on the rarer side of medium rare. Basically like this – eye fillet or good thick sirloin. Take out at least 45mins before cooking, get the BBQ nice and hot. Season liberally just before cooking, if its thick fillet then sear both sides, wrap in foil and cook until just approaching 60 degrees, rest 10 mins. Perfect. Sirloin same, get to just below 60 and that will rest nicely to Med Rare. We have steak at least twice a week, in the last 3 weeks we've eaten some sort of dead animal (marine or land), pots and corn/peas/broc/silverbeet out the garden every single night !! Mebbes make a curry tonight for a change 😀