You can login if you already have an account or register by clicking the button below.
Registering is free and all you need is a username and password. We never ask you for your e-mail.
Google says: Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if you're cooking steak on a flatplate, the liquid can boil around the meat and make it tough. Limit the number of steaks cooking on the barbecue at any one time.
Wait until just before cooking to season your steak, as salt draws out the flavoursome juices from the meat, making it tough. Season one side with salt and pepper, then cook the steak, seasoned-side down first, to seal in the flavour. Season the other side just before turning over.
Cook the steak on the barbecue, using long-handled tongs to turn the steak, until cooked to your liking. Cooking times vary depending on the thickness (see How to know when your steak is done). Turn steak once only during cooking - any more and the juices escape, which can make the meat tough.
After cooking, transfer the steak to a plate and cover with foil. Set aside for 5 minutes to rest. Heat pushes the juices to the centre of the steak. Resting it after cooking allows the meat to relax, and the juices then distribute evenly throughout the steak, making it succulent and tender.
The time needed to cook a steak varies depending on its thickness, and how you like it. Don't be tempted to cut into a steak to see if it's done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs - if it's medium the meat will spring back. Use this guide for cooking times and to tell when it's ready.
For steak 1.5cm-thick:
Rare - 1-1 1/2 minutes each side
Medium - 2-3 minutes each side
Well done - 3-4 minutes each side
For steak 2-3cm-thick:
Rare - 2-3 minutes each side
Medium - 4-5 minutes each side
Well done - 5-6 minutes each side
Tongs test
Rare - soft
Medium - slightly firmer and springy
Well done - very firm with no spring
The best cuts of beef steak to use for barbecuing are fillet, scotch fillet, porterhouse, T-bone, rump, round and blade. Look for cuts with a little fat marbled through the meat, as this helps to keep the steak moist.
view the rest of the comments →
[–] irishmikov ago
Google says: Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if you're cooking steak on a flatplate, the liquid can boil around the meat and make it tough. Limit the number of steaks cooking on the barbecue at any one time.
Wait until just before cooking to season your steak, as salt draws out the flavoursome juices from the meat, making it tough. Season one side with salt and pepper, then cook the steak, seasoned-side down first, to seal in the flavour. Season the other side just before turning over.
Cook the steak on the barbecue, using long-handled tongs to turn the steak, until cooked to your liking. Cooking times vary depending on the thickness (see How to know when your steak is done). Turn steak once only during cooking - any more and the juices escape, which can make the meat tough.
After cooking, transfer the steak to a plate and cover with foil. Set aside for 5 minutes to rest. Heat pushes the juices to the centre of the steak. Resting it after cooking allows the meat to relax, and the juices then distribute evenly throughout the steak, making it succulent and tender.
The time needed to cook a steak varies depending on its thickness, and how you like it. Don't be tempted to cut into a steak to see if it's done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs - if it's medium the meat will spring back. Use this guide for cooking times and to tell when it's ready.
For steak 1.5cm-thick: Rare - 1-1 1/2 minutes each side Medium - 2-3 minutes each side Well done - 3-4 minutes each side
For steak 2-3cm-thick: Rare - 2-3 minutes each side Medium - 4-5 minutes each side Well done - 5-6 minutes each side
Tongs test Rare - soft Medium - slightly firmer and springy Well done - very firm with no spring
The best cuts of beef steak to use for barbecuing are fillet, scotch fillet, porterhouse, T-bone, rump, round and blade. Look for cuts with a little fat marbled through the meat, as this helps to keep the steak moist.
source: http://www.taste.com.au/how+to/articles/795/how+to+barbecue+the+perfect+steak