BBQ Steak Station
Porterhouse
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.
Features: Tenderness, juiciness, and a delicious beefy flavour.
BBQ Method: Best grilled or chargrilled
Scotch Fillet
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.
Features: Supreme tenderness and a subtle beefy flavour
BBQ Method: Best grilled or chargrilled
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
T-bone Steak
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.
Features: More variety, flavours and textures going on, big and bold, gaining an extra boost from being cooked on the bone
BBQ Method: Best grilled or chargrilled & reverse seared
STEAK TEMPERATURE GUIDE
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:
Rare:
50C or 122F
Medium Rare:
55C or 131F
Medium:
60C or 140F
Medium Well:
65C or 150F
Well Done:
Over 70C or 160F
BBQing THE PERFECT STEAK – STEAK FLIPPING TECHNIQUE
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.
Hot Tip
For meats with a cap of fat (Ribeye, Tomahawk or T-bone) control flare-ups by flipping the meat more frequently.
Cooking Wagyu Steaks: There are a few different ways to cook a wagyu steak. Some believe that it should never be grilled and use pan searing to maintain the delicious textures while avoiding common flare-ups that result from the Wagyu’s intense marbling. However, many feel that grilling allows the meat to absorb some of the grill’s smoky flavour, provides a more evenly cooked interior and it improves building a terrific crust. You may need to control flare up by flipping the meat more frequently.
Steak Flipping Method
- 1. Grill Preparation:
- 2. Prepping Your Meat:
- 3. Cooking Your Steak:
- 4. Rest Your Steak & Serve:
- Hot Tip!
BBQing THE PERFECT STEAK – THE REVERSE SEAR METHOD
Charged with cooking the perfect succulent Tomahawk or Ribeye steaks for guests can appear intimidating but it’s really quite simple using the reverse sear method – perfect for cooking steaks over 1.5 inches (4cm) thick. It involves two steps:
- Cooking the steak at a low temperature
- Finishing off over high heat
The conventional way of cooking a standard steak by flipping until it’s cooked will simply overcook the outside of the thick steak by the time you get to the right temperature in the middle. The reverse sear method allows thick steak to initially cook slower so you achieve a more evenly cooked interior, you will finish by building a terrific crust and most importantly reduce the risk of overcooking your beautiful piece of meat. It is more time consuming but the results are well worth it and you’ll have many more BBQ cooks to look forward to.
Hot Tip
Reverse Searing Meat Cuts
Reverse searing only works with cuts of meat that are over 1.5 inches (4cm) thick, and both bone-in and boneless work fine. The bone can add flavour to your meat and can help protect the meat during the slow cook stage. Meat cuts perfect for reverse searing can include:
- Tomahawk
- Ribeye
- T-bone
- Tri-tip
- Porterhouse
Reverse Sear Method
Prep Time: 10 mins
Cook Time: 90 mins
- 1. BBQ Preparation:
- 2. Prepping your meat:
- 3. Low and Slow (indirect) Cook – approximately 90 minutes:
- 4. BBQ Prepping For Searing Your Steak:
- 5. Final Sear (Direct) Your Steak Over Hot Heat:
- Hot Tip!
Step 1:
Add a water pan to the cool (indirect) side of the grill to keep the temperature stableStep 1:
Step 2:
Position your steak so the fattier side faces the hot (Direct) side of the grill – the hot coals. If you have a bone-in steak then the bone should face the hot side of the grill – the hot coals.
Take your steak off the grill 5c or 10f before the desired cooking temperature. Whilst resting there is still energy carrying over from the grill so the meat will continue to cook.
· You will need an accurate meat thermometer to get the required temperature at the centre of the meat in order to achieve your preferred steak.
Step 3:
For meats with a cap of fat (Ribeye, Tomahawk or T-bone) control flare-ups by flipping the meat more frequently.
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