FIR­ING UP GREAT STEAKS

Wine & Dine Cookbook - - FEATURE -

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.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.