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Less is more when it comes to cooking a steak.
Overcooking and flipping too much are just a couple of common mistakes people make.
But according to Australian chef Curtis stone, there’s another problem home cooks face.
“The general concept that you want to understand is that you cook it slowly, but you need to cook it over a high heat … those things do not go together,” Stone told the ABC at this week’s Beef Australia 2018 event in Queensland.
“So we cook over a high heat, always on a woodfire grill or a charcoal burning grill,” he said.
Additionally, the next time you’re cooking a steak on the barbecue the key is to avoid touching it as much as possible.
“You have got to let that caramelisation actually kick in, so if you keep messing with it [by touching the steak], you stop the process.”
Just don’t forget your mash potato!
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