How to Grill Like a Chef: The Top Chef Unveils The Secrets Of Restaurant Quality Steaks And The Simple Homemade Sauce Recipe He Swears By
- A top Australian chef shared his ultimate guide to cooking the perfect steak
- Pip Pratt works as head chef at the one-hat bistecca restaurant in Sydney
- He offers his barbecue secrets to help Australians in everyday life throw an epic barbecue
A top chef shared his guide to lighting the ultimate barbecue – from cooking the perfect restaurant-quality steak to his secret sauce recipe.
Pip Pratt works as the head chef at the one-hat bistecca restaurant in Sydney – and his menu only offers diners the only main T-bone steaks.
It is here that the Michelin-starred chef has revealed his grilling secrets to help Australians on a daily basis throw up an epic barbecue during the summer season.
“Try to keep things simple. When you have a great cut of beef, it will do all the hard work for you, ”Pip told Daily Mail Australia.
Top chef Pip Pratt (pictured) has shared his guide to lighting the ultimate barbecue – from cooking the perfect restaurant-quality steak to his secret sauce recipe
He suggested that meat thermometers are a great investment as they remove all the guesswork
The pros and cons of cooking a steak
✘ Choose a thin steak
✓ Choose a steak that is at least 2-3 cm thick
✘ Under seasoning
✓ Season 3 parts salt to 1 part pepper
✘ Cooking with olive oil as it burns easily and can leave beef with a bad taste
✓ Use vegetable or rapeseed oil
✘ Cook the steak over
✓ Meat thermometers are a great investment and take up all the guesswork
✘ Do not let the meat rest
✓ Rest for the same amount of time that you cooked it
Pip, who has partnered with Australian Beef to help home cooks with garden grilling, said his grilled meats include steaks, ribs and sausages.
” Large T-bone steaks to share. A chunky rib steak is definitely a must. I also love a sausage sandwich with a little caramelized onion, ”he explained.
“I really enjoy a decent piece of brisket that I’ve seasoned well and left low and slow on the grill for the afternoon.”
In order to prepare the perfect restaurant-quality steak every time, the cut should always be at least two to three centimeters thick.
“The perfect steak is a grilled, flavorful steak that is medium infrequently cooked and rested to ensure a juicy, tasty piece of meat,” said Pip.
‘Use a temperature probe. This takes the guesswork out of “is my steak cooked enough?” We strive for an internal temperature of 33-34 ° C for rare, 36-38 ° C for medium rare, 40-42 ° C for medium. ‘
Pip said you should flip your steak two or three times on each side.
“You should turn a steak on the grill enough times to balance a good crust without scorching the surface,” he said.
‘This could be two or three times on each side. I season the steak with a little sea salt just before cooking and right after it’s cut. ‘
For side dishes, Pip said you should create “fresh and light” side dishes as these “help cut through the beautiful, rich flavor of the meat”.
“You should turn a steak on the grill enough times to get a good crust without burning the surface. That can be two or three times on each side, ”he said
Pip said steaks should be seasoned in a 3: 1 ratio – “season three-part salt to one-part pepper” while the meat should rest at the same time you cooked it before slicing it
Pip Pratt’s secret recipe for barbecue sauce
2 red peppers
1 red chilli
1 garlic glove
Fry the peppers, tomatoes, chilli and half an onion on the grill until blackened and caramelized.
Peel the paprika and chilli and mix everything with a clove of garlic, a little salt, olive oil and a good pinch of lemon juice.
Pip said the “beauty” of the steak is that it can be served with “absolutely anything”.
“When it comes to vegetables, the list is endless, even fruits can be used like grilled peaches. As a product, it’s extremely versatile, ”he explained.
“Anything fresh and light goes well with barbecue beef as it helps cut through the beautiful, rich flavor of the meat.
“Something like a simple tomato salad with lots of herbs and a sweet vinegar or green beans tossed in a little lemon juice and olive oil with roasted pine nuts would be my first choice.”
The chef said the best way to cook sausages perfectly without them bursting on a grill or going extinct is to steam them first.
“A sneaky scammer is to dampen them beforehand. All you have to do is get the paint on the outside and you are good to go,” he explained.
As with any barbecue, Pip said you couldn’t go wrong with serving the classic bratwurst sizzling.
“Australians have a long tradition of good quality beef sausage, soft-cut white bread, caramelized onions and a good drop of tomato ketchup,” he said.
“I go for local meat sausages, ketchup and the classic Wonder White bread.”