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/

Aussie Meat

作者

Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.