Thursday, February 17, 2011

Glazed BBQ T-Bone Steaks

Meat off the bone is always juicer and more flavoursome which is why I love a good T-Bone, but your favourite cut of steak will do the job just fine.

The secret to cooking the perfect steak boils down to two simple yet principle factors.

One choosing a robust marinade that can be made up and dress the steak in it up to a day in advance. Simply store the marinaded steak an airtight container overnight to coax the flavours to permeate the meat through and through.

Two, getting your BBQ fired up to seal in the juices or if you are using a pan – ensure it is pipping hot and the oven is on standby to finish it off according to your doneness. Most chefs prefer using the oven to finish a steak as it ensures the steak is moist and juicy rather than dry and lifeless, like it would be if it is left to cook slowly in a pan.

These steaks are best accompanied with roast herbed spuds, caramelised onions, string beans and glazed carrots, but if you are into fries, why not! Just through in some greenery to balance it out! Happy eating...

Feeds 2

Ingredients: 2 T-Bone Steaks; Good dollop of BBQ Sauce; Dollop of Ketchup; Dash of Balsamic Vinegar; 1 tsp Seeded Mustard; 1 good tbsp Honey; Salt and pepper to season

Method: Simply whack all the marinade ingredients into a bowl large enough to fit the steaks. Combine the lot and dredge the steaks through, coating them evenly with the marinade. This can be done a day ahead and left overnight or up to half an hour before cooking.

When you are ready to cook the steaks, light up the Barbie to high and have it going until it is raring hot, tone it down to medium just before cooking the meat. Rub the bars with oiled paper towels or BBQ brush, chuck the steaks onto the grill bars and cook until desired doneness is achieved.

If using a pan, pre-heat the oven to 220 degrees C. Make sure the pan is almost smoking before adding a little bit of olive oil and then the steak. Seal the steak and get a good golden brown colour on both sides before putting it in the oven.

TIP: When the juices and blood escape from the top of the steak it is cooked to medium doneness. One can then judge the stages by touch.

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