BBQFORTE guideBeef

The Guide to Steak

From choosing the cut to nailing the rest.

By Ben Forte

Great steak is mostly decisions made before the fire is lit: the right cut, dry surface, proper salt and a two-zone setup. Get those right and the cooking is the easy bit.

Pick the right cut

Ribeye is the forgiving one: marbled, juicy, hard to ruin. Sirloin gives you a cleaner beefy bite. Rump is the budget hero if you slice it thin against the grain.

Go thick. Anything under 3 cm overcooks inside before the crust has formed. Ask your butcher for 4 cm and share it.

The two-zone method

1
Dry brine
Salt generously and leave uncovered in the fridge for at least an hour, ideally overnight.
2
Build two zones
Bank lit charcoal on one side. Leave the other side empty.
3
Sear hot
Sear over the coals, flipping every 30 to 45 seconds for an even crust.
4
Finish gently
Move to the cool side and close the lid until you hit your target temperature.
5
Rest
Rest for 5 to 10 minutes. Slice against the grain.