With Australian Steak, the Stakes Are High
Beef is the most popular meat in Australia. The per-person beef consumption in the country was about 25 kg in 2018-19. The country also ranks three in beef exports. Now you know what beef means to Australians.
You have probably cooked steak a zillion times, but it tastes different every time. Wondering why you can’t get the same finish each time? These tips will ensure that your beefsteak is the same every time. To find delicious and succulent beef recipes click here.
Pick the Right Cut
You may have read about choosing underrated cuts to get the best taste at a low price. Think again. When shopping for steak meat, go for one large thick slab of beef instead of thin individual portions. The margin of error is lesser with a thick strip. If your butcher has prime cuts, then go ahead and splurge. It’s worth the money.
Select the Right Meat
Some people are all about aesthetics, while others are all about health. The group you belong to will control the meat you select. Grassfed beef is organic and contains small traces of fat and cholesterol. These cattle are purely pasture-fed, and therefore each cut has a unique taste.
Grain-fed cattle are fattened by feeding them a well-balanced, controlled diet. This results in excellent marbling and colour. So, depending on your priority, you can pick grass-fed or grain-fed. The Meat Standards Australia (MSA) makes it mandatory for meat packaging to have detailed labelling about the origin and the production techniques.
High Heat Is Your Friend
Use the highest heat possible when cooking steak. Using a cast-iron skillet is the best way to get a good sear. Heat the pan on high before the steak goes in. Let it get a good char on one side; it should take about 3 minutes before flipping it. Finally, move the whole pan into a 400-degree preheated oven. The thickest part of the meat should be at 115°-120°. Click here to know more about how to defrost and reheat beef.
Seasoning It Right
Seasoning is what makes or breaks the perfect steak. We recommend that you season the meat liberally. Be it a simple salt and pepper or a more complex spice rub. A lot of seasoning will come off the meat as it cooks. So don’t be shy with the spices. If you went for a thick strip, you would have enough of an unseasoned interior to the seasoned exterior crust.
Skip the Lighter Fluid
Nothing is worse than the overpowering smell of lighter fluid or kerosene from your delicious steak. The ideal fuel is hardwood or charcoal. If you can’t get these, a propane grill will yield a better steak. Of course, nothing beats the charring from hardwood, but you can make do with other options that don’t add an unpleasant aftertaste to your steak.
Grilling the perfect steak every time is a matter of pride. Now you know the inside deal of getting it right each time. These tips will ensure that your next barbeque is a hit with guests demanding more of those delectable steaks. Click herefor more beef recipes.