How to cook the perfect steak (according to actual experts)

Arguing about steak is practically an Australian tradition.

Walk into any barbecue this summer, and you'll probably find at least three people crowding around an open flame, yelling about a steak's cut, and its seasoning and resting time.

But is there really a "right" way to cook a steak? To help you settle these arguments, we went to two top chefs who know their steak: Sydney-based chef Dany Karam and Elvis Abrahanowicz.

Read on if you need some ammo to use against your loud-mouthed uncle.

What's the best cut to cook on the BBQ?

"I prefer to cook rib eye on the bone and scotch fillet, as there is a decent amount of marble that texturises really well over heat," Karam says.

The "marble" is the intramuscular fat. Rib eye and scotch have more fat in the meat itself, compared to other cuts like eye fillet and rump.

And, when cooking, that fat helps the steak stay tender and juicy.

But that doesn't mean it's wrong to cook eye fillet or rump on a barbecue!

In fact, Karam says he doesn't believe there's one 'right' way of cooking steak at all.

"I believe it's up to individual preference. There are good and bad cooking techniques, but everyone is different in how they get to their final goal."

How should you season a steak?

Both chefs recommend keeping it simple: just use salt.

Karam uses a "good amount" of salt right before throwing it on the heat and Abrahanowicz applies a light seasoning of coarse salt as he leaves the steak out to rest (more on that shortly).

"I don't even use oil," Abrahanowicz says. "It would have to be very lean meat for me to put oil on it. I just put salt on, it goes on the grill and the fat from the meat coats it."

But what about pepper? Should you chuck that on too?

"Never do that [before cooking]," Abrahanowicz says. "Pepper gets bitter when it gets hot."

Do you have to get a steak to room temperature before cooking?

"Cooking the steak from room temperature allows for the meat to be cooked evenly," Karam says.

If you put a cold steak straight on the BBQ, the outside could burn while the inside is still cold.

"My tip would be to take the steak out from the fridge around 20 minutes before cooking and sear it at high heat, which allows for a better crust to form," he says.

Abrahanowicz says he goes further, leaving steak out for "a few hours" before cooking.

If you'd like to take his lead, just be mindful to leave the steak at room temperature (not out in the sun, for example) and keep an eye on the time.

Raw meat is a high-risk food, and food poisoning bacteria thrives when it's left out between 5-60 degrees.

Is it true you should only flip a steak once?

The simple answer is — no! Or, as Abrahanowicz says, "that's bulls**t".

While that may be fine for some, he goes on, it's often better to flip the steak lots to ensure it cooks evenly all the way through.

Karam agrees: "Using high heat, I sear the steak on both sides to form a good crust using salt. Then I keep flipping the steak on lower heat until it reaches the desired temperature."

How do you know when your steak is cooked?

"Practice. With more than 20 years of experience, I think I have developed a bit of intuition," Karam says.

But he has a tip for newbies too.

"You can compare the tenderness of the steak to the meaty part of your palm when you bring your thumb and finger together: index is rare, middle finger is medium, ring finger is well done."

Abrahanowicz alternatively suggests investing in a meat thermometer, to check the temperature when cooking.

A rare steak will be 60 degrees, and once it gets to 75 degrees it will be well done.

"People often think the rarer the meat, the better it is. But that's not true. Everything's to taste!"

Do you have to rest a steak after cooking?

"Absolutely," Karam says.

"When a steak is rested after cooking, it allows for the juices to redistribute and not run out when cut.

But Abrahanowicz's answer is a bit more complicated.

"At my restaurant, yes. We rest it for a minimum of 15 minutes. Then we hit it again on the grill for a few minutes each side."

This is important, he says, because they serve the meat cut and don't want it bleeding out on the plate.

"But if I'm eating at home … I never rest the steak. There's nothing like eating a hot steak with all the juices coming out and the hot fat dripping down."