26-28c, sunny that's nice and comfortable, we've got min10c to a max of 17c today, which feels cold here, the wind adds a chill factor as well.
BBQ's, we tend to go for wagyu steaks. about 50ml (2 inches) thick, and about as big as two hands together.
Sprinkle salt on both sides and place on a plate in the fridge and leave for 10- 15 days. The salt dries out the blood but leaves all the flavor in the meat. This is "aged" beef
Place over high heat on the barbie for a minute each side, then turn the heat down to an absolute minimum.
Using a meat thermometer regularly, bring the heat up slowly till the temp reads about 60c (for rare) or 70 c for well done. turn regularly.
Then turn up the heat to high for about a minute each side. You should end up with a slightly crispy outer.
A few years back we were visiting the west Australian wine area around Margaret River and we called into one the the vineyards (Leeuwin Estate) for lunch. They served up a 45 day aged steak for me, tremendous wines, as well.