THE STEAK SHOP COOKING TIPS

Grilling Tips for Steak:

1. Bring Steak to Room Temperature

Let your steak sit out for about 30–60 minutes before grilling. This helps it cook evenly.

2. Preheat Your Grill

Make sure your grill is nice and hot, around 232–260°C (high heat) for direct grilling.
Clean your grill grates to ensure no leftover food sticks and your steak cooks smoothly.

3. Seasoning

Simplicity is key: Salt and pepper go a long way. Season both sides generously.
You can also use a steak rub or marinade for added flavour, but keep it simple to let the steak's natural taste shine.
Salt your steak 30 minutes before grilling, not right before, to enhance the flavour and moisture.

4. Oil the Steak (Not the Grill)

Lightly oil the steak using a high smoke point oil (like canola, vegetable, or grape-seed oil) to prevent sticking.
Avoid putting oil directly on the grill grates, as it can cause flare-ups.

5. Grill with High Heat

For thick cuts, sear the steak on both sides for about 2–3 minutes to get a nice crust.
Then, move the steak to a cooler part of the grill (indirect heat) to cook to your desired doneness.

6. Don't Press the Steak

Resist the urge to press the steak with your spatula or tongs; this releases juices and can dry it out.

7. Use a Meat Thermometer

8. Rest Your Steak

After grilling, let your steak rest for 5–10 minutes. This allows the juices to redistribute and keeps it tender and juicy.

9. Slicing the Steak

Bonus Tip: Add Flavour with Butter

For extra richness, top your steak with a pat of compound butter (like garlic herb butter) right after it comes off the grill.

Watch Gordon Ramsay cook the perfect steak: https://www.youtube.com/watch?v=2SEIqdmV-yM

Preheat grill to high heat (232–260°C).
Season simply with salt and pepper.
Sear for 3-4 minutes per side for a nice crust.
Finish on indirect heat until it reaches your desired doneness (medium-rare: 54–57°C).
Rest for 10 minutes before slicing.

Preheat oven to 160°C (325°F).
Season with salt, pepper, and your favourite rub.
Sear the ribs in a hot pan for 2-3 minutes per side, if desired, for a crust.
Wrap the ribs in foil to keep them moist.
Roast in the oven for 1.5–2 hours, or until tender and cooked to 90-95°C internal temperature.
Rest for 10 minutes before serving.

The slow, low heat will make them super tender and delicious! Enjoy!

Preheat oven to 150°C (300°F).
Remove the membrane from the back of the ribs for better flavour absorption.
Season with salt, pepper, and your favourite rub.
Wrap the ribs in foil to lock in moisture.
Bake for 2.5–3 hours, or until tender.
Optional: In the last 20-30 minutes, unwrap and brush with BBQ sauce, then return to the oven for a caramelised finish.
Rest for 10 minutes before slicing.

Enjoy your melt-in-your-mouth spare ribs!

Grill:

Best for:
- BBQ Marinated Meats: The smoky flavour and grill marks add a great touch.
- Kebabs: Direct heat gives them a nice char and caramelised edges.
- Chicken: Perfect for achieving a crispy skin and smoky flavour.
How to Grill:
- Preheat grill to medium-high heat (200–230°C).
- Grill meats and kebabs, turning occasionally, for 10–15 minutes (depending on thickness).
- Chicken: Grill for 20-30 minutes, flipping halfway through until it reaches 75°C internally.

Oven:

Best for:
- BBQ Marinated Meats: If you don’t have a grill, the oven can still cook them well, especially with a broiler to get a crispy finish.
- Kebabs: Good for roasting when you don’t have a grill.
- Chicken: The oven can give juicy, evenly cooked chicken, especially if you bake with BBQ sauce for a glazed finish.
How to Oven-Cook:
- Preheat oven to 180°C (350°F).
- Place meat or kebabs on a lined baking sheet and bake for 20–30 minutes (depending on the item), or until fully cooked (75°C for chicken).

Summary: