Treat your friends and family to the perfect Texas style barbecue steak

Texas style barbecue steakTexas style barbecue steak
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Ready to surprise your friends and family with the perfect Texas style barbecue steak?

Wouldn't you agree that when it comes to grilling steaks, Texans are unrivaled world leaders? This seems to be the international consensus, and I must say, I agree wholeheartedly (even though I'm not a Texan).

Despite the hoo-ha, grilling a great steak to perfection is really very simple. Basically, all it boils down to is ingredients - the higher the quality, the better the results. I recommend you always use a good cut of meat.

The great outdoor cooking recipe below is for Prime New York strip, sliced 1 - 1-1/2" thick, but it works just as well with T-bones, porterhouse and tenderloin steaks.

So let's get cooking!!

Prepare the perfect Texas barbecue steak


Serves 6 

Select a steak that's well marbled. I prefer to get a nice block that I slice myself, but if you prefer, your butcher will be happy to slice your steak for you.

INGREDIENTS:

  • 6 slices New York strip, prime grade
  • 1/2 cup olive oil
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon coarse sea salt

DIRECTIONS:

  1. Start the fire. (Click here if you need fire starting instructions). The charcoal usually takes about 30 minutes to reach optimum barbecuing temperature. I use this time to remove the steaks from the refrigerator and reach room temperature.
  2. Lightly apply the olive to both sides of the steaks. I use a pastry brush for this, as it gives me the best results. Take care not to use too much
  3. Mix the salt and pepper, and apply a coating to each steak. Do this according to taste. I use a liberal coating, because I love the sharp tangy taste - but it's really up to you.
  4. Now you're ready to prepare the best barbecue steak ever.

PREPARATION:

  1. Make sure your fire is at optimum temperature. You will know this by placing your hand about 6" from the grate. If you find you have to remove it immediately, that's the temperature. (If you're using a gas grill, let it heat up on high for 20 minutes or so with the lid down.
  2. Clean and oil the grate before you place the steaks on the grill. My preferred method - half an onion dipped in vegetable oil, rubbed steadily and liberally on the grate. The heat of the fire will take care of any residues, and the onion-oil combo both cleans and oils the grate.
  3. Time to get down to business and start barbecuing. Place you're meat on the grill. After º of the grilling time has passed, turn the meat at a 45∞ angle. After an additional º time period, turn the meat over and repeat the process. This will give your meat a cool and professional diamond pattern. Always use a tong to handle the meet - a fork will cause perforation, and you will loose valuable juices.
  4. When done, remove from grill and place on platter. Let the steaks rest for five minutes before serving. Cover with a sheet of foil to keep warm.

When is your Texas-style barbecue steak done?

My rule of thumb method: When you think the steak is just about ready to be removed from the barbecue, poke the steak with your finger or the flat side of your grilling fork. If the steal yields and fells soft - like poking your cheek - the steak is rare. A medium steak will be firm, rather like the tip of your nose. More than medium - forget it, you're reading the wrong recipe.

Barbecuing times by steak thickness:

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Use this handy table to determine when your barbecue steak is done:

Steak
Thickness
Rare Medium Well Heat
Level
1" 8-10 12-14 16-20 High
1-1/2" 10-14
16-20 22-26 High
2" 12-16
18-22 24-28 Medium

These times are total cooking times - barbecue the steak on each side for half the time listed. Barbecue times will also vary depending on weather conditions, grilling temperature, grill type, fuel type, etc.