How to BBQ Steak ?

[AndyAudi]

Any tips for Cooking Steak on the BBQ, I'm not a big steak eater and have decided to have some folks round for a BBQ this weekend.

Questions

What kind of steaks to buy for BBQ?
Do I buy individually or get say a fillet & cut up myself so I can get them thicker
Do I need to Marinade in oil prior to putting on BBQ?
Am I best to cook on open flame or griddle?

Additional Info
BBQ is Gas
Most Guests will probably want Medium/Well
I do have an oven available also.

Thanks

Andy

[Wadeski]

honestly i would not try to do expensive steak on the BBQ, especially if they are likely to be well done.

The south africans take cheaper steaks and marinate them in a BBQ-type sauce before grilling on the rack, so you get a decent flavour from a fairly cheap cut.

[Mobile Chicane]

If there's one meat I don't barbecue, it's steak since I like mine well crusted on the outside, tender within. Impossible to achieve on the barbecue (imho) because you just have the one temperature: hot.

[spikeyhead]

Thinnish slices of marinated rump. Carefully build the coals on the BBQ so that one end is much hotter than the other, then you can vary cooking speed by moving the steak. Season well.

ETA,

Remove almost all the excess fat from the meat, otherwise it'll drip on the coals and flare.

Edited by spikeyhead on Friday 26th June 13:10

[FartKong]

I have my steaks rare anyway so to me cooking on a BBQ is fine as long as you time it so the temperature is just right. A few mins on each side and its lovely.

[Marf]

Take a nice T-Bone, take it out of the fridge, and cover it in ground sea salt, black pepper and some cayenne.

Allow it to reach room temperature, then oil the steak itself.

Cook on the BBQ to taste.

Enjoy

[Lefty Guns]

I always use a fatty cut of steak, never fillet.

As has been said, marinade the meat for a few hours and cook it from room temp, not fridge-temp!

[Rabbitinthelight]

At least 5 hours before cooking (best 24 hours) Use rib-eye steaks. Marinate with onions, garlic, red wine, red wine vinegar, fresh sage, thyme and rosemary, soya sauce (dark is better) season with cracked black pepper. Mix ingredients then add steaks. Mix and rub into the steaks. Once the steaks are fully covered put in fridge for one hour. Then add Virgin olive oil and any other cooking oil (groundnut) in a ratio of 3:1. Quantity should be just enough to coat all ingredients. Mix well to coat everything. Cover container with clingfilm, and place in fridge until needed. Cook on the hottest part of the barbecue. Time dependent on thickness but 8oz should take about 3 - 4 mins on each side (obviously depends on temp of barbeque and thickness of steak (taking no lawsuits for food poisoning here! times are down to you - you could always practice and take 1 steak and cut into 4 parts and do a check with different times for each) Check that that it is cooked - not raw- when you serve. Best way to check is cut a slice partly through the edge of the steak. Personally, I would say If you trust your butcher, and your preparation has been clean and hygienic then there should be no problem cooking this blue if you wish. A great tip is to use rosemary twigs on open top barbeques, put them on damp just before you put the steaks on. Or for closed top bbqs you can use oak chips. Another great tip is after you have finished cooking and you are sitting relaxing. You can put some soaked, drained cheap Italian mixed herbs and hickory chips on the embers of the barbecue to create an atmosphere.

[nelly1]

http://www.barbecueweb.com/bbq_steak/rib_eye_steak...

[juice]

Go for New York Strip (its basically a nicely marbled sirloin) - I find rib-eye can be a little too fatty for my taste...

[neilsfishing]

Rump
rub salt crushed pepper and english mustard all over heat BBQ as hot as it will go 2 mins each side
Well thats how I like it

[AndyAudi]

I ended up sticking with what I know, and made various chicken kebabs instead of going with the steak
& put on a few good steak sausages.

[Pferdestarke]

Lamb chops are great on the barbecue, with a fresh mint sauce and crisp jacket potatoes.

[Matt Harper]

I use skirt steak, which is a cheap, but very flavourful cut off the bottom of the rib of beef. It comes in long (12-14") pieces and is a little fatty, with a distinct 'grain'.
I marinate mine in a large ziplok bag with a quartered onion, a spoonful of garlic paste and a good slug of Marsala cooking wine.
Prior to grilling (at room temp) I add course black pepper - but no salt.
While on the grill, I splash with just a little dark soy and cook 4 mins each side on a very hot grill.
When done, I let it rest for about 10 mins, then hit it with course sea-salt and slice it across the grain into bite-sized pieces.
For me, it's done right when it is very dark brown and slightly singed on the outside and bright pink in't middle.

[Slurms]

Whatever marinade or method you decide to use the crucial thing is to let it rest for 5 - 10 minutes before you do anything with it.. That lets the meat relax and re-distribute the juices etc within and it'll be much nicer to eat..