Master the art of barbecuing steak with our easy step-by-step guide. It tells you everything there is to know about achieving a perfectly cooked steak.
Choose tender cuts – ribeye, sirloin, rump and fillet steaks are best.
Remove the steaks from the fridge 15–30 minutes before cooking to allow them to come to room temperature. Otherwise the outside will cook quicker than the inside.
Rub both sides of the steak with light olive or sunflower oil. Season lightly on both sides with salt and pepper.
Make sure the barbecue is really hot before you start cooking – this will ensure good line markings as the meat will start to sear as soon as it touches the grill.
Cook the steaks over direct heat and resist the temptation to turn them more than once, otherwise you won't get a clear griddle effect.
The exact cooking time will depend on the thickness of the steaks. As a rough guide, cook a 1.5cm thick steak for 1.5-2 minutes each side for rare, 2-3 minutes each side for medium rare, and 4 minutes each side for well done.
Leave the steaks to rest on a heated plate for 5 minutes before serving. This will allow the juices to be reabsorbed into the meat.
We've made a handy shopping list so you can get everything you need to make this comforting dinner. Don't forget to screenshot before you go shopping!
Steaks of your choosingOlive or sunflower oilRocket and vine tomatoes for serving
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