Although the cooler climes beckon everyone to dust off their barbecue sets, most are limited to cooking chicken wings and the odd shrimp. However, steak is nothing to be feared if you're armed with a little forehand knowledge. With a little practise and the use of your palm, you'll be grilling like a professional in no time.
Best Steak Cuts for Grilling
First start with high quality and a good cut of meat. Many prefer the filet mignon as it has light fat marbling and is an extremely tender texture. Other good choices are rib eye that's big on flavour and the strip loin that's more textured and great for those who prefer their meat with some chew. Two other important factors are the age of the cattle (the younger the animal, more tender the meat) and a uniform thickness so the steak cooks evenly. If you're still in doubt, have a word with your butcher.
Fat Marbling in Steaks Equates to Flavour
The fat marbling is important for a steak as it helps keep the meat tender and adds flavour. However, extra fat marbling means a more intense steak flavour so depending on each individual's palate, pick the cut of meat accordingly. Skip the spice rubs and bottled marinades. Instead before grilling, rub the steak with some olive oil and season the meat liberally with sea salt and pepper to really savour its pure flavour.
Cooking Steaks on a Grill
Heat the barbecue - with the lid down - for at least 15 to 20 minutes before starting to grill. The steaks should be at room temperature and once on the grill should not be prodded or moved around too much. Time the cooking according to the level of doneness (below) required. For in-house cooking, a griddled cast iron pan is the best as it retains heat well and distributes it evenly. Before grilling make sure the pan is extremely hot but not smoking.
Steak Cooking Times
This is the trickiest part and with a little practise you should be able to tell the level of doneness by simply pressing the steak with your fingers. To get a semblance of what each stage of cooking should feel like, first relax the palm of your hand. The texture of the muscle under your thumb (also known as the Mound of Venus) is similar to that of a rare steak (cook for one to two minutes per side). When the thumb and the index finger are joined the muscle signifies medium rare (cook for two to two and a half minutes per side); touching the thumb and the middle finger would mean medium (cook for three minutes per side); the thumb and ring finger together means medium well and the thumb and pinky is well done (cook for four and a half minutes per side).
How to Serve Grilled Steak
Make sure to cover the steak with foil and rest it for about five minutes before tucking in. This helps the juices redistribute and ensures that every morsel is moist and tender. Potatoes roasted, mashed or fried all work well as an accompaniment for steak, but to add some extra flavour, a selection of traditional and flavoured mustards, béarnaise sauce or horseradish cream is also recommended. A fresh salad or roasted vegetables - like zucchini and red peppers - add colour to the plate as well.
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