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Useage Tips

Jumbo Steaks

Sometimes we can all get a bit caveman and take home a huge Coorong Wing Rib or a 780g T Bone as served at Chianti Classico in Adelaide.

These steaks need a slightly different treatment which is actually the same method as used by many top restaurants for all the steaks they serve. If you are doing a great BBQ for the masses this is also a great idea as this method lets you use the grill when it's hottest to sear the steak before the plate gets chock full of kebabs and sausages which drain heat off the grill plate.

The Heat Source :- while grilling over charcoal takes some beating a griddle pan over gas or an electric stove will also give you a great result time after time. The most important thing is that it's hot - really hot! This is the same as any steak.

Preparing the Steak:-Brush your steak lightly with some olive oil - rather than the pan this reduces smoking. Once oiled season your steak with some freshly cracked black pepper to taste and flaky Murray River Salt flakes.

On the Grill:-Your steak should sizzle as it's placed in the pan. If it doesn't the grill is not hot enough.

The Turn:- Using the jumbo or restaurant method we are going to do this pretty quickly. Make sure you have a clear spot on the grill that is just as hot as when you first started. After about 1 minute or so flip the steak onto the fresh hot spot and grill for 1-2 minutes

The Roast :- This is the secret used by restaurants either in mini warming ovens or an actual oven set on low temp. You put you steak in the oven on a roasting rack within a roasting dish - it is crucial that their is air flow right around the steak so it doesn't stew. Then set the oven somewhere between 100 and 150 deg depending on how thick the steak is and how long you want to wait for it. At between 55 (rare)and 65 (well done) degrees internal temperature your steak will be perfect. Otherwise use tongs to gently press the steak to see how "springy" it is. Always remember meat on the bone such as rib eye, wing rib or T bones will take longer to cook as the bone insulates the meat from the heat.

This step can take anywhere from 20 - 90 minutes and an investment in a good quality meat thermometer will ensure you serve your steaks at the prefect "doneness"

The Rest:-Using this method there isn't really much need to rest the steak as it has only been gently roasted. If you have chosen the 20 minute 150 degree option you may want to rest for a few minutes but anything slower than this you can bung it right onto a prewarmed plate and get stuck in.

 

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