How To BBQ/Cook A Steak

Now that you know what steak to buy, how do you cook it?

(From Entice Magazine Summer 2009)

Unchill the steaks

Take your steaks out of the fridge 10 mins before you cook them. They will cook more evenly and brown better. Cold steaks placed on a hot surface can tighten and toughen (then they tend to stew). Be mindful that steak is not kept out of the fridge for any long length of time. 10 mins is plenty.

If steaks are frozen, it is best to let them thaw in the fridge. This should take about 12 hours. Thawing at room temperature can encourage bacterial growth and should be avoidded, especially in summer. If you are 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.

Season lightly

While bbq/frying pan heats up, lightly season both sides with salt and pepper. Use freshly grounded black pepper and ground salt or sea salt flakes. These salts will not seep into the steaks like table salt does (which can realise the juices from the steak and make it tough).

Oil the steak not the grill

Unless you are looking to singe your eyebrows, it is recommended you lightly oil the steak and not the hotplate. It will stop your steaks from sticking and the oil will nor burn on the hotplate.

1. Preheat the bbq/fry pan to hot before you add the steaks. This ensures you get maximum flavour and tenderness. Your steak should sizzle when it hits the grill. If you are cooking a thick steak or like it well done, move it to the cooler part of the BBQ or turn down the heat to moderately-high as it cooks.

2. Turn the steak only once. The perfect steak takes only a single turn. The more you flip, the tougher it gets. Simply let the steak cook on one side until moisture appears, then make your turn.

3. Timing is essential. Too much time on the grill and you are overdone, too little and your are underdone. Learn the easy way to test your steaks doneness below.

Steaks become firmer as the cook, so you can use touch to test how well done they are. To get used to the 'feel' of the steak's doneness, use your thumb and appropriate finger as per the diagrams beow. 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 back of your tongs or your clean fingertips, e.g. a medium steak will feel springy, like the ball of your palm when your thumb and ring finger make a circle.

Rare steak (thumb + index finger make a circle)You will only need a few mins for each sie, depending on thickness. Turn once only. A rare steak feels very soft with the back of the tongs.

Medium-rare steak (thumb + middle finger make a circle)

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 (thumb + ring finger make a circle)
Cook on one side until moisture pools on top. Turn once only. When moisture pools again, it is almost ready. Continue to cook until the steak feels springy with the back of your tongs.


Medium-well steak
Follow same steps as medium, but leave on a cooler part of the grill for a little longer until the steak feels firm with the back of the tongs.

Well done steak (thumb + little finger/pinky make a circle)
Cook on one side until moisture pools on top. Turn and cook on second side until moisture pools again. Reduce heat slightly or move steaks to a cooler part of the BBQ. Continue to cook until it feels very firm with the back of your tongs.


Should-dos:
- Tongs are a steak's best friend - nurturing and gentle. A fork is not. By piercing the steak, you are robbing yourself of its full-flavoured juiciness.
- Once your steaks come off the BBQ, a little rest and relaxation is in order. Simply cover your steaks loosely under foil for 2-4 mins. It will jelp to keep them tender and juicy.

"Misteaks"/Do-nots:
- Steaks do not like to share heat. By crowding the BBQ, the heat drops and the steaks will release their juices, resulting in a stewing effect. So if you do not like your steaks tough, give them some space.
- Resist the urge to pour marinade over steaks as they cook. It will make the steaks stew and cause flare-ups. A light brush of marinade before you turn is ok.
- Do not cut it. Cuting the steaks to test of readiness while cooking will leak flavour and tenderness. Test the stick with tongs (as above).
 
 
MORE ON MARINADES
How much - 1/2 cup of marinade will flavour 500g of steak.
How long - Refrigerate the marinating steaks unless you are going to cook them within 10 mins. Steaks can marinate for 12-24 hours.
Blotting - Make sure to lightly blot dry steaks with paper towel before they hit the grill. This will ensure your steaks will brown.
 
Important 
- Never pour raw, leftover marindae over cooked steaks. You can heat the marinade mixture to boiling point (for a few mins) and use it as a tasty glaze or sauce.
- Marinades with high sugar content will burn before the steak is cooked.
- Go easy on the salt. Too much salt will leech out the steak's juices, making it dry.
 
Simple marinades
- soy sauce, a little honey and orange juice
- tomato sauce, a little red wine vinegar and dijon mustard
- olive oil, a little lemon juice and oregano, rosemary or thyme.
 
 
CONCLUSION - my favourite steak? Cook it to medium-well without marinating. Eat it by itself, or with a rosemary salt (pound dried rosemary with rock salt together until fine powder). Yum!