There’s an art to cooking the perfect steak, but once you get the hang of it, you’ll never stuff it up again.
Start with a good cut of Aussie beef, rib-eye or porterhouse are hard to beat. Let the steak sit out for about 20 minutes so it’s not fridge-cold, then season it simply with salt, pepper and a drizzle of olive oil.
Get your BBQ hot and sear each side for about two minutes until you’ve got a nice crust. Move the steak to a cooler part of the grill and check the temperature with your Cookin thermometer. You’re chasing around 54 to 55°C for perfect medium-rare.
Let it rest for a few minutes before slicing so the juices stay in. You’ll end up with a juicy, tender steak that’s better than most pubs can serve.
