- Level : Easy
- Prep : 30 Mins
- Cook : 15 min
- Serves : 3-4
Ingredients
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1 Large thick cut T-Bone or Rib Eye 20oz Approx.
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Salt To Taste
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Pepper To Taste
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Steak Rub of your Choice Optional
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Fresh Rosemary A few Sprigs
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Olive Oil To Taste
You will also Need
Your O-Grill (Of Course)
A Meat Thermometer (Digital is best)
Pro Tip : You can cook steaks straight from the cooler or refrigerator especially of the steaks were previously frozen. It often cooks even better this way.
Directions
Step 1
Turn on your O-Grill and set it to the highest temperature. Close the lid and leave it to heat up to around 200°C (390-400 °F)
Step 2
Season and oil your steaks. Brush all sides of the steak lightly with good quality olive oil. Then season both sides with plenty of good quality salt and pepper.
Step 3
If you like rosemary as much as I do, take a spring or two and rub them together between your hands to start releasing their oil, then rub the sprigs all over the surface of the meat.
Step 4
Take your steaks to the O-Grill, check the temperature is at least 200°C (390-400 °F) and then open it up and lay your steaks diagonally across the griddle (You want those pro-look scorch marks). Close the Lid and leave it to brown on the first side for around 2-3 minutes. Flip the steaks over and brown the other side.
Step 5
Flip the steaks once more and cook until the internal temperature is around 52 °C (125 °F) in the center for medium rare, or 54 °C (130 ° F) for medium. Note: I cook it a couple of degrees less than the recommended temperatures other people use as the steak continues to cook a little after you have taken it off the grill.
Step 6
Remove the steaks from the grill and cover loosely with some kitchen foil to keep them nice and warm while they rest. For an extra juice steak, add a couple of knobs of butter to the top of the steak before you cover with foil.
Step 7
Leave to rest for at least 5 minutes so the steak has time to relax and reabsorb its juices.
Step 8
Eat and enjoy with friends! Happy Grilling.