Make summer sizzle with steak
There’s nothing better than a barbecued steak...here’s the lowdown on how to cook your steaks just perfectly. We’ve supplied the know-how, along with all the tips and hints you’ll need to cook the best steak every time. So go on get your family and friends around and impress them! For more BBQ tips and tricks visit enticemagazine.com.au
Issue 8 / Summer 2009
FREE
BBQ the perfect steak this summer
Make summer sizzle with steak
Steak, the summer tradition
Steaks & their aliases When it comes to cuts of steak, we’re spoiled for choice. Here are some of the most common.
Nothing says summer’s here quite like firing up the barbie, throwing on a few steaks and inviting friends and family around. It’s practically an Australian tradition. But like any tradition worth doing, it’s worth doing properly. Luckily for you, a great steak is one of the easiest meals to perfect. Sure the ‘perfect’ steak can vary, but just by knowing a few of the basics you can
Rump steak A great all-rounder, rump steaks are good value. They’re lean and full-flavoured.
Scotch fillet steak AKA boneless
keep everyone happy.
rib eye or rib fillet.
This edition of Entice shows you the various steak cuts and the do’s and don’ts
most popular steaks.
on the path to backyard BBQ glory.
They’re juicy, tender
For more great BBQ tips and tricks, visit enticemagazine.com.au
and full of flavour.
This is one of the
Sirloin steak AKA porterhouse or New York steak. An all-time favourite,
sirloin steaks are the choice of steak lovers. They have a fine, yet firm texture and are rich in flavour.
T-bone steak The quintessential Aussie BBQ steak. They’re tender, rich and flavoursome. Did you know it has a fillet on the smaller side of the bone and sirloin on the other.
Fillet steak AKA eye fillet or tenderloin. The most
tender of all steaks. They’re mild and subtle in flavour.
Oyster blade steak AKA flat iron steak.
They’re lean with a good beef flavour.
ence? What’s with the price dif fer Why do steak
ailer Ask your butcher or meat ret
prices vary so much between cuts? It simply comes down to availability and popularity. The fillet for example makes
There are many factors that can affect the tenderness and flavour of a steak, like what the cattle is fed,
up a smaller portion of the animal, so there’s less to go
its breed, and how long it has been aged. Be sure to ask your butcher or meat retailer about it next time,
around and often cost more. That doesn’t mean the cheaper
so you can find the perfect steak for you.
cuts aren’t as good. Rump and oyster blade steaks for example, are plentiful, full-flavoured, lean and great value.
2
Whatever Buying tip cut you choose only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly. 3
Steak, the summer tradition
Steaks & their aliases When it comes to cuts of steak, we’re spoiled for choice. Here are some of the most common.
Nothing says summer’s here quite like firing up the barbie, throwing on a few steaks and inviting friends and family around. It’s practically an Australian tradition. But like any tradition worth doing, it’s worth doing properly. Luckily for you, a great steak is one of the easiest meals to perfect. Sure the ‘perfect’ steak can vary, but just by knowing a few of the basics you can
Rump steak A great all-rounder, rump steaks are good value. They’re lean and full-flavoured.
Scotch fillet steak AKA boneless
keep everyone happy.
rib eye or rib fillet.
This edition of Entice shows you the various steak cuts and the do’s and don’ts
most popular steaks.
on the path to backyard BBQ glory.
They’re juicy, tender
For more great BBQ tips and tricks, visit enticemagazine.com.au
and full of flavour.
This is one of the
Sirloin steak AKA porterhouse or New York steak. An all-time favourite,
sirloin steaks are the choice of steak lovers. They have a fine, yet firm texture and are rich in flavour.
T-bone steak The quintessential Aussie BBQ steak. They’re tender, rich and flavoursome. Did you know it has a fillet on the smaller side of the bone and sirloin on the other.
Fillet steak AKA eye fillet or tenderloin. The most
tender of all steaks. They’re mild and subtle in flavour.
Oyster blade steak AKA flat iron steak.
They’re lean with a good beef flavour.
ence? What’s with the price dif fer Why do steak
ailer Ask your butcher or meat ret
prices vary so much between cuts? It simply comes down to availability and popularity. The fillet for example makes
There are many factors that can affect the tenderness and flavour of a steak, like what the cattle is fed,
up a smaller portion of the animal, so there’s less to go
its breed, and how long it has been aged. Be sure to ask your butcher or meat retailer about it next time,
around and often cost more. That doesn’t mean the cheaper
so you can find the perfect steak for you.
cuts aren’t as good. Rump and oyster blade steaks for example, are plentiful, full-flavoured, lean and great value.
2
Whatever Buying tip cut you choose only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly. 3
3 steak essentials
Before hitting the BBQ
1. Fire up the BBQ first Going in cold is no good. Preheat the BBQ to hot before you add the steaks. This ensures you’ll get maximum flavour and tenderness. Your steak should
Unchill the steaks
sizzle when it hits the grill.
Take your steaks out of the fridge 10 minutes before you cook them. They’ll cook more evenly and brown
If you’re cooking a thick steak, or like it well done, move it to the cooler part
better. Cold steaks placed on a hot surface can tighten and toughen (then they tend to stew). Be mindful
of the BBQ, or turn down the heat to moderately-high as it cooks.
that steak is not kept out of the fridge for any long length of time. 10 minutes is plenty.
Season lightly While the BBQ heats up, lightly season both sides of the steak with salt and pepper. Use freshly ground black pepper and ground salt or sea salt flakes. These salts won’t seep into the steaks like table salt does (which can release the juices from the steak and make it tough).
Oil the steak not the grill Unless you’re looking to singe your eyebrows, it’s recommended you lightly oil the steak and not the hotplate. It’ll stop your steaks from sticking and the oil won’t burn on the hotplate.
2. Turn only once
e? Thaw or microwav
Yep, you read correctly. The perfect steak takes only a single
If your steaks are frozen, it’s best to let them thaw in the fridge.
turn. The more you flip, the tougher it gets. Simply let the steak
This should take about 12 hours. Thawing at room temperature
cook on one side until moisture appears, then make your turn.
can encourage bacterial growth and should be avoided, especially in summer. If you’re strapped for time, use the defrost setting in your microwave. Once you defrost them, blot dry with paper towel, rub a little oil onto each steak and cook immediately.
4
3. Time to perfection Note
ply to These essentials also ap n. Just preheat cooking steaks in a pa -hot and cook the pan to moderately at moderately-high.
Timing is essential. Too much time on the grill and you’re overdone, too little and you’re underdone. Learn the easy way to test your steaks’ doneness on page 8 and 9.
Barbecued scotch fillet with salad
5
3 steak essentials
Before hitting the BBQ
1. Fire up the BBQ first Going in cold is no good. Preheat the BBQ to hot before you add the steaks. This ensures you’ll get maximum flavour and tenderness. Your steak should
Unchill the steaks
sizzle when it hits the grill.
Take your steaks out of the fridge 10 minutes before you cook them. They’ll cook more evenly and brown
If you’re cooking a thick steak, or like it well done, move it to the cooler part
better. Cold steaks placed on a hot surface can tighten and toughen (then they tend to stew). Be mindful
of the BBQ, or turn down the heat to moderately-high as it cooks.
that steak is not kept out of the fridge for any long length of time. 10 minutes is plenty.
Season lightly While the BBQ heats up, lightly season both sides of the steak with salt and pepper. Use freshly ground black pepper and ground salt or sea salt flakes. These salts won’t seep into the steaks like table salt does (which can release the juices from the steak and make it tough).
Oil the steak not the grill Unless you’re looking to singe your eyebrows, it’s recommended you lightly oil the steak and not the hotplate. It’ll stop your steaks from sticking and the oil won’t burn on the hotplate.
2. Turn only once
e? Thaw or microwav
Yep, you read correctly. The perfect steak takes only a single
If your steaks are frozen, it’s best to let them thaw in the fridge.
turn. The more you flip, the tougher it gets. Simply let the steak
This should take about 12 hours. Thawing at room temperature
cook on one side until moisture appears, then make your turn.
can encourage bacterial growth and should be avoided, especially in summer. If you’re strapped for time, use the defrost setting in your microwave. Once you defrost them, blot dry with paper towel, rub a little oil onto each steak and cook immediately.
4
3. Time to perfection Note
ply to These essentials also ap n. Just preheat cooking steaks in a pa -hot and cook the pan to moderately at moderately-high.
Timing is essential. Too much time on the grill and you’re overdone, too little and you’re underdone. Learn the easy way to test your steaks’ doneness on page 8 and 9.
Barbecued scotch fillet with salad
5
Great for steak or “misteaks”?
tters Mustards and flavoured bu When you fancy something a little special
Crowding
Always use tongs Tongs are a steak’s be
st friend – nurturing and gentle. A fork is not. By piercing the steak, you’re robbing yourself of its full-flavou red juiciness.
W hat’s hot R and R Once your steaks come off the BBQ a little rest and relaxati on is in order. Simply cover your steak s loosely under foil for 2 to 4 minutes. It will help to keep them tender and juicy.
heat. By crowding Steaks don’t like to share and the steaks the BBQ, the heat drops resulting in a will release their juices, u don’t like your stewing effect. So if yo some space. steaks tough, give them
Give these flavoured but ters a go
with your steak go for a flavoursome mustard
Combine about 90g softened butter
or luscious butter.
and a small, finely crushed clove
Dijon mustard has a delicious, intriguing flavour. Seeded mustards are aromatic and mellow, while Hot English mustard is sharp and tangy. Flavoured butter is also a tasty addition to a barbecued steak. They’re so easy to make, that you could whip one up while the steaks are resting. Just dollop it on the warm steaks.
of garlic in a small bowl. Season with a little salt and freshly ground pepper, and mix with a spatula until smooth. Fold in any of the following: - Chopped black olives and a little chopped thyme - Chopped chives and parsley - Chopped jalapeño and coriander
Don’t pour marinad e over the BBQ Resist the urge to pour marinade over steaks as they cook. It will make the steaks stew and cause flare up s. A light brush of marinade before you tur n is ok. See page 10 for marinade tips.
W hat’s not The cut test Don’t do it. Cutting ste aks to test for readiness while cooking will leak flavour and tenderness. Test the steaks with tongs. Rare is very soft when pre ssed, medium is springy and well done is very firm.
busted Beer my ths
tion. ether. There’s no ques Steak and beer go tog lovers can get a little But sometimes beer aks ur beer over their ste over- enthused and po only , this is not on. You’ll while cooking. Sorry gh meat. If you like a end up with grey, tou try our marinade. beef ’n’ beer combo
6
inade Create a beer mar Simply combine 1 cup of beer 2 tbsp red wine vinegar 2 tbsp seeded mustard 2 tbsp honey
See more marinade tips and ideas on page 10.
Char-grilled T-bone with seeded mustard
7
Great for steak or “misteaks”?
tters Mustards and flavoured bu When you fancy something a little special
Crowding
Always use tongs Tongs are a steak’s be
st friend – nurturing and gentle. A fork is not. By piercing the steak, you’re robbing yourself of its full-flavou red juiciness.
W hat’s hot R and R Once your steaks come off the BBQ a little rest and relaxati on is in order. Simply cover your steak s loosely under foil for 2 to 4 minutes. It will help to keep them tender and juicy.
heat. By crowding Steaks don’t like to share and the steaks the BBQ, the heat drops resulting in a will release their juices, u don’t like your stewing effect. So if yo some space. steaks tough, give them
Give these flavoured but ters a go
with your steak go for a flavoursome mustard
Combine about 90g softened butter
or luscious butter.
and a small, finely crushed clove
Dijon mustard has a delicious, intriguing flavour. Seeded mustards are aromatic and mellow, while Hot English mustard is sharp and tangy. Flavoured butter is also a tasty addition to a barbecued steak. They’re so easy to make, that you could whip one up while the steaks are resting. Just dollop it on the warm steaks.
of garlic in a small bowl. Season with a little salt and freshly ground pepper, and mix with a spatula until smooth. Fold in any of the following: - Chopped black olives and a little chopped thyme - Chopped chives and parsley - Chopped jalapeño and coriander
Don’t pour marinad e over the BBQ Resist the urge to pour marinade over steaks as they cook. It will make the steaks stew and cause flare up s. A light brush of marinade before you tur n is ok. See page 10 for marinade tips.
W hat’s not The cut test Don’t do it. Cutting ste aks to test for readiness while cooking will leak flavour and tenderness. Test the steaks with tongs. Rare is very soft when pre ssed, medium is springy and well done is very firm.
busted Beer my ths
tion. ether. There’s no ques Steak and beer go tog lovers can get a little But sometimes beer aks ur beer over their ste over- enthused and po only , this is not on. You’ll while cooking. Sorry gh meat. If you like a end up with grey, tou try our marinade. beef ’n’ beer combo
6
inade Create a beer mar Simply combine 1 cup of beer 2 tbsp red wine vinegar 2 tbsp seeded mustard 2 tbsp honey
See more marinade tips and ideas on page 10.
Char-grilled T-bone with seeded mustard
7
Testing if it’s “done”
Try a little salsa Steak and salsa may not sound like a natural fit, but believe us it works a treat. Salsa is quick and simple to
Steaks become firmer as they cook, so you can use touch to test how well done they are. To get used to the ‘feel’ of a
prepare and is great on top or as a side for your steak.
steak’s doneness, use your thumb and appropriate finger, as per the diagrams below. The firmness of the ball of your palm indicates how firm your steak should be for the desired doneness. To test, press the centre of the steak with the
Here’s how
back of your tongs or your clean fingertip, e.g. a medium steak will feel springy, like the ball of your palm when your
Mix together chopped tomato with roughly
thumb and ring finger make a circle.
chopped parsley, coriander and finely chopped garlic. Add a little olive oil and red wine vinegar, and a touch of dried or fresh chilli – if you like a bit of kick.
Test it…
Rare steak
You’ll only need a few minutes for each side, depending on thickness. Turn once only. A rare steak feels very soft with the back of the tongs.
Medium-ra steak
re
Cook on one side until moisture is just visible on the top surface. Turn once only. Cook on the other side until surface moisture is visible. The steak should feel soft with the back of your tongs.
Medium steak Cook on one side until moisture pools on the top. Turn once only.
When moisture pools again,
it’s almost ready. Continue to cook until the steak feels springy
with the back of your tongs. 8
Medium-w steak
ell
dium, Follow same steps as me rt of but leave on a cooler pa r until the grill for a little longe the the steak feels firm with back of the tongs.
Well done steak
Cook on one side until
on top. Turn and cook
moisture pools on second side until
moisture pools again. Red uce
Now rest it!
heat slightly or move steaks to a coo ler part of the barbecue. Continue to cook until it feels ver y firm with the back of the tongs. Barbecued rump steak with salsa
9
Testing if it’s “done”
Try a little salsa Steak and salsa may not sound like a natural fit, but believe us it works a treat. Salsa is quick and simple to
Steaks become firmer as they cook, so you can use touch to test how well done they are. To get used to the ‘feel’ of a
prepare and is great on top or as a side for your steak.
steak’s doneness, use your thumb and appropriate finger, as per the diagrams below. The firmness of the ball of your palm indicates how firm your steak should be for the desired doneness. To test, press the centre of the steak with the
Here’s how
back of your tongs or your clean fingertip, e.g. a medium steak will feel springy, like the ball of your palm when your
Mix together chopped tomato with roughly
thumb and ring finger make a circle.
chopped parsley, coriander and finely chopped garlic. Add a little olive oil and red wine vinegar, and a touch of dried or fresh chilli – if you like a bit of kick.
Test it…
Rare steak
You’ll only need a few minutes for each side, depending on thickness. Turn once only. A rare steak feels very soft with the back of the tongs.
Medium-ra steak
re
Cook on one side until moisture is just visible on the top surface. Turn once only. Cook on the other side until surface moisture is visible. The steak should feel soft with the back of your tongs.
Medium steak Cook on one side until moisture pools on the top. Turn once only.
When moisture pools again,
it’s almost ready. Continue to cook until the steak feels springy
with the back of your tongs. 8
Medium-w steak
ell
dium, Follow same steps as me rt of but leave on a cooler pa r until the grill for a little longe the the steak feels firm with back of the tongs.
Well done steak
Cook on one side until
on top. Turn and cook
moisture pools on second side until
moisture pools again. Red uce
Now rest it!
heat slightly or move steaks to a coo ler part of the barbecue. Continue to cook until it feels ver y firm with the back of the tongs. Barbecued rump steak with salsa
9
Steak for the kids
Marinade masterclass
Kids love to eat with their hands. So next time the family is having steak, why not whip up a tasty steak wrap for the kids? Slice the steak thinly and serve with a simple tomato and cucumber salsa (or try chopped capsicum and corn
Why marinade?
Marinade quickies
Marinades are a great way to experiment with
- Soy sauce, a little honey and orange juice
different flavours – not to tenderise meat like many
- Tomato sauce, a little red wine vinegar and
think. Marinating your steak with sauces, herbs and other flavourings adds another flavour dimension. Marinades should be quick and easy to put together.
Dijon mustard - Olive oil, a little lemon juice and oregano, rosemary or thyme
Good combinations rely on simple flavours, like fresh
Caution – Marinades high
robust herbs such as thyme and rosemary with olive oil
in sugar will burn before
or a mixture of tomato and Worcestershire sauces.
the steak is cooked. Go easy
How much Half a cup of marinade will flavour 500g of steak.
How long
kernels). Then wrap it in a warm tortilla or Lebanese bread and watch them gobble it up without a single complaint.
on the salt too. Too much salt will leech out the steak’s juices making it dry.
Blotting
Refrigerate the marinating steaks unless you
Be sure to take your steaks from the marinade and
are going to cook them within 10 minutes.
lightly blot dry with paper towel before they hit
Steaks can marinate for 12 to 24 hours.
the grill. This will ensure your steaks will brown.
Important Never pour raw, leftover marinad e over cooked steaks. You can heat
the marinade mixture to boiling poin t (boil it for a few minutes) and use
it as a tast y glaze or sauce.
10
Barbecued steak wrap with corn salsa
11
Steak for the kids
Marinade masterclass
Kids love to eat with their hands. So next time the family is having steak, why not whip up a tasty steak wrap for the kids? Slice the steak thinly and serve with a simple tomato and cucumber salsa (or try chopped capsicum and corn
Why marinade?
Marinade quickies
Marinades are a great way to experiment with
- Soy sauce, a little honey and orange juice
different flavours – not to tenderise meat like many
- Tomato sauce, a little red wine vinegar and
think. Marinating your steak with sauces, herbs and other flavourings adds another flavour dimension. Marinades should be quick and easy to put together.
Dijon mustard - Olive oil, a little lemon juice and oregano, rosemary or thyme
Good combinations rely on simple flavours, like fresh
Caution – Marinades high
robust herbs such as thyme and rosemary with olive oil
in sugar will burn before
or a mixture of tomato and Worcestershire sauces.
the steak is cooked. Go easy
How much Half a cup of marinade will flavour 500g of steak.
How long
kernels). Then wrap it in a warm tortilla or Lebanese bread and watch them gobble it up without a single complaint.
on the salt too. Too much salt will leech out the steak’s juices making it dry.
Blotting
Refrigerate the marinating steaks unless you
Be sure to take your steaks from the marinade and
are going to cook them within 10 minutes.
lightly blot dry with paper towel before they hit
Steaks can marinate for 12 to 24 hours.
the grill. This will ensure your steaks will brown.
Important Never pour raw, leftover marinad e over cooked steaks. You can heat
the marinade mixture to boiling poin t (boil it for a few minutes) and use
it as a tast y glaze or sauce.
10
Barbecued steak wrap with corn salsa
11
Make summer sizzle with steak
There’s nothing better than a barbecued steak...here’s the lowdown on how to cook your steaks just perfectly. We’ve supplied the know-how, along with all the tips and hints you’ll need to cook the best steak every time. So go on get your family and friends around and impress them! For more BBQ tips and tricks visit enticemagazine.com.au
Issue 8 / Summer 2009
FREE
BBQ the perfect steak this summer
Make summer sizzle with steak