Steak on the BBQ
1) Choice of meat:
Choose a good cut for the BBQ. Rib, tenderloin, strip loin, rib eye and sirloin are good choices. The bib and side are also excellent. The more marbled pieces are more tender. Take steaks at least 2.5 to 3 cm thick.
Brush your meat with a mixture of olive oil, Worcestershire sauce (a few drops) and Super Rub steak spice blend.
3) Temper the meat:
Take out the meat 30 to 60 minutes before cooking (never more than 2 hours for health reasons).
Preheat the grill to maximum. Place the steaks on clean grills. To obtain a grid, rotate 45 degrees after the first two minutes. Cook the thin steaks over high heat and turn them once. The thicker pieces will be seared 2 to 3 minutes at high heat then, the steak will be moved to a less intense cooking zone to finish. You can check the doneness of the meat by eye by cutting it in the center.
5) Rest time:
Let stand 5 to 10 minutes on a wire rack loosely covered with aluminum foil so that the juices of the meat are reabsorbed. Without rest, the cooking juices will flow onto the plate instead of remaining in the meat.