Nolan Meats : Gympie, Queensland

Dining Out | Recipes | Choosing a Cut | Cooking Methods

Planning the Perfect BBQ
Relaxing barbeques are a part of Australian life as we know it, and there is nothing quite like throwing a juicy steak or kebab on the hot plate and relaxing with friends on the weekend. BBQs are easy to prepare and enjoyed by everyone. Below are some preparation and cooking tips which will help make your weekend BBQ much more enjoyable and tasty for all of your guests.
Meat Preparation:
- Trim meat of any fat.
- Frozen meat doesn't need defrosting, just allow extra cooking time and test accordingly.
- Don't salt meat before cooking. Salt will draw out juices, making the meat tough.
- For extra flavour, marinate meat for kebabs before threading onto skewers.
- Soak bamboo skewers in water for about an hour to stop them charring.
Keeping it Tender:
- Don't turn meat too often or use too low a heat as meat will stew and toughen due to lack of time and heat needed to seal in juices.
- Test meat by pressing with blunt tongs; don't cut with a knife as juices will escape causing dryness.
- For extra tenderness and flavour marinate meat in a wine or citrus juice marinade.
- Speed up the marinating time by around half by placing the meat in a plastic bag, seal and massage-in marinade for a few minutes then place in coldest part of fridge for around 30 minutes.
Extra Hints:
- Throw a few green gum leaves on the fire (if using a wood BBQ) to give an Aussie bush flavour.
- Oil the grill, hotplate or foil to prevent food sticking. When using foil to wrap food, place food on the shiny side, allowing the dull side to face the heat.

Source: www.msagrading.com

How to Cook the Perfect Steak

Before Cooking
- Only buy steaks of even thickness, not ‘wedge shaped’.
- Steaks should be at least 21mm thick.
- Always defrost steaks in fridge if frozen.
- If using a pan, it should be heavy based.
- Heat pan, grill or BBQ to hot before putting steaks on.
- There should always be plenty of sizzle when cooking steaks.

Cooking very thick steaks
- Brown all sides on a hot pan/BBQ plate.
- Slightly reduce heat and cook as required.

Cooking – Test when to take out of the pan by using the back of the tongs or a steak thermometer to measure the temperature in the middle of the steak. Do not poke, prod or pierce as this will dry out the steak. The chart below indicates how to cook a steak to your liking, as advised by MSA.

After cooking – Position steaks in a warm place, or cover with foil and rest for 3-5 minutes.

The best tip of all – Buy Nolan Meats Private Selection brand of MSA beef, it’s guaranteed to be tender

Recommended cooking methods for cuts other than steaks are outlined on the Choosing a Cut page within this website

How your steak should look	Cooking tips
	Rare: - Cook for a few minutes per side (depending on thickness). - Turn only once. - Cook until steak feels ‘very soft’ with back of tongs. - Internal temperature approximately 35°C.
	Medium Rare: - Cook on one side until moisture is just visible on top surface. - Turn only once. - Cook on other side until surface moisture is visible. - Cook until steak feels ‘soft’ with back of tongs. - Internal temperature approximately 45°C.
	Medium: - Cook on one side until moisture is pooling on top surface. - Turn once only. - Cook on second side until moisture is visible. - Cook until steak feels ‘springy’ with back of tongs. - Internal temperature approximately 55°C.
	Medium Well: - Cook on one side until moisture is pooling on top surface. - Turn and cook on second side until moisture is pooling on top. - Reduce heat slightly and continue to cook until steak feels ‘firm’ with back of tongs. - Internal temperature approximately 65°C.
	Well Done: - Cook on one side until moisture is pooling on top surface. - Turn and cook on second side until moisture is pooling on top. - Reduce heat slightly and continue to cook until steak feels ‘very firm’ with back of tongs. - Internal temperature approximately 75°C.