Scorching hot grill with a thick fillet steak about 2 inches thick, sprayed with olive oil.
3 minutes on each side max wrapped in foil and left for 6 minutes before serving
Olive oil, salt and cracked pepper.
Piping hot BBQ, 3-4 minutes each side but I turn constantly. I feel it helps seal the meat and retain more juices. Depending how hungry I am, that will determine whether I let it rest or not.
When I am at home, I will mostly go for rump. It is a very good steak if cooked right ie never more than medium rare. I don't trust a restaurant to give it the love that I do. I let them cook softer cuts that are harder to mess up!.
Has anyone tried cooking a steak using a sous vide? I saw this article a while ago but haven't given it a go yet:
I cooked a fantastic eye fillet on the BBQ last week. Decided I would try to cook it slower than usual so put the burners on high over the grill and on low over the hotplate. Fillet was brushed with oil and seasoned with salt and pepper. I put the fillet on the grill to seal it just for a few minutes each side until crusty then turned the grill burners off. Put the hood down and left it for about an hour. Temperature was around 150 which was a little warmer than I wanted but it turned out great.
Bang on - Piping Hot BBQ is the best way to sear the meat and lock in its juices.
I only ever cook my steaks on my BBQ, pan fry just doesn't cut it.
Oliver oil salt and pepper - no need for anything else if you have good quality steak.
I love a thick T Bone or Scotch
Welcome to Workshop @AshY. Many thanks for the tips.
Looking forward to hearing more about your projects, and your cooking skills!