Just as there are many ways to skin a cat, there are also numerous ways to prepare steak. Barbequing is by far the most popular choice of cooking steak. The meat is the tastiest, juiciest and tenderest that tantalises your taste buds and salivates your mouth when thinking of sinking your teeth into it.
How steak tastes is subjective to the person eating it, but its juiciness and tenderness is what we all expect from the best steak in Brisbane. It is easy, if you are not careful, to mess up a steak when barbequing it and you with a charred and chewy piece of coal instead of meat.
Well, you do not have to go through this avoidable nightmare. We have compiled a list of the ultimate tips on how to barbeque the best steak in Brisbane;
We are not referring to the temperature of the barbeque, we talking about the temperature of your meat. Before barbequing or any type of cooking, your steak should be at room temperature because, at this temperature, the proteins are more relaxed, resulting in a more tender final product.
It is advisable that 20 minutes before barbequing, you open vacuum-packed steaks to allow it to breathe and defrost any frozen meat overnight. You will also need to leave your steak out of the fridge for about 30 minutes before cooking, so it adjusts to room temperature.
You really do not need to overdo the seasoning if you have bought the best steak in Brisbane. What should do the trick is a generous sprinkle of salt and pepper.
If you want to mix and spice things up, you can use chipotle, smoked and dried jalapenos and rub your steak with a peeled clove of garlic. Remember to rub your steak in some oil before cooking it.
The recommended doneness for a steak is medium-rare, but you can adjust this according to your preference. Before cooking your steak, the heat of your coals or cooking surface ought to be your first preference.
When it comes to cooking a steak or any meat, hot coals are essential as long they do not sit on the coals for long periods. You will need to cook a steak for about three minutes each side – and only flip it once – if it is of 2.5cms thickness. Another essential thing to remember is to keep your grid at a consistent height over the coals.
One of the most vital yet overlooked parts of the barbequing process is resting. No, we do not mean going to take a quick afternoon snooze.
For the perfect steak, let it rest for 3 – 5 minutes under a piece of foil as this will allow for its juices to settle. Not allowing your steak to rest will mean the juices will run out when you cut it giving a dry piece of cardboard steak.
With a world-class range of various cuts of fresh meat, Chopshop Butchers has the best steak in Brisbane. Visit our shop today!
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