With summer fast approaching many of us will be firing up the barbecue, but mastering the art of grilling the perfect steak can seem like a daunting task.
But making a juicy steak that has a fine crust on the outside but will melt in your mouth could not be simpler, so here is the foolproof recipe for how to barbecue steak.
First, it is important to choose a tender cut of steak, depending on your budget the best type of steak to choose from would be ribeye, sirloin, rump, or filet steak
Before you set out to the grill, take your steaks out of the fridge around 15 to 30 minutes before cooking in order to allow the steaks to get to room temperature, otherwise, the outside of the steaks will cook much faster than the inside.
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Next, prepare your steak with a dry rub, which is a mixture of spices to be rubbed onto the meat.
A simple steak dry rub can be a blend of salt pepper, smoke paprika, both onion and garlic powder, oregano, and brown sugar.
Malcolm Reed, a barbecuing expert, has said he highly recommends Killer Hogs Barbecue Steak Rub, as well as a little mustard in order to make "quite possibly the best steak ever eaten".
Mr. Reed, a chef who shares his recipes on his TikTok account @howtobbqright, has said it is important to coat your steak generously with the seasoning in order to get "a nice crust when we put them on hot coals."
Once prepared, it is time to begin searing the steaks to capture the flavour.
Mr Reed shared in his recipe video on steaks that he builds his barbecue fire to have flames only on one side, which will be used to sear the steaks, and then the other side of the barbecue has no flame.
Mr Reed said: "First, we're going to hit these steaks on the hot side. Sear in that flavour and build in that crust. They get one minute on each side, and we're going to check our internal temperatures."
He then stuck a cooking thermometer inside the steak, and explained that when the steak is around 115 Fahrenheit (46 Celsius) it was time to move them to the overside of the barbecue for them to cook "nice and slow."
Once the steaks hit 125 Fahrenheit (52 Celcius), the chef took his steaks off the grill and let them rest for five to seven minutes.
Letting your steaks rest is important as it allows the juices in the meat to be reabsorbed and redistributed, which means the steak will be juicer if left rather than cut into right away.
In his video, Mr Reed cut into one of his steaks, and after taking a bite he said: "Holy smokes! If that's wrong I don't want to be right."
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