The per­fect steak


Food and Travel (UK) - - Contents -

2 bone-in rib-eye steaks (1-1.5kg each)

2 knobs of but­ter, to serve

food ther­mome­ter

Set up a rack on a tray or large plate (to catch drips). Sea­son the rib-eyes well on both sides with salt; you should be us­ing at least 1-2tsp per steak. Put the steaks on the rack and place in the fridge, un­cov­ered, at least overnight or for up to 36 hours.

Set up a grill for two-zone cook­ing and heat to medium.

Re­move the steaks from the fridge. They should be very dry on the out­side, but if there is any re­main­ing mois­ture, be sure to pat dry with kitchen pa­per. Do not add any ad­di­tional salt.

Put the steaks over the in­di­rect side of the grill, as far from the heat source as pos­si­ble, and close the cover. Flip the steaks ev­ery 5 min­utes un­til they reach an in­ter­nal tem­per­a­ture of 41C (105F). Re­move from the grill, cover tightly with foil and rest on a tray.

Mean­while, light an­other half chim­ney of coals to en­sure your fire is rar­ing hot, and add them to the heated coals.

At this stage, you may want to con­sider us­ing spe­cialty an­odised alu­minium slabs or grates (such as grill grates), de­signed to get 90C+ (200F+) hot­ter than the grill sur­face. If you are us­ing such a tool, place it over the freshly added coals and al­low to heat for 10-15 min­utes.

It’s im­por­tant that the grill is as hot as you can get it for this fi­nal stage; it should be hot enough so you can only bear to hover your hand over the heat for

2-3 sec­onds. Place the steaks di­rectly over the hot coals and sear for 60-90 sec­onds, then turn them over and sear for a fur­ther 60-90 sec­onds.

Fi­nally, place the nar­row side of the steak with the layer of fat over the coals to ren­der and blis­ter for a minute. If you still haven’t achieved the char you’re after, you can flirt with an­other 30 sec­onds per side.

Slice and serve, sprin­kled with sea salt flakes and topped with a knob of but­ter.

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