Cooking a Steak on the BBQ

Now for Barbequing your STEAK:

  

TIP: Clean the grill grate with an onion cut in half - it also adds great flavour to the BBQ.  

  

Turn on or light the BBQ and wait until it reaches cooking temperature. Cut a large onion in half, and using a fork, rub the onion up and down the rack. It removes all the grease from your previous outing and adds a nice flavour when cooking meat.  Allow time for the barbecue to heat to maximum.  The charcoal must be grey.  It is very important to allow the proper time for the food to cook.

Buy best quality beef cuts

Try Cullens Quality Butchers Aged Sirloin, Striploin or Ribeye

Aged Beef ensures tenderness.

Marinating and seasoning adds great flavour.

  

Keep the grill grate 3-6 inches from the coals.

Have all the right tools before you begin, use a tongs.   

Don't use a fork as this puts holes in the meat allowing juices to escape and dries up the meat.

Turn meat only once when cooking as it will lose juices each time you turn. 

Make sure the meat is cooked thoroughly and evenly.

Let your steak rest allowing the juices to settle for a tender result.

Sit back, tuck in and enjoy your  

Cullens Quality Butchers Steak

STEAK

THE CUTS

Ribeye

The ribeye is without doubt one of the best-tasting steaks.  

With its marbling, it tends to cook up very tender, juicy, rich and full of flavour.  

T-Bone

This is a steak with a bone shaped like a "T".  It has meat on each side.  

For those of you who love your meat!

Fillet

This is a boneless section that has melt-in-your-mouth quality and buttery texture.  

Striploin Steak

A succulent steak, with a thin layer of fat that preserves juiciness. A very popular choice!

Sirloin Steak

Well aged for maximum tenderness.

  

CHOOSING A STEAK:

AGE is important when buying a steak - as a rule, 21 DAYS is a good time for the hanging process to Develop Flavour & Tenderise the meat.

Good beef should be a Deep Red Colour.

It should have Good Marbling.

A Steak needs a good Layer of Creamy Fat around the top. 

Imagine the ideal steak.  The outside is crossed with grill marks.  

The inside is tender, juicy and cooked to perfection....

options for seasoning STEAK:

Olive oil, salt and pepper. - Simple, allowing the steaks natural flavour to come through.

Rubs - Apply oil and your choice of herb to the steak 15 minutes prior to cooking.

Marinades -Marinate your steak a couple of hours before cooking.

Extra Flavour - Try adding Garlic Butter or Pepper Sauce to your cooked steak.

Dry Aged Beef

AGED BEEF 

at 

CULLENS QUALITY BUTCHERS

Our Wicklow Beef is dry aged for a minimum of 21 days because that's what makes it so tasty & tender!

What is 'Dry Aged' and why is is so good?

Almost all beef you see in a Supermarket is packed up and vacuum sealed straight away after the animal is slaughtered.

The animal is broken down into the various cuts of beef, such as Sirloin Steak, Fillet, Rib Roast and it is packed up and shipped off to the Supermarket's distribution centre. Then it is usually on the shelf within a couple of days. There is nothing wrong with this meat and in fact it always looks fantastic, usually bright red in colour. 

However a butcher usually has more time to properly look after the carcass. When the animal is slaughtered, it's usually broken down into smaller pieces, such as a 'side' of Beef, or a 'hind quarter'. The butcher would then hang this side of Beef in the cold room for anything up to 21 days.

This allows the fibers and proteins to break down in the meat and allows the flavours to develop. As the blood in the meat dries out, the meat changes colour to a more darker or ruby red. This is a good sign of its quality.   

 

In Cullens we installed a window into our cold room and we are proud to show off our Aged Beef hanging.