How to barbecue high-quality steak

Firstly, you need a good barbecue which you know how to use. We always recommend using charcoal barbecue for the ultimate flavour, but there’s no denying the simplicity of using a gas-fired grill.

You’ll also need long-handled tongs (for safety), a flat plate or exposed flames, as well as an oil bowl and pastry brush. You’ll also need a large plate on which you can rest your cooked steak before serving.

Of course, you’ll need to keep your barbecue clean, so a stiff wire brush or scraper should be among your cleaning tools so you’re prepared for the next sunny day that you might fancy lighting up the grill.

Your first step is to preheat your barbecue or flat plate to a medium-high heat. And brush both sides of your steak with olive oil to prevent it from sticking. Avoid using too much oil as this can create smoke and flare-ups.

Tips from the Team: South Ormsby Estate chef, Mark Vines:

“If you’re using traditional charcoal, I would recommend pre-cooking some meats, especially if they have a high fat count like burgers. The burning fat will cause flames that will scorch the meat before it’s properly cooked. I recommend pre-cooking to remove some of the fat for a much more user-friendly experience! Don’t forget to season and if marinated, drain well to avoid too much smoke being generated which can affect the flavour and make for an unpleasant experience for the one doing the cooking.”

Unless you’ve marinated your steak, you’ll probably want to lightly season it with salt and pepper. Avoid seasoning too much as the salt draws out some of the flavoursome juices of the meat, making it tough, and seasoning can mask the natural flavour of the meat. You should season one side, then cook the steak seasoned-side down first to seal the flavour. Then season the other side before turning it over.

Cooking times vary depending on the thickness of the steak and the temperature of your barbecue, but there’s an easy way to tell how well your steak is cooked.

You’ll need to check visually whether your steak is sealed and lightly browned all over on the outside, but to check if it’s rare, medium-rare, medium or well-done, you can use your hand, thumb and fingers to compare how soft the meat is:

• If you press your little finger against the soft part of your palm directly below your thumb while your hand is relaxed, it should feel just as soft as a raw steak. If your beef feels like this, keep cooking.

• If your steak is rare, it should feel as soft as that same soft part of your palm when the underside of your thumb is touching the tip of your index finger.

• For medium-rare, it should compare with how this area feels when your middle finger is touching your palm.

After cooking, you should always give your steak time to rest by setting it on a plate and gently covering it with foil. Just five minutes of resting will allow the meat to relax and allow the juices to flow evenly throughout the steak, making it succulent and tender.

Whether you’re cooking for yourself or for friends, steak is always one of the most impressive meats to cook on a barbecue, and with Massingberd-Mundy Lincoln Red Beef, you’ll be serving a steak of outstanding quality.