Simple, quick, tasty, tender steak on the barbecue
This video was shot in the nursery at Hayes Garden World during one of Gourmet BBQ chef, Richard Holden’s, frequent demonstrations. It was one of 5 dishes he was cooking on 4 barbecues all at the same time. The steak is locally produced and purchased from Stuart Smith butcher from Milnthorpe. This little known steak is best cooked quickly for just a short time and not recommended if you like it well done as it really needs to be only rare or medium. The video shows you how to achieve the traditional diamond sear pattern by placing the steak at the 10 o’clock position and then after a couple of minutes move it to the 2 o’clock position.
It just needs seasoning with sea salt and ground black pepper before putting onto the oiled grill. The steak is ready to be turned over when it will lift off the grill easily; if it sticks just give it another minute then it should release. Your steak is ready when it reaches a temperature of 53 – 55C; the best way to check is with a Weber Instant Read Digital Thermometer. As soon as it reaches the correct temperature take it off, don't be tempted to give it another couple of minutes just to be sure! Place it on a warm plate and cover with foil for 3 – 4 minutes to allow it to rest; when rested slice it thinly into bite sized pieces and serve with salad or in a warm roll.
