Legend chef Josh Emett’s personal tips for blackmarket members: ‘How to cook the perfect BBQ steak’
Cooking the perfect steak is quite a personal thing, people generally like to have it prepared “to their liking’ and I am never a snob about this but there are a few basic rules to get the most out of your steak.
1. Get your cash out and spend as much money as your budget allows on decent meat, you cant do much with a bad piece of steak and generally you will get what you pay for. If you are on a budget a good marinade will help break down the fibres and tenderize cheaper cut like a skirt steak so google away and find one that grabs you.
2. My cut of choice for a barbeque would be rib-eye, it has good fat content throughout and is one of the most flavourful cuts. Choose a piece that has good marbling, meaning fat content spread throughout the cut.
3. To start with crank up the BBQ. For steaks, heat is good, especially for thinner steaks that needs fast flash frying. For larger cuts that require a longer cooking time you can start off slower as you will have more time to get the required colour.
4. There is no substitute for that barbeque flavour so don’t be afraid to go for some serious char on the outside of the meat, in New York steak houses if it isn’t ‘blackened’ on the outside they would send it back.
5. Rest the meat, the larger the cut the longer the resting time required. This allows meat to relax and become more tender.
6. Know your Barbeque, where the hot spots and cooler spots are for more controlled cooking.
Check out: www.ratadining.co.nz
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