Cooking steak on a BBQ for lots of guests can be quite a challenge - everyone likes their steak done to their taste. However, cooking steak for the family is probably one of the easiest solutions for a mid-week dinner, especially when the weather is hot. It's always best to get your steak from the butcher, if you can.
Many people will have their favourite way to cook a steak. However, for those who would like some advice, we have included our suggestions below. These are based on asking friends and family how they like to cook their steaks. Everyone seems to have their own 'best practice'!
Instructions:
For the Beef Steaks:
Buy steaks of about 225g (8oz) in weight each and about 2cm in thickness - enough for one steak each! Ask your butcher for his best advice on which cut - but a good quality sirloin steak is often a winner.
Steaks tend to cook and taste better of they're taken out of the fridge a while before cooking e.g. allow it to stand an hour ideally at room temperature, covering the meat loosely with some cling film. Heat the BBQ up before cooking the steaks, so that its nice and hot.
Drizzle each steak lightly with olive oil and season with salt and pepper. Lay the steaks on the BBQ and flip them over every minute until they are cooked to your preference.
Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done. Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won't pierce the meat, allowing the juices to escape Cooking times will vary slightly depending on the heat of the BBQ and the thickness of the steak.
Once cooked, rest the steaks in a warmed oven proof dish for a few minutes.
For the garlic butter:
200g butter (salted or unsalted)
7 cloves garlic
3 olive oil
1/2 teaspoon of parsley (optional)
Grate or finely chop the cloves of garlic and transfer to a bowl.
Mix the softened butter and garlic until smooth.
Add in the olive oil and mix to a smooth consistency
Add in the parsley, either dried or fresh, finely chopped.
Transfer to a serving bowl or jar for serving.
Refrigerate any leftovers for another time. Make double and have it on stand by in the fridge!
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