Mick Humphreys – Heathmont VIC
I do this simple steak quite often as is super easy and works great for cheaper cuts of meat that may not be as tender if just directly seared hot and fast. Also doing the low n slow cooking before the searing adds a bit of smokey flavour too.
While lots of folks like to show off lines on the steak I personally prefer using the flat side of the cast iron plate for a more even and complete searing. Might not look as fancy, but I reckon it tastes better.
This is not something you can have ready in 15min, as if you want the meat to have some low n slow time, you need to be patient.
Cooking Time: 1 to 2 hours depending on thickness of meat
- Porterhouse Steak, Rump Steak… any steak!
- Dry Rub (will do more than just one steak)
- Coarse black pepper (2 tablespoons)
- Coarse salt (1 tablespoon)
- Garlic powder (1/4 teaspoon)
- Olive oil (or other high smoke point oil)
- Bring meat out of fridge and warm to room temperature
- Dry off meat with paper towel
- Apply dry rub to all surfaces (not too thick)
- Preheat the Z Grill to 107oC
- Place steak in grill with temp probe in the meat
- Cook until internal temp at ~55oC (for rare), 58oC for medium to well done
- Cooking time can be anywhere from 45min to 2 hours depending on the thickness of the steak
- Pull off the meat, wrap in foil and thick towel to keep warm while heating up the grill
- Set grill to High and place in cast iron plate (I prefer the smooth side up for more even sear)
- Once grill has reached 230oC apply thin layer of oil to the plate or directly to the steak
- Cook steak ~2 min each side. Keep the lid shut!
- Check internal temperature for doneness, cook a bit longer each side if required
- Rest for 5min, slice and serve