Local BBQ legend Charlie from Pig & Pilgrim gives us the inside scoop on how to get the tasty steak.
Ready to elevate your steak game and cook like a pro?
We’ve got some fantastic tips from the BBQ maestro himself, Charlie, the genius behind Pig & Pilgrim, crafting incredible Parrilla Charcoal BBQs in the Highlands.
Charlie spilled all the insider secrets on achieving that mouthwatering, well-crusted, and downright amazing steak that rivals any top-notch steakhouse.
Take it away Charlie:
1 :: Cut And Quality Are Key
When choosing your steak, not all cuts are made equal. I like a good scotch fillet or sirloin. I also find flank very tasty, it’s not as tender as the other cuts so might be a little harder to cook but is very flavoursome. My ideal steak thickness would be around 2 inches, perfect for a good crust. And obviously, it’s gotta come from a good butcher. We have some excellent butchers here in the Highlands where you can get top-quality steaks.
2 :: Get The Steak To Room Temp
I try to get my steak to room temperature before I put it on the grill. I know with Highland’s weather that’s not always possible because room temp here can be pretty cold. I’ve had to adjust some of my steak cooking methods to match that. If needed I will put my steak high up on the Parrilla and keep on flipping it on a very low heat to get it up to room temp very gently. Another trick I use is our warming racks, they’re great for slowly warming the steak as well as resting it when it’s done. Once I’ve brought it up to around 25 degrees then it’s ready to start cooking.
3 :: Season With Care
I personally don’t use olive oil when I season my steak, just good old salt and pepper. I know it might outrage some people, but for me, it works and lets the flavour of the steak be the star.
4 :: Just Keep Flipping
I follow a method coined by a cook named Jess Pryles, called JKF or ‘Just Keep Flipping’. Jess is basically a meat scientist who now lives in Texas so she knows her stuff. For this method, you continue to flip the meat every minute or so as it cooks. I find it gives an incredible crust and keeps all those lovely juices inside the steak. I know growing up many of us were told to only flip once but I think this method is much better.
5 :: Temperature Doesn’t Lie
I use a meat thermometer to check the temperature of my steak and when it’s at about 55 for medium rare then it’s done. If you’re going for something like a Wagyu steak you might want it more at medium. You can use the ‘Finger Test’ to check the doneness of your meat but it’s not as foolproof as the thermometer. They’re reasonably priced and totally worth it for a top-notch steak. After all, temperature doesn’t lie.
6 :: Rest Easy
With our Parrilla’s when the steak is done, you can put it up high again to rest it. It’s recommended that you rest the steak for about half the time it took to cook it. Once it’s rested, I pop it back on the heat for about 20-30 seconds on each side to get it nice and warm before serving. Our warming racks and toaster racks are good for keeping your steak warm whilst resting. Our toaster racks are also really handy for cooking a thick steak like a T-bone. You can just sit them upright on the grill instead of having to hold them and get that fat nice and rendered.
7 :: Serve It How You Like It
I love to serve my steak with a fresh salad from the garden with some French dressing. For sauce, I’m partial to steak au poivre, which is a peppercorn sauce or a creamy truffle mushroom sauce. Or even just a little squirt of lemon. And to pair? We have so many awesome wineries in the Highlands, you can take your pick or tipple.
Who’s got a hankering for a juicy steak now?
Count us in! With these tips, we’re all set to cook up a storm.
If you’re keen to make the most of your next steak or any other BBQ goodness then hit up Charlie and the team at Pig & Pilgrim to learn more about all their awesome artisan charcoal BBQs and accessories.
We reckon it’s impossible for food not to taste epic cooked on a BBQ from Pig & Pilgrim.
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