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How to Cook the Perfect Steak on the BBQ

Is there anything more Australian than cooking a steak on the BBQ? Of course, we love snags on the barbie, but when we want a premium BBQ experience, steak will be our first choice. Add a few shrimps on the barbie, and it’s a match made in heaven.

 

Find out the top tips for cooking the perfect steak on the BBQ. In this article, you’ll learn:

  • How to select the right cut of steak for the BBQ.
  • Tips for preparing your BBQ grill.
  • How to season your steak.
  • How long to cook a sizzling steak.

 

Choose the right cut of steak

To cook a perfect steak on the BBQ start with a good quality cut of steak at your local butcher.

 

Tips for buying steak:

  • Look for a cut of meat that is firm and holds its shape well.
  • The meat should not feel gelatinous or slimy.
  • A vibrant colour indicates the freshness of the meat.
  • Purchase a cut of steak with consistent thickness as it will cook evenly.

 

The best cuts of steak for the BBQ include:

 

Sirloin

Sirloin steak comes from the hindquarter of the animal and is lean, boneless and extremely tender. This cut of steak can tolerate high temperatures, which makes it ideal for the BBQ.

 

Cut: About 2.5cm thick.

Suitable for: Grill/char grill, BBQ, pan fry and stir-fry.

Tip: Don’t overcook. Cook for a few minutes each side.

 

 

T-Bone/Porterhouse

T-Bone steak, also known as Porterhouse, is the quintessential steak. It has a t-shaped bone with sirloin on one side of the bone and fillet on the other. With plenty of marbling (fat), T-bone steak is tender and juicy.

 

Cut: Approximately 4-5cm thick.

Suitable for: Grill/char grill, BBQ, pan fry and stir-fry.

 

Ribeye/scotch fillet

Ribeye, or scotch fillet, is ideal for fast, hot BBQ-ing.  This cut has more fat than other types of steak, which means that it is more flavoursome.

 

Cut: 3-4 cm thick.

Suitable for: Grill/char grill, BBQ and pan fry.

Rump Steak

Rump steak is a more reasonably priced cut of steak that is suitable for grilling on the BBQ.  Although it has a firmer texture, it also has a rich flavour. Choose a cut of steak that has lots of marbling (fat) as this keeps your steak moist and juicy.

Cut: Approximately 2.5cm thick.

Suitable for: Grill/char grill, BBQ, pan fry and stir-fry.

Tip: Rump steak has a firmer texture so you’ll need to be careful not to overcook the meat.

 

Prepare the BBQ grill

Before you cook steak, you will need to clean the BBQ grill thoroughly. Scrub it with a wire brush to get rid of residue from the last time you used it. Preheat the barbeque grill on its highest setting for 15-20 minutes.

 

Prepare your steak

Brush the steak on both sides with olive oil and sprinkle it with salt and pepper. The olive oil prevents it from sticking to the BBQ plates. Excess oil will cause smoke and flare-ups while cooking.

No poking fun at this one

You can use tongs or a spatula to turn your meat on the grill (just once – don’t go crazy). Don’t go poking it with a fork or prodding at it. If you pierce the meat, then the juice will escape. It’s the juice that makes your steak tender and flavoursome.

 

How long should I cook steak on the BBQ?

Whatever you do, you don’t want to overcook your steak. Instead of juicy and tender morsels, you’ll end up with a tough and tasteless slab of meat. It doesn’t matter how expensive the cut of steak is – and the preparation that you have done – an overcooked steak is destined for the doggie’s bowl!

 

Cooking time for a 2-3 cm thick piece of steak:

  • Rare: 2-3 minutes each side.
  • Medium: 4-5 minutes each side.
  • Well done: 5-6 minutes each side.

 

Cooking time for a 4 cm piece of steak:

  • Rare: 5 minutes each side.
  • Medium: 6-7 minutes each side.
  • Well done: 9-10 minutes each side.

 

Check if your steak is ready by gently pushing it down with a pair of long-handled tongs.

  • Rare: Soft.
  • Medium: Slightly firm.
  • Well done: Very firm.

 

Take the guesswork out of cooking a thick piece of meat. Use a meat thermometer instead. Remove the meat from the BBQ:

  • Rare: 51 degrees Celsius.
  • Medium rare: 60 degrees Celsius.
  • Well done: 70 degrees Celsius.

Let it rest

After cooking, place your steak on a clean plate. Never put the cooked steak on the same plate you used for raw meat. Allow your steak to ‘rest’ with aluminium foil loosely tented around the meat for 5-10 minutes. Don’t wrap the aluminium foil too tightly as it will dry out the meat. Resting helps the juices redistribute from the centre of the meat to being evenly dispersed throughout the meat.

 

And after all this….if you can’t be bothered with all the hassle of BBQing, cleaning up…

Our signature Prime Rib steak is slow cooked for 18-hours and grilled on high heat before serving. We grill it to your preferred ‘doneness’ and serve it with all favourites such as curly fries or sweet potato wedges, house salad or fresh vegetables. Forget the hassle of BBQ-ing your steak. Book Now at Hog’s Breath Cafe for a juicy and tender grilled steak.

 

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