July 24, 2018

How to cook the Perfect Steak


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Step One / Pepper Jack Shiraz

Steak and Shiraz are a match made in heaven, so step one, pour yourself a glass of wine!

Step Two / Bring steak to room temperature

Take your steak out of the fridge about 30 minutes before you start cooking and allow it to come up to room temperature. Frying and or grilling with cold steak will stop the heat from penetrating the middle of your meat, resulting in an uneven cook.

Step Three / Salt, pepper, and extra virgin olive oil

Rub the steak all over with good quality extra virgin olive oil, then season with lots of salt and pepper. This will help your steak create a gorgeous golden crust and enhance your steaks natural flavor.

Step Four / Hot BBQ or Pan

Fire up your the BBQ early and make sure your BBQ or Pan is super hot before you start cooking. The heat will draw out the natural sugars in your steak and ensure a thick golden sear and crust on your steak.

Step Five / Test your steak is ready by using the Palm Method

  • RARE – Touch your index finger with the tip of your thumb. That’s how a rare steak should feel.
  • MEDIUM- RARE – Touch your middle finger with the tip of your thumb. That’s how a medium rare steak should feel.
  • MEDIUM – Touch your ring finger with the tip of your thumb. That’s how a medium steak should feel.
  • WELL DONE – Touch your pinky finger with the tip of your thumb. That’s how a well-done steak should feel.

Step Six / Rest your steak

Resting your steak gives the tightened proteins time to relax, allowing the natural juices to settle back and be re-absorbed evenly. As a result, your steak will lose less juice when cut and be far more tender and juicy.

Simply take your steak off the grill, place it on a warm plate away from the grill and let it rest, ideally for 1 minute for every 100g of meat.



  • 2x 1 kg (2.2 lb) aged rib-eye steaks, preferably grass fed
  • extra virgin olive oil for cooking
  • 2 tbsp sea salt


  • Take the beef out of the fridge and let it come to room temperature. Preheat the grill plate to a covered BBQ until it is super hot.
  • Rub the steak with olive oil then season with lots of sea salt.
  • Place onto the hottest part of the BBQ and cook for at least 5 minutes without turning, to create a thick crust. Turn over and cook for 4–5 minutes. Keep flipping and turning every 4–5 minutes for about 20 minutes in total, to create a thick crust.
  • Move the steak to the flat plate (un-lit side of the BBQ), close the lid and cook for another 10–15 minutes. Place half the bunch of rosemary onto a large sheet of foil.
  • Rest for 10 minutes. Remove, slice and serve with chimichurri.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.




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