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The setting is important. But it is very hard to beat the classic pool side barbecue. Ice cold beers from the fridge or ice bucket, hot juicy steaks on the grill and a crisp fresh salad on the side. Great music on the decks at just the right level. And, of course, the ideal company – a mix of men and women looking to relax and have a good time. So, time to cook. First, season the steak. Steaks do not need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chilli powder, paprika or garlic powder to the rub.


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Turn the steak just one. Steaks are so quick-cooking that you really only need to turn them once. Flipping too frequently might also prevent the steaks from forming their tasty, well-seared crust. They are ready to be flipped when they release easily from the grill. Use a pair of pincher tongs for turning the meat instead of poking it with a barbecue fork. Forks only put holes in the meat, mauling it and releasing the lovely juices.

Cook until it is done. Exact cooking time depends on the thickness of the steak and your presonal preferences. This is why a meat thermometer is handy to have.

Rest the steak. Let the grilled steak rest on the cutting board for about five minutes before cutting it. This gives the juices time to recirculate through the meat. Slicing the steak earlier lets the juices run out and makes your steak taste dry. Have a nice steak!

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