This is how you bloody cook steak. Was bored and had enough of the cloud so decided to do some BBQ experimentation. This is the best steak I've ever had just about made me cry when I took the first bite
Looks good mate!! A bit overdone for my tastes, but I like mine almost moo-ing...
I'm a butcher, so I get asked all the time the best way to cook a steak, I'll have to remember this one next time... Hehehe
On a related side note, a term which has come into popular use recently is "degree of done-ness" used to describe how well cooked a steak is... I personally can't stand the expression, but as there's no other term, it looks like it's stuck, for now... Hehehe
degree of doneness .. lol .. only though there were like 5 degrees .. bloody, rare, medium rare, medium or well done? first time I've ever head that saying thou.
I usually cook mine one side till blood appears then flip for colour and that's it .. usually is still quite pink
These days people are ordering their poached eggs medium rare or medium well. Expletives are all I have for these people. No wonder no one wants to cook professionally anymore.
Nice looking steak Sab!
Gentlemen, that steak was not even close to being overdone, it was medium rare at best (or worst!!) It was like butter! Now I love my steak rare, and if I see blood, I am very happy. I marinated it in oil and BBQ sauce for one day, and then placed on the BBQ hotplate with the lid down for a few minutes. Then, onto the grill at full tilt for 2 mins each side. Not only was it soft like butter, but the flavour was immense.
For dessert I made some ribs. Dry rubbed with spices and brown sugar, then 4.5 hours on a rack over a baking tray filled with beef stock, water and Whisky at low heat. Then, I lathered it up with a light coating of BBQ sauce then grilled on the hot plate at max heat for 2 mins each side. I tasted it and the result makes me want to cry tears of joy
thou I don't like the spray on oil stuff.. tastes funny
matt
The spray on oil makes the BBQ much more exciting if you use it near the burners - the orange flame ball gets everyone's attention.
Edit: I didn't look at the photo's before I wrote that - we used the spray without thinking and it didn't ignite for the first few seconds, then 'whoof' - not something I'd use on purpose
Add a slab of blue cheese to that steak. Unbelievable. I've got a big T bone with my name on it for dinner tonight. Don't expect I'll get time to photograph it tho.
degree of doneness .. lol .. only though there were like 5 degrees .. bloody, rare, medium rare, medium or well done? first time I've ever head that saying thou.
I usually cook mine one side till blood appears then flip for colour and that's it .. usually is still quite pink
matt
there is one more stage matt............. "pull the horns out and wipe its arse!"
pat
I worked - UNFORTUNATELY - as a chef for 8 years many moons ago to pay for my aviation career. I was grill chef for 5 of those 8. OK, maybe it tasted ok, but ...
Spray oil...at least you did not use bloody Canola like everyone seems to these days. I suggest those that like using canola in any of it's forms read the MSDS on canola. You may rethink using that carp. But spraying on aerosol olive oil is not a lot better - I think it carbonises out AWFULLY.
OK, best steak - pat on salt and freshly ground black peper on both sides. Let it sit for 20 minutes. In a medium to hot pan (not smoking!) place it on one side for 3 minutes. TUrn it. Leave it 2 minutes. turn it back, on an angle. 1 minute. Turn again, 1 minute. Plate it. covering with loose foil for 5 minutes. Eat.
MUST be rare to medium rare (depends on cut - oddly, I like T-Bone medium, and other cuts medium-rare or rare. Blue is just nucking futs vampire realm ). Sauce of choice is pan drippings mixed with sour cream or straight tobasco.
+1 for LewisM on this one.
Cast iron grill is best, not these stupid easy clean ( yeah right ) enamelled versions. I use a wee splash of best virgin ... olive oil that is sometimes but normally nothing sticks to the grill for long if you get it hot enough.
Scotch Fillet or Eye fillet for us ..
I didn't really have any purpose in mind for the spraying, I just thought it was cool plus I was super tipsy lol
Pretty much what I did was season and marinate, then on the hot plate on low for a few mins each side (dunno exactly how long - I was getting high from all the beer) then sear it on the grill on full. Agree with LewisM, medium rare AT MOST for me! Turning a steak into car tyre rubber is one of the greatest crimes against awesomeness anyone can commit.
This bbq uses cast iron grill, I know because it weighs a bloody tonne!
So I decided to have a midnight snack last night. T-bone steak marinated in Jack Daniels, soy, Worcestershire, oil and a couple of other stuff. Bloody hell it was awesome. That Whiskey marinate is something special. Here it is, with some flame grilled char for extra measure
Here's an alternate way to cook Chateaubriand.... in an esky (chully bun for those from Un Zud)
Get yourself a Butt fillet (sometimes called tenderloin)
Marinade it with red wine, garlic, salt, ground pepper and a couple of sprigs of thyme.
Vacuum seal the fillet in a plastic bag to at least -95kpa. (with the marinade)
Pop it in to your esky filled with hot water.
You will need an aquarium pump to circulate the water btw)
The water temperature should be kept at 49C for rare or 56C for medium rare for 2 hours or so. It really doesn't mater if you go longer, it wont over cook but don't use dairy in the vacuum bag if you intend to leave it in for too long.
Once you remove the meat from the bag it will be cooked right through.
All that need to be done is cut it into 2 inch thick cuts, lightly dry it then sear it to develop the flavours you get as a result of the Maillard reaction on the surface of the meat.... this shouldn't take long at all. You are just browning the skin at this stage.
It was like butter! Now I love my steak rare, and if I see blood, I am very happy. I marinated it in oil and BBQ sauce for one day, and then placed on the BBQ hotplate with the lid down for a few minutes. Then, onto the grill at full tilt for 2 mins each side. Not only was it soft like butter, but the flavour was immense. 
