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I'm going to show you how to barbecue a steak. But before we do that, I'm just going to tenderize
it. If you just put it between two sheets of clean film, give it a good old smacking,
you can always cut it in half on the angle if you want later on. I'll see you over by
the barbecue. Now, that it is tenderized. I'm going to show you how to barbecue steak
on hot coals. It is very simple. You can see, what I've done is I've prepared the barbecue
by having half the coals on one side which means I can place the steak wherever I want.
Also, pay attention to the fact that where the bars are, particularly if you are using
a spatula, where you need to scoop it up. You want to slide along rather than across.
Across is going to be quite difficult. There's our lovely tenderized steak, and what I am
going to do is just throw that on, and if you notice where in relation to the barbecue
I've done it, I haven't put it over the hottest part, but I also haven't done it over here,
which is where I leave it to rest later on. However, what I'll do is just get a nice bit
of bearing on there, and then I'll rotate it by 90 degrees. We're kind of looking at,
maybe a minute and a half each side. I'm going to now just give that bit of a turn. It serves
two purposes, really: one, you don't want to keep it on exactly the same spot, because
what will happen is it will get really tough and overcooked; also I think it looks prettier
if you've got a nice lattice on it. And you've noticed that area is exposed to extreme heat,
and there is a reason. What I will do is will redress the balance in a minute, and when
I flip this steak over, I'm going to have this end at the top. Now, that's been cooking
on one side for about a minute and a half, and I personally don't like the meat overcooked,
so what I am going to do is throw that on there. Well, that's been about three minutes.
Beautifully cooked! If you have a look at that, that's fantastic, and you noticed I'm
just going to leave that to one side. If you have got other things to barbecue now, maybe
a few sausages, whatever it is, leaving them here keeps the meat nice and warm but at the
same time, it doesn't continue the cooking process, which is another reason to only have
half the coals covering half the barbecue. Ladies and gents, that is how you barbecue
a steak.