How To Grill Thick Steaks

2 tsp sea salt

½ tbsp neutral oil (such as vegetable or rice bran)

Thai salad:

2 tbsp lime juice

1 tsp sugar

1 garlic clove, finely minced

1 red chilli, finely sliced

2 small shallots, thinly sliced

1 small tomato, diced

¼ cucumber, sliced into thin half-moons

½ cup fresh coriander leaves

½ cup fresh mint leaves

• Take the steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towel and season generously with salt.
• Fill the Firehawk Stringybark Kamado with lump charcoal and light using a natural fire starter. Leave the lid open until the coals are glowing and covered with a thin ash, this takes about 20 minutes. When ready, push the coals to one side of the grill. Place one of the half moon ceramic deflector plates over the empty side of the grill to create two heat zones: one for direct heat (searing directly over the coals) and one for indirect heat (for finishing the steak gently). Place the grill grates back on and close the lid to preheat the Kamado to around 200°C. Adjust the top and bottom vents to maintain the temperature (for this set up, I keep the bottom vent open halfway and the top vent open to the number 4).
• Drizzle the steaks with a little oil. Then lay the steaks on the grill side that is directly over the coals. Keep the lid open and sear for a total of 8 minutes, turning every 2 minutes to develop a deep, caramelised crust. Once both sides are browned, hold each steak on its fat edge for about 1 minute to crisp and render the fat.
• Move the steaks to the indirect side of the grill, away from the direct heat. Close the lid and adjust the bottom vent to fully closed and the top vent to position number 1 to bring the temperature down slightly to around 150°C. Cook for another 8 minutes, turning once halfway through. *If your Kamado is running hot, shorten the finishing time slightly. The even heat inside means the meat continues to cook even off the grill.
• In a small bowl, whisk together the fish sauce, lime juice and sugar until the sugar dissolves. Add the minced garlic and sliced chilli. In a separate bowl, combine the shallots, tomato, cucumber, coriander and mint. Drizzle the dressing over the salad and toss just before serving so everything stays crisp.
• Transfer the steaks to a wooden board and rest for 5 minutes before slicing. This allows the juices to settle, keeping the steak tender and pink all the way through. Slice against the grain into thick, juicy pieces.
• Notes: Storage Tips Leftover steak can be kept in an airtight container in the fridge for up to 3 days. It’s excellent cold in rice bowls or tossed through noodles. Marion’s Kitchen Tip The secret to perfect steak is using your Kamado like a chef’s toolkit: high, open heat for searing, then the closed-lid indirect zone for precision finishing. Once you’ve nailed this method, you’ll have restaurant-level confidence in your grill control every single time.