A Guide To Grilling at Home

This guide is going to help you get your steak tasting as good as ours. Executive Chef, Pip Pratt has compiled a step-by-step cooking guide from decades of experience.

In our restaurants, we don’t cover our steak with sauces, purees or magic spells. We serve a quality product that, with help of preparation and a super hot cooking surface, can sing on its own.

You can follow all the tips in the world, but remember: the finished product is only going to be as good as what you started with. Go to your local butcher, pickup a great looking steak and put these pro tips to work. Let’s do this.

Step 1 – Preparation

Step 2 - Season the Steak

Step 3. Cooking

  • Sirloin - 220 gram

    • Render just the fat edge of the steak to help it cook out for about 40-60 seconds – be careful of fat dripping and setting your BBQ  on fire!
    • Flip the steak onto its side and sear quickly for 30 seconds, turn by 90 degrees and sear for a further 30 seconds. Flip the steak over and repeat.
    • Once a criss cross patterned has formed flip the steak for 30 seconds on each side again (3 mins altogether on the heat).

    Next Step: Resting

  • Bistecca - 1kg

    • Render the fat side on the grill/pan for a few minutes (1-2 minutes depending on the amount of fat), followed by all other edges including the bone until the entire perimeter has been sealed.
    • Now lay the steak down on its side and sear for 40 seconds
    • Turn the steak 90 degrees and sear for a further 40 seconds
    • Flip the whole steak over and repeat.You are aiming to get a full crust over the surface so it will take a further couple of flips and sears on different angles to get a full surface coverage of sear.The steak should receive approximately 3-4mins of intense hot searing.
    • Move it to the shelf inside the BBQ (indirect heat) and close the lid so it keeps cooking (approximately 5- 8 mins). Otherwise, in a 200°C oven. For a nice medium-rare, you want to get the internal temperature close to the bone to 45°C.

    Next Step: Resting

     

  • Rib Eye - 700 grams

    The cooking for the Rib Eye is very similar to a bistecca alla Fiorentina.

    • Seal the outside of the meat. Do this by holding the steak with tongs and holding the bone to the grill/pan, followed by all other edges until the entire perimeter has been touched the hot surface.
    • Now lay the steak down on its side and sear for 40 seconds
    • Turn the steak 90 degrees and sear for a further 40 seconds
    • Flip the whole steak over and repeat.You are aiming to get a full crust over the surface so it will take a further couple of flips and sears on different angles to get a full surface coverage of sear.The steak should receive approximately 3-4mins of intense hot searing.
    • Move it to the shelf inside the BBQ (indirect heat) and close the lid so it keeps cooking (approximately 5- 8 mins). Otherwise, in a 200°C oven. For a nice medium-rare, you want to get the internal temperature close to the bone to 45°C.

    Next Step: Resting

     

Step 4 - Resting

Step 5 - Serving

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Level 1, 3 Barrack Street,
Sydney, NSW 2000

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