How to cook a perfect steak on the BBQ

It's summer season, and with summer, for many, this includes the BBQ. There's something very primitive about BBQs; it's not difficult. It's fire and food and enjoying the process. Unlike an oven, with a BBQ you're there for the whole thing: the prep, the set-up, the timing, the enjoyment of cooking, and then, of course, the reward that follows....the food. It's a personal connection between the process, the warmth of the fire, the theatre, and the enjoyment of feeding yourself and your family and friends.

BBQ doesn't need to be complicated. These days, too much is thrown at people about the technical aspects, and whilst this can be useful, for the large majority of cooks this isn't needed. Today we will do a steak. All you need is a BBQ, good quality lumpwood with no chemicals, and a thermometer.

(Just a quick note here, as I feel it's important. Don't use supermarket stuff as it's full of chemicals. You really want to use chemical-free fuel, as it's better for your food. There are also a couple of different types of fuel that I often use: briquettes and lumpwood. For briquettes, these are not high heat but are used more for longer cooks, for example if you are doing pulled pork, brisket, or a lovely joint, and then there's lumpwood. Lumpwood burns at a very high temperature and doesn't last as long but is perfect for grilling, so for example burgers, wings, and for today...steaks.)

I like to do my steaks direct, meaning we cook the steak over the heat source directly. You can do steak in-direct, which means whilst on the BBQ, the meat is cooked at the side and not over the fuel, but for steaks it's much better over the fuel. What it does mean, though, is it's a quick cook, so you do need to focus so it's not overcooked.

For a steak, to prep this it's easy. Firstly, you want to take the steak out of the fridge about 30-60 minutes before you are due to cook. The reason for this is you want the meat to be at room temperature so that it's a more even cook. Then, to season the steak, for me I really do like to keep this simple. You don't need a fancy rub or multiple ingredients. Rock salt is the key here, not table salt, and be generous. Some people add pepper as well; however, I don't bother, as this burns easily and can give a bitter taste. Salt is king here.

Then you are good to go. Light your BBQ. Usually it will take 10-20 minutes, and you need the lumpwood to be grey, which is optimal so that it will give a lovely, even, stress-free cook.

Then you're good to go. Put the steak on the BBQ directly over the lumpwood and hear that beautiful sizzle. It's very tempting, but don't remove the steak too soon; let the fire do its work.

You want the steak to get charred on the outside. It might look burnt, but it isn't. This is where the flavour is, and it's beautiful.

Below is a general guide based on preference to how you have a steak, based on temperature.

• RARE - As a rule of thumb, about 2m30/35s on each side, and then remove from BBQ at 48°C/118°F and let it rest, as the heat will rise to 50°C/120°F.

• MEDIUM RARE - As a rule of thumb, about 3m30/40s on each side, and then remove from BBQ at 52°C/125°F and let it rest, as the heat will rise to 54°C/130°F.

• MEDIUM - As a rule of thumb, about 4m30/40s on each side, and then remove from BBQ at 58°C/136°F and let it rest, as the heat will rise to 60°C/140°F.

• MEDIUM WELL - As a rule of thumb, about 5m30s on each side, then remove from BBQ at 62°C/143°F and let it rest, as the heat will rise to 65°C/150°F.

• WELL DONE - About 6m30s minutes on each side, then remove from BBQ at 68°C/154°F and let it rest, as the heat will rise to 70°C/160°F.

One thing that's really important here, though. Whilst this is a general guide, all meat is different, and it does depend on, for example, how thick that steak might be, so you do really need to monitor this. I wouldn't concentrate too much on how long each side cooks for and instead use your thermometer, as this is essential.

It really is so tempting to dive right into your steak as soon as you remove this from the BBQ, as it smells amazing, but patience is the key. LET THAT BEAUTIFUL MEAT REST. This will help make that food more flavourful and less chewy. The internal temperature will keep rising to some extent, so keep checking it, and when it gets to your desired internal temperature, you are good to go.....and enjoy.