COOKING A GREAT STEAK:  THE CUTS

Ribeye

The ribeye is without doubt one of the best-tasting steaks.  With its marbling, it tends to cook up very tender, juicy, rich and full of flavour.  

T-Bone

This is a steak with a bone shaped like a "T".  It has meat on each side.  For those of you who love your meat!

Fillet

This is a boneless section that has melt-in-your-mouth quality and buttery texture.  

Striploin Steak

A succulent steak, with a thin layer of fat that preserves juiciness. A very popular choice!

Sirloin Steak

Well aged for maximum tenderness.

Now for Barbequing your STEAK:

Turn on or light the BBQ and wait until it reaches cooking temperature. Cut a large onion in half, and using a fork, rub the onion up and down the rack. It removes all the grease from your previous outing and adds a nice flavour when cooking meat.  Allow time for the barbecue to heat to maximum.  The charcoal must be grey.  It is very important to allow the proper time for the food to cook.

Buy best quality beef cuts

Try Cullens Quality Butchers Aged Sirloin, Striploin or Ribeye

Aged Beef ensures tenderness.

Marinating and seasoning adds great flavour.

Keep the grill grate 3-6 inches from the coals.

Have all the right tools before you begin, use a tongs.   

Don't use a fork as this puts holes in the meat allowing juices to escape and dries up the meat.

Turn meat only once when cooking as it will lose juices each time you turn. 

Make sure the meat is cooked thoroughly and evenly.

Let your steak rest allowing the juices to settle for a tender result.

Sit back, tuck in and enjoy your  

Cullens Quality Butchers Steak