How to BBQ a NY steak, also any seasoning suggestions?

You may think you already know how to cook steak, but this guide to barbecued beef has hints and tips to help you get the most from your meat.

As the days start getting warmer, the lure of cooking outdoors and dining alfresco becomes stronger. When this happens, you know it's time to dust off the barbie and clean the grill. From casual family dinners to easy, relaxed entertaining with friends, think of classic Aussie barbecue fare and you can't beat a succulent beef steak cooked just the way you like it.

This easy guide has everything you need to know to guarantee success at the grill. By following our simple tricks and tips you can say goodbye to dry, tough steak. Learn which beef cuts to choose, how to check if your steak is rare, medium or well done and the different delicious marinades you can use to add extra zing to your meat. Then try our steak recipe, featuring a delicious flavoured butter made with fresh herbs.

What you need

To barbecue steak and to get great results, make sure you have the following equipment ready:

* A charcoal or gas barbecue for cooking the steak.

* Long-handled tongs for turning your steak. This keeps your hands a safe distance away from the grill, hotplate or exposed flames.

* An oil bowl and a pastry brush for brushing your steak with oil before placing it on the barbecue.

* A large plate for resting the cooked steak before serving.

* Cleaning tools, such as a stiff wire brush or barbecue scraper, for cleaning your barbecue after use so it's ready for next time.

How to barbecue steak

Follow these simple steps for cooking steak on the barbecue and you'll impress your family and friends with tender, juicy meat that's full of flavour and cooked to perfection.

Step 1: Preheat a barbecue grill or flatplate on medium-high. Brush both sides of the steak with olive oil to prevent it from sticking to the barbecue. This is better than brushing the barbecue, as it prevents the oil from burning. Excess oil can create smoke and cause flare-ups on the barbecue.

Step 2: Wait until just before cooking to season your steak, as salt draws out the flavoursome juices from the meat, making it tough. Season one side with salt and pepper, then cook the steak, seasoned-side down first, to seal in the flavour. Season the other side just before turning over.

Step 3: Cook the steak on the barbecue, using long-handled tongs to turn the steak, until cooked to your liking. Cooking times vary depending on the thickness (see How to know when your steak is done). Turn steak once only during cooking - any more and the juices escape, which can make the meat tough.

Step 4: After cooking, transfer the steak to a plate and cover with foil. Set aside for 5 minutes to rest. Heat pushes the juices to the centre of the steak. Resting it after cooking allows the meat to relax, and the juices then distribute evenly throughout the steak, making it succulent and tender.

How to know when your steak is done

The time needed to cook a steak varies depending on its thickness, and how you like it. Don't be tempted to cut into a steak to see if it's done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs - if it's medium the meat will spring back. Use this guide for cooking times and to tell when it's ready.

For steak 1.5cm-thick:

Rare - 1-1 1/2 minutes each side

Medium - 2-3 minutes each side

Well done - 3-4 minutes each side

For steak 2-3cm-thick:

Rare - 2-3 minutes each side

Medium - 4-5 minutes each side

Well done - 5-6 minutes each side

Tongs test

Rare - soft

Medium - slightly firmer and springy

Well done - very firm with no spring

Best barbecue cuts

The best cuts of beef steak to use for barbecuing are fillet, scotch fillet, porterhouse, T-bone, rump, round and blade. Look for cuts with a little fat marbled through the meat, as this helps to keep the steak moist.

Try these sensational steak marinades

Steak marinades usually contain 1-2 tablespoons of acidic liquids, such as wine, vinegar and citrus juice, per cup of marinade (any more acid can dry out your steak). These recipes will marinate four beef steaks. To make them, combine the ingredients in a glass or ceramic bowl, add the steaks and turn to coat, then cover and place in the fridge to marinate before barbecuing.

Soy, chilli & ginger marinade

80ml (1/3 cup) dark soy sauce - 1 large fresh red chilli, deseeded, thinly sliced - 2 garlic cloves, crushed - 2 tsp grated fresh ginger - 1/2 tsp Chinese five spice: marinate 4 hours or overnight

Oregano & lemon marinade

80ml (1/3 cup) extra virgin olive oil - 1 tbs fresh lemon juice - 2 garlic cloves, crushed - 1 tsp dried oregano - 1 tbs fresh thyme leaves: marinate up to 2 hours

Indian korma curry marinade

60ml (1/4 cup) olive oil - 2 tbs mild korma curry paste - 2 tbs chopped fresh coriander: marinate 2-4 hours

Olive tapenade, red wine & par

Do yourself a favor and do a search for: Alton Brown steaks

Check out what he has to say about cooking steaks. He's on the food network and takes a scientific approach to explaining how and why various cooking methods work.

For a very good cut like a NY strip, basically he says:

-let meat come to room temp

-get the grill very hot

-salt and pepper on both sides (salt draws out some juices which helps for a nice yummy crust)

-flip only once

My additions to this, which I can't say are Alton's ideas or not:

-DO NOT marinade a good cut of steak. save that for tough cuts

-use a good meat thermometer if you can't tell doneness by the feel of the meat

-grill until you get a nice crust on the bottom, then flip

-stick thermometer in middle of steak, and when temp hits 135 to 140, they're ready.

-serve on warm plates

If you want more flavor, rub them with a dry rub a few hours before you intend to grill. With a good steak, though, you should keep it simple so you can taste the rich flavor of the beef.

good luck!

edit: as far as salt goes, if it is put on hours early you will lose moisture. if it is put on about 5 minutes before it hits the grill, you draw out just a tiny bit of moisture from near the surface, and with it proteins and sugars that will help create that yummy browned crust.

Bbq New York Steak

Here's a recipe for you: 2-4 boneless rib-eye steaks 2 large red onions, sliced 1/4 cup balsamic vinegar 1/4 cup red wine vinegar 1/2 cup olive oil 1/4 cup soy sauce 3 cloves garlic, minced 2 tablespoons fresh rosemary or 2 teaspoons dried rosemary, crushed 1/3 teaspoon salt 1/2 teaspoon fresh ground pepper Combine all ingredients except steak and onions. Place steak in plastic zip lock bag and pour marinade over. Marinate in refrigerator 4 hours or overnight-- turning the bag and smushing the herbs into the meat. Pour excess marinade into skillet; add onions and cook until tender while grilling steaks.

I like the Montreal Steak Seasoning from McCormick (you can get it in the spices aisle). It provides a nice flavor of salt, pepper, garlic, a few other spices. Not hot or spicy, just a nice complement to the meat without detracting from the natural flavor of the steak as many marinades would do. Grill the steaks plain - over low-medium flame - and then season to taste after you're done cooking.

We use soy sauce and lemon or calimansi juice to marinade our steaks.You dont want to over cook your meat but the closest your gonna get to tender steaks is to making them medium rare.Now I used to mind the bloody steaks but if you can get past that the meats much more tendier much more juicier.Gas grill 400 degrees F 7-10 min on each side make a cut in the middle to see color make sure theres a little pink on the inside.Charcoal grill use a thermometer same.Happy grillin

oooooooo i love bbqing steaks. gas grills arnt that great flavorwise but it works. make a marinade, basically anythin you like flavor wise. i preferr putting bbq sauce over them with some honey and some olive oil mix it around till evenly coated with mixture *add whatever you want* then i like to leave em in the fridge covered until im ready to use them then put em on the grill! to season i like sprinkling some "pappy's seasoning on em" its basically season all salt. since you marinated em the salt wont dry up the meat while cooking.

o yea my dad saw me writing this he said to put a can of beer in the marinade but he just likes beer hee hee just add whatever you want =]

have fun ^_^

every time my dad wants to bbq something,mostly ribs,he marinates (wet) and puts it in the fridge while he makes the fire,then once the fire is good and ready,goes at it......i can tell you what he uses,Worcestershire sauce,seasoned meat tenderizer and pepper and salt...i really can't tell you how he does it because i don't watch him do it...sorry.....hope it turns out well...

fsx

idk