Choose a cut of meat
Choosing the perfect steak for your alfresco meal is a tough choice, but from our 40 years of experience, we would suggest either a t-bone, ribeye, sirloin, or rump steak.
Once you have chosen your tender cut of meat, remove it from the fridge 15-30 minutes before barbecuing to allow the steak to come to room temperature.
Season the steak
Before placing the steak on the grill, it’s crucial you add some form of seasoning. Whether it be some salt, black pepper and light olive oil or even a ready-made meat rub/steak marinade like our famous Billy’s Steak Rub – perfect for those warm summer evenings!
Searing and barbecuing the steak
Make sure your barbecue is up to temperature and ready for searing – this will ensure you get those grill marks on your steak!
The precise cooking time will vary depending on the thickness of your steak but you can see rough cooking times below.
For steak 1.5cm-thick:
- Rare: 1-1 1/2 minutes each side
- Medium: 2-3 minutes each side
- Well done: 3-4 minutes each side
For steak 2-3cm-thick:
- Rare: 2-3 minutes each side
- Medium: 4-5 minutes each side
- Well done: 5-6 minutes each side
Let the steak rest
After barbecuing, remove the grilled steak and transfer to a plate and cover it with foil. Set aside for 5 minutes to rest as resting it after cooking allows the meat to relax, and the juices then distribute evenly throughout the steak, making it succulent and tender.
Top tips for barbecuing the perfect steak
- To prevent your steak from burning whilst on the BBQ, keep a close eye on it (don’t wander off) and stick to the cooking times.
- If you’re wondering if you should close the grill when barbecuing your steak, then it’s not recommended if you have a standard gas or coal BBQ, but if you have a higher standard industrial BBQ then closing the grill can make your steak juicer!
- To keep your steak tender whilst on the barbecue, you need to refrain from turning the steak every other second as this will let juices unnecessarily escape.
