Buying thick cut steaks that you then slice to share is a much better way to cook steak than individual steaks.
A thin steak will overcook in the centre whilst before the outside has had any chance of developing a caramelised crust look for a generous marbling of fat - fat equals flavour, and it will baste the steak as it cooks
Season simply - pepper, salt (plenty!) and a drizzle of oil are all you need
HEAT - very important to cook over really hot grill bars - so allow them to heat for a good 10 minutes for gas, or 30-40 minutes for charcoal. If you have a ‘sizzle zone’ on you barbecue, this is the perfect time to use it.
REST - the most important part of steak cooking - a 5-10 minute rest somewhere warm but not too hot. Resting on the warming rack is ideal, or simply put on a plate and cover with a double layer of foil.
Posted by Aussie Meat and we thank Red Tractor for the link https://www.redtractor.org.uk/dig-a-little-deeper/recipes/bbq-steak-a-guide-to-perfection/
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