We cooked three different steak cuts on the barbecue:
Skirt steak - my number one favourites for the grill (both for flavour and economy)
Rib eye - my second favourite
Sirloin - if all else fails…
As for fillet steak, I know prized by some but personally, I say forget about it - it's very expensive, very lean and not particularly flavoursome!
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Buying your steak
Buying thick cut steaks that you then slice to share is a much better way to cook steak than individual steaks. A thin steak will overcook in the centre before the outside has had any chance of developing a caramelised crust.
Look for a generous marbling of fat - fat equals flavour, and it will baste the steak as it cooks.
Cooking your steak
Season simply - pepper, salt (plenty!) and a drizzle of oil are all you need.
HEAT - it's very important to cook over really hot grill bars - so allow them to heat for a good 10 minutes for gas, or 30-40 minutes for charcoal. If you have a ‘sizzle zone’ on you barbecue, this is the perfect time to use it.
REST - the most important part of steak cooking - a 5-10 minute rest somewhere warm but not too hot. Resting on the warming rack is ideal, or simply put on a plate and cover with a double layer of foil.
Using a meat thermometer to see how they’re cooked takes away the guesswork.
50°C = rare
60°C = medium
70°C = well done
Insert your thermometer into the thickest part of the steak, aiming to get the tip as accurately into the middle as possible. If you go further than the middle you are too close to the bars the other side and you’ll get an inaccurate reading.
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Two easy flavoured sauces
To go with our steak we made two really easy flavoured sauces to drizzle over once the steak is cooked and sliced - simply add ingredients to a small heatproof pan, and allow to melt gently together on the warm grill bars whilst you are resting the steak.
Garlic and wholegrain mustard butter
Combine 50g butter, 2 cloves crushed garlic and 1-2 tsp wholegrain mustard and melt.
Smoked paprika and thyme olive oil
Combine 3-4 tbsp olive oil, 1/2 tsp smoked paprika, 3 sprigs thyme, leaves picked, a pinch of caster sugar, freshly ground black pepper and melt.
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