Greetings Beer and BBQ lovers!
Today I want to talk about one of the most common food cooked on BBQs in this great nation of ours. The humble Steak.
Not just steaks but how to get the best out of your steaks so as next time you have friends around, you don’t look like the guy who serves up a piece of rubber with sauce.
First up, you are going to have to spend a few bucks so seek out a good butcher or wholesale butcher where you can get a good deal. A short drive to a nearby wholesaler is going to be worth it and will be definitely better than anything you get at a supermarket.
Next you need to choose a decent cut. There are many cuts of BBQ steaks, some good, some not so good. Cuts like T-Bone, Porter House, Sirloin or Rump are your best bets. You want to buy them thick, at least 10mm or more, the thicker the better. Don’t be scared to ask your butcher to cut you some fat juicy steaks.
The thicker the cut, the more moisture it will hold and the more flavour will be in the finished result.
Consider to marinating your steaks for a while. This will help tenderise them as well. Simple is better, so red wine, or Worcestershire sauce and mustard work well. Maybe even add some seasoning too.
When it comes to cooking steaks, there are quite a number of ways.
• One turn each side
• Turn every 30 seconds
• Sear then slow cook.
• Slow Cook then Sear ( Reverse sear )
My favourite is the ‘reverse sear’ technique. This involves cooking your steak at a low temperature until you get it almost to your liking on the colder side of the BBQ. Then crank up the heat on the grill and once it’s nice and smoking hot, sear the outside to caramelize the outside and seal in the flavour! That shouldn’t take more than a few minutes max per steak, depending on how you like them. Never over cook them, and if someone wants a steak “well done” then offer them a VB to go with it and remember not to invite them next time.
Make sure you let the meat rest for a short time wrapped in foil. While you are waiting, this is a good time to finish grilling some onions, mushrooms, capsicum or whatever to go with it.
Finally when you get your steak on the plate, why not serve it up with a dob of garlic butter on top, some onion or your favourite BBQ sauce? Pepper Gravy or Dianne sauces are traditional favorites.
If you are feeling a bit more adventurous, try one of my favourites, some horse radish cream. It’s the bomb!
So what beers go well with steaks? Beef steak is forgiving, but you can complement the juicy flavours with a malty beer like a strong brown ale, or a good British IPA even. If the weather is hot, go lighter, but not to light. Try a good Pale Ale or even a decent Belgian Strong ale which will wash down a steak well. A decent spicy Pilsner works well in summer with pepper steak too.
So keep your steaks thick, juicy and simple, and with a decent brew you will be a winner at the grill next time.
Cheers and beers!
Hoops
TIP – Simple but great steak marinade. 1/3 cup worcestershire sauce, 1/3 cup chilli sauce. Mix in a bowl and chuck you steaks in and toss to coat. Chuck them in the fridge for 3 to 10 hours then reverse sear.