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Serves 2
- 1 garlic clove, finely chopped
- 1 teaspoon curry powder
- 2 tablespoons freshly chopped herbs (we used; rosemary, parsley and chives)
- 2 rump steaks
If you only change one BBQ habit, make sure you bring your meat to room temperature before cooking. The warmer meat is in the middle before it goes onto he BBQ the easier it will be to cook a tender steak without a cindered surface.
Mix curry, garlic and herbs together and coat the steak. Place on the BBQ grill and cook for 2 to 3 minutes, turn and cook for an additional 2 to 3 minutes. Do not pierce the meat, in doing so the juices escape leaving a dry steak. When done to your liking, remove the steaks and rest for 3 minutes, cover with foil to keep warm.
Porterhouse or rib eye, Scotch fillet and T-bones all cook beautifully on the BBQ, though T-bones will need a few extra minutes due to the bone.
Source: 4 Ingredients Menu Planning
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