ta­ble talk

Mt Druitt - St Mary's Standard (East) - - FOOD - fast-ed.com.au

IT’S of­fi­cial, sum­mer is here. Long hot days, clear blue wa­ter and the smell of meat on the grill. So to get you ready for your best bar­be­cue sea­son yet, here’s a few ba­sic tips to help you master the art of steak.

1. You’re al­lowed to have your steak cooked how ever you like, but be an ed­u­cated grill-master. Lean cuts such as eye fil­let and striploin will dry out if over­done, while fat­tier cuts such as scotch fil­let and rib eye can spend a lit­tle more time over the flame. Chat to your butcher about a cut that suits what you want to do.

2. Thicker cut steaks will stay juicier. You’re bet­ter off carv­ing one well-pro­por­tioned piece of beef be­tween two peo­ple, than serv­ing in­di­vid­ual thin steaks that are dry or tough.

3. Use as lit­tle oil as pos­si­ble. Liq­uid oils be­come acrid when charred, while nat­u­ral meat fat re­mains sweet. Your steak won’t stick, pro­vided your bar­be­cue is hot enough to start with. Re­mem­ber, you want that dis­tinc­tive siz­zle when it hits the grill. 4. A lit­tle bit of salt is good for flavour, and helps you digest the pro­tein found in red meat, but leave the pep­per un­til af­ter cook­ing. Pep­per i is best used as a condime condi­ment. 5. Alw Al­ways cook steak on the grill grill, never the flat-plate. Meat ne needs the am­bi­ent heat of an ope open grill to cook evenly. On a flat-plate, only the cont con­tact points are truly hot, mea mean­ing a large part of the beef is steam­ing, not grilling grilling. 6. K Keep on turn­ing. Plen Plenty of peo­ple will talk abo about a 6-2-2 tech­nique, or that they only turn th the steak once. Un­for­tu­nately, sci­ence says other­wise. Beef has low ther­mal mass, and loses its heat read­ily. Repet­i­tive tu turn­ing keeps the te tem­per­a­ture higher, wh which in turn re­duces coo cook­ing time. 7. Don’t for­get to rest. Steak should be set aside in a wa warm, but not hot, place fo for one-quar­ter of its to­tal co cook­ing time.

‘‘ Lean cuts such as eye fil­let and striploin will dry out if over­done

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