How to cook the perfect steak

Cooking the perfect steak on a gas BBQ, grill or hob is an art that combines technique, quality ingredients, and a bit of patience. Whether you’re a novice with a cast iron pan on the stove top or a BBQ maestro, following these steps will ensure your steak is juicy, delicious and cooked to perfection. 

Choosing the right cut

The first step to a perfect steak starts at the butcher. Select a high-quality cut such as ribeye, T-bone, or if you’re really pushing the boat out, eye fillet. Look for steaks that are about 1 to 1.5 inches thick with good marbling. The marbling, or fat within the meat, is crucial as it melts during cooking, infusing the steak with flavour and tenderness.

Preparation

Bring to room temperature 

Remove the steak from the refrigerator about 30-45 minutes before cooking. This helps it cook more evenly.

Seasoning

Season the steak generously with coarse salt and freshly ground black pepper. You can also add garlic powder, onion powder, or other preferred spices. Some chefs like to brush the steak with a bit of olive oil to really give it that extra pep and reduce the need to oil the BBQ if cooking outside, or the pan if on the gas hob.

Preheat the grill + pan.

Preheating your gas grill is essential. Set it to high heat and close the lid. Aim for a temperature of around 220°C. A properly heated grill ensures a good sear, which locks in the juices and enhances the flavour. Likewise with your pan if cooking on the hob. Make sure it is piping hot before you pop in the steak.

Grilling + sizzling

Oil the grates or oil your pan: Before placing the steak on the grill, lightly oil the grates to prevent sticking. Use a paper towel dipped in oil and tongs to rub the grates. Likewise with your heavy set pan, again use a paper towel to oil the pan.

Searing: Place the steak on the hottest part of the grill. Let it sear for 2-3 minutes without moving it. This forms a crust that enhances both flavour and texture. If you’re using a pan, place it in the middle.

Rotate and flip: After searing one side, rotate the steak 90 degrees to create those coveted crosshatch grill marks, and sear for another 2-3 minutes. Flip the steak and repeat the process on the other side. Follow the same method for the pan.

Indirect heat: Once both sides are seared, move the steak to a cooler part of the grill (indirect heat) to finish cooking to your desired doneness. This method prevents burning while ensuring the steak is cooked through. If using a pan, turn down the gas hob.

But how do you check to see if it is cooked to your liking? Those who have watched Masterchef have seen many a tense moment to see if the steak is perfectly cooked.

Introducing the masterful kiwi “finger test”. Compare the firmness of the steak to different parts of your hand:

Rare: Touch your thumb to your index finger; the flesh under your thumb should feel soft.
Medium Rare: Touch your thumb to your middle finger; the flesh should feel a bit firmer.
Medium: Touch your thumb to your ring finger; it should feel even firmer.
Well Done: Touch your thumb to your pinkie; it should feel very firm.

Don’t forget to rest!

Once the steak reaches the desired doneness, remove it from the grill or pan and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy steak.

Serving

Slice the steak against the grain for maximum tenderness and serve with your favourite sides. A dollop of horseradish is popular at Rockgas!

By following these steps, you’ll be able to cook a perfect steak on a gas grill or hob, impressing your family and friends with a restaurant-quality meal at home. Happy sizzling!