This page is your introduction to mastering steak at home, the Hunter & Barrel way. Whether you’re chasing flavour, texture, or just want a straightforward guide on how to cook steak, we’ve got the building blocks. From different cuts and prep styles to grilling and timing tips, we’re sharing the insights that go beyond the plate.
Different cuts yield different results. After a tender, buttery finish? Go for the eye fillet. After something with more character and body? Rump delivers every time. Ribeye brings marbling and richness, similar to eye fillet. Sirloin is good for versatility, offering an even, structured steak that can handle any type of cooking. We break it down further in our steak cooking guide, so you can choose the right method with confidence.
Good grilling is all about control. Control of heat, of timing, and technique. A ripping-hot surface gives you the sear, but to avoid a burnt outside, it must be balanced with a cooler zone. Contrary to belief, it’s better to flip often, allowing for a more even cook. Always rest it. Know your steak’s cooking time; you don’t need ten different gadgets, just a simple meat thermometer does the job. With a little know-how, soon you’ll be hitting the sweet spot with ease, every time.
There’s something special about steak over flame. It’s smokier, punchier, a more primal way of cooking. At Hunter & Barrel, we lean into that. With open-fire cooking, you’re looking for char on the outside and tenderness on the inside. You want to have timing, but also instinct, the confidence to trust your gut over package directions. Our steak cooking guides bring it back to fundamentals, teaching you the way we’ve practised it for years.
Our steak program is built on one thing: premium produce, treated with supreme care. We source from top Australian suppliers, and let the cuts speak for themselves. Whether it’s a dry-aged tomahawk or a melt-in-your-mouth fillet, every steak we serve has gone through a thoughtfully considered process—seasoned, seared, basted, and fire-finished. At Hunter and Barrel, we treat it as a ritual and don’t take shortcuts.
Our menu covers the spectrum. You’ll find all the favourites: a 200g, beautifully marbled eye of rump, a classic New Yorker, and a deliciously aged ribeye. You’ll also discover our specialities: an incredible 300g Wagyu ribeye, a stunning 700g Black Diamond T-Bone, flame-grilled to awe-inspiring perfection. Each charcoal-finished and lathered with our signature basting, each is cooked to your liking with expert precision. If you’re after hearty steak dishes, check out our entire steak menu here.
It starts before the steak or pan even hits the flame. Let the steak come to room temperature, and pat it bone dry to get a great crust. Salt it generously—you lose a lot of seasoning in the pan. You want to cook it on a high, even heat to build a crust, and steadily flip it to let it cook through evenly.
Watch your temperature with a meat thermometer so you never have to guess your steak’s cooking time, and once that crust is formed, baste with butter and aromatics. Most importantly, let it rest for at least 5 minutes before slicing across the grain (opposite the direction of the fibres). For a more in-depth guide, check out our full steak cooking guide.
Monthly featured articles, tips from our chefs at Hunter & Barrel, and cooking breakdowns that go beyond just the basics. Each guide is made to help you master the grill and make better food at home. It’s where ‘how to cook steak’ stops being a question and starts being second nature. Plus, we’ll even let you in on a few Hunter & Barrel restaurant secrets.
The T-Bone steak has a certain presence. Thick, bold, and unmistakably structured, it brings more than just flavour to the table. With the bone running through its centre, it boasts
Learn how to cook eye fillet steak to perfection with Hunter & Barrel. Get tips on prep, timing, and the best way to ensure a tender result – read now.
Refine your technique with Hunter & Barrel’s guide on how to grill steaks over an open fire. Achieve rich, smoky flavour and perfect doneness.
Fire-lit settings, rustic but refined interiors, and big flavour. You’ll find us across Australia, where open-grill cooking and laid-back dining set the tone. Book your table, drop in, and taste what happens when steak is done right.
