There’s nothing like a good old Aussie Barbie
Single and two burner BBQ’s are what most family’s use while camping or in the backyard. However, if you’re cooking for a crowd or just want more cooking surface a four burner BBQ is a great option.
Preheat your BBQ or grill on medium to high, brush both sides of the meat with olive oil.
Wait until just before cooking to season your steak. This is because Salt can draw out the natural flavours in the juice and decrease the flavour.
Cook the steak on the BBQ using long-handled tongs until your steak is to your liking. Cooking times depend on how you like your meat.
After cooking the steak, transfer onto a plate and cover with foil. Set aside to rest for 5 minutes. Resting the meat allows it to relax and draw the juices to the centre.
Hot tip 1:
Flipping your steak every 30 seconds or so will produce a more evenly cooked interior and will cook in 30% less time than if you turn your steak over just once.
Hot tip 2:
Enjoy your steak with a cold one.
- Fillet steaks, about25mm think (one p/p)
- Extra-virgin olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 tbsp unsalted butter
- 1 tbsp finely chopped fresh Italian parsley
- 1 tsp fresh lemon juice
- 1/4 tsp grated lemon zest
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Lightly brush or spray both sides with oil. Season evenly with the salt and pepper. Barbecue the steaks for 4 to 5 minutes each side, or until they are cooked as desired. Transfer each steak to a serving plate and place a tablespoon of the butter on top to melt. Using the back of a fork, mash the butter ingredients together and stir until evenly mixed. Cover and refrigerate the butter mixture until ready to serve.