How to Cook the Perfect Steak
Ever wondered how to cook the perfect steak? Meat expert, Jess Pryles tell us how...
When it comes to a steak, there’s nothing better than a bloody well cooked piece of meat and nothing worse than a really over cooked one. We chatted to Jess Pryles about all things meat and the perfect steak…
- What is it about Australian Beef that you love so much?
When it comes to taste, quality, flavor and nutrition, Australian Beef has it all. It’s an incredible natural resource we can be proud of, produced by farmers that hold themselves to very high standards.
- How do you cook the perfect steak on the barbecue?
My top tips to cook the perfect steak every time are:
- Make sure you remove your steak from the fridge 20-30 minutes before cooking it. This will ensure it’s at room temperature before grilling, so the beef cooks evenly from edge to centre.
- Give your barbecue time to get really hot to achieve the perfect crust on your beef. Rule of thumb, the steak should sizzle when it hits the grill.
- If you have on hand, use a meat thermometer so you can cook your steaks to the perfect degree of doneness. A medium-rare steak should have an internal temperature of 55-57 degrees celsius.
- Use tongs to turn your steak instead of a fork, which will pierce the meat, allowing the juices to escape.
- Make sure you let the meat rest after you take it off the barbecue. This will allow for the juices to re-distribute throughout the beef, ensuring a moist and tender result.
- Always clean your barbecue after grilling. This will remove all food remnants. If you don’t these will burn when you next grill, giving a burnt taste to your steak.
- What are your favourite cuts of steak to cook on the barbecue this Summer?
I’d recommend keeping things light and fresh for summer. Grill up some vegetables and corn still in the husk and let the beef be the hero on the plate.
My top cuts of beef to cook on the barbecue at the moment are:
- Flat iron is a really tasty cut from the chuck area, well suited for grilling on the barbecue. You should try my recipe for flat iron steak with charred balsamic beetroot!
- Flank steak is a great, economical option – perfect for fajitas. Simply season with salt, throw on the barbecue and grill for about 4 minutes per side for medium-rare doneness.
- Boneless short ribs cook really well on the barbecue. Place the beef ribs on the grill, close the lid and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, 15 to 20 minutes in total. Cook until medium rare and slice against the grain.
- The tri-tip steak is also packed full of flavour and comes into its own when grilled over a medium heat on the barbecue, 4 minutes on each side for medium-rare doneness. It’s always a big crowd pleaser.
- A classic scotch fillet is always a winner and goes down particularly well on steak night. Don’t forget to let the steaks rest for 5 minutes after you take it off the grill and before serving to ensure the beef is moist, tender and juicy.