Recipe - Great Southern


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
to 200°C.
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.