perfection.
-Preheat a barbecue grill on medium-high heat. Brush both
sides of the steak with olive oil to prevent it from sticking to the barbecue.
This is better than brushing the barbecue, as it prevents the oil from burning.
Excess oil can create smoke and cause flare-ups on the barbecue.
-Wait until just before cooking to season your steak, as
salt draws out the flavoursome juices from the meat, making it tough. Season
one side with salt and pepper. Season the other side just before turning over.
-Cook the steak on the barbecue, using the tongs to turn
the steak, until cooked to your liking. Cooking times vary depending on the thickness
. Turn steak once only during cooking – any more and the juices escape, which
can make the meat tough.
-After cooking, transfer the steak to a plate and cover
with foil. Set aside for 5 minutes to rest. Heat pushes the juices to the
centre of the steak. Resting it after cooking allows the meat to relax, and the
juices then distribute evenly throughout the steak, making it succulent and
The time needed to cook a steak varies depending on its
thickness, and how you like it. Don’t be tempted to cut into a steak to see if
it’s done. This allows the precious juices to escape, making the meat tough.
Instead, press the centre of the steak with the back of your tongs or finger –
if it’s medium the meat will spring back. Use this guide for cooking times and
to tell when it’s ready.
For steak 2-3cm-thick:
Rare – 2-3 minutes
each side
Medium – 4-5 minutes each
Well done – 5-6 minutes
each side
Pressing test
Rare – soft
Medium – slightly
firmer and springy
Well done – very firm with
no spring
The best cuts of beef steak to use for barbecuing are fillet,
T-bone, rump, Striploin. Look for cuts with a bit of fat as this flavours the
steak when cooking. You can cut it off once cooked.
Steak marinades usually contain 1-2 tablespoons of acidic
liquids, such as wine, vinegar and citrus juice, per cup of marinade (any more
acid can dry out your steak). These recipes will marinate four beef steaks. To
make them, combine the ingredients in a bowl, add the steaks and turn to coat,
then cover and place in the fridge to marinate before barbecuing.
Soya, sweet chilli
& ginger marinade
4tbsps dark soy
sauce, 5tbsps sweet chilli sauce, 2 garlic cloves crushed, 2tsp grated fresh
ginger, 1tsp Chinese five spice: marinate 4 hours or overnight
Thyme & lemon
4tbsps olive
oil, 3tbsps fresh lemon juice, 2 garlic cloves crushed, 2 sprigs fresh thyme
leaves: marinate up to 2 hours
Indian Curry
4tbsps olive oil,
2tbsps mild curry powder, 2tbsps chopped fresh coriander: marinate 2-4 hours

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