1. Salt and Pepper any good steak with a drop of olive oil.
Think; delicious rump, eye fillet, scotch, blade etc… Let them come to room temperature or there about, just not freezing cold from the fridge. (It is hard to go overboard with salt and pepper if cooking on a grill.)
2. Lightly oil a heavy frying pan or the BBQ (over coals is always preferred) and get it to a constant medium/ hot heat.
3. Place the steak on the grill or pan and leave it there (don’t touch it) until you see beads of blood come to the surface.
4. Once the blood has risen to the surface flip the steak and leave it for 1min (once again no touching) and then remove it and let it rest for 2-4min before eating and serve with your favorite salad.
Rest – when the meat is cooking, it tightens up. By allowing the meat to rest, the meat relaxes; therefore more tender and the blood will escape prior to serving. This goes for roasts as well.
Recipe: Murray, Gladesville
- Any steak
- Olive Oil
- Salt and Pepper