A good steak

NZ Life & Leisure - - Food Producer Awards -

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.

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