STEAK SE­CRETS

GRILLING STEAK OVER FIRE IS QUINTESSEN­TIALLY AUSTRALIAN, BUT WE CAN AL­WAYS LEARN NEW TRICKS

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: ALAS­TAIR MCLEOD STYLING & PHOTO: MI­RANDA PORTER

Re­move steaks from the fridge a full hour be­fore cook­ing then sea­son gen­er­ously with sea salt and freshly milled pep­per. Driz­zle steaks with oil and place on a pre­heated bar­be­cue. After 30 sec­onds turn and con­tinue to turn fre­quently un­til you are happy with the de­gree to which you have cooked your meat. Rest for half the cook­ing time, carve and ad­min­is­ter a lit­tle more salt.

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