August 4th, 2019 | by Melissia Crossman
As I write this blog post it is currently raining outside but what a run we have had with the weather? The sunshine has been a truly welcome break from the long and wet summers that we have become so used to in Britain. Rumor has is that the end of August is supposed to give us a bit more of the yellow stuff and that can only mean one thing. Yep, you guessed it barbecues, and lots of them.
Barbecue Steak Sandwich Anyone?
So far this year we have been fortunate enough to attend a number of these meat frenzies and each have been a thoroughly enjoyable occasion. One of my friends is a bit of a steak fiend and this was the number one choice on his menu this year. It was actually so popular that I asked him to share his secret seasoning for the steak; It’s not so secret now Dave.
Preparing the Steaks
Rump steak is the best choice for this type of thing so allow it to cool to room temperature and trim off any excess fat. Any fat left remaining will shrink faster than the meat and will likely curl when cooking.
Seasoning the Steaks
Steak does not need a great deal of seasoning and Dave explained that an even amount of spices is required an hour or so before grilling to allow the flavours to soak in together.
So what is this secret seasoning I hear you ask? Ok, here goes…… Butter, yes you heard correctly and it’s a really simple process.
Lightly brush the steak with butter and add salt and pepper – that’s all there is to it and it creates a taste sensation.
Cooking the Steaks
Everyone has their own preference when it comes to eating steak, I personally like it well done, but if you are cooking to request then this will give everyone happy. The art of grilling a steak can be a tricky one but over time you will find your own way of doing it. One bit of advice that I can offer you though is to heat up the grill as hot as possible before placing the steaks on the grill.
Place the steaks on the grill when it’s at its optimum temperature and lock in the flavour by searing the meat. Grill each steak for one minute on either side.
Cook for the remaining time turning at regular intervals and remember that a well done steak will be tough, a medium steak will be soft but firm and a rare steak will be soft and juicy.
Serving the Steaks
There are so many things that go with steak and the imagination can run wild when you actually think about it. My friend kept it nice and simple so as not to overdo and complicate the proceedings.
Freshly baked crusty rolls and baguettes are a great start for the perfect sandwich and that topped off with fried onions or melted cheeses as well as a selection of sauces certainly make this recipe a taste bud tingler.