Hot off the grill... char-grilling

Char-grill delights

Butcher Advice

Best cuts to char-grill

Sirloin steaks are best cut to between 2cm-6cm thick for char-grilling.

Char-grilled sirloin with aioli and a radicchio salad

Char-grilled sirloin wraps

Lamb cutlets are a favourite to char-grill, the high heat and short cooking time suits them

Texmex cutlets with guacamole

Lamb cutlets with a medley of vegetables

Beef or lamb mince burgers are juicy and flavoursome when cooked on the char-grill.

Gourmet beef burgers with blue cheese

Yummy lamb ‘grazing platter’ for kids

Buying tips

Choose the choicest cuts for char-grilling, ask the butcher to trim any excess fat from meat.

Not sure which cut to choose? Check out How to match red meat cuts with best cooking methods

Tips & Techniques

Before you char-grill

  1. Instead of oiling the grill it’s better to oil the meat. Either brush it lightly or spray a little oil on to it.
  2. Season the meat with salt just before cooking, so it won’t have time to draw juices from the meat.

Char-grill tips

  1. Preheat the char-grill pan or plate to hot before adding the meat.
  2. To keep meat moist and juicy, turn once only. Cook one side until the first sign of moisture appears on the upper side, then turn to cook the other side.
  3. Rather than timing, test the meat for ‘doneness’ with tongs. Use the blunt end to prod the meat in the thickest part. With practise you can judge the meat's readiness by touch. Rare is soft, well done is very firm.
  4. Remove meat from heat, loosely cover with foil and rest for 2 minutes to allow the meat fibres to relax and reabsorb their juices before serving

Is the Char-grill too hot? Or not hot enough?

The temperature at which the char-grill should be held will depend on the grill and the heat source. Most importantly, the meat should sizzle when it hits the grill, turn the heat down to moderately high if it begins to cook too quickly.

Also read more on:

How to grill and char-grill

How to cook the perfect steak

Developing flavour by browning the meat

Rate this Article

Give a rating

From The Community