Our favourite piece of barbecued steak

One kilogram of scotch fillet from Ashburton Meats. Maggie cuts off one steak, 4cm thick, about 320g.  The remaining piece is set aside for a roast beef meal.

The steak comes to room temperature; the Weber Q heats up to at least 300C on maximum flame. The steak goes onto the grill plate, the lid goes down and the timer is set for 6 minutes. Then, the steak is flipped and cooked for a further 5 minutes, to produce a medium-rare result.

The steak is transferred to a plate, seasoned with WHITE pepper and salt on both top and bottom and rested for 10 minutes.

Maggie divides the steak into two portions, taking the rarer portion, if applicable.

Scotch bbq 1   Scotch bbq 2


Scotch bbq 3   Potato salad creamy

This time we completed the meal with some wilted spinach, leftover roasted tomatoes and a creamy potato, herb and pea salad.

I won’t insult your intelligence by giving you the salad recipe. However, should you so desire, …


About rmgtravelsandfood

Maggie and I were both born in the early 1950s and we live in Melbourne, Australia. This blog is mainly devoted to our shared passions for travel and fine dining at home. Recently, I added Australian politics to the scope of the blog, inspired by the election of a Labor Government at a national level. Rick Grounds
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