Grange Meat Co.'s Top Tips for BBQ Season: How to Grill the Perfect Steak

Grilling the perfect steak is trickier than you may think! Melbourne's premium butcher Grange Meat Co. has all the tips you need to ensure your steak is juicy and tender this BBQ season.
As we enter the BBQ season, we sought out the experts to share some top tips, so you can create the most delicious steak every time. There are some expert tips and tricks from Melbourne's premium butcher Grange Meat Co. [https://www.grangemeat.com.au/] you can add to your skills to make everyone around the BBQ happy.

Grange Meat Co. are a premium butcher based in Melbourne with a deep history of tradition and craftsmanship. Since their beginnings in 1970, the team of craft butchers have certainly picked up a thing or two along the way to ensure their products are always of the highest quality and as sustainable as possible.

If you want to become a grill master or simply learn a new skill, you've come to the right place. You can really tell the difference between a well and poorly-cooked steak. So, without further ado, let's serve up our guide to grilling the perfect steak.

Before You Grill

Before you simply slap some steaks on the BBQ, there are some things you need to prepare. Firstly, the temperature of your BBQ is essential! The best temperature is high heat (you're looking at around 230 to 290 degrees Celsius).

Preparation Tips

Get the BBQ up to the correct temperature, then here's some key steps for you to follow:

- Remove steaks from fridge - It's important to let the steaks come to room temperature before they hit the BBQ.

- Pat dry - Pat your steaks dry with a clean paper towel, removing excess moisture, as this helps to get a better sear on the steaks.

- Marinate or season - This could be as simple as adding salt and pepper. It is recommended you add some sort of marinade or seasoning to bring out the flavour of the steaks.

Image: https://lh7-rt.googleusercontent.com/docsz/AD_4nXemZEBEJ4WgXynNEtwClp1GGtOnbuxW0gFg9M9pagmmtRvx1WmQ5QuwC8yQk1lUNnrHWG7RvtS5LWeH8rqZRGSJA1Yp-0M9plq8xLyLXBuvHimJezvKHStoniQG42RGn1EV9BLxrKCQWBweALu_3CQ?key=644bu1H7sC8WciyQUYRExxR1

(Image: Premium steak from Grange Meat Co. Credit: Grange Meat Co.)

Grilling Steak Length and Temperature

So, how long should you grill your steak for? Well, it depends on how thick your steak is and the desired internal temperature (i.e. how you like your steak done). Here is a simple guide to follow when it comes to how long you should grill your steak:

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Steak at 2.5cm (1 inch) - The recommended time is between three to four minutes per side, using direct, high heat. After that, move the steak to indirect heat until it has reached the desired internal temperature.

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Steak at 5cm (2 inches) - It's a similar process here, with three to four minutes on each side on direct, high heat. Then move the steak to indirect heat and this will take an additional couple of minutes from the 2.5cm steak, depending on the thickness and the desired internal temperature.

It is recommended using an instant-read thermometer to keep track of the internal temperature of the steak. Insert the thermometer into the thickest section of the steak to get an accurate idea of the level of cooking. Here's a guide to the temperatures to look for depending on how you like your steak done:

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Well done (i.e. no pink) - Approximately 70 degrees Celsius.

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Medium well (i.e. slightly pink) - Approximately 65 degrees Celsius.

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Medium (i.e. pink) - Approximately 60 degrees Celsius.

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Medium rare (i.e. pinkish red) - Approximately 55 degrees Celsius.

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Rare (i.e. reasonably red) - Approximately 50 degrees Celsius.

Tips To Make Steak More Juicy

One of the major things people look for in the perfect steak is how juicy and tender it is. Here are some specific tips to ensure a melt-in-your-mouth steak experience.

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Use marinade or seasoning - You don't have to overcomplicate things here either, something as simple as adding salt and pepper will do. If you're looking for something extra, there are plenty of seasoning and marinade recipes going around online.

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Pierce steak with fork - Now, you don't have to do this, but if you do pierce your steak, it makes it easier for salt and pepper or other marinade/ seasoning to enter the meat, making your steak more flavoursome faster.

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Sear both sides of steak - This is quite important to ensure a tender steak, searing will lock in the juices with the char adding flavour depth to the steak.

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Less is more - Your steak will continue to cook even after you've taken it off the BBQ, so you should aim for less cooking time. You can always cook the steak more if it really isn't cooked enough to your liking, but you can't uncook a cooked steak!

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Let the steak rest - As we already said, your steak will continue to cook, even when it's taken off the BBQ, so it's important to give it some rest time. When resting, the juices within the steak have time to redistribute, making it more juicy and tender when you cut into it.

Step-By-Step Guide: How Grange Meat Co. Cooks Steak at a BBQ

All the tips and tricks shown above are general and some don't have to be used, while others can be expanded further, it's all up to personal preference and the more steaks you cook, the more you'll understand what you like.

Keen to see how the team at Grange Meat Co. cook their steaks on the BBQ? Check out all the juicy details below:

Picking your cut of meat

"You've got a lot of options available, but the one that holds a special place in our hearts is the ribeye. We like the fact there is enough fat marbled throughout the meat, making it even easier to get the juicy steak we're looking for."

Preparing the steak

"We take out the meat from the fridge and let it come to room temperature before seasoning it. With a ribeye, we don't usually put much work into preparing it. We keep things simple by piercing the meat with a fork and then just adding some salt and pepper on both sides."

Cook the steak

"We make sure the BBQ is properly cleaned before turning it on to around 250 degrees Celsius. Non-stick spray is used and we wait for the BBQ to get up to temperature. Then, we sear the steak for about three minutes on each side (we like our steak medium rare)."

Check the steak

"After moving the steak to indirect heat we check the internal temperature by inserting a meat thermometer into the side of the steak (not on top). We are looking for an internal temperature of 55 degrees Celsius. The current temperature of the steak will dictate how long to keep it on indirect heat."

Final touches

"When the steak has reached optimum internal temperature, we let it rest for at least five minutes. Steak isn't supposed to be eaten burning hot. We use a separate plate for the steak to rest before plating up."

Wrap Up

There you have it - your perfectly cooked steak! If you're new to the world of barbequing, then it is a good idea to start simple and get the foundations right, like how you like your steak done and how long it takes to cook. Once you've nailed the foundations you can start adding more flair, including additional seasoning and marinade.

Remember, it's important to start off with a high-quality piece of meat. The higher the quality of meat, the less work you'll have to do to make it juicy and tender. There is only so much seasoning and marinade you can put on a piece of steak to try and disguise the poor quality.

Now it's time to host your BBQ and impress everyone with your newly learned skills!

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(Image: Grange Meat Co. retail store. Credit: Grange Meat Co.)

The team at Grange Meat Co. are more than happy to provide the high-quality meat you need to make the perfect steak and that's the hardest part done! Make sure you pop into their Alphington retail store or browse through their online store and make use of their convenient home delivery services.

Media Contact
Company Name: Jack Genesin Consulting
Email:Send Email [https://www.abnewswire.com/email_contact_us.php?pr=grange-meat-cos-top-tips-for-bbq-season-how-to-grill-the-perfect-steak]
City: Melbourne
State: Victoria
Country: Australia
Website: https://www.grangemeat.com.au



This release was published on openPR.