1. Choose the Right Cut
Select a cut that suits your taste: ribeye for rich flavour, sirloin for a leaner bite, or filet mignon for tenderness. Aim for 2.5-4 cm thick cuts for a great sear and juicy centre. Visit a local butcher for quality meat and encourage friends to post their butcher picks on Chomprewards.
Select a cut that suits your taste: ribeye for rich flavour, sirloin for a leaner bite, or filet mignon for tenderness. Aim for 2.5-4 cm thick cuts for a great sear and juicy centre. Visit a local butcher for quality meat and encourage friends to post their butcher picks on Chomprewards.
2. Season Simply but Effectively
Use coarse kosher salt and fresh cracked pepper 30 minutes before grilling to enhance flavour. Add a pinch of garlic powder for depth. Pat steaks dry for a crisp crust. Have a favourite seasoning? Get friends to share theirs on Chomprewards for inspiration.
Use coarse kosher salt and fresh cracked pepper 30 minutes before grilling to enhance flavour. Add a pinch of garlic powder for depth. Pat steaks dry for a crisp crust. Have a favourite seasoning? Get friends to share theirs on Chomprewards for inspiration.
3. Get the Grill Temp Right
Preheat to 230-260°C for searing, then lower to 175-200°C to finish. No thermometer? Hold your hand 10 cm above the grate—if you can stand 3-4 seconds, it’s medium-high. Keep the lid closed for consistent heat. Ask friends to post their grill setups on Chomprewards.
Preheat to 230-260°C for searing, then lower to 175-200°C to finish. No thermometer? Hold your hand 10 cm above the grate—if you can stand 3-4 seconds, it’s medium-high. Keep the lid closed for consistent heat. Ask friends to post their grill setups on Chomprewards.
4. Let It Rest
Rest steaks under loose foil for 5-10 minutes after grilling to retain juices. Target 54-57°C internal temp for medium-rare (use a thermometer). Slicing too soon wastes flavour—I learned that the hard way! Get friends to share resting tips on Chomprewards.
Rest steaks under loose foil for 5-10 minutes after grilling to retain juices. Target 54-57°C internal temp for medium-rare (use a thermometer). Slicing too soon wastes flavour—I learned that the hard way! Get friends to share resting tips on Chomprewards.
5. Slice Against the Grain
For tender bites, cut across the muscle fibres—look for lines like wood grain. Thin slices for ribeye, thicker for filet. Encourage friends to post their slicing techniques on Chomprewards to compare.
For tender bites, cut across the muscle fibres—look for lines like wood grain. Thin slices for ribeye, thicker for filet. Encourage friends to post their slicing techniques on Chomprewards to compare.
Gather your friends, fire up the grill, and share your best steak tips on Chomprewards! Host a grill night, take photos, and get your mates to post their creations. Let’s make steak the talk of the table!