How To Cook Excellent Quality Steak: Tips From A Top Bar And Grill Restaurant In Sydney

If you have never cooked on a gas grill before, you might find yourself thinking "how hard could this be?" If you have been a cook and have been working on a local bar and grill restaurant in Sydney or is an amateur chef, you might be confused that some of your greatest recipes are not doing as good as they should in a grill?

Grilling on the gas grill can be more challenging than you'd like to admit - in mixed company anyway. Although great for getting you out of the kitchen on those hot summer days, successful gas grilling can take a bit of practice.

Understand the intensity of the heat from the burners

The mistake most folks make with cooking on the propane grill is not understanding the intensity of the heat from the burners. This heat is fire instead of the electric heating elements found in your stove. Folks tend to overcook foods on the outside and not enough on the inside.

Also, direct heat from a fire (your propane grill burner) coupled with the one mistake that I'll bet you make (see below) can have a tendency to dry foods out. Particularly if it is Wagyu steaks. It is often a good idea to marinade your meats and poultry overnight before subjecting them to this heat. Remember, for a lot of foods, low and slow is the way to go.

Pre-hitting rituals

Before placing your foods in the grill, you want to heat the grate and bars (if any) to as hot a temperature as you can. You do this by first lighting your grill with the gas on and cover open. Once your grill is lit, close the grill and turn your burner control knobs to high.

After about five minutes or so, open your grill cover and turn the heat down to medium. This you will want to experiment with. You are going to leave your grill cover open while grilling.

Never stick a fork in the steak

Brush your meat or poultry with olive oil and place it, brushed and presentation side down on your grate. Once you begin to see it brown around the edges and pink or clear moisture bubbling to the top of the piece, it is now that you want to flip it.

It is at this point that most folks make a big mistake... they stick it with a fork (you've heard the old saying - stick a fork in it. You just poked holes in your meat or poultry and now that the fork holes are facing down (after the flip), all of the juices that help to cook internally as well as provide moistness and taste will go running out and into the grill. Certainly not a good way to prepare Wagyu burgers.

Now make sure you have an instant read thermometer and a chart to know when your particular food item has reached its internal safe temperature. Immediately upon reaching this temperature, remove it from the grill.

Following these easy tips will have you well on your way to a delicious season of successful grilling!