Cooking on the BBQ is a Kiwi summer tradition. Just follow these simple steps for a perfect result every time…
Step 1: Trim any excess fat from your chosen cut of meat and brush with rice bran oil, season or marinade.
Step 2: Preheat the grill or barbecue. It should be piping hot, causing the meat to sizzle and seal as it makes contact.
Step 3: Let the meat cook on one side until moisture appears, then turn once using the time estimates listed here or see below. This will vary slightly depending on the thickness of the meat.
Step 4: Rest for 5-10 minutes in a warm place before serving.
Tips for top results:
- Use tongs to turn the meat: this will help avoid juices escaping.
- Season at the last minute: it’s important to season with salt towards the end of the BBQing process. Doing that too early can dry the meat out.
- Don’t overcrowd the BBQ: this will reduce the heat of the grill or plate and cause the meat to stew.
- Rest: resting is one of the most important steps as it enables the temperature to even out and the meat fibres to relax and reabsorb some of the juices.
How do I know when my steaks are ready?
- RARE: 2 minutes per side; red colour with moist, red juices; very soft to the tong touch.
- MEDIUM RARE: 3-4 minutes each side; lighter red colour, moist pink juices; soft and springy.
- MEDIUM: 4-6 minutes per side; pink colour, moist, clear to pink juices; firm and springy.
- WELL DONE: 3 to 4 minutes each side then reduce heat and cook a further 4-6 minutes per side; stone grey colour, dry, no sign of pink juices very firm to the tong touch.