A Sydney summer means three things: days at the beach, cricket and lots
of bbq’s. Grilling meat or seafood is an Australian pastime, and there are just
as many opinions on how to put together the best BBQ as there are recipes for
marinades. So we thought we’d set the record straight, and get the definitive
guide to cooking the perfect steak by our very own meat expert, Craig Cook.
Craig knows a thing or two about meat: he’s been a butcher his whole
life, and even breeds his own beef, in the form of Angus Bulls and Whole
Herefords on a farm in country NSW.
Here’s Craig’s quick guide to cooking the perfect steak:
KNOW YOUR MEAT
Quality of your ingredients is everything. Craig says: “Look for meat
that is pink-red in colour, moist to touch and that has white, chalky fat.”
Craig likes Angus beef on the BBQ, because of it’s fine, marbled fat is
dispersed throughout the meat, creating a more tender steak.
Seasoning your steak well before cooking. Simple is often best – a good
pinch of salt and pepper – however this is also the time to add any other
flavours you might like, such as rosemary, garlic, etc.
REST THE STEAK BEFORE COOKING
It’s important to have your meat at room temperature before it hits the
hot grill. This helps the cooking process and ensures a more even result.
A HOT GRILL, AND TURN ONCE ONLY
A hot, well-oiled grill is essential. Cooking times will vary depending
on how you like your meat, but Craig insists that a steak should only be turned
over once to keep it nice and juicy.
REST THE STEAK BEFORE EATING
Craig recommends resting all steaks for at least 4 to 5 minutes before
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