Grilled Yarrie Y-bone Steaks

Serves: 4

1. Take plastic off the steak and pat dry with a clean paper towel or clean chux cloth.
2. Place on a plate and season both sides evenly with salt and pepper.
3. Leave uncovered in the fridge for a minimum of 4 hours, You can also do this in the morning for dinner that night.
4. Before grilling, pull the steak out of the fridge and allow the meat to come to room temperature.
5. Heat a large, heavy bottomed frypan with oil and butter. You know the heat is right when you get a ‘cchh’ sound when the meat touches the pan.
6. Fry steak for 2-3 minutes on one side, tilting the frypan slightly and spooning the butter over the top of the steak.
7. Flip steak over and continue grilling and spooning the butter over the top of the steak. Using tongs, stand the fat side into the oil so it renders and releases its flavour.
8. This steak is delicious cooked medium rare, roughly 4-5 minutes either side, don’t be afraid to turn the steak more than once (If you are using a thermometer, 55c -60c).
9. Depending on your taste you can keep cooking to get medium/well (65c-70c) or well done (70c and above).
10. Take steak out of the pan and cook the next one (unless you have a massive frypan, then you can cook them together)

11. If cooking on the BBQ, baste steaks with melted butter in a bowl using a pastry brush, you can add minced garlic to the butter for extra flavour.

12. For a little gravy on top, add half a glass of red wine into the frypan with all of the steak juices and reduce by half. Add a tspn of black pepper (sliced mushrooms would be nice too) pour over the steak and serve with your favourite salads or sides.

• If cooking on the BBQ, baste steaks with melted butter in a bowl using a pastry brush, you can add minced garlic to the butter for extra flavour.