There’s something undeniably Australian about gathering around the BBQ, the sizzle of meat hitting hot grates, and the promise of a delicious meal shared with friends and family. And when it comes to cooking the perfect steak, a perfectly cooked steak often takes centre stage. Here at Bayside BBQ’s & Outdoor Centre in Tingalpa, Brisbane. We believe everyone deserves to achieve steakhouse-quality results in their own backyard. Whether you’re a seasoned grill master or just learning about BBQs. These tips will help you elevate your steak game to perfection.

1. Choose the Right Cut (and Quality!)

It all starts with the foundation. While your BBQ prowess is key, a great steak begins with a great cut of meat. For tenderness and flavour, look for well-marbled cuts like:
• Rib-eye (Scotch Fillet): A perennial favourite, known for its rich marbling and incredible flavour.
• Sirloin (Porterhouse): A good balance of tenderness and robust beefy flavour.
• T-Bone/Porterhouse: Offers both the tender fillet and the flavourful sirloin on the bone.
• Fillet (Eye Fillet/Tenderloin): The most tender cut, with a milder flavour.

Always opt for high-quality, fresh meat. The better the initial product, the better your end result will be. Don’t be afraid to ask your local butcher for recommendations!

2. Prepare Your Steak for Success

Before it even touches the grill, a little preparation goes a long way:
• Bring to Room Temperature: Take your steaks out of the fridge at least 30-60 minutes before cooking. A cold steak hitting a hot grill will cook unevenly, leaving the outside burnt and the inside cold.
• Pat Dry: Moisture is the enemy of a good crust. Use paper towels to thoroughly pat your steaks dry on all sides. This helps achieve that coveted Maillard reaction – the browning that creates rich flavours.
• Season Generously: Don’t be shy with the salt and freshly cracked black pepper. Seasoning creates a delicious crust and enhances the beef’s natural flavour.

For an extra flavour kick, explore the fantastic range of rubs and sauces available right here at Bayside BBQ’s & Outdoor Centre! We have blends specifically designed to complement beef, adding depth and complexity without overpowering the meat.

3. Master the Heat

This is perhaps the most crucial element for perfect steak. Your BBQ needs to be hot.
• Preheat Thoroughly: Turn on your freestanding BBQ and let it preheat with the lid down for at least 10-15 minutes. You want screaming hot grates to sear the steak instantly.
• Direct vs. Indirect Heat: For most steaks, you’ll want to use direct high heat for searing, then potentially move to a slightly cooler part of the grill for finishing, especially for thicker cuts. Some BBQs have distinct hot spots; get to know yours!

4. The Sear and the Turn

• Lay it Down: Place your seasoned steaks directly over the hottest part of the grill. You should hear that satisfying sizzle immediately.
• Don’t Touch (Initially!): Resist the urge to move the steak for the first few minutes. Let it develop that beautiful, deep brown crust.
• The Single Flip Rule (Mostly): For thinner steaks, a single flip is often all you need. For thicker cuts, you might flip every 2-3 minutes to ensure even cooking and crust development on both sides.

5. Know Your Doneness (and Use a Thermometer!)

This is where many people falter. Guessing doneness is a recipe for disappointment. An instant-read meat thermometer is your best friend. Insert it into the thickest part of the steak, avoiding bone or gristle.
• Rare: 52-55°C
• Medium-Rare: 55-60°C (Often considered ideal for most cuts)
• Medium: 60-65°C
• Medium-Well: 65-70°C
• Well Done: 70°C+ (Be warned, this can result in a dry steak!)

Remember, the internal temperature will rise by a few degrees after it’s removed from the heat (carryover cooking). So, pull your steak off a few degrees before your desired doneness.

6. Rest, Rest, Rest!

This step is non-negotiable when it comes to cooking the perfect steak. Once cooked, transfer your steaks to a cutting board and loosely tent them with foil for 5-10 minutes (longer for thicker cuts). This allows the juices, which have been forced to the centre by the heat, to redistribute throughout the meat. Resulting in a much juicier and more tender steak. Cutting too soon will cause all those precious juices to run out onto your board.

At Bayside BBQ’s & Outdoor Centre in Tingalpa, we’re passionate about helping you get the most out of your outdoor cooking experience. From the latest BBQ models to the finest accessories, and a fantastic range of rubs and sauces. We’ve got everything you need to become a true grill master. Come visit us and let’s talk about cooking the perfect steak!

Visit our showroom, which is located at 393 Wondall Rd, Tingalpa.
You can also call us on 07 3396 3200 or email your enquiry via our contact page.