Snowy shares his top tips on cooking a great steak on the BBQ

Snowys got some tricks that lift the backyard BBQ beyond the ordinary!

RECIPE:
First of all, always buy the best steak you can afford. A bone( ie T-Bone steak ) and/ or fat add flavour to meat. Grass fed steak has more flavour than grain fed. Steaks are best cut thick rather than thin.

1.Bring the steak out of the fridge and allow to come to room temperature a few minutes before cooking
2.Heat a pan or grill to a high heat.
3.Lightly season ( sea salt and pepper) the steak on all sides
4.Add a small amount of oil to the pan. If your exhaust fan is not the best or you are BBQing try just rubbing oil directly onto the steaks.This should create less smoke and flare up.
5.Place the steaks in the pan or on the grill and allow to caramelize and brown. Turn the steak so that it browns on all sides.
6.Baste liberally with marinade
7.At this stage the steak is blue( brown on the outside and warm but uncooked in the centre)
8.If cooking in a pan deglaze the pan with red wine. On the BBQ baste with marinade.
9.Place the pan in the oven at 200˚C or baste and turn the steak when BBQing.
10.Cook to desired level of doneness
11.To test doneness of the steak make a small incision with a pairing knife in the middle of the steak to see the colour of the blood.
12.For Rare cook for approximately 1.5 minutes - the blood will be deep red
13.For Medium Rare cook for approximately 2.5 minutes the blood will be cherry red
14.For Medium cook for approximately 4 minutes the blood will be pink
15.For Medium well cook for approximately 5.5 minutes - the blood will be clear
16.For Well done cook for approximately 7 minutes the blood will be grey

Cooking times will vary depending on size of steak. The above times are for a 160g steak approximately 4cm thick.
Recipe by Steven Snow www.fins.com.au
Snowys Cookbook Byron Cooking and Eating
Available online at www.dymocks.com.au

Category:

Howto & Style

Tags:

• episode9
• segment3
• cooking
• barbeque
• steaks
• t-bone
• steak