BBQ Basics: Cooking the Perfect Steak
Ingredients
Steaks
Marinade
Steak Butter
Equipment
- BBQ (gas or charcoal)
- Meat thermometer
- Tongs
- Mixing bowl
- Shallow dish or zip-top bag
Instructions
Prepare the marinade: In a bowl, whisk together olive oil, Worcestershire sauce, crushed garlic, thyme, brown sugar, salt, and pepper until the sugar dissolves.
Tip: Taste and adjust sugar for subtle sweetness to promote caramelisation without overpowering the beef.
Place steaks in a shallow dish or zip-top bag, pour over marinade, and turn to coat. Marinate in the fridge for 2-4 hours or overnight for best flavour. Remove 30 minutes before cooking to reach room temperature.
Tip: Room temperature steaks cook more evenly—pat dry before grilling to avoid steaming.
Make the steak butter: Mix softened butter with parsley, shallot, garlic, and lemon zest. Form into a log on cling film, roll up, and chill until firm.
Tip: This butter melts over hot steak for restaurant-quality finish; make ahead and freeze portions.
Preheat BBQ to medium-high (about 200-220°C). Clean and oil grates. Remove steaks from marinade (discard excess), pat dry, and place over direct heat.
Tip: Use long tongs to avoid piercing the meat; watch for flare-ups from fat.
Sear steaks for 3-4 minutes per side for medium-rare (internal 55-60°C). Move to indirect heat if needed for thicker cuts, cooking until desired doneness. Use a meat thermometer.
Tip: Medium-rare is ideal for NZ grass-fed beef to stay tender; rare 50°C, medium 60-65°C.
Rest steaks on a board, tented with foil, for 5-10 minutes. Slice against the grain and top with 1-2 slices of steak butter per steak before serving.
Tip: Resting redistributes juices—cutting too early loses moisture.
Nutrition Facts
Per serving
Tips & Notes
Storage Instructions
Variations
About This Recipe
Nothing beats the sizzle of a perfect steak on the barbie during a Kiwi summer evening, flames dancing as the rich aroma fills the air. Drawing from New Zealand's world-class grass-fed beef like Silver Fern Farms ribeye or Quality Mark rump, this recipe captures the essence of backyard mastery. I've honed it over countless barbecues with mates, balancing simple marinades with that elusive sear for juicy, tender results every time.
The secret lies in letting quality NZ beef shine through a marinade of pantry staples—think Worcestershire, garlic, and a touch of brown sugar for caramelisation—while resting ensures juices redistribute for supreme flavour. Paired with a quick herb butter inspired by local traditions, it's elevated yet accessible, perfect for beginners building confidence on the grill. Serve with seasonal sides like charred capsicum or kumara, evoking those endless Auckland sunsets or Central Otago gatherings.