Barbecue Steak with Ballymaloe Steak Sauce
- Cooking Time: 8-15 minutes
- Serves: 4
- Allergens: None
This recipe works with any cut of steak you select. Sirloin has more texture than fillet, while an aged striploin has great flavour – but the choice is entirely up to you. It’s important to let the meat rest at room temperature before cooking, as well as after. Serve with some chunky chips and Ballymaloe Mayo and Relish on the side.
- 4 steaks of your choice
- Ballymaloe Steak Sauce
- 2 garlic cloves
- Black pepper
- Olive oil
- About one hour before you intend to cook your steaks, remove them from the fridge, and allow them to rest.
- Cut the garlic clove in half and rub it onto both sides of each steak. This intensifies the steak’s flavour.
- Grind some black pepper over the steaks and sprinkle them with a few drops of olive oil.
- Turn the steaks in the oil and set them aside to allow them to come to room temperature. If using sirloin steaks, score the fat at one-inch intervals.
- Heat the barbecue grill until very hot, season the steaks with a little salt and place them onto the grill. When cooking a sirloin steak, turn it over on to the fat side and cook for 3-4 minutes or until the fat crisps up nicely.
- In the final moments of cooking, baste the steaks generously with Ballymaloe Steak Sauce.
- The cooking time for each side of a sirloin steak is roughly as follows:
Rare: 2 minutes
Medium-rare: 3 minutes
Medium: 4 minutes
Well done: 5 minutes
The cooking time for each side of a fillet steak is roughly as follows:
Rare: 5 minutes
Medium-rare: 6 minutes
Medium: 7 minutes
Well done: 8-9 minutes