Pat Whelan Butcher

These are quick and easy (owing to a few cheats with the marinade!)

Beef:  Steaks cut from the rib and with the bone left on.  You could also use sirloin, striploin or fillet but I find that the rib takes to the bbq better and being on the bone adds to the pageantry (don’t forget the napkins though!)

Marinade:  3 tablespoons of soy sauce, 1 tablespoon of dry sherry and one tablespoon of (off the shelf cheat)  bbq sauce, a sprinkling of chinese five spice powder and a few crushed garlic cloves (this is enough for 2-3 steaks).

Ideally make up the marinade a few hours in advance and let the meat sit in it (covered) in the fridge.  If you have no time for this then work the marinade into the meat with your fingers for a few minutes.

Cook on bbq or under the grill – about 5-8 mins each side depending on how big the steaks are and how you like them cooked. 

Take them off the heat and let them rest for 4-5 mins before serving – this allows the juices to settle and will avoid you having a pool of liquid on the serving plate.