Lifestyle
Three Chefs Give Their Steak Tips
Australian’s love a good BBQ and if it isn’t the common sausage we’re all throwing on the plate, it’s a good steak. The biggest issue around this is the skill required to cook a good steak and to avoid losing you manliness, no one wants to ask the simple questions. So we did.
Thanks to BeefEater, James Viles (Biota, NSW), Scott Bridger (Bib & Tucker, WA) and Richard Ousby (Stokehouse Group, QLD) have each shared their answers to some of the most commonly asked questions about cooking the perfect BBQ steak.
Favourite cut of steak?
- Scott Bridger: A beautiful piece of rump steak from my local butcher
- James Viles: A rib eye or skirt steak is my go-to for the barbeque
- Richard Ousby: In terms of steak it really comes down to your preferences – but I love a scotch fillet
Seasoning of choice?
- James Viles: A good quality piece of meat doesn’t need marinade. Salt and pepper is enough
- Richard Ousby: I brush the meat with rendered beef fat, then sprinkle with a pinch of sea salt
- Scott Bridger: I only use good flaked sea salt and pepper. Keep it simple.
How often should you turn a steak on the BBQ?
- Scott Bridger: Depends on how hot your grill is. If the grill is extremely hot you can turn it often,
however generally once is enough - James Viles: It’s best to turn your steak once on a hot grill. Just please don’t keep moving it around!
- Richard Ousby: It really depends on the cut and how hot your grill is. Trust your gut instinct
How can you tell it’s cooked (without cutting it open)?
- Scott Bridger: Chefs generally judge by touch and how thick the meat is. For home cooks a
thermometer is the best bet - James Viles: Practice makes perfect, I prefer to cook most cuts to medium rare and let it rest for
about 20 – 30 minutes - Richard Ousby: The best way to learn to cook a great steak is to stuff it up once or twice – time
yourself each time, and eventually you’ll get it down. I’ve been cooking for 20+ years and I stuff it up
sometimes!
Any other tips?
- Select a good quality tender cut of meat – a butcher is usually your best bet
- Always cook steak at room temperature, not straight from the fridge
- Always rest your steak before serving. A good guide is to rest meat for at least half the cooking time
Geoff QuattromaniGeoff was the original Lifestyle Editor at EFTM. He has a passion for technology and how it intersects with society. He lives and breathes technology in his day job and can now be found writing news and reviews across multiple websites, TV stations or on national radio programs.
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