Barbecue Steak

Barbecue steak can be one of the best on a grill but if you like it rare then it’s hardly worth lighting the barbecue is it? – WRONG!

For sure if you’re doing a thin steak it’ll be done in no time my first TIP – Get your butcher to cut you a nice thick steak.

My favorite cut bar none is ribeye, for me it just has the perfect combination of lean meat and fat marbling. Remember that the fat is essential because it’s this that melts onto the barbecue coals to create the smoke that gives barbecue food it’s unique flavor.

There are other ways to get a good fat marble effect in your steak and that’s down to the breed of cattle and how it’s been fed. OK so I’m getting a bit technical here but it really is worth discussing. The cattle must be fed on corn for a large proportion of it’s life.

Now I know that’s more the norm in the US but if you’re reading this across the pond in the UK, you really do have to challenge your butcher on this point. There are of course many farmers who pride themselves on the quality of their steak so if you can’t get it from your butcher you may be able to buy direct from the farmer.

Ingredients:-

• Ribeye steak preferably two ribs together on the bone or off – as you prefer
• Salt
• Pepper

…….and that’s it!

Directions:-

• Prepare a good amount of hot coals
• Season the meat very well on all sides
• Slap the slab of meat on the grill and cook each side for approx 10 minutes (Vary this of course dependent on thickness)
• Relax and have a drink!

Here’s the best bit about cooking this way - slice the steak to your liking in good thick chunks and return to the grill for a quick flash for those who prefer it cooked further. Simple, everyone has their steak cooked to their liking and no-one’s disappointed.

For an authentic Italian flavor to this barbecue steak, check out my Boneless Beef Fiorentina

See Also:-

More Great Barbecue Beef Recipes
Share Your Best Barbecue Recipes
Information About Barbecue Grills
Patio Furniture

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