Recipe - Great Southern
FOR TWOby Adrian richardson
RECIPE – La Luna Restaurant
Remove the steak from the refrigerator 30 minutes before you
want to eat. Preheat your grill or barbecue to high and your oven
Rub the steak all over with oil and season generously with salt and
pepper. Cook the steak over a high heat for 2-3 minutes on each
side, so that it is well coloured. Now transfer it to the oven for 10
minutes, turning once or twice. Alternatively, move the steak to a
cooler part of the grill or barbecue and cook it for a further 12-15
minutes, depending on the heat of the grill and thickness of the
steak. Turn the steak every minute or so to prevent burning.
I think this on-the bone steak is probably my all-time favourite.
It’s cut from the saddle, and is made up of sirloin on one side of
the bone and eye-filet on the other. It’s incredibly tasty, and needs
nothing more in the way of flavour additions than good salt, freshly
ground pepper, and a drizzle of extra-virgin olive oil.
Ask your butcher for a Great Southern big steak – at least 600g,
and about 5cm thick. This will give you enough meat for two
people to share. A steak this thick will take much longer to cook
on the grill or barbeque, so I prefer to cook it in the oven after first
sealing it in the griddle pan over a high heat.
1 x 850g gREAT SOUTHERN T-bone steak
Extra-virgin olive oil
Sea salt flakes
Freshly ground black pepper
Lemon wedges to serve (optional)
Because of the bone, you’ll find that the meat won’t cook evenly:
it will be rarer close to the bone towards the edges it will be
medium or even medium-well done. Use the thumb-to-finger
test for doneness, or check the interior of the meat with a meat
Transfer the steak to a warm plate and cover it loosely with foil.
Leave to rest for 5-6 minutes before carving.
To serve, cut the two sections of meat away from
the bone and carve into thick slices. Serve with more salt and
pepper, extra-virgin olive oil and the lemon wedges if using.