Monday, 12 March 2012

Barbecued steak

Marinade Beef
2 cut Ribeye Beef (Prime Grade Beef)
1 tblsp Wonscester sauce
1 tblsp vinegar
1 tblsp olive oil
1 tsp yellow mustard
1 tsp soy sauce
1 garlic - finely chopped

1. Add all ingredient and marinade the beef overnight or minimum at least 3 hours.
2. BBQ grill the beef (see BBQ tips at the bottom)
3. Make sure you wrap with alumanium foil immediately after remove from the grill, to moisture the beef.
4. Serve with sliced mustard garlic butter (see recipe below)

Mustard Garlic Butter Spread
2 teaspoons dijon mustard
1/2 stick butter - softened (room temperature)
1 clove garlic  - fibely chopped

Combine all in a bowl and mixed well. Wrap in cling warp like a stick. Keep in the fridge, sliced before served

This are excellent tips for barbecued steak, which I copy paste from the internet. For further info check out at

1. Preheat the barbecue to the correct temperature before adding the steak. As a general guide, you should be able to hear a sizzle as the steak hits the hot surface. The heat seals the surface, trapping the juices inside.

2. Bring steak to room temperature just before cooking. The meat can become tough if it goes straight from the fridge to the barbecue. Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if you're cooking steak on a flatplate, the liquid can boil around the meat and make it tough.

3. Limit the number of steaks cooking on the barbecue at any one time. Overcrowding reduces the heat, which can prevent the steaks from cooking evenly and cause them to release juices, making the meat tough.

4. Use tongs to turn your steak. Sharp forks can pierce the surface, which allows the juices to escape. Cover the steak loosely with foil before resting to keep it warm. If you cover it tightly, the meat will sweat and lose its moisture.

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