Beef

Reduced to clear 60oz Steak?! Yellow Sticker BBQ Test

A good steak on the BBQ is hard to beat. Whether you're cooking fillet, ribeye, or sirloin, the principles are the same - get your grill hot and don't overcook it. I'll show you my method for getting a perfect sear while keeping the inside beautifully pink. It's simpler than you might think.

Cook 7 hours
Serves 2-4
Target 49

Method

  1. Season generously with salt, pepper, and garlic (SPG) or your preferred BBQ rub.
  2. Preheat your BBQ or smoker to the desired temperature.
  3. When the bark has set and the meat stalls (around 70°C internal), wrap in foil or butcher paper.
  4. Continue cooking until the internal temperature reaches 49°C (120°F).
  5. Rest the meat for at least 1 hour before slicing or pulling.
  6. Slice against the grain and serve immediately.
Keep Cooking

You Might Also Like

Browse All Recipes