Two 11/2lb (750g) t-bone or porterhouse steaks, 1in (2.5cm) thick
1 tbs olive oil
1 tsp black pepper
salt
1 recipe chimi churri sauce (see Sauces)
Drizzle steaks with oil. Sprinkle with pepper. Grill according to instructions below. Sprinkle with salt. Leave to rest for 5 minutes. To serve, cut around the bone to release the meat. Cut the meat across into 1/4in (5mm) slices. Serve hot with chimi churri sauce.
Outdoor on the barbecue
Grill over hot coals for 6 minutes per side for rare, 8 minutes per side for medium rare, 12 minutes per side for well done.
Indoor
Preheat a ridged cast iron grill pan over high heat. Cook for 6 minutes per side for rare, 8 minutes per side for medium rare, 12 minutes per side for well done.
Makes 4 servings.
