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