The Australian “barbie”
Cooking steaks on the BBQ or on a cast-iron pan seems to be quite easy but I came to the realisation that it takes a lot of practice to know exactly how much heat and time you need to cook a perfect salty crust medium rare steak.
Rule#1 – DO NOT flip the steak! once it is on the grill of the BBQ or in your cast-iron pan.
Leaving the steak for a while develops the crust that keeps the juices inside and gives the steak the flavour.
Rule#2 – The steaks should be at room temperature before cooking.
When do I turn the steak is a question many people ask. My answer is always the same, you will have to use your instinct. If you flip the steak too quickly you won’t have the crust but if you wait too long you will burnt it. Just look for the charring.
Rule#3 – Once the steaks are cooked they have to rest before you start cutting them.
Ingredients for the Chimichurri
- 1 cup of water
- 1 tablespoon salt
- 1 head of garlic, separated into cloves and peeled
- 1 cup packed fresh flat-leaf parsley leaves
- 1 cup fresh oregano leaves or 2 tablespoons of dried oregano
- 2 teaspoons crushed red pepper flakes
- 3/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
Method for the Chimichurri
- Bring the water to the boil in a small sauce pan. Add the salt and stir until dissolved. Remove from the heat and allow to cool
- Chop the garlic finely with a knife and put in a medium bowl. Add the salty water.
- Mince the parsley and oregano gently with a knife and then add to the garlic and salty water.
- Finally add the red wine vinegar, olive oil and chilli flakes. Mix all the ingredients well with a spoon.
Ingredients for the Steak
- 2 Rump steaks or ribeye steaks, the steaks should be between 1 or 2 inches thick.
- 1 tablespoon of Maldon smoked sea salt and 1 tablespoon Maldon sea salt flakes. Mix well with your fingers
- 2 tablespoons of olive oil or cooking oil for the grill grate or your cast-iron pan
Method for the Steaks
- Salt the steaks.
- Grease the grill grate or your cast-iron pan with a brush or a piece of paper moistened with cooking oil.
- Place the meat on the grill and leave it for at least 5 minutes, check if you see the sear marks on the steak or you see the char on the steak.
- Turn the steaks over and cook for another 6 to 7 minutes.
- Transfer the steaks to a platter or a wooden board. Let them rest for 3 minutes.
- Slice the steaks diagonally and serve the Chimichurri sauce on the side.
- The steaks should rested before cutting them otherwise the juices will run out.
- The Chimichurri sauce can be kept in a jar in the refrigerator for a week.