IN SEASON
Pi mp your steak...
Steaks never go out of favour: there are so many cuts to choose from and so many ways to cook them. From simply seasoned with salt and pepper to something more elaborate, why not try something new? Christian Sculpher of Devon’s Eat T e Smoke is known for his pit smoked BBQ meat and his range of fantastic meat rubs and marinades, so he’s the perfect man to pimp our steaks…
“With it being National Butchers’ Week this month we’re all going to be throwing a huge number of diff erent cuts of steak down our throats. Obviously, after 5 days of steak, we’re going to need to pimp them a little for a bit of variation and joy. Here’s a few of my favourite rubs and ways of pimping your humble steak:
CHIMICHURRI MARINADE: This is an Argentinian sauce and they defi nitely know how to treat a steak! It’s a really simple mix, which you can adapt to taste. I blitz mine with a hand blender and let it marinade for a couple of hours before cooking, and then keep some to the side for serving with it. My preferred Chimichurri is:
Half a bunch fl at leaf parsley Half a bunch of coriander 2 cloves of garlic
Half a tsp of chipotle or chilli fl akes 1 tsp of oregano Juice of half a lime Glug of red wine vinegar Glug of olive oil Salt and black pepper
DIRTY STEAK: For many of us in the UK the BBQer’s BBQer is Marcus Bawdon, editor of The UK BBQ Magazine, BBQ Guru and all-round nice bloke (follow him at Countrywoodsmoke on Facebook). He taught me how to do a Dirty Steak. I fi rst tried this with a tomahawk
steak and, being quite an expensive cut, I was terrifi ed – it’s now for me the only way to cook a steak and tastes completely diff erent from steak cooked any other way. I prefer to do this with a T-bone, and use a thermometer for the perfect cook – Google the internal temperatures for steaks and you’ll get loads of answers.
Light your BBQ, ensuring you’re using a good lumpwood coal (briquettes will ruin your meat). Ensure your coals are white hot and, with a BBQ tong, ensure a fl at, even coverage.
Pat your steak dry (don’t add any rub, marinade etc. - just natural and dry). Remove the BBQ grill.
Lay the steak directly onto the coals. Everything inside you should tell you not to… but keep going! You’ll need to judge when to turn it based on the thickness of the steak but, when you think it’s ready, turn it and put it back on the coals. Some coals may stick, just remove them with the tongs. Once cooked, serve up – I do this one with the chimichurri marinade.”
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