How to barbecue the perfect steak | Adelaide Now -g-icon-error cloudy-day nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right 0A0871E9-1636-49F4-9041-2E36E2BB5333

You may think you already know how to cook a steak, but this barbecue beef guide has some tips and tricks to help you get the most out of the meat.
With the warming of the weather, the temptation of outdoor cooking and outdoor dining is increasing.
When this happens, you know it's time to clean up the barbie and grill.
From casual family dinners to relaxing fun with friends, think about the classic Australian barbecue, and you can't cook juicy steaks like you like.
This simple guide contains everything you need to make sure the grill is successful.
By following our simple tips and tricks, you can say goodbye to the dry, tough steaks.
Learn which beef to choose, how to check if your steak is rare, medium or well done, and the different flavors you can use to add extra marinade to your meat.
Then try our steak recipe and make delicious seasoned butter with fresh herbs.
To grill the steak and get a huge effect, make sure you have the following equipment ready: Cook the steak in the grill following these simple steps, you will impress your family and friends with juicy meat with tender, rich in flavor and perfectly done.
Warm up on a medium grill or tablethigh.
The steak is brushed with olive oil on both sides to prevent sticking to the barbecue.
Because it prevents oil from burning, this is better than brushing a barbecue.
The excess oil will smoke and cause the torch.
At the barbecue.
Wait until you cook, season the steak because the salt will take flavor juice from the meat and make the steak hard.
Season one side with salt and pepper, then cook the steak and season
First side down, sealed in taste.
Give each other a season before the flop.
Cook a steak on a barbecue with a long steak
Make the steak into tongs until it's cooked to your liking.
Cooking time varies by thickness (see How to know when the steak was made ).
Only once when cooking.
More Juice will flow out, which may make the meat hard.
After cooking, transfer the steak to the plate and cover it with tin paper.
Set aside 5 minutes to rest.
Heat pushes the juice to the center of the steak.
After cooking, rest can relax the meat, and then the juice is evenly distributed in the steak, making the steak juicy and tender.
The time required to cook the steak varies depending on the thickness of the steak and the way you like it.
Don't cut the steak to see if the steak is ready.
This allowed the precious juice to escape and made the meat hard.
Instead, press the center of the steak behind the pliers-
If it is medium, the meat will rebound.
Use this guide to record the cooking time and inform when it is ready.
The best part of the steak used for barbecue is fish fillet, Scottish fillet, Steak House, T-
Bones, hips, circles and blades.
Look for meat with a little fat in the meat as it helps to keep the steak moist.
Steak marinade usually contains 1-
2 tablespoons of acidic liquid in each cup of marinade, such as wine, vinegar and citrus juice (any more acid can dry the steak ).
Four steaks will be marinated in these recipes.
To make them, place the ingredients in a glass or ceramic bowl, add the steak and coat it with a layer, then place the lid in the refrigerator and marinate before the barbecue.
80 ml (1/3 cup) deep soy sauce-
1 fresh large pepper, cut into slices after cutting
2 garlic cloves, crushed-
2 teaspoons of ground fresh ginger
1/2 teaspoon spiced: marinated for 4 hours or more 80 ml (1/3 cup) extra virgin olive oil-
1 tbs fresh lemon juice
2 garlic cloves, crushed-
1 teaspoon of dried beef
1 tbs fresh Baili leaves: pickled 2 hours 60 ml (1/4 cup) olive oil-
2 tbs curry sauce
Chopped fresh coriander: pickled 2-
Extra virgin olive oil is 80 ml (1/3 cup) for 4 hours )-
2 tbs red wine-
2 garlic cloves, crushed-
2 tbs olive tapenode
2 tbs chopped fresh European parsley: marinated for 4 hours, originally published in.