A good steak

Jodi: What I love about our Absolute Angus Scotch Fillet is that it doesn’t matter if you slightly under or over cook it, you can’t ruin it. This makes it perfect for a dinner party where you want to impress without stress. I like it whole or cut into steaks and grilled on a barbecue with just a touch of manuka smoke. Use a hooded barbecue and a small metal wood smoking box filled with manuka wood chips. Place it directly over the flames to burn the chips and release the flavoursome smoke. Rub olive oil, salt and pepper over the steaks and place high up on a tray or on part of the grill with no direct heat. Close the lid and leave for about 3 minutes so they get some smoke but don’t over cook. Open the lid and move the steaks directly onto the hot grill. Depending on the thickness of the cut, you may only need to sear them quickly on both sides to cook medium rare. To cook the whole fillet, trim excess sinew from the outside and rub generously with olive oil, salt and pepper. Sear on all sides until brown then close the lid and cook with indirect heat for 25 to 30 minutes with the smoking box working away under the hood. As with the steaks, allow it to rest for 10 minutes before serving.