Summer's here and the barbecues are being dusted down. Our favourite for a family barbecue is a juicy steak - but, like most royal meats, the cut you choose will determine the taste you get!
So, how do you cook the perfect barbecue steak? Firstly, try to purchase your beef 2-3 days before you plan to cook it. Slightly aged beef is more tender as natural enzymes have had time to soften the muscle fibre.
The best cut for a barbecue steak is a 20mm thick cut of even thickness. The sirloin and scotch fillet are ideal and need little more than a sprinkling of seasoning before grilling.
Larger cuts such as the rump or T-bone are slightly tougher cuts and are best marinated before grilling. Marinades not only preserve and refine your meat’s taste - they also tenderise the meat. Try Red Wine & Garlic Marinade for a rich, succulent bite.
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