Stake out the barbie with these great steaks

At last the days start getting warmer, so it's time to get outdoors for al fresco dining - and that means the great Aussie barbie.

Here's a guide on the best steak cuts to BBQ for any occasion -we'll leave it up to you to decide whether to marinate or not.

Cattleman's Cutlet - the Big Man's Steak

A bone-in scotch fillet has a perfect balance of taste, tenderness and thickness that will win any carnivore's heart over. Cutlets are about 40-50mm and weigh around 600-700g each.

Fillet steak/eye fillet/tenderloin 

The most tender of all steaks. They’re mild and subtle in flavour.

Scotch fillet steak/boneless rib eye/rib fillet

This is one of the most popular steaks. They’re juicy, tender and full of flavour.

Sirloin steak/porterhouse/New York steak

An all-time favourite, sirloin steaks are the choice of steak lovers. They have a fine, yet firm texture and are rich in flavour.

T-bone steak

The quintessential Aussie BBQ steak. They’re tender, rich and flavoursome. Did you know it has a fillet on the smaller side of the bone and sirloin on the other?

Rump steak

A great all-rounder, rump steaks are good value. They’re lean and full-flavoured.

Minute Steak

This steak can be cut from a variety of muscles but is often from the thick flank. It is cut thinly (about 1cm thick) and tenderised so it cooks quickly. Great for quick steak sangers

Cattleman's Cutlet with Warm Potato Salad

2 Cattleman Cutlets

 240g Green Beans, topped & tailed then cut in half

 500g Kipfler or Jacket Potatoes, cubed

 ¼ cup Italian Parsley, finely chopped

¼  cup Basil, finely chopped

 2 Spring Onions, finely sliced

 1 tsp Dried Oregano

¼ cup Whole Egg Mayonnaise

 2 tsp Dijon Mustard

 4 tsp Red Wine Vinegar

 Salt & Black Pepper, to taste

 Olive Oil


Preheat the oven to 180c. Lightly oil and season each side of the Cattleman Cutlers. Set aside to bring to room temperature.

Bring a large and medium saucepan of water to the boil. Place the potatoes in the large saucepan and cook until just soft. In a small bowl whisk together the mayonnaise, dijon mustard and red wine vinegar until combined. Refrigerate.

Over a high heat sear each side of the steak on the BBQ, reduce heat and close the lid for 10-15 minutes or until cooked to your liking.

Drain the potatoes and allow to cool slightly. In the medium saucepan quickly blanch the beans for 5-10 seconds. Remove from the saucepan and refresh in a bowl of chilled water.

Place the potatoes in a large bowl. Add in the parsley, oregano, basil and spring onions. Coat with the dressing before mixing the drained green beans through. Season.

Remove the steak from the BBQ and rest for 10 minutes.

Serve with Warm Potato Salad.

Gourmet Steak Sangers

¼ cup olive oil

 3 large brown onions, sliced

 1 ½ tablespoons brown sugar

 3 teaspoons balsamic vinegar

 4 (330g) beef minute steaks

 2 tablespoons worcestershire sauce

 450g Turkish bread loaf, cut into quarters crossways, split, toasted

 2 medium tomatoes, sliced

 60g baby rocket

Heat 2 tablespoons oil in a frying pan over low heat. Cook onion, stirring occasionally, for 15 minutes. Add sugar and vinegar. Cook, stirring occasionally, for 10 minutes or until caramelised.

Meanwhile, place steaks in a dish. Add worcestershire sauce and remaining oil. Turn to coat. Stand for 5 minutes.

Heat a barbecue plate or chargrill over medium-high heat. Cook steaks for 1 minute each side for medium or until cooked to your liking.

Top bread bases with steak, onions, tomatoes and rocket. Sandwich with bread tops. Serve.



Knights Meats