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The Perfect BBQ/panfry/grill

Steps:

• Coat meat in oil instead of adding oil to pan. This will reduce the amount of oil needed and assist in sealing in the juices.
• Ensure that cooking surface is hot - there should be lots of sizzle.
• Brown meat in small batches (about 200g at a time) to keep the pan hot and prevent the meat from stewing.
• Remove from pan.
• Add aromatics (garlic, chilli and spice) ·
• Stir fry vegetables.
• Return meat and add any sauces.
• Heat through and be sure not to bring to the boil.
• Serve immediately

The best beef tip of all - buy beef that is graded by Meat Standards Australia, it's guaranteed to be tender.

Pierre's suitable beef cuts

Fillet, Rib Eye, Sirloin, T-Bone, Rump, Round, Blade