Butter. Lots and lots of butter.
Drizzle melted herb butter over coal-baked potatoes. And we all know the only thing better than a fire-grilled steak is the same steak with a round of flavoured butter slowly melting on top, forming a rich sauce as it mingles with the juices.
Or spoon melted unsalted butter, thyme, rosemary and garlic over the meat to create a more sophisticated crust.
Put the steak on a cutting board and let it rest for 5 to 10 minutes to allow the juices to redistribute before you slice it. Discover 4 rules to the perfect steak, every time.