First, get your steaks to room temperature. Season generously with salt and pepper. Heat you cast iron skillet or fry pan on medium to high heat, adding 2 tbsp. oil. When the oil just starts to smoke add your steaks.Your steaks should sizzle as they hit the pan. Cook on one side for 5-6mins. (Medium rare) then turn your steaks. At this time add 2 knobs of butter, garlic and thyme. Continue to baste your steaks to add flavour. After 5-6mins, check temp. is at your desired level. Remove from heat. Cover loosely with foil and allow the meat to rest for 10-15mins. This allows the meat to reabsorb all the juices and retain tenderness.Slice to the desired thickness and serve.
Reverse searing is a sure way method of cooking your steaks to the desired level.
First, Preheat oven to 135C. Season steaks generously with salt and pepper or your desired meat rub. Place your steaks in the oven on a rack with drip trays in place. Cook meat until it reaches an internal temperature of 45C for medium rare. Remove from oven and allow to rest for 10mins. Heat your fry pan or skillet on high heat. Add oil, butter and garlic. Sear steaks for 1min on both sides to form a crust, basting throughout. As the meat has already been rested, it’s now ready to serve.
Grilling Direct Heat:
Allow your steak to get to room temperature. Season liberally with salt and pepper. Make sure your steaks are nice and dry to promote better browning of the meat. On a medium to high heat, grill steaks until meat browns and starts forming a crust. Flip and grill until you reach the same level of browning. From here flip every minute until you reach the desired internal temperature (refer to temp chart). Remove from grill. REST, REST, REST!!! Allow your steaks to rest for 10-15mins to allow fibres to relax and retain juiciness. Serve and enjoy!!
Grilling Indirect Heat:
When it comes to cooking thinner steaks, direct grilling is great, but when you are grilling thicker steaks, we recommend indirect grilling. Much like reverse searing, it allows you to cook the meat to your desired “doneness” without burning the outside.
Setup your BBQ for indirect grilling. Place your seasoned steaks on the cooler side with the lid on. Cook your meat to an internal temperature 10C lower than your desired finished temperature. When ready, char your meat for one min. each side to achieve grill marks. Rest for 5-10mins and serve.