We love a good barbecue here at Yours. To us, food just seems to taste so much better when cooked outdoors! There's nothing quite like a perfectly grilled steak. A good one should be smoky, caramelised, juicy and full of flavour, but achieving that level of perfection can feel daunting, especially if you've got guests coming over!
Meat is expensive so if you're going to splash out on premium steaks, you want to make sure they're cooked to perfection - ideally on one of the best barbecues too.
We spoke with Jacqueline Wise, a live-fire private chef and event caterer based in Chichester, West Sussex, to get her best tips for barbecuing steak like a pro.
First, set the perfect scene
A barbecue should be an event - the perfect mix of socialising and enjoying good food and drink at the same time. We would recommend taking a look at your outside space and revamping it with our BBQ area ideas if needs be.
Next, stock up on your favourite BBQ foods and summer salads, then you're ready to move onto the main star: the steak.
Choose the right cut – and the right charcoal
“A great steak starts with great ingredients,” Jacqueline says. “Buy the best steak you can afford. Slow-grown, local meat is ideal. And if you want something a bit different – and more sustainable – try venison haunch steaks.”
She adds, “Venison is lean, flavourful and often far more affordable than beef. It’s also underused, especially in live-fire cookery, which I’m really passionate about. Ask your butcher for 8oz venison haunch steaks and give it a go – you won’t be disappointed.”
Charcoal choice matters just as much as the meat. “Real lumpwood charcoal is best,” she advises. “Avoid briquets and chemical firelighters as they’ll leave a bitter taste on your food. Go for natural firelighters and let your charcoal burn until it’s white hot – that’s when it’s ready.”
Let the Steak Reach Room Temperature
“Take your steak out of the fridge at least an hour before cooking,” Jacqueline says. “If you’re marinating it, do that now. But hold off on the salt until just before you cook. Maldon is my favourite as it gives a great finish.”
Experimentation might seem daunting but Jacqueline recommends we try: “Don’t be afraid to try different herbs, spices or rubs to create your own signature flavour.”
The secret weapon: Tallow butter
For an unforgettable barbecued steak, Jacqueline recommends a game-changing trick: “Use a herb-infused tallow butter dip. It’s especially good for lean meats like venison.”
“Tallow is rendered beef fat," she explains. "I make mine in a slow cooker, but you can buy it or use beef dripping. Melt equal parts tallow and butter with fresh rosemary in a heat-proof dish on the grill. Just before cooking, dunk your steak in the melted mix. It adds flavour and helps get that rich golden crust. But watch it – tallow can catch alight, so move it off the grill once melted.”
Cooking over fire: Hot, fast and fearless is the way to go
“For the perfect steak, remember this: colour is flavour,” Jacqueline explains. “You want a golden-brown crust. That means cooking hot and fast. The grill needs to be smoking hot before the steak goes on. Give it 15–30 minutes to get there.”
Confident placement is key. “After the tallow bath, place your steak on the grill and listen for that vibrant hiss. That’s the magic starting - caramelisation. It’s where you get the sweetness and texture we all crave.” After all this caramelization, you'll want to brush up on how to clean your barbecue, too!
Cooking over fire is about instinct, Jacqueline says. “Every fire is different. Thicker steaks need longer. Some parts of the grill will be hotter. Be present and ready to react.”
How long should I barbecue a steak for?
“To cook an 8oz steak medium rare, go for around three minutes on each side,” she recommends. “Turn it twice for those gorgeous criss-cross grill marks.”
“If the flames flare up – especially if you’ve used butter – shut the lid if you have one and adjust the vents. More airflow means more heat. Less airflow calms the flames. For thicker steaks like tomahawks, closing the lid helps cook them through without burning.”
And how do you know it’s done? “Touch the meat. The softer it is, the rarer it is. Firmer means more well done. Finding your sweet spot takes practice so be patient and kind to yourself while you learn.”
Practice also means more steaks to eat, of course, so we think practice is essential!
How long do I rest a steak for?
“Resting your steak is just as important as cooking it,” says Jacqueline. “Once it’s off the grill, put it on a wooden board for at least five minutes and longer for bigger cuts. Don’t cover it with foil; it’ll steam and lose that beautiful crust.”
And if you’re worried about it going cold, Jaqueline has a surprising tip! “I’ve got a trick I use at events with hundreds of steaks,” she reveals. “Charcoal and butter.”
The show-stopping finish
To finish your steak with flair (and keep it warm), Jacqueline recommends “charcoal butter theatre" for the more adventurous cooks among us!
“It’s so simple, but it makes such an impression. Slice your steak and fan it out on a platter. Top it with a flavoured butter – I love bone marrow and wild garlic, but any good butter works.”
“Then take a red-hot coal from your BBQ, blow on it until it’s glowing, and place it gently on top of the butter. Carry it to the table while it sizzles and smokes – the sound and smell are pure magic. Just be careful to remove the coal before serving!”
Grilling the perfect steak doesn’t have to be intimidating. With the right preparation, tools and a bit of fire-side intuition, you can serve up restaurant-quality results at home. As Jacqueline says, “Cooking is always about learning. Get out there and give it a go, and your barbecue game will never be the same again.”
For more top barbecuing tips, along with live cooking demos and plenty of food, head along to the Smoke and Fire festivalthis summer - the UK's largest BBQ festival.
Jacqueline Wise and her team run a leading luxury private dining and bespoke wedding catering business based near Chichester in West Sussex. From 10 course tastings menus to show-stopping fire-feasts, she loves to bring people together through good food. Find out more by following her online @jacquelinewisechef or see her website www.jacquelinewisechef.co.uk or email hello@jacquelinewisechef.co.uk
Becky Fuller is a senior digital writer for Yours.co.uk. She is also a fully qualified personal trainer and strength coach, specialising in fitness and wellbeing for over 50s. Prior to joining Yours, Becky was a fitness writer for Saga, and a freelance entertainment and theatre journalist.