Grill / Barbecue
Products that are displayed with this symbol are suitable for Pan Fry or Grill (BBQ).
- For the best results when barbecuing, beef cuts should have a thickness between 21mm and 25mm.
- Steaks over 30mm in thickness that are cooked above medium should also be finished in a hot oven, or with the hood on the barbecue down.
Recipe suggestions |
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| Long Fed Loin Fillet Beef Medallions by Chef Leslie Stronach |
Rump Kebabs by Chef Leslie Stronach |
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| view recipe | view recipe | |
The three basic essentials:
1. Heat the pan, barbecue or grill to moderately hot before you add the steaks. This ensures maximum flavour and tenderness. The steak should sizzle as it makes contact with the heat. Don't crowd the barbecue as this reduces the heat and the meat will then release juices and begin to stew.
2. Turn the steaks once only. The more you flip the steak, the tougher it gets. Let the steak cook on one side until moisture appears on top, then turn it.
3. Learn to test when your steaks are done. Knowing when your steak is ready to be removed from the heat is the key to a perfectly cooked steak. Use either the back of your tongs or fingertip (make sure your hands are clean) and press the centre of the steak. Rare is soft when pressed, medium is springy and well done is very firm.
Always rest the steaks after they come off the heat. This keeps the steaks juicy and tender. Just loosely cover with foil for 2 to 4 minutes before serving.