How to Cook the Perfect Steak: The Fireside Way

At Fireside, we believe true flavor comes from grilling over charcoal and embers. It’s the only way to unlock that deep, smoky character we love.

But we know that’s not always possible at home. So, we’ve prepared three trusted methods to cook your meat to perfection:

Open Fire (Our favorite)

Gas BBQ Grill

Cold Pan Searing (Perfect for Hong Kong Homes)

Below is our master technique for the authentic Open Fire method.

Open Fire Grilling / Gas BBQ Grill: The 4-Step Fireside Technique

Step 1: Preparation is Key

Choose a Proper Steak: The steak should be at least 2.5cm (1 inch) thick.

Bring to Temperature: Take the steak out of the fridge 20-30 minutes before cooking.

Pat Dry: Thoroughly dry the surface with a paper towel. A dry steak is the secret to a perfect, crispy crust.

Salting: Generously season the steak with coarse salt at least 10 minutes before cooking. Just before grilling, thoroughly pat the surface dry with a paper towel.

Step 2: Set Up Your Fire

Spread the charcoal evenly for consistent, medium heat. You want glowing embers, not roaring flames.

This provides a more even cook and prevents burning.

Step 3: The Cooking Process

Place the steak directly over the coals.

Cook for 2 minutes per side, flipping once. (Total: ~4 minutes)

Then, cook for another 90 seconds per side. (Additional 3 minutes, now a total of 7 minutes).

Step 4: Check for Doneness

The Best Way (With a Thermometer): For a perfect medium-rare, remove the steak from the grill when the internal temperature reaches 50°C (122°F).

The Trusted Guide (By Time): No thermometer? No problem. For a 2.5cm steak, ~8 minutes total will give you medium-rare, meaning cooking for another 30-45 seconds per side.

For a 3cm steak, aim for a total of 9-10 minutes.

Let it Rest: Always let your steak rest for 5-10 minutes before slicing. This allows the juices to redistribute for maximum flavor.

The Cold Sear: The Perfect Method for Hong Kong Kitchens

This revolutionary method creates a beautiful crust with minimal smoke and splatter—ideal for compact homes.

Why the Cold Sear is Great for HK Homes:

No Hot Oil Splash: Starting in a cold pan means the fat renders gently, not splattering violently.

Minimal Smoke: The gradual temperature rise prevents burning, keeping your apartment smoke-free.

Step 1: Preparation

Same as above. Use a thick steak and pat it completely dry.

Step 2: Start in a Cold Pan

Place the steak in a cold, heavy-bottomed pan (no need for oil). Then turn the heat to high.

Step 3: The Cooking Process

Cook on high heat for 2 minutes per side to slowly build the searing marks.

Then, reduce the heat to medium-low and cook for another 90 seconds per side.

Total cooking time: 7-8 minutes for a perfect medium-rare.

The cold sear method we use is adapted from Lan Lam at America's Test Kitchen. You can find her complete guide on their YouTube channel.