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Easy BarBeQue Steaks

Ready in 15 mins + waiting

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)!

Preparation Time

5 Minutes + waiting

Cooking Time

10 Minutes

Ingredients for Easy BarBeQue Steaks

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

4 x 6oz-8oz steaks of your choice [one per person]
FOR THE MARINADE
3 tablespoons tomato ketchup
2 cloves garlic
2 teaspoons freshly ground black pepper

How to Cook Easy BarBeQue Steaks

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
 
GRAHAM'S WINE RECOMMENDATION:
Malbec like Les Hauts de Saint-Georges. Malbec-based wines are at their best as a match to grilled or stewed steak