4 Ways to Cook the Perfect Steak

4 Ways To Cook The Perfect Steak

Few things beat a perfectly cooked steak. Whether you're firing up the BBQ, experimenting with a reverse sear, mastering sous vide, or creating a beautiful crust in a cast iron pan, choosing the right cooking method can take your steak game to the next level.

At Tucker BBQs, we're passionate about helping Australians get the most from every cook-up. Here's our guide to four of the best ways to cook steak, along with tips to help you achieve outstanding results every time.

Here are some important tips

1. Grilling on a BBQ (Gas or Charcoal)

Best for: Quick cooking, smoky flavour, and the classic steak experience
Ideal cuts: Scotch fillet, Rib Eye, porterhouse, sirloin, rump

Nothing says barbecue quite like a steak cooked over high heat. Whether you're using a gas BBQ or charcoal setup, grilling delivers incredible flavour and a delicious, caramelised crust.

How to Grill a Steak

1. Bring your steak to room temperature for around 30 minutes.
2. Preheat your BBQ to high heat (230–300°C).
3. Set up two cooking zones: direct heat and indirect heat.
4. Season generously with salt, pepper, and a drizzle of olive oil.
5. Grill over direct heat for 2–3 minutes per side for medium-rare (adjust according to thickness).
6. Rotate halfway through each side if you want professional-looking crosshatch grill marks.
7. Move to indirect heat if flare-ups occur or the steak needs additional cooking time.
8. Use a meat thermometer and aim for 52–54°C internal temperature for medium-rare.
9. Rest for 5–10 minutes before slicing and serving.

Tucker Tip

For a richer, wood-fired flavour, add a charcoal tray or charcoal box to your BBQ. The range of BBQ accessories available at Tucker BBQ allows you to combine the convenience of gas with the flavour benefits of charcoal and wood chunks.

2. The Reverse Sear Method

Best for: Thick steaks (3.5 cm and above) and perfectly even doneness
Ideal cuts: Tomahawk, ribeye, thick sirloin

The reverse sear has become a favourite among steak enthusiasts because it produces a beautifully even cook from edge to edge while still delivering a crisp, flavourful crust.

How to Reverse Sear a Steak

1. Preheat your BBQ or oven to a low temperature between 95–135°C.
2. Season the steak with salt and pepper.
3. Place the steak in the cooler zone of the BBQ or into the oven.
4. Cook slowly until the internal temperature reaches approximately 45–48°C.
5. Remove and rest for 5–10 minutes.
6. Finish with a high-heat sear on a BBQ plate, direct flame, or cast-iron surface for 1–2 minutes per side.
7. Rest again for 5 minutes before serving.

Tucker Tip

A finishing sear over charcoal creates incredible flavour. Pairing a reverse-seared steak with charcoal accessories from Tucker BBQ can elevate the results even further.

3. Sous Vide Steak

Best for: Precision cooking and guaranteed consistency
Ideal cuts: Eye fillet, ribeye, New York strip, hanger steak

Sous vide cooking allows you to cook a steak to the exact temperature you want, making it one of the most foolproof methods available.

How to Cook Steak Sous Vide

1. Vacuum seal your steak or use a zip-lock bag with the water displacement method.
2. Add seasonings such as salt, herbs, garlic, or butter before sealing.
3. Set your sous vide bath to the desired temperature (54°C for medium-rare is a popular choice).
4. Cook for 1–3 hours depending on steak thickness.
5. Remove the steak and pat it completely dry.
6. Sear in a smoking-hot cast iron pan or on a BBQ for around 1 minute per side.
7. Serve immediately—no resting required.

Tucker Tip

After sous vide cooking, finish your steak over charcoal for an extra layer of smoky flavour. A quality BBQ from Tucker BBQ is ideal for creating that restaurant-quality finish.

4. Heavy Base Pan Sear

Best for: Indoor cooking and creating a deep, golden crust
Ideal cuts: Scotch fillet, eye fillet, sirloin

A heavy base pan is one of the best tools for achieving a steakhouse-quality crust at home.

How to Cook Steak in a Cast Iron Pan

1. Bring the steak to room temperature.
2. Preheat your heavy base pan over medium-high heat until it begins to lightly smoke.
3. Season with salt, pepper, and a small amount of oil (to coat cut).
4. Sear for 2–3 minutes per side.
5. During the final 30 seconds, add butter, crushed garlic, and fresh rosemary.
6. Continuously baste the steak with the flavoured butter using a spoon.
7. Rest for 5 minutes before slicing against the grain.

Tucker Tip

Use a Tucker Jumbo burger press or another heavy weight during searing to maximise contact with the pan and create a more even crust.

Which Reverse Sear Method Is Best?

The truth is there's no single "best" way to cook a steak—only the best method for the result you're chasing with a Tucker BBQ.

• Want classic BBQ flavour? Grill over Tucker gas or Tucker charcoal BBQs.
• Cooking a thick premium cut? Choose the reverse sear.
• Chasing a steakhouse crust indoors? Use a heavy base pan.

No matter which method you choose, quality equipment makes a huge difference. Explore the range of BBQs, charcoal accessories, and outdoor cooking gear at Tucker BBQ and take your steak cooking to the next level.