Australian Summer and our love for S-T-E-A-K

What the Pork shall we eat?

NO. JUST NO.

SUMMER=BBQ=BEEF= :)

End of story!

So prior to writing this post, I did some minor investigations and I, like so many people I know, know next to nothing about the types of steak out there. For instance, I asked my friend if she could name a steak. Her answer? No answer- cue in cricket noises and a cut of rolling tumbleweed.

So, how strong is your steak game? Want to test it with a little game?

Below are some photos of different types of steak with three options (answers at the end of the post)

Question 1 (starting off easy):

That steak with the bone is called:

A. Rump

B. Rib-eye

C. T-Bone

Question 2 (You're amazing if you get this):

A. Flank

B. Tenderloin (Filet Mignon)

C. Sirloin

Hopefully a few of those names (above) strike a cord in your memory, if not let me baffle you with this piece of information, which even the meat lovers out there may be surprised to hear: there are in total 22 different types of steak! How on earth that is even possible is beyond me. But for simplicity's sake Meat and Livestock Australia's survey centres on the 7 main steak types (yes this also exists). They are as follows:

• The Rump steak is the choice of those who have a favourite routine. It represents people who are dependable and reliable (46 per cent of Australians*)

• The T-Bone steak is preferred by the salad dodger. This steak represents people who are exuberant and humble (42 per cent of Australians*)

• The Porterhouse steak is preferred by those with a healthy appetite. The Porterhouse represents people who are fearless and charming (30 per cent of Australians*)

• The Fillet steak is preferred by those who like to keep balanced and healthy. This steak represents people who are suave and dependable (26 per cent of Australians*)

• The Ribeye steak is preferred by the adventurer. It represents those who are adventurous and carefree (23 per cent of Australians*)

• The Scotch Fillet steak is preferred by foodies. The Scotch Fillet represents people who are independent and meticulous (18 per cent of Australians*)

• The Skirt steak is preferred by the discerning eater, those who are cultured and imaginative with food choices (4 per cent of Australians*

With the mercury set to rise to what seems like unprecedented levels each year, a summer bash seems always appropriate, one that is capped off with a BBQ showdown between our BBQ alpha males (apologies if I sound sexist). If you're looking to improve your steak game then read below for Anthony Puharich (from Vic's Meat and Victor Churchill) advice on how to cook that perfect serving of meat:

• Start off with a good piece of meat (amazing food things don't just materialise out of nothing, if you're unsure then get to know your butcher and ask him plenty of questions: where he sources his meat, the breed, age of the meat, grass or grain fed and how long it has been aged
• Preheat your BBQ for 30 minutes before cooking. Set it on high with the grills smoking
• When the BBQ is preheating, remove your steaks from the fridge, set them aside and allow the meat to adjust to room temperature. This will help the meat to cook more evenly. If you skip this step, then chances are you will end up with meat that is less juicy, cooked on the outside and under-done on the inside
• Season your steaks with good quality, flakey sea salt and freshly milled, white pepper (black pepper can give the steak an acrid taste). Add a couple of small drops of olive oil before placing the steak on the grill to prevent flare-ups and the steaks from sticking
• Turn down the heat on the grill to rest between high and medium just before you lay your first steaks down; this will avoid burning the outside of the steak. You should be expecting to hear a beautiful rhythmic sizzle as the steak hits the grill.
• Grill for approximately 2 minutes and then turn the steak 90 degrees on the same side for another 2 minutes. Repeat for the other side. This will give you that dreamy and impressive, restaurant-quality grill mark that is sure to impress guests!
• It will generally take 8 minutes to cook a steak that is approximately 2.5-3cm thick. This is an ideal size for barbecuing as the level of doneness will almost always be between medium rare and medium.
• Do not prod, poke, or turn the meat too many times, no matter how tempted you may feel, as this will release the juices and a lot of the flavour.
• Rest the steak after barbecuing for at least half its cooking time before serving. Setting the meat aside allows the meat's natural juices to redistribute evenly. Well-rested meat will have uniform colour and juiciness when sliced.
• Finally, enjoy! 

And if those suggestions fail to prove successful then you can download the app, SteakMate which will guide you through everything (cooking time, when to turn and how long to rest). Other useful recourses are: www.facebook.com/nothingbeatsbeef and www.beefandlamb.com.au. Happy Summer and get cooking!

Photos courtesy of Meat and Livestock Australia

Answers
1. T-Bone
2. Flank