Millers Bar & Grill is a family run business with Tracey at the helm. Tracey brought up her children before starting up the business, mothers make such good project managers. They bring up children and organise the house.
Paul is the Chef and has being plying his trade for 32 years. A fantastic couple just starting out on their new venture. Steaks, burgers and more, it is great food cooked home style to high quality.
A friendly welcome awaits you as you walk through the door, set out like a German beer house, long tables and benches so you can join the groups around you or join tables together as a family. The perfect place for social eating and enjoying a great meal.
While you are waiting for your meal you can see the Chef working as you look through to the kitchen, a bit like Gordon Ramsey but without any of the bad language.
BLUE MOUNTAIN STEAK TIPS
Bring the meat to room temperature before you put it on the grill. If you don’t, the outside will cook much faster than the cold inside, and you will get a dry exterior with a cold interior.
Use rubs without a high salt content. (GMG Beef Rub springs immediately to mind!) Copious quantities of salt tend to draw moisture out of the steak. Sugar will caramelize and add that great char on the surface.
Baste with butter or spritz with apple juice/Worcestershire mix. Or both!
Let the meat rest about 10 minutes after you’ve finished cooking. This will keep the flavourful juices inside the steak where they belong. Cut into one too early, and the juices will run all over the plate.
As a general rule, you should grill a high quality steak on high heat (450-500°F; 232-260°C). A lower quality steak will probably benefit from a slower cook (275-350°F – 135-177°C). Occasionally, if I have the time, I will cook a steak for about an hour or so at 150° (66°C) and then turn it up to 500°F (260°C) to finish it off.
Grill about 7-10 minutes per side at high temperatures or 15-20 minutes per side at the lower temperatures mentioned above. The amount of time will depend on the thickness of the meat and your preference for doneness.
Use one of these methods: Cut into the steak in the centre. Rare meat will be red; medium rare will have a little red in the centre turning to pink; medium will have some pink in the centre; medium well will have a mostly grey or brown colour
Use the “touch test.” Rare will feel soft and only a little springy, with very little resistance. Medium rare will feel more firm and springy, with some resistance against your finger. Medium/medium well will be firm and will snap back when pressed.
Use your meat probe. The USDA recommends that you cook steaks to a minimum interior temperature of 145°F (63°C). If you do so, your meat will be grey to brown and about as tender as a bicycle tire. The reality is that you risk getting sick from steaks cooked to lower interior temperatures. I enjoy rare steak enough to risk it, but you may not.
We recommend serving with chips, grilled mushroom and tomato, onion ring a side salad tossed in a light dressing and a side of coleslaw.
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