Family Cookbooks

Description: There are many different ways to cook a steak and the way below is just what I consider the perfect steak to be. If you get a steak that is too thin then it can often become a bit tough when cooking. I like to cook scotch fillet, porterhouse, and T-bone on the BBQ steaks but any cut can be very nice if cooked correctly. The younger the steak the more tender it is likely to be however older steak will have a bit more flavor. Use: 2 Pieces of Steak 3-4 CM thick The thicker the steak the longer you need to cook it.

Never defrost your steak in the microwave as it will ruin the meat, instead let it defrost in the fridge for about 24 hours before you wish to cook it up. Take it out of the fridge about 40 minutes before cooking, the steak should be at room temperature before you put it onto the hot plate. Make sure the BBQ is very hot before you put the steak on, make sure there is plenty of sizzle when you add it. For leaner cuts of meat rub a little olive oil into the meat before putting it on, you shouldn't need to oil the base of the pan.

If you like a bit of seasoning on your steak you could add some salt and pepper and maybe a few twigs of thyme. Apply this by rubbing it into the meat with  your fingers.

Put your meat on the BBQ plate, the meat should stick to the plate tightly but over the next few minutes it will start to release off. The juices will start to release above the cut and this is when you know its time to flip (approx 5 minutes). When you flip if you have the room flip onto a clean part of the plate rather than back where it was to get the perfect cook through. Again wait for the juices to appear on top and that's when you know its ready to come off the plate. Put it on a tray and cover with tin foil for about 3-5 minutes before serving. This will allow the meat to rest and it should now be the perfect time to serve.

You can add some more salt and pepper and perhaps some lemon juice with serving and is ideal to eat with a nice glass of shiraz or cab sav.

Notes:

This steak is ideal served with a mashed potato and vegetables or salad. For the perfect Mashed Potato check my classic mash recipe Classic Mash Recipe

Garlic is a species of the onion family and can be grown all year round meaning its always fresh and a great ingredient to complement many dishes.

Garlic can be prepared many ways, diced, minced, roasted, cooked whole or crushed. 

Step 1

Place the garlic un-pealed on a plastic or glass chopping board (Wooden ones will absorb some of the flavour) and place a large flat bladed knife over it and press down with your palm. This should split the skin and spread the garlic out over a larger area.

Step 2

You should now be easily able to peal away the skin, and chop finley. If you cant peal it away then you may need to repeat step 1 until the garlic is fully crushed.

Step 3

Add some salt to help draw out some of the moisture and gently press down on the chopped garlic with the flat side of the knife and work the garlic into a smooth paste.

And your done!