15 mins
+ waiting
Easy BarBeQue Steaks
Recipe by Graham
The smoke, the sizzle, the aromas, the BBQ - yeah - it's time for Easy BarBeQue Steaks! Don't buy scrappy steaks if you want to eat like a king. Just because it's a BBQ doesn't mean you should buy cheap. Get a nice Porterhouse or Rib Eye! In fact, real steak lovers are not satisfied with anything less than Filet Mignon (tenderloin)!
Duck Breast in Green Pepper Sauce 
Easy Cook Chicken Ingredients for Easy BarBeQue Steaks
Currently displaying quantities in US Imperial Measurements
How to Cook Easy BarBeQue Steaks
- Peel and crush (mince) the garlic then add the ketchup and pepper and mix well. Use this marinade to fully coat the steaks then refrigerate for at least one hour before cooking. (Best way to marinade steaks is to coat them in the marinade sauce, place them in a polythene bag and put any remaining sauce into the bag. Seal the bag and agitate to mix well, then refrigerate for at least one hour before using.)
- BBQ the steaks over hot coals for 2 minutes (blue), 6 minutes (rare), 7-9 minutes (medium) or 12 minutes (well done). Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.
- Remove when done then keep them warm and let the steaks rest for 5 minutes before serving. This will let the juices flow out from the centre so the whole steak is nice and juicy. So relax, have a beer, and feel good about driving your neighbours absolutely crazy with the aroma of beautifully cooked BBQ steak. Serve into sliced French bread with mayonnaise and grated cheese.
- Other BBQ steak marinades can be made from French mustard with honey and a little white pepper or, alternatively, Lee & Perrins plus a teaspoon of brown sugar. Alternatively, cook the steaks plain and serve with Jacket Potatoes with lashings of butter and a green salad on the side.
GRAHAM'S HOT TIP:
I use the pressure test to check my steaks. When you are getting close to having a cooked steak, press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. Once you get the hang of this trick you will be able to remove steaks from the grill at just the right second.
Malbec like Les Hauts de Saint-Georges. Malbec-based wines are at their best as a match to grilled or stewed steakReviews of Easy BarBeQue Steaks
| April 12 2013 well, the recipe is called EASY bbq steaks and that's exactly what it is. how difficult is it to make a marinade with 3 ingredients. no point saying, "i add this" or "i added that". the whole point of the recipe is simplicy! It works!! capiD (4 reviews) |
What To Eat Tonight
Birthday? Wedding Anniversary? Graduation? Whatever the reason, our recipes for parties bring together all the best elements for you.
These are our editorial choices that we have tried and really enjoyed. A real mixture of recipes but all of them certain to please.
Whether it's a chicken or a partridge, a turkey or a pheasant, we have a recipe that will help you get the very best from your food.
Other Beef Recipes
Winter's Evening Chilli con Carne describes thie dish well. It's not too spicy but it has a great warming effect and I've never yet seen any left-over
Meatloaf is a classic of American home cooking. Graham's Meatloafis a classic of 'Graham's' home cooking, adding a few little twists of my own.
Beef Wellington - the tenderest of Angus beef, smothered with mushroom duxelles, wrapped in Parma ham and put to bed in a cover of golden puff pastry.
