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ON THE GRILL

VINCE PUCCI

Mmmm... taste that steak!

Sizzling, tender, juicy, delicious. Who can resist it? You throw it on the

barbecue. The family’s waiting. You can hardly wait to dig in. But wait. Are you just going to cook steak any old way? Even if you have the

world’s best grill, there’s outlandishly good steak and there’s so-so steak. If you want steak to be everything it can be, cook it like the experts do. We asked Vince Pucci of Cabotto’s Fine Italian Cuisine Restaurant in Stittsville to give us a lesson. Happy summer, everyone!

If you are a novice when it comes to the barbeque, here are a few hints and tips to help you get the most from your meat.

Make sure you have the following equipment ready:

1. Long-handled tongs for turning your steaks. This keeps your hands a safe distance away from the hot grill.

2. An oil or marinade bowl and a pastry brush for brushing your steaks before placing them on the barbecue.

3. A large plate or platter for resting the cooked steaks before serving.

4. A stiff wire brush or barbecue scraper for cleaning your barbecue after use so it is ready for the next time.

How long does it take to cook a steak?

For steak 1.5 cm thick: For steak 2-3 cm thick:

Rare

1-1.5 minute each side 2-3 minutes each side

Medium 2-3 minutes each side 4-5 minutes each side Well done 3-4 minutes each side 5-6 minutes each side

Tong or finger test: Rare: feels soft. Medium: feels slightly firmer and springy. Well done: feels very firm with no spring.

22 BOUNDER MAGAZINE

The best barbecue cuts

To get good juicy steaks, purchase good

tender meat. The cuts I recommend are sirloin, rib steaks, porterhouse (T-bone) and tenderloin (filet mignon). These cuts generally offer better flavour and usually contain better marbleizing of fat content, which lends both flavour and moisture to the steak. Take the meat out of the fridge and bring it

to room temperature before cooking. Meat can become tough if it goes straight from the fridge onto the barbecue. If you have time to marinade your meat

before grilling, one of my favourite marinades is the following:

1/3 cup extra virgin olive oil 2 tablespoons red wine 2 garlic cloves, crushed 2 tablespoons chopped fresh continental parsley Some chopped kalamata olives 2 tablespoon chopped rinsed capers 1 teaspoon lemon juice Cracked black pepper

Marinade 3 to 4 hours.

Grilling your steaks:

Brush oil or marinade on steaks for flavour

and to keep meat from sticking on the grill. Preheat the barbecue. Make sure the grill is very

continued on page 23

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