How to BBQ the Perfect Steak Every Time

BBQing the perfect steak comes down to three things: starting with the right cut, getting your grill ripping hot before the meat touches it, and resting the steak properly after cooking. Miss any one of these and you’ll end up with a grey, tough result no matter how confident you feel at the grill. Master all three and you’ll be turning out restaurant-quality steak from a backyard kettle every weekend.

Choose the Right Cut First

Not all steaks are created equal on the BBQ. For a weeknight cook, a scotch fillet (rib-eye) between 250–350g and at least 3cm thick is the most forgiving option — the fat marbling bastes the meat as it cooks, leaving you with plenty of flavour even if your timing is slightly off.

If you want something leaner, a sirloin works well but needs more attention. Avoid anything thinner than 2.5cm — the window between raw and overdone is too narrow to hit consistently over direct heat.

For a weekend showstopper, a bone-in T-bone or a thick tomahawk (often 500–700g) is hard to beat. These cuts need a two-zone fire: sear over direct heat, then finish over indirect. Budget an extra 5–8 minutes compared to a standard fillet.

Prep: Salt Early, Rest at Room Temperature

Salt your steak at least 45 minutes before it goes on the grill — ideally the night before if you can plan ahead. A good kosher or flaked sea salt (roughly 2–3g per side for a 300g steak) draws moisture out and then back in, seasoning the meat right through rather than just coating the surface.

Pull the steak out of the fridge 30 minutes before cooking. A cold steak dropped onto a hot grill causes the outside to overcook before the centre reaches temperature — this is the single most common mistake home cooks make.

Skip the oil on the steak itself. Brush a high smoke-point oil (grapeseed or refined avocado oil) directly onto the clean, hot grill grates just before cooking. Oil on the steak surface burns over high heat and turns bitter.

Getting the Grill Hot Enough

Your grill needs to be genuinely hot — 250–280°C at grate level — before the steak goes on. On a gas BBQ, that means all burners on high for at least 10 minutes with the lid down. On a charcoal kettle, you want the coals fully white and ashed over before you begin.

A grill that’s too cool won’t sear — it’ll steam. The Maillard reaction that creates a proper crust only fires above around 150°C on the meat surface, which requires significantly more heat underneath. If your steak isn’t sizzling aggressively the instant it hits the grate, your grill isn’t ready.

Timing and Temperature: Use a Thermometer

Cooking time varies with thickness, ambient temperature, and heat source, so a timer alone is unreliable. An instant-read thermometer is the most useful tool you can own for BBQ cooking.

Target internal temperatures:

• Rare: 50–52°C
• Medium-rare: 55–57°C — the sweet spot for most cuts
• Medium: 60–63°C
• Well done: 70°C+ — at this point most steaks are dry, you’ve been warned

For a 3cm scotch fillet cooked to medium-rare, expect roughly 3–4 minutes per side on a hot direct grill. Flip the steak once — not repeatedly. A single flip gives a better crust. Rotate 90° once per side only if you want crosshatch grill marks.

Resting: Non-Negotiable

Pull the steak off the grill when it’s 3–5°C below your target temperature — it will carry-cook as it rests. A 300g steak needs at least 5 minutes of resting on a warm plate or wooden board. A thick tomahawk needs 10–12 minutes.

Cutting into a steak straight off the grill can lose up to 40% of its juices onto the board. Resting lets the muscle fibres relax and reabsorb that moisture. Tent loosely with foil — don’t seal it tight, or the crust will soften.

Finish with a small knob of butter over the top (garlic butter if you’re feeling generous) and a pinch of flaked salt just before serving.

Frequently Asked Questions

Should I oil the steak or the grill?

Oil the grill, not the steak. Brush a high smoke-point oil directly onto clean, hot grill grates just before putting the steak on. Oil applied to the steak itself burns and creates off-flavours at the high temperatures needed for a proper sear.

How long should I rest a steak after BBQing?

Rest the steak for at least 5 minutes for cuts under 350g, and up to 12 minutes for thicker cuts like a tomahawk or T-bone. A reliable rule of thumb is one minute of resting per centimetre of thickness.

What’s the best charcoal for BBQ steak in Australia?

Reach for hardwood lump charcoal over standard briquettes — it burns hotter, cleaner, and produces less ash. Australian red gum and ironbark are both excellent and widely available at Bunnings and independent hardware stores. For added flavour, cherry wood smoking chips add a subtle sweetness without overpowering beef.