There’s something special about cooking steak over open flame. The sound of the sizzle, the aroma of smoke meeting beautifully marbled beef, and that unmistakable charred crust are what summer BBQ cooking is all about.
But cooking steak on the BBQ can feel intimidating. Too much heat and you risk burning the outside before the centre is cooked. Too little, and you miss out on that rich caramelised crust that makes flame-cooked steak so memorable.
The good news? Great steak BBQ cooking is all about understanding your cut, managing your heat, and keeping things simple.
At Eversfield, our organic beef is naturally full of flavour thanks to slow rearing, grass-fed diets, and proper maturation — which means it doesn’t need overcomplicating. Here’s our guide to cooking steaks over flame with total confidence.
The Best Steak Cuts for BBQ Cooking
Different cuts behave very differently over fire, and knowing which cuts suit direct flame can make all the difference.
Ribeye
If there’s one cut made for BBQ cooking, it’s ribeye.
With generous marbling throughout, ribeye thrives over high heat. The fat renders beautifully over flame, basting the meat as it cooks and creating incredible flavour.
Best for: High direct heat
Cook: Hot and fast
Best served: Medium rare to medium
This is often the most forgiving BBQ steak thanks to its fat content.
Sirloin
A brilliant all-rounder.
Sirloin offers excellent beef flavour with a balance of tenderness and structure. It performs beautifully over coals and develops a fantastic crust.
Best for: Direct flame or high heat grilling
Cook: Fast with regular turning
Best served: Medium rare
A classic crowd-pleaser for summer hosting.
Flat Iron
One of the best value BBQ steaks available.
Cut from the shoulder, flat iron delivers impressive tenderness and deep flavour when cooked correctly.
Best for: High heat searing
Cook: Quickly
Best served: Medium rare
Its even thickness makes it especially easy to cook confidently.
Bavette
A butcher’s favourite.
Bavette has incredible flavour and loves intense heat, but it must be sliced correctly after cooking.
Best for: Fierce direct heat
Cook: Very quickly
Best served: Rare to medium rare
Always slice against the grain to keep it tender.
Rump
Bold, rich, and full of character.
Rump is slightly firmer than sirloin but rewards careful cooking with exceptional flavour.
Best for: High heat with careful timing
Cook: Medium-fast
Best served: Rare to medium rare
Ideal if you love a more robust beef flavour.
Fillet
Exceptionally tender, but slightly less suited to open flame.
Because fillet is so lean, it can dry out quickly if overcooked.
Best for: Controlled heat
Cook: Carefully and briefly
Best served: Rare
If BBQing fillet, use a slightly cooler zone after searing.
T-Bone
The ultimate BBQ showstopper.
Combining sirloin and fillet on the bone, this cut delivers both flavour and theatre.
Best for: Two-zone cooking
Cook: Sear then move to indirect heat
Best served: Medium rare
The bone helps insulate and adds flavour.
Our Top BBQ Tips for Better Steak
1. Bring steaks to room temperature
Take your steaks out 30–60 minutes before cooking.
Cold steak placed straight onto hot coals cooks unevenly.
2. Dry the surface
Pat steaks dry with kitchen paper.
Moisture is the enemy of a proper crust.
3. Season generously
Good organic beef needs little more than:
- Sea salt
- Cracked black pepper
Season just before cooking.
4. Create two heat zones
The secret to confidence.
Set up:
Hot zone: For searing
Cooler zone: For finishing
This gives you control.
5. Flip more often than you think
Forget the “flip once” myth.
Turning every 30–45 seconds often creates a more even crust and cook.
6. Use touch or temperature
For accuracy:
- Rare: 50–52°C
- Medium rare: 54–57°C
- Medium: 58–63°C
Remove 2–3°C before target temperature.
7. Rest properly
Always rest for 5–10 minutes.
This keeps juices where they belong.
The Secret to the Best-Tasting BBQ Steak
The real secret isn’t complicated marinades or heavy sauces.
It’s quality beef, proper heat, careful timing, and confidence.
Organic beef brings natural depth of flavour that shines over fire. The caramelisation from flame cooking enhances what’s already there, rather than masking it.
Choose the right cut, trust the process, and let the beef do the talking.
Because when great organic steak meets open flame, summer cooking doesn’t get much better.
