World renowned chef and Electrolux cooking ambassador, Peter Gilmore of Quay Restaurant provides his insider tips on how to serve up a restaurant quality steak straight from the BBQ:
* My number one tip is to always pre-heat your barbecue grill. I prefer to get mine very hot with the hood down for at least 10 minutes; then open the hood and turn the burners to medium before sealing the meat. This process is made easy with the En:tice Barbecue which has high powered burners that rapidly heat the cooking surface.
* Before barbecuing the beef, lightly brush the meat with olive oil and season the meat well with flaked sea salt and freshly ground black pepper. Seasoning your meat before cooking helps to form a flavoursome crust which will penetrate into the meat.
* For barbecuing beef I prefer to select a cut that is well marbled like rib eye or sirloin as opposed to a lean cut like fillet.
* For individual steaks always seal the meat on a hot grill. Once the meat is well coloured on one side turn over to well colour the other side. Then turn your grill to very low to finish cooking the steak to your liking. I prefer a maximum of four turns in total. A premium barbecue such as the Electrolux Entice has an even surface temperature, which is important to perfecting a barbecued steak.
* Before serving the steak always allow the meat to rest either on the warming rack of your barbecue with the barbecue turned off or on a platter that is lightly covered with a tea towel. Allow the beef to rest for a minimum of 10 minutes but keep the meat warm. This allows all the juices to run back into the steak.
* With a sophisticated barbecue you can even consider cooking a larger cut of beef - half a whole sirloin or a whole rib of beef for example. To cook a large piece, seal the meat well on the grill plate then place the meat on a rack in a roasting pan. Fill the roasting pan with a few centimetres of water to stop meat juices dripping on the hot grill and burning. Cook with the lid closed until ready. Rest the meat well before carving.
* To accompany the beef I like to brush the beef with heavily reduced meat juices and serve with a flavoured butter like wasabi butter or you can accompany your meat with good mustard or horseradish cream.
Get great BBQ recipes from Peter Gilmore here.
BBQ Beef Accompaniment