It’s summer barbecue season, and we couldn’t be more excited. What better way to while away the warm days than with good company, cold drinks, and sizzling food straight off the barbecue?
If you’re hosting a few barbecues this summer, we’ve created this Summer BBQ Series to help you take things up a notch. In this article, we’ve gathered tips and tricks from some of Australia’s best steak connoisseurs to help you perfectly cook steak.
How to grill the perfect steak
You’ve probably already got your steak-grilling routine down pat, but it can’t hurt to hear what a few pros say about it, right? From grilling the perfect rare, medium, and well-done steaks to getting those mouth-watering crisscross char marks, here’s how to barbecue steaks like a pro this summer.
Choosing the Right Steak
Choosing the right steak can be overwhelming, especially with the numerous types and cuts available. When selecting a steak, consider the level of tenderness, flavour, and fat content you prefer. Ribeye, sirloin, and filet mignon are popular cuts, each offering a unique experience.
Ribeye is known for its rich flavour and tender texture, while sirloin is leaner and slightly firmer. Filet mignon is the most tender cut, with a buttery texture and mild taste. Consider the thickness of the steak as well, as it affects cooking time and evenness. A 2-2.5cm thick steak is ideal for most cooking methods. For those looking for good-value steaks, consider cuts like skirt steak or rump steak, which offer great flavour without breaking the bank.
-
3-Course Fine Dining$195.00 -
Deluxe BBQ with sides and salads$115.00 -
Private Chef Cooking Class$225.00
What’s the best cut of meat for grilling?
A good steak starts with a good cut of meat. We spoke to our chef, Robert Morales, to get his insider tips on the best cuts of meat for grilling.
A heavy-based frying pan, such as cast iron, can also enhance grilling by ensuring even heat distribution.
Here’s the lowdown: Firstly, try to head to your local butcher shop when sourcing your meat and get the best quality you can find. It’s important to try to source grass-fed meats, which can yield amazing BBQ results when handled correctly (don’t worry, we’ll show you how!)
The benefits of pasture-raised beef are threefold that of grain-fed beef, with higher omega-3s and essential nutrients for fatty acids that the body doesn’t normally absorb from store-bought conventional beef. So head to your local butcher and try to source grass-fed meat for the first step to a perfect steak.
Now, let’s get into the cuts! The scotch fillet is the best boneless cut of meat, with the most flavour and minimal trimming effort. Next in line is the T-Bone porterhouse steak. Rump steak is another excellent option, known for its affordability and flavour, though it can become tough if cooked beyond medium. You can always check with your local butcher for the best availability and cuts.
For those with a budget-friendly desire, skirt steak is amazing, but it must be marinated in fruit with naturally occurring enzymes (like pineapple, papaya, and kiwi). A little goes a long way with amounts, so be careful! Only a couple of tablespoons of the fruit should be used, and you can marinade for 2-6 hours. After that, add extra flavourings like paprika, garlic, soy, etc.
Let the steaks get to room temperature before grilling.
The meat cooks better and more evenly when the temperature is the same throughout. Let your steaks rest out of the fridge until they reach room temperature to get the best results at your summer barbecues. Before grilling, season your steak generously with salt and pepper to enhance its flavour. Add fresh thyme to your seasoning mix before grilling for an extra flavour.
Of course, on a stinking hot day, this will happen faster than on cooler days, but as a general rule, we’ve got the following tips:
- Chef Joseph Webb recommends taking out thicker cuts like T-bone 45 minutes before chucking them on the Barbie. With thinner cuts like scotch fillet, though, he recommends keeping them in the fridge until they’re ready to go on the barbecue,
- The Australian Butchers’ Guild recommends taking steaks out of the fridge 10 minutes before throwing them on the barbecue,
- Wayne Solomon, Chief Food Analyst of Seagrass Boutique Hospitality Group (The Meat & Wine Co), recommends cooking steaks at room temperature. You don’t have to leave them out for hours, but at least let them sit for a few minutes out of the fridge before throwing them on the grill.
Steak Cooking Safety and Handling
Safety is crucial when handling and cooking steak to prevent foodborne illnesses. Always wash your hands thoroughly before and after handling raw meat. Store raw steak in a sealed container at the bottom of the refrigerator to prevent cross-contamination.
When cooking, use a food thermometer to ensure the steak reaches a safe internal temperature: 63C for medium-rare, 71C for medium, and 75C for well-done. Never overcrowd the pan, as this can lead to uneven cooking and an increased risk of foodborne illness. Always let the steak rest for at least 5 minutes before serving, allowing the juices to redistribute and the meat to relax.
Fine Dining with A Private Chef
Let the cast iron pan get very hot
It’s tempting to throw your steaks on the barbecue as soon as you see smoke and feel a bit of heat, but to grill the perfect steaks, you should wait until the grill sizzles hot. Letting your grill get nice and toasty is the best way to char your steaks and seal in that mouth-watering barbecue flavour.
Like a hot grill, a hot pan is essential for achieving a crispy, golden-brown crust on your steak. Using the right cooking fat, such as butter or oil, can also help.
You want to hear the sizzle when the steaks hit the grill. Chef Joseph Webb suggests letting the barbecue heat up for 15-20 minutes with the lid down. Use that time to sit down, grab a drink, and chat with guests before attending to your grilling duties. A hotter barbecue also lets the steaks cook faster, meaning you can return to the party sooner.
How to get the crisscross marks on your steak
There’s nothing more pleasing to the eye than a juicy steak with crispy crisscross grill marks. This technique creates beautiful grill marks and helps develop a delicious crust on your steak. To get that effect on your steaks:
- Place your steaks on the hot plate at a 90-degree angle and let them grill for around 45 seconds;
- Lift, turn your steaks another 90 degrees, and put them down in a different spot for another 45 seconds;
- Repeat on the other side.
Note: Putting your steaks back down in a different cooking spot after rotating is essential – the original spot will take longer to heat back up, meaning fewer char marks. This technique stops the hot barbecue griddles from charring your steaks and lets your meat cook more evenly. Turning them 90 degrees exposes the steak to different hot plate parts and gives you those crisscross char marks.
How to grill rare, medium, and well-done steaks
Nothing makes you a better summer barbecue host than knowing how to cook the perfect steak to your guests’ preferences. If you’re not quite sure how to tell the difference between rare, medium, and well done, here’s how to do it – and how to cook each one perfectly according to the Australian Butchers’ Guild. By mastering these techniques, you can ensure every guest enjoys a delicious steak cooked to their preference.
How to cook the perfect rare steak
- Only cook for a couple of minutes each side, depending on thickness,
- Flip your steaks one time only,
- Grill your steaks until they feel extremely soft under the back of your tongs,
- You want an internal temperature of about 55-60 degrees Celsius.
A rare steak is a true delight for those who love to eat steak when it is tender and flavorful.
How to cook the perfect medium-rare steak
- Grill one side of the steak until you see moisture visible on the top,
- Flip your steak once only,
- Grill the second side until you see moisture visible on the top again,
- Cook until your steaks feel soft under the back of your tongs,
- You want an ideal internal temperature of 60-65 degrees Celsius.
How to cook the perfect medium steak
- Grill the first side until moisture starts to pool on the surface,
- Flip once only,
- Cook on the second side until moisture is visible,
- Grill until your steak feels springy yet soft under the back of your tongs,
- You want an ideal internal temperature of 65-70 degrees Celsius.
How to cook the perfect medium-well-done steak
- Grill the first side until moisture pools on the top surface,
- Flip and cook the second side until you get moisture pooling on the top again,
- Slightly reduce the heat and keep cooking until your steak feels firm under the back of the tongs,
- You want an ideal internal temperature of 70 degrees Celsius.
How to cook the perfect, well-done steak
- Grill the first side until moisture pools on the top surface,
- Flip and cook the other side until you have moisture pooling on the top again,
- Turn down the heat slightly and grill until your steak feels firm under the back of your tongs.
Let your juicy steak rest after grilling.
Don’t let your guests pressure you into serving those steaks immediately! Exercise a little patience and let them rest after grilling. After all that effort in grilling the perfect steak, the last thing you want to do is have all the delicious juices leak out on the plate. The ideal resting time will again depend on the thickness of your steak, but somewhere between 5 and 10 minutes should be sufficient to let those juices settle. This resting period is crucial for achieving a tender, juicy, and flavorful steak.
Tips for a Perfect Steak-Eating Experience
To elevate your steak-eating experience, consider the following tips. First, choose a high-quality steak that suits your taste preferences. Next, cook the steak to your desired level of doneness, using a thermometer to ensure accuracy.
Let the steak rest for at least 5 minutes before slicing, allowing the juices to redistribute and the meat to relax. Serve the steak with a flavorful sauce or seasoning, such as garlic thyme butter or peppercorn sauce. Finally, pair the steak with a complementary side dish, like roasted vegetables or creamy mashed potatoes.
How to Eat Steak Like a Pro
Eating steak like a pro involves more than cutting into a deliciously cooked piece of meat. It’s about savouring a perfectly cooked steak’s flavours, textures, and aromas. Here are some tips to help you eat steak like a pro:
- Let it Rest: Let your steak rest for a few minutes before slicing it. This allows the juices to redistribute, making the steak even more tender and flavorful.
- Slice Against the Grain: Use a sharp knife to slice your steak against the grain. This will help to break down the fibres and make the steak easier to chew.
- Take Small Bites: Take small bites and chew slowly, allowing the flavours to meld together on your palate.
- Appreciate the Texture: Pay attention to the texture of the steak. A perfectly cooked steak should be tender and juicy, with a nice char on the outside.
- Season to Taste: Don’t be afraid to add a little seasoning or sauce to your steak. A sprinkle of salt, a squeeze of lemon, or a drizzle of your favourite sauce can elevate the steak’s flavours.
- Pair with a Beverage: Enjoy your steak with a glass of wine or your favourite beverage. The perfect pairing can enhance the flavours of the steak and make the dining experience even more enjoyable.
By following these tips, you can elevate your steak-eating experience and truly appreciate the effort that goes into cooking the perfect steak.
Common Mistakes to Avoid When Cooking Steak
When cooking steak, there are several common mistakes to avoid. First, never press down on the steak with your spatula; this can squeeze out juices and make the meat tough. Second, avoid overcrowding the pan, leading to uneven cooking and an increased risk of foodborne illness.
Third, don’t cook the steak straight from the refrigerator; let it sit at room temperature for 30 minutes to 1 hour before cooking. Fourth, never cook a steak too well, as this can dry and tough the meat. Finally, always let the steak rest for at least 5 minutes before serving, allowing the juices to redistribute and the meat to relax.
Advanced Grilling Techniques
For advanced grillers, consider the following techniques to elevate your steak game. First, try using a cast iron pan or griddle pan, as these retain heat well and can achieve a crispy crust. Second, experiment with different cooking fats, such as sunflower oil or clarified butter, to add flavour and tenderness to the steak.
Third, try cooking the steak at a high heat, then finishing it with a lower heat to achieve a perfect medium-rare. Fourth, consider using a meat thermometer to ensure accurate internal temperatures. Finally, don’t be afraid to experiment with different seasonings and sauces, such as garlic thyme butter or peppercorn sauce, to add flavour and depth to the steak.
Summer BBQ hack: Bring in a master
The best BBQ tip we can throw you this summer is to spend less time around the barbecue and more time in the pool (with a cold drink in hand). How? Bring a private chef and BBQ master to do the job for you. You get to spend more time with friends and enjoy dish after dish of sizzling BBQ meats and fresh sides prepared by your chef. Have a bit of banter, learn some more cheffing tips and tricks, and kick back as we handle the clean-up afterwards.
Your takeaway
Cooking the perfect steak is a skill that can be mastered with a little practice and patience. By following the tips and techniques outlined in this guide, you’ll be well on your way to cooking delicious steaks that will impress even the most discerning palates.
Remember to choose high-quality steaks, cook them to the right temperature, and let them rest before serving. And don’t forget to eat your steak like a pro, savouring the flavours and textures of this culinary delight. With a little practice, you’ll be cooking steaks like a pro in no time.
Fine Dining with A Private Chef
Our community of creative and passionate chefs is ready to deliver mouth-watering gourmet meals wherever you are. Backyards, picnics, party venues, and living rooms – your private chef is just a click away and ready to cook up a storm.