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Secret of the Perfect Steak
The key to cooking high quality beefsteaks of average thickness
such as aged rib eye (Scotch fillet), sirloin (New York Cut), or
tenderloin (fillet) steaks, is to sear the meat quickly and rest
it well before serving. |
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Sear it quick and rest it long
- Brush both sides of the meat with a little vegetable oil and sear it quickly on a preheated, hot plate (griddle) or grill on medium to high for 2-3 minutes each side. The exact time will depend on the thickness of the meat and the degree of doneness required. Searing caramelises the surface for added flavour. Turn steaks when meat juices start to appear on the surface.
- For a rare steak, remove after sealing and rest. For medium rare to medium, complete cooking by further resting the meat for a longer time (about 2 to 3 minutes) on a cooler part of the barbecue plate or grill, until it has reached the internal degree of doneness.
- Avoid turning and handling the steaks too many times when searing and cooking. Brush with limited oil, marinade, or baste' during cooking. Sprinkle it with a little salt and freshly ground pepper just after searing (if desired).
- Rest meat in a warm place, loosely covered with foil. Resting prevents excessive muscle shrinkage (tightness) and moisture loss. It allows the meat fibres to relax, prevents dryness and results in a succulent steak with hot, evenly distributed pink juices for maximum tenderness.
- For thicker steaks (more than 4 cm/1.5 inches), it is sometimes possible to complete the cooking by resting them on a warm BBQ with the hood down.
- Test your cooked steak by either using a meat thermometer, or by pressing gently with tongs to establish the degree of doneness.
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How Well Done is Well
Done?
People often mean different things when they say rare or well
done. Use this guide so we all end up with steak just the way we
expect. |
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Very Rare: Internal color is deep red, very moist
with warm juices. Very soft to touch when pressed.
Rare: Internal color is very red, very moist with warmer juices. Soft to
touch when pressed.
Medium rare: Internal color is a lighter red, moist with pink warm
juices. Soft and springy to touch when pressed.
Medium: Internal color is pink/red, moist with clear pink juices. Firm
and springy to touch when pressed.
Medium-well: Internal color is light grey, a little moisture, clear or no
pink juices. Firm to touch when pressed.
Well done: Internal color is grey, dry, clear or no signs of pink juices.
Very hard to touch when pressed.
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Roasting Beef on
the Rotisserie
This method of cooking beef requires little attention and cooks
the meat to perfection. Follow the simple steps below for
trouble free spit roasting. |
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- Prepare your roast according to the recipe. Slide the
roast onto the rotisserie and secure.
- Adjust the counter balance so that the spit rotates smoothly.
- Place the rotisserie onto the preheated barbecue. Adjust the settings
for indirect cooking with the outside burners on medium and
the inside burners off
- Turn the rotisserie on and close the roasting hood.
- To keep the meat moist during cooking, place a drip tray with a little
water immediately under the rotating roast. Many recipes
also require frequent basting during cooking
- Test roast for doneness by using a meat thermometer.
- When the roast has been cooked and removed from the rotisserie, place
it in a warm position and let stand for 15 minutes before
carving. This not only makes it easier to carve, but helps
retain the juices when serving.
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Roasting Beef in a Baking
Dish
Again this method of barbecuing beef requires little attention
and produces excellent results, provided you follow a few simple
instructions. |
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- Prepare the roast according to the recipe.
- Place the roast directly into a baking dish, or on the special
BeefEater Roast Holder that sits in the baking dish.
- Place the tray onto the unlit centre section of a preheated barbecue.
Adjust the burners for indirect cooking with the outside
burners on medium and the inside burners off and close the
roasting hood.
- Baste frequently during cooking (or as prescribed in the recipe)
- Test roast for doneness by using a meat thermometer.
- When the roast has been cooked, place in a warm position and let stand
for 15 minutes before carving.
As a guide to cooking times allow 45-55 minutes per kg (20-25
minutes per 1b) at approximately 180°C (355°F). Two burners on
medium with the roasting hood down produces approximately 195°C
( 385°F) for a 3,4 and 5 burner model. Two burners on medium on
the 2 burner model produces approximately 205°C (400°F) |
Onion Additions
Here are just some of the many things you can serve with
barbecued beef - most of which can be cooked on your BeefEater
Barbecue. Use the flat side of the plate (griddle) to sauté and
the side burner to heat your sauces. |
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- Beer Onions: Sauté red onions until golden brown,
add a dash of mustard and a little lager beer and reduce
until thick and rich. Serve a generous spoonful over
barbecued beef steaks or sausages.
- Beer-battered Onions: Season sliced onion rings and flour
lightly before dipping them in a good strong beer batter and
deep-frying until crisp and golden.
- Onion, Capsicum and Kalamata Olive Hash: Sauté chopped onions in
a little olive oil with chopped capsicum, anchovies, pitted
and diced kalamata olives, oregano and fresh tomato puree.
- Caramelized Onions with Balsamic Vinegar: Sauté sliced onions
until they are a light golden brown. Add balsamic vinegar to
taste at the end of cooking. Great on barbecued beef burgers
or barbecued steak sandwiches.
- Port-braised Pearl Onions: Roast baby (pickling) onions with
butter until brown and almost soft. Add a little tawny port
and slow-cook until tender.
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Spice Rubs and Bastes
Add these mouthwatering mixtures to your barbecued beef, before,
during or after cooking. |
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- Horseradish Rub: After steak is barbecued, rub it
with a mixture of horseradish cream, parsley, grain mustard
and white wine.
- Dijon and Buttermilk Baste: Mix together Dijon mustard,
buttermilk and garlic. Use to baste spit roasts during
cooking.
- Barbecued Thai Rub: Mix prepared green Thai curry paste with
fish sauce, chopped fresh coriander and coconut cream. Use
to baste kebabs towards the end of cooking. Rest well before
serving.
- Asian Sparerib Marinade: Mix Chinese Shaohsing rice wine with
honey, soy sauce, brown sugar, tomato puree and crushed
ginger. Baste pre-cooked beef ribs or barbecuing steaks.
- Mixed Peppercorn Rub: Combine onion powder, freshly ground red,
black and green peppercorns and coriander seeds. Baste
steaks with oil and rub in pepper mix.
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Mushroom Magic
The rich and varied flavors of mushrooms, from delicate to
earthy, provide a natural enhancement for juicy barbecued beef.
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- Asian Mixed Mushroom Relish::
Sauté a selection of shiitake, oyster and Swiss brown
mushrooms with garlic and ginger. Finish with fish sauce and
chopped fresh coriander.
- Brown Buttered Mushrooms and Bacon: Heat pan and cook butter
until nut brown, then add finely chopped bacon and sliced
field mushrooms, Sauté until brown and glossy. Season well
with cracked pepper. Serve over barbecued beefsteak.
- Dijon Mustard and Mushroom Sauce: Sauté shallots, garlic, button
mushrooms and chopped tarragon. Add stock and cream and
reduce. Whisk in prepared Dijon mustard and a splash of
Worcestershire sauce.
- Button Mushroom Tapanade: Sauté mushrooms, garlic, thyme,
oregano and marjoram. Add red wine and reduce. Puree with
pitted black olives, capers, anchovies, lemon juice and
olive oil to form a paste. Serve a dollop over barbecued
steak.
- Ragout of Mushrooms Gorgonzola:
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Delicious Dollops
Add extra zing to your barbecued beef with one of these easy to
prepare mustards, pesto, or salsa.. |
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- Apple Cider Mustard: Combine yellow and brown
mustard seeds with cider, prepared hot English mustard and
maple syrup. Serve with barbecued beef burgers.
- Chili-hot Mustard: Combine wholegrain mustard with lashings of
Tabasco sauce and freshly chopped coriander.
- Roasted Garlic Pesto: Blend together fresh basil, pine nuts,
extra-soft roasted garlic, parmesan cheese and extra virgin
olive oil. Use to top barbecued steaks, or spread on steak
before cooking.
- Green Herb Pesto: Blend together fresh parsley, oregano,
tarragon, pine nuts, garlic, parmesan cheese and extra
virgin olive oil.
- Sun-dried Capsicum Pesto: Blend together fresh basil, parsley,
sun-dried capsicum, pine nuts, garlic, parmesan cheese and
extra virgin olive oil. Great with home style barbecued beef
sausages and crisp salad.
- Cucumber and Tomato Salsa: Mix together chopped green cucumber,
sun-dried tomatoes, chives and a little wine vinegar.
- Avocado and Lemon Salsa: Lightly combine firm, ripe avocados,
diced with shallots, lemon juice and a dash of chili. Great
with barbecued beef and bacon burgers.
- Black Mushroom Salsa:
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Classic Steak Sauces
Why not try some of the exciting steak garnishes and sauces
listed below to spice up your next barbecue. |
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- Anglaise: Serve with grilled bacon, thin potato
chips and parsley butter. Lightly soften the butter and add
chopped parsley and lemon juice to taste.
- Carpetbag Steak: Cut a pocket in a quality thick steak and just
before cooking insert fresh oysters. Wrap steak in streaky
bacon and barbecue as normal. Serve with jus, watercress and
thin potato chips.
- Chasseur Sauce: Sweat shallots, garlic and mushrooms. Add white
wine and simmer to reduce by half. Add demi-glace and
tomatoes and simmer. Add tarragon and chopped parsley.
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BeefEater 101 >
Cooking Techniques >
BEEF
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