A bulletproof way for restaurant quality steak in your home
Serves 2 people
Ingredients:
1kg piece Sirloin steak
Olive oil
Sea salt
Black pepper
Blow-torch
Method:
Step 1
This is the most important part. 2 days before you would like to get your barbecue fired up, go to your butcher and get a 1kg piece of Sirloin steak (this will be enough for 2 steaks).
Make sure the Sirloin has a good layer of fat around the edge. This will impart extra flavour during cooking.
When you get your steak home, remove it from all the packaging and place it on a wire rack in the lowest shelf of your fridge. Leave it here for 1-2 days, rotating the steak each morning.
This will allow air to circulate around the steak and it will age slightly, becoming darker in colour. Don’t worry, it won’t go bad!
Step 2
On the evening of the second day, it is grilling time!
Remove your steak from the fridge and allow to come up to room temperature for 30 minutes.
Heat your bbq grill or grill pan to the highest setting, leave for 10-15 minutes to get nice and hot.
Pre-heat your oven to 200 degrees celsius.
Step 3
Now that your grill and oven are nice and hot, rub your steak generously with sea salt and black pepper and a little olive oil.
Sit your steak on it’s side in a roasting tray, fat side up.
Now take your blow torch and use it to render the fat, moving it slowly down the length of the steak until you reach the end.
Step 4
Take your steak from the oven tray and grill on each side for 2-3 minutes. Just enough to seal the meat and get some nice grill marks. Keep your grill on, we will need this again towards the end.
Step 5
Remove the steak from the grill and place back in the roasting tray on it’s side, fat side down.
Place in your oven and roast for 20 minutes for medium-rare, 30 minutes for medium-well.
Step 6
After 20 minutes, remove your steak from the oven and leave to rest on a wire rack for 5 minutes. This part is important to retain all the juices in the meat.
Once your steak has rested, slice it in half length ways so you end up with two steaks. Don’t worry if it looks a bit rare in the middle, you will even this out in a second.
Take your 2 steaks and place cut side down on your hot grill for another 1-2 minutes to seal the edge.
Remove the steaks from the grill and serve with fries and a summer salad or if the weather is a bit colder, mashed potatoes and grilled asparagus.
Dig in!