| Everyone loves perfectly grilled steak. BBQ steak is a | | | | to curl. Don't over marinate steak especially fillet, as it |
| must at any cook out. | | | | has such a great natural flavour. |
| BBQ Steak | | | | A bit of garlic and salt will bring out the natural |
| How many times have you doen a steak on the grill | | | | flavour. Use ingredients like red wine and BBQ sauce |
| and it has come out really dry and tough. A simple | | | | to give it a coat of oil and leave in the refrigerator |
| step by step process will ensure you get great | | | | for an hour, before you start grilling. By leaving it in |
| barbecue steak eveytime. People prefer their steaks | | | | the marinate for an hour you allow it time for the |
| differently, some like it quite rare well others prefer it | | | | flavours to sink through. |
| well done. | | | | Steak Grilling |
| Know how long a steak must be grilled for to get it | | | | The most important rule with steak is to sear the |
| done perfectly, just the way you want it. | | | | outside and slow cook the inside. By doing this you |
| When purchasing your steak you must specify to | | | | lock in the natural juices and flavours. To start set |
| your butcher what cut you want. Are you going to | | | | your grill to its maximun temperature, and grease the |
| purchase a fillet or T-bone steak for instance? More | | | | grill grid with some olive oil. |
| tender cuts like the fillet seem to work better on the | | | | Place the meat on the grill with tongs and never use |
| barbecue. | | | | a fork or anything that can pierce it. Grill the steak |
| Preparation & Seasoning | | | | for a minute on each side to create a crispy outer |
| Try buying your steak the same day you plan on | | | | layer. Then turn the heat down to a medium heat |
| grilling it. Steak seems to dry out if you freeze it | | | | and slow cook the inside. Steaks are done in about |
| then thaw it. If you did freeze it, let it thaw out over | | | | ten minutes for a medium to rare, depending on the |
| night in the refrigerator rather than the microwave. | | | | size of the cut. Grill for about sixteen to eighteen |
| For a healthier meal trim off any excess fat, fat | | | | minutes for well, depending on the thickness. |
| tightens when you cook it and can cause the meat | | | | |