BBQ Whisky Rib-eye Steak with Cucumber and Melon Salad

Preparation

1. Pat the steaks dry. To prepare the marinade, mix all the marinade ingredients together and brush over the steaks. Place in the fridge for at least 2 hours.
    
2. For the basting sauce, peel the shallot and garlic and blend until smooth with the whisky, orange juice and soy sauce. Season with pepper to taste and place in the fridge until needed.
    
3. To prepare the salad, wash the cucumber and slice finely. Halve the melon, remove the seeds and dice the flesh. Crumble the feta. Halve the peppers, removing the seeds and core. Wash and cut into rings.  
    
4. To prepare the dressing, use a blender to blend 1–2 tablespoons of cubed melon, the olive oil, vinegar, soy sauce and honey together. Season with pepper. Add the dressing to the salad and toss. 
    
5. To prepare the soy sauce & herb butter, peel and finely chop the garlic. Wash the basil, pat dry and remove the leaves. Cut the leaves into thin strips. Mix the garlic, basil, soy sauce, Parmesan and maple syrup with the butter and season with pepper.
    
6. Place the steaks on the barbecue (closing the lid, if your barbecue has one). Cook for as long as desired (see tip), basting the steaks with the whisky and orange sauce. Serve with the soy sauce & herb butter alongside the salad.

Tip: The marinade also tastes fantastic on barbecued pork belly.

Everyone has a favourite way of enjoying their steak. The following summary gives you a guideline for the core temperature of your steaks. You can measure the core temperature using a core temperature probe. The probe should be inserted into the middle of the steak, avoiding any bones and not pushed all the way through.

Rare: 48–52°C
Medium-rare: 52–55°C
Medium: 55–59°C
Well-done: 60–62°C