A celebration for the BBQ lovers.
This mini box will consist of a minimun of 6kg of steaks. 4kg of which will be T-bones, Rib Eyes and for a lucky few the Butt Fillet. The Butt Fillet is the Eye Fillet piece that continues on after the T-bone has stopped.
The remaining 2kg will be the secondary steaks, Rump, Flat Iron and Skirt Steak. The Rump is highly prized for it's flavour and will respond well to an acid based marinade thus helping keep it tender. The Flat Iron is a steak cut from the oyster blade. Lying the meat on it's side and cutting a steak from above and below the gristle seam, creates one of the most textural steks the cow can produce, it's my current favourite...actually it's been my favourite cut for a while. The Skirt steak is the diagrapm muscle, another textural cut which will make a lovely steak sanga or used more classically will return the 1970's beef olive to centre stage. YUM.
You can allow them to wet age for another week at most in the vacuum sealed bag and then cut them open and bring the steak to room temperature. Season liberally with salt and olive oil and pop them onto the heat. A naked flame is preferable, but a skillet or gas BBQ will also do the trick nicely.
Cook one side then flip and cook the other. Allow to rest for approximately half of the cooking time and then serve.
Our beef shows best when cooked rare or at most medium-rare so don't be shy about pulling it off early.
Pull the cork, toss the salad and allow the conversation to begin.
Expected Next Run: