The side without burners or coals underneath it is where the steaks will begin. This can be done by turning on half of your burners or putting the coals just on one side of your grill. Set up your grill to have one hot zone and one cool zone. The key to grilling thick-cut steaks is a two-zone fire. You should hear a big sizzle when the steak hits the pan – no sizzle means the pan isn’t hot enough. Cook the steak in batches or use two pans if need be. It’s important not to overcrowd the pan or BBQ, or the meat will stew rather than sear. If using a frying pan, the heavier the base, the better – heavy-based pans hold heat longer and cook the meat evenly. It's all about the sizzle. Preheat a large frying pan (or BBQ) to a high heat.Instead, brush the steaks with oil and season all over with a little salt and pepper. If you want to cut the fat off the steak, do it once it’s cooked as fat adds flavour and moisture to the meat while it’s cooking. Pat the steaks dry with paper towels for that perfect outer crust. This takes a little planning, but “dry brining” your steaks, will not only season the beef, but help them to retain moisture for a juicy, tender bite. For the most flavorful and tender results, salt your steaks at least 40 minutes before or even the night before you plan to cook them. We recommend using kosher salt since its larger, flaky crystals make it easy to pinch and control how much you use. This allows it to come to room temperature and ensures even cooking. Take the meat out of the fridge 30-40 minutes before cooking.But we think it's pretty simple - just follow these important steps below, for the perfect steak no matter the occasion or the dish. People will tell you there's a bit of an art to cooking the perfect steak.

Medium rare