Skirt and Striploin: 1. Prep — Take steak out 1 hour before cooking. Optional: dry-brine with flaky salt on a rack in the fridge 40 mins–overnight.
2. Heat — Cast iron or carbon steel is best. Medium heat for Wagyu/lean cuts, medium-high for everything else. Pan's ready when water droplets dance like mercury.
3. Season — Salt and pepper just before cooking (skip the salt if you've dry-brined). Fat cap? Sear it first — it's your cooking oil.
4. Sear — Lay steak away from you. No sizzle = not hot enough. Don't move it for 1 minute. Once browned, flip onto a fresh hot spot. Flip occasionally.
5. Thick cuts — Finish in the oven 5–10 mins with a probe thermometer. Thin cuts — use an instant-read to check doneness. Temps on the front page.
6. Rest — Board, 5 minutes. Pour any juices back over the steak.
7. Slice — Always against the grain. If you can’t see a grain, slice however you like.
PS: Striploins have this chewy translucent tissue under the fat cap that can be annoying. You can cut it out beforehand!

Burgers:
1. Keep cold — Don't take patties out until you're ready to cook.
2. Prep first — Buns, sauces, cheese, pickles — get everything ready before the patties hit the pan. Burgers cook fast.
3. Heat — Pan or grill on high. No oil needed — the fat does the work.
4. Season & cook — Season right before cooking. Flip continuously with a flat spatula until done to your liking.
5. Serve immediately — Straight from pan to bun. Don't let them wait.

Stockyard Beef Australia

300g for steaks and 150g each for the burgers