FIRING UP GREAT STEAKS
It’s easy to mess up a good steak on the barbecue. Chef de Cuisine Heidi Flanagan, of Origin Grill offers her take on steak success at the barbecue.
Arrange the burning charcoals in the grill in a way that you have three heating temperatures—high, medium and low. The high heat is for searing, medium for cooking and low heat area allows you place the meat without over-cooking. Maintaining three heating temperatures allows you to effectively control the heat over which the food is grilling.
Steaks should start searing/cooking on the part of the grill with high heat. To see if it's the right temperature, place your hand above the grill: you shouldn’t be able to withstand the heat for more than 3 to 4 seconds.
Finally, practice and more practice. A good grilled steak should have dark caramelised char on the surface. The aroma of the char on the steak should be just within an arm’s length distance. The meat should rest long enough to ensure the juices are locked in. A general rule of thumb is to rest the steak for half the length of time it had spent cooking. What you want is a steak that is crisp on the outside and juicy on the inside with strong hint of charcoal and wood flavour.