Comes from the hindquarter, an area that does not do a lot of work, the result is a beautifully tender piece of meat, and one that is quite lean and firm with a rich, beefy flavour.
Comes from the area on either side of the spine which means it’s an area that does practically zero ‘work’ which makes them extremely tender and therefore highly desirable.
Comes from around the ribs, an area that naturally collects more intramuscular fat. This creates white lines of marbling producing an incredibly juicy, tender, & flavourful cut.
T-bones are one of the few beef steaks that are always served on the bone (which is shaped like a capital T, hence the name). On one side is a piece of sirloin and on the other is a smaller piece of fillet.
Rib-Eye
Comes from around the ribs, an area that naturally collects more intramuscular fat. This creates white lines of marbling producing an incredibly juicy, tender, & flavourful cut.
Features: Meaty flavours, succulent juiciness & delicious tenderness..
BBQ Method: Best grilled or chargrilled & reverse seared
Perfect Grill Temperature for Steak
Cooking Temperature: Between 230-260°C or 446F-500F
Required temperature at the centre of the meat in order to achieve your preferred steak:
Special thanks to Jess Pryles for helping outand sharing her talents in steak BBQing
Jess is an Australian BBQ legend and chef, television show host of Aussie Barbecue Heroes, meat expert and a live fire cook. She co-founded the Australasian Barbecue Alliance. She is also the author of the book Hardcore Carnivore. She grew up on the bay in Melbourne and now lives in Austin, Texas.
How you cook the perfect steak can be a contentious topic with the traditional technique being to flip it once about halfway through the cooking process or the more contemporary method of constantly flipping your steak every 20 to 30 seconds. At the end of the day, it comes down to your personal preference to achieve the desired result for how you love your steak done.
The team at Turn Left @ Albuquerque prefers the flipping method, it will produce a terrific crust (over time… don’t be impatient) and gives you a more evenly cooked interior (not the grey done colour), and takes about 30% less time to boot!
Flipping your meat treats the cook like a rotisserie by pulsing heat through your cut of choice. This produces a more evenly cooked steak by not allowing the meat to stay in contact with the grill long enough to start overcooking from the outside.
Creating the perfect brown char crust does not happen immediately. As the steak surface dries out and the fat begins to render, the crust will build. Adding seasoning to your steak at the prepping stage will provide a textured base for the crust to build from.
Whilst we will talk to using a charcoal grill BBQ set up, the same technique can be used on a gas BBQ, cast iron pan or in a pellet smoker using grill gates.
Steak Flipping Method
Allow your steak to rest on a wire rack, set over a plate to catch the juices. This allows less temperature to be lost from the meat and the juices not to affect the crust.
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A quick and easy way to take your steak seasoning to the next level is to apply a dry rub to the raw meat before cooking. When applying the rub be sure to first dry off the raw meat – a light dab with a clean paper towel does the trick and then apply your rub. It’s a great way to create a terrific flavoursome crust to your steaks.
Click on any of our Top 10 favourite steak rubs below to find out more info.
Click on any of our Top 10 favourite steak sauces and condiments below to find out more info.
A really simple and effective means of creating some delicious flavour to your steak is to add Finishing Salt while it is resting or right before you dig in. Whatever flavours you use to season your meat you can continue as normal. Then when your cut of meat has finished cooking (we would suggest letting cuts of meat rest before you slice them) simply garnish with Finishing salt to your liking and enjoy some next level flavour.
Click on any of our Top 5 Finishing Salts below to find out more info
A really simple way to finish your steak adding some decadent flavours and delight your guests is with a combination of Rum and Que’s Umami Truffle Butter or Umami Garlic Butter with Umami Port & Black Garlic Sauce.
Click on the Rum and Que products below to find out more info.
Method
Click on the accessories products below to find out more info