Thread: Bambies back steaks

This is a break from the norm for me as i usually prefer steaks cut and fast fried with a bit of salt or if thats getting monotonous a marinade.

One young tussok fed red backsteak cut in half.

Rubbed with chicken salt ground chillies,ground cumin seeds and black pepper.


Rubbed all over with generous amounts of Chilli infused rice bran oil, and Garlic salt for the sake of it.


Left on the bench for a hour or so to allow it to come up to room temp(important) and let the good stuff do its trick.
Heated oven and turned off. Just want it warm in there so the steak doesnt go cold but dont want it to cook it.

A real frying pan(heavy cast iron that doesn't lose all its heat by the time you turn) really F ing hot and in they go for about 1m30sec per side.


Out of the pan and into the warm oven to rest.(warm not hot,touch the pan if it burns your hand its hot)

Knock up a salad while its resting.

Slice.

Plate up.


I like a bit of french dressing on salad but whatever your into.

Once again I have managed to make steak more tender and juicey than it has any right to be