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Each competitor had to cook a 30mm ribeye steak. Most grilled the meat, but some opted to sear it in a pan.
The judges assessed the appearance, doneness, texture and taste and Bilbrough finished ahead of the competition in three of the four categories.
He said his “heaps of practice” paid off, having drafted in partner Chloe Parks and daughter Oakley, who “were eating steak every night for the last month”.
The perfect steak “starts at the farm”, Bilbrough said. He then lets the meat come to room temperature, which helps with tenderness.
“I barbecue using a reverse grill method, where I barbecue the steak over mānuka for 30 minutes while I heat up the grill grates (used to put grill lines on steaks). ....

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