1. Start with thick steaks
Ask us for 2.5 to 3 cm. Thin steaks overcook before they colour.
2. Salt early
Salt 40 minutes before cooking, or just before. Anything in between draws out moisture.
3. Hot coals, one side
Build a two-zone fire: sear over the hot side, finish on the cooler side.
4. Turn often
Flipping every minute cooks more evenly than one flip.
5. Rest
Rest the steak for as long as it cooked. Slice against the grain.
