There's an art to barbecuing the perfect steak. Here, we'll walk you through everything you need to know, from top tips on getting the temperature right, marinades and cuts, preparing the grill, telling when a rare steak needs to come off the barbecue.
That perfect steak: what to get right before you even even fire up the barbecue
The perfect steak is often seen as an elusive achievement, something best left to highly-trained professionals. Fortunately, the reality is much simpler. With a little know-how and the right equipment, barbecuing the perfect steak is a surprisingly easy task. Follow these quick guidelines, and a meal worthy of a five-star restaurant will be yours, no reservations needed.
First, select a cut of meat. Thinner slices cook quickly, leaving little wiggle room between raw and overdone. Look for pieces of meat at least 2.5 cm thick. Next, pay attention to the appearance of the meat. Once cooked, a piece of meat without much fat will be tough and lacking in flavour. Instead, look for marbling – white veins of fat – which make for tender and juicy bites. We’re especially fond of the T-bone, a tasty combination of tenderloin and strip steak. Other choice cuts include ribeye, filet mignon and hanger steak. If you’re in doubt about what to buy, your local butcher will be happy to help.
To season or not to season? There are any number of easy-to-prepare spice blends that will add extra flavour to your steak. Marinades – mixtures of oil, acid (like citrus or vinegar) and ingredients like herbs or sugar – are great for tenderising, but they require the meat to soak for at least an hour. If you’re in a hurry, just sprinkle both sides of the steak with a generous amount of salt and pepper and voilà!
Once the meat is prepared, it’s time to fire up the barbecue. Here, the cast iron Weber Gourmet BBQ System Sear Grate, will retain heat, ensuring that the steak cooks evenly and giving you those sought-after char-marks.
First place the steak directly on high heat, which will sear the outside while locking in moisture. Cook for 1–2 minutes or until the steak is no longer sticking to the grate, turning once, then move the meat to indirect heat. This allows the meat to continue to cook and reach the desired internal temperature without charring the outside. Once the meat is fully cooked, take it off the barbecue and let it rest for several minutes before serving.
How, exactly, will you be able to tell when your steak is done? Use a thermometer such as the Weber iGrill. This heat-resistant meat probe monitors the steak’s core temperature, eliminating all guesswork. Some people like their steak seared on the outside and dark red on the inside, while others prefer a uniform brown throughout, which means that the ideal steak is ultimately a matter of opinion. But no matter if you prefer your steak blue, well done, or somewhere in between, the iGrill will help you achieve the perfect steak every time.
ULTRA-RARE: 46–49° C RARE: 52–55° C MEDIUM-RARE: 55–60° C MEDIUM-WELL: 65–69° C WELL DONE: OVER 71° C