Barbecued steak really brings out the taste in the meat
Want to know why steak tastes so great from the BBQ? It’s because the barbecue infuses the meat with a unique smoky flavour that cannot be achieved through any other means of cooking. A BBQ also uses high heat and a live flame to produce a juicy texture and taste by quickly searing the outside of the meat.
Choose wisely – fat is good!
When choosing meat to BBQ, opt for high-quality grass-fed or certified Angus beef. Look for beef that has a high amount of marbling, or fat, interwoven in the muscle tissue. A high amount of marbled fat will produce a really tender steak.
Choose cuts that are at least 4cm or thicker so that they won’t dry out or overcook on the grill. Recommended cuts are ribeye, T-bone, filet mignon or sirloin. These usually contain the highest amount of marbled fat from the animal.
For seasoning, choose basic ingredients. In most cases simple salt and pepper will suffice. Another option is to look for pre-blended BBQ or steak seasoning which often contains a blend of garlic, onion, salt, pepper and lemon.
High quality steaks such as rib-eye or T-bone only need to be seasoned just before cooking. Other cuts such as flank steak or skirt steak (also known as fajita) should be marinated for at least two hours before cooking to tenderise the meat. For an interesting variation, brush your steaks with balsamic vinegar and sprinkle with rosemary to impart flavour.
One of the biggest problems encountered while grilling or barbecuing any type of food is temperature control. For best results, buy a BBQ with clearly labelled temperature controls, or purchase a thermometer. Heat your grill to 175 degrees, then scrape off any burnt-on remains with a grill scraper and use a non-stick grill spray or brush the grate with olive oil.
Next, pat and dry your steaks with a clean towel. Season with dry seasoning such as salt and pepper on both sides, pressing the seasoning into the meat. If desired, brush lightly with Worcestershire or soy sauce.
Grilled to perfection
Place the meat on the grill and close the lid of the BBQ (this will prevent flare-ups and also infuse the meat with a smoky flavour). Allow the meat to cook for about three minutes (depending on thickness), then without flipping turn 45 degrees to give your steak diagonal grill lines. (By the way, use tongs instead of grill forks as piercing the meat will cause the juices to drip out and the meat to become dry.)
A 4cm thick steak will take approximately five to six minutes per side to cook to medium. An 8cm thick steak will take slightly longer, approximately eight to nine minutes per side. If possible, use a meat thermometer to check. A rare steak will register at 50-52 degrees, medium steak approximately 60 degrees and a well-done steak at 70 degrees.
When the meat has reached your desired temperature, allow the steaks to rest before serving. Remove the steaks from the grill and place on a serving platter. Loosely cover with foil and let them sit for five to ten minutes. This will allow the juices in the meat to redistribute, ensuring each bite is perfectly juicy.
Finishing touches
You can serve your steaks plain, with steak sauce or prepared horseradish sauce. Another option is to crust your steaks with a mixture of 50% breadcrumbs and 50% crumbled blue cheese in the last two minutes of cooking. This will create a rich, delicious crust to complement the complex flavours of the meat.
You can add another tasty accompaniment by creating a quick red wine sauce by reducing your favourite red wine with some garlic or rosemary in a small saucepan directly on the grill. Season this reduction with salt and pepper and serve alongside your BBQ steaks.
Several side dishes can be served with BBQ steaks which you can also cook on the grill. Simple grilled peppers, onions and mushrooms are a great side. Slice them all into roughly uniform-sized pieces and skewer onto bamboo or metal kebab sticks. Grill these until the onions begin to caramelise and the peppers are wrinkled and tender.
Other options include roasted grilled potatoes or fresh corn. Wrap your potatoes in aluminium foil and place on the grill approximately 20 minutes before you plan on cooking your steak. (Potatoes are done when easily pierced by a fork.)
Express yourself
If you’re looking for variations on a theme, try wrapping your steaks in bacon before barbecuing. This method is especially popular with small cuts such as filet mignon. You can also experiment with international flavours such as Hungarian smoked paprika or adobo spice from Latin America. In fact, feel free to experiment all you want – remember, these are just guidelines, so get cooking and get creative!
