At Squires Loft, basting isn’t just a step in the cooking process—it’s part of what makes our legendary flavour truly unforgettable.
We’ve been perfecting our signature basting method for over two decades, and it’s one of the reasons our steaks have become synonymous with quality, flavour, and consistency. If you’ve ever wondered what makes our steaks stand out from the rest, here’s a look behind the flame.
The Art of the Baste
From the moment your cut hits the grill, our chefs are on a mission to create the perfect crust—deeply caramelised on the outside, juicy and tender inside. Our house-made basting is applied throughout the grilling process, ensuring the flavour is built up in layers, not just applied on top.
Unlike some steakhouses that rely on dry seasonings or post-grill sauces, our technique allows the marinade to interact with the meat throughout the cook, sealing in juices and enhancing the natural richness of the cut.
Each brush stroke brings a balance of umami, tang, and subtle spice that pairs perfectly with the char from our custom-built grills.
What Is Basting? The Squires Loft Way
At Squires Loft, basting is more than a cooking technique—it’s our signature. It’s the secret to that unmistakable caramelised crust and bold flavour our steaks are known for. From the first brushstroke to the final sizzle, our house-made baste is carefully applied to enhance the steak’s natural richness, sealing in moisture while building layer upon layer of depth.
Crafted in-house to our closely guarded recipe, the Squires Loft baste isn’t just about moisture—it’s about character. It delivers a perfect balance of umami, tang, and spice that works in harmony with our custom-built grills to develop the unmistakable flavour profile that sets us apart.
The Science Behind the Sizzle
Our baste interacts with the surface of the steak as it cooks, helping to caramelise the outer layer and lock in juices without overwhelming the integrity of the meat. Applied at key intervals, the baste supports even cooking and promotes a deep, rich crust—often referred to as the Maillard reaction—where heat, protein and sugars meet to create that signature char and depth of flavour.
Because our grill temperatures are carefully calibrated and our chefs are trained to apply the baste at exactly the right moments, the result is consistently juicy, tender steak with that irresistible surface glaze.
This isn’t butter-basting in a pan. It’s flame, baste, and fire—all working together to bring the Squires Loft experience to life. No shortcuts. Just flavour, technique, and tradition.
It’s All About Consistency
Our kitchen team undergoes extensive training to ensure every steak that leaves the pass meets the Squires Loft standard—whether you’re dining in Ballarat, Geelong, Docklands or Torquay.
That means:
- Consistent basting application at key stages of the cook (initial sear, mid-cook, and final brush)
- Accurate timing and temperature control, guided by internal kitchen protocols
- Understanding each cut’s ideal finish, from our classic eye fillet to the bold 700g rib eye
Our training checklist ensures new chefs don’t just know what to do—they understand why it matters. Every steak tells a story, and our basting is the signature.
More Than Just a Marinade
Our proprietary baste is made fresh in-house, following a closely held recipe developed over decades. It’s not bottled, outsourced or sold—it’s created in our kitchens with purpose, and used as a core part of our identity.
It’s this kind of commitment to handcrafted detail that allows us to deliver the unmistakable Squires Loft experience every time.
When and How to Baste – The Squires Loft Technique
At Squires Loft, basting isn’t a finishing flourish, it’s part of the process. Our purpose-built grills and signature basting method work together to create that legendary charred crust and depth of flavour guests return for.
Timing Is Everything
We begin basting once the steak has started to develop a rich, caramelised crust, typically after 2–3 minutes on each side. At this stage, the surface is sealed, locking in juices while creating the perfect base for flavour absorption.
Basting continues in the final minutes of grilling, building layers of flavour without compromising texture. Our chefs know not to overdo it, too much baste too soon risks steaming instead of searing. The timing, just like the seasoning, is deliberate.
Custom Tools for the Job
Forget spoons and ladles, at Squires Loft, each kitchen is equipped with custom basting brushes designed for precision and consistency. These tools ensure even coverage of our house-made baste during the grilling process, helping to achieve that golden lacquered finish.
Every steak receives individual attention—no mass spraying or shortcuts. Our team is trained to apply just the right amount at just the right time, using the brush to glide the baste evenly across the surface without disturbing the sear.
Heat Control, Flavour Control
Our custom-built grills run at carefully maintained temperatures to ensure the baste caramelises without burning. The heat is high enough to sear, yet controlled enough to allow the flavours in the baste—its acids, oils and secret seasoning blend—to work their magic without scorching. It’s this balance that gives Squires Loft steaks their signature richness and flame-grilled integrity.
Built on Fire and Flavour
Squires Loft was built on the back of great relationships, legendary steaks, and bold flavour—and our basting is central to all three. From our grill chefs to our front of house teams, everyone knows that the basting is where the magic happens. It’s the heart of the brand, and it’s what brings guests back time and again.
