For a nation that prides itself on our ability to BBQ, few men are competent in cooking a delicious, tender steak on the barbie. We should be ashamed. I, on the other hand, am very good at it. Mostly because my wife does nothing but watch cooking shows, so I have had the chance to view just about every method and try them all. Dazzle your friends with the below.2 or 3 times using my method and you will be the best steak cook in your group and the envy of all. Men will want to be you. Women will want to be with you. Homo's will want to be in you.
Newman's perfect Steak recipe (a simpler version of the Heston method, which is the best)
- Purchase good steak. The higher the fat content, the better. Butchers will tell you that Porterhouse and Rump are good BBQ cuts, but they are wrong. Go with Scotch Fillet, T Bone or New York. It's more expensive, but worth it. Wagyu is of course the best, but it's pricey. The Meat Store on Taren Point Rd has regular T Bone and New York specials for $10.99 a kg and this is gold.
- Ensure steak is at room temperature. Putting steaks on cold (or frozen) hugely decreases the chance of it cooking tender.
- Make sure BBQ is well oiled and HOT AS THE SEVENTH CIRCLE OF HELL.
- Flip Steaks EVERY 10 or 15 SECONDS. Yes. Not kidding. 2-4 minutes of this should be fine.
- How do I tell when it is ready? Use a meat thermometer to ascertain the below.
Aint got a meat thermometer? No problems. See below.
*AT NO POINT CUT INTO THE STEAK TO CHECK IF IT IS DONE. NEVER, EVER DO THIS AT ANY POINT FOR ANY REASON. *
(Cutting the steak when cooking allows the juice to run out and will rapidly dry your meat.)
- When at your preferred firmness, remove from plate or grill and allow to rest for approx 4 minutes. The steak will continue to cook internally and will not get cold. The juice will absorb into the muscle and give you a tender, delicious steak during this process. AGAIN, DO NOT CUT THE STEAK UNTIL THIS STEP IS COMPLETE.
Heston shows an even more complex method.
http://www.youtube.com/watch?v=5-9NgOZuUXM
Newman's perfect Steak recipe (a simpler version of the Heston method, which is the best)
- Purchase good steak. The higher the fat content, the better. Butchers will tell you that Porterhouse and Rump are good BBQ cuts, but they are wrong. Go with Scotch Fillet, T Bone or New York. It's more expensive, but worth it. Wagyu is of course the best, but it's pricey. The Meat Store on Taren Point Rd has regular T Bone and New York specials for $10.99 a kg and this is gold.
- Ensure steak is at room temperature. Putting steaks on cold (or frozen) hugely decreases the chance of it cooking tender.
- Make sure BBQ is well oiled and HOT AS THE SEVENTH CIRCLE OF HELL.
- Flip Steaks EVERY 10 or 15 SECONDS. Yes. Not kidding. 2-4 minutes of this should be fine.
- How do I tell when it is ready? Use a meat thermometer to ascertain the below.
Aint got a meat thermometer? No problems. See below.
*AT NO POINT CUT INTO THE STEAK TO CHECK IF IT IS DONE. NEVER, EVER DO THIS AT ANY POINT FOR ANY REASON. *
(Cutting the steak when cooking allows the juice to run out and will rapidly dry your meat.)
- When at your preferred firmness, remove from plate or grill and allow to rest for approx 4 minutes. The steak will continue to cook internally and will not get cold. The juice will absorb into the muscle and give you a tender, delicious steak during this process. AGAIN, DO NOT CUT THE STEAK UNTIL THIS STEP IS COMPLETE.
Heston shows an even more complex method.
http://www.youtube.com/watch?v=5-9NgOZuUXM
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