- Bring the steak to room temperature before cooking.
- Season the steak at least 30 minutes before barbecuing. This will give you a better crust on the steak
- Use the 60/40 rule
60% of the cook time should be on the first side of the steak
40% of the cook on the other side - Only turn the steak once
- Use a meat thermometer to check doneness
Rare 49-54⁰
Medium Rare 54-57 ⁰
Medium 57-63⁰
Medium – Well 63-68⁰
Well-Done 68 ⁰ - Monitor your steak temperature, and take it off the heat when it’s 5 – 10 degrees below your target temperature. Let it rest for just 5-10 minutes, and it will come up to temperature and the juices will redistribute to make every bite more delicious.
