T Bone steak (around 30-40mm thick)
A hot OzPig with Chargrill Plate
Start by bringing your steak up to room temperature, don’t make the mistake of throwing a cold steak onto a hot pan.
Season all sides of the steak generously! Remember the golden rule, meat loves salt, and salt loves meat!
Rub the steak with olive oil, don’t forget the sides too.
Get your pan or grill hot – smoking hot! Now quickly sear all sides of the steak to seal in the juices.
Now here is the important part – turn the steak often. Don’t give the juice a chance to leak out, lock it in by turning the steak every couple of minutes until you feel as though it is cooked to your liking. A quality steak is best served rare!
Now it is time to rest the steak. It is important to note that even though the steak has been removed from the heat, it will still continue to cook a little. Aim for a resting time of around four to five minutes, depending on the thickness of your cut of meat. Throw a generous dob of butter on your steak while it rests for luxurious, lustrous finish.
Enjoy with a glass of Malbec or a quality Cabernet Sauvignon and tell us that this isn’t the best steak you’ve ever had!
This article was originally posted by The Offroad Adventures Show.