![]() It took me a long time to figure out how to cook the perfect steak, consistently well, every time. □ Top with one of these amazing sauces.Cooking times (for a 2cm-2.5cm thick Sirloin or Ribeye).Plus I've got some fantastic sauces to serve with your steak. I’m going to answer all of those questions, and more, to get you cooking steak like a pro! Which type of steak? How long to cook? What about seasoning and pan heat? Book Now at Hog’s Breath Cafe for a juicy and tender grilled steak.Cooking a steak perfectly can seem overwhelming. We grill it to your preferred ‘doneness’ and serve it with all favourites such as curly fries or sweet potato wedges, house salad or fresh vegetables. Our signature Prime Rib steak is slow cooked for 18-hours and grilled on high heat before serving. Resting helps the juices redistribute from the centre of the meat to being evenly dispersed throughout the meat.Īnd after all this….if you can’t be bothered with all the hassle of BBQing, cleaning up… Don’t wrap the aluminium foil too tightly as it will dry out the meat. Allow your steak to ‘rest’ with aluminium foil loosely tented around the meat for 5-10 minutes. Never put the cooked steak on the same plate you used for raw meat. Remove the meat from the BBQ:Īfter cooking, place your steak on a clean plate. Take the guesswork out of cooking a thick piece of meat. It doesn’t matter how expensive the cut of steak is – and the preparation that you have done – an overcooked steak is destined for the doggie’s bowl!Ĭooking time for a 2-3 cm thick piece of steak:Ĭheck if your steak is ready by gently pushing it down with a pair of long-handled tongs. Instead of juicy and tender morsels, you’ll end up with a tough and tasteless slab of meat. Whatever you do, you don’t want to overcook your steak. It’s the juice that makes your steak tender and flavoursome. If you pierce the meat, then the juice will escape. Don’t go poking it with a fork or prodding at it. You can use tongs or a spatula to turn your meat on the grill (just once – don’t go crazy). Excess oil will cause smoke and flare-ups while cooking. The olive oil prevents it from sticking to the BBQ plates. Preheat the barbeque grill on its highest setting for 15-20 minutes.īrush the steak on both sides with olive oil and sprinkle it with salt and pepper. Scrub it with a wire brush to get rid of residue from the last time you used it. Tip: Rump steak has a firmer texture so you’ll need to be careful not to overcook the meat.īefore you cook steak, you will need to clean the BBQ grill thoroughly. Choose a cut of steak that has lots of marbling (fat) as this keeps your steak moist and juicy. Although it has a firmer texture, it also has a rich flavour. Rump steak is a more reasonably priced cut of steak that is suitable for grilling on the BBQ. Suitable for: Grill/char grill, BBQ and pan fry. ![]() This cut has more fat than other types of steak, which means that it is more flavoursome. Ribeye, or scotch fillet, is ideal for fast, hot BBQ-ing. ![]() With plenty of marbling (fat), T-bone steak is tender and juicy. It has a t-shaped bone with sirloin on one side of the bone and fillet on the other. T-Bone steak, also known as Porterhouse, is the quintessential steak. Suitable for: Grill/char grill, BBQ, pan fry and stir-fry. This cut of steak can tolerate high temperatures, which makes it ideal for the BBQ. Sirloin steak comes from the hindquarter of the animal and is lean, boneless and extremely tender. ![]() The best cuts of steak for the BBQ include:
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