There’s nothing like a good old Aussie Barbie
Single and two burner BBQ’s are what most family’s use while camping or in the backyard. However, if you’re cooking for a crowd or just want more cooking surface a four burner BBQ is a great option.
Step 1
Preheat your BBQ or grill on medium to high, brush both sides of the meat with olive oil.
Step 2
Wait until just before cooking to season your steak. This is because Salt can draw out the natural flavours in the juice and decrease the flavour.
Step 3
Cook the steak on the BBQ using long-handled tongs until your steak is to your liking. Cooking times depend on how you like your meat.
Step 4
After cooking the steak, transfer onto a plate and cover with foil. Set aside to rest for 5 minutes. Resting the meat allows it to relax and draw the juices to the centre.
Hot tip 1:
Flipping your steak every 30 seconds or so will produce a more evenly cooked interior and will cook in 30% less time than if you turn your steak over just once. Hot Tip 2
Hot tip 2:
Enjoy your steak with a cold one.
Recipe
Ingredients
- Fillet steaks, about25mm think (one p/p)
- Extra-virgin olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Butter
- 4 tbsp unsalted butter
- 1 tbsp finely chopped fresh Italian parsley
- 1 tsp fresh lemon juice
- 1/4 tsp grated lemon zest
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- Method
Lightly brush or spray both sides with oil. Season evenly with the salt and pepper. Barbecue the steaks for 4 to 5 minutes each side, or until they are cooked as desired. Transfer each steak to a serving plate and place a tablespoon of the butter on top to melt. Using the back of a fork, mash the butter ingredients together and stir until evenly mixed. Cover and refrigerate the butter mixture until ready to serve.