Barbecue

The good thing about choice cuts of beef and lamb is that they lend themselves very well to the quick, dry heat techniques of barbecuing. These steps will ensure a great result every time.

Beef

Fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, t-bone, rump, round, blade, oyster blade, silverside sandwich steaks, silverside steaks (for kebab only), topside steaks (for kebab only), beef spare ribs, lean mince for burgers.

Lamb

Steaks (round or topside), fillet/tenderloin, eye of shortloin/ backstrap, loin chops, leg chops, chump chops, spare ribs, lamb cutlets.

Veal

Leg steaks, schnitzels, fillet steaks, eye of loin, loin cutlets, loin chops, rump steaks, shoulder steaks, spare ribs.

One

Coat the meat in oil instead of adding oil to the barbecue grill or hotplate. If the meat has been marinated lightly pat it dry with paper towel (this helps the meat brown rather than stew).

Two

Ensure the barbecue is hot before you cook; the meat should sizzle as it makes contact with the plate or grill.

Three

Let the meat cook on one side until moisture appears, then turn once only. Use tongs rather than a barbecue fork to turn the meat.

Four

With practice you can judge the meat’s readiness by touch. Rare is soft, well done is very firm (see our chart below for more information). Rest the meat for a few minutes before serving.

Judge a steak’s degree of doneness.

There is an art to determining when your steak, lamb chop or cutlet is cooked to the correct degree of doneness – rare, medium rare, medium, medium well or well done – but it is easily mastered with these handy hints and tips.

Rare

Cook for a few minutes per side, depending on thickness. Turn once only. Cook until steak feels very soft with back of tongs. A meat thermometer will show the internal temperature of a rare steak as 55-60°C.

Medium Rare

Cook on one side until moisture is just visible on top surface. Turn once only. Cook on the other side until surface moisture is visible. Steak will be cooked to medium rare when it feels soft with back of tongs. A meat thermometer will show the internal temperature of a medium rare steak as 60-65°C.

Medium

Cook on one side until moisture is pooling on top surface. Turn once only. Cook on second side until moisture is visible. Steak will be cooked to medium when it feels springy with back of tongs. A meat thermometer will show the internal temperature of a medium steak as 65-70°C.

Medium well

Cook on one side until moisture is pooling on top surface. Turn and cook on second side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels firm with back of tongs. A meat thermometer will show the internal temperature of a medium well steak as 70-75°C.

Well done

Cook on one side until moisture is pooling on top surface. Turn and cook on second side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels very firm with back of tongs. A meat thermometer will show the internal temperature of a well done steak as 75°C.

…or feel your way to judge doneness

With a little practice you can learn to judge the readiness by touch.

Make a circle with your index finger and thumb and apply a little pressure to the centre of the ball on the palm side of your thumb, it will feel very soft.
With either your fingertip or the back of your tongs, press the centre of the steak. If it has the same soft texture, it is rare.
Move your thumb to the middle finger and press the ball of your thumb again; steaks with the same soft feel will be medium rare.
The ring finger and thumb together will indicate a medium doneness.
The little finger and thumb together will be very firm; if a steak feels the same it will be well done.