Some people would say that a not-even-slightly-amusing story about a big ol’ steak is not something worth writing down*. Some people are also happy to cruise through the suburban cul-de-sac that is their life, safely strapped into the Scotch Guard–protected synthetic car seat in their upper middle class white trash mobile. There is definitely not enough naked, bare back bison riding through the leech infested jungles of life going on these days and this is where the revival is going to begin!

Here.

With a big fucking steak.

You can call this whatever you like; “big fucking steak”, “bistecca alla fiorentina” (Italian for big fucking steak), “a romantic dinner for two” or even “a meat transplant”. I really don’t give a fuck. What I do give a fuck about though, is carnie racing and making sure that big ol’ lump o’ meat is cooked well and served with a fitting garnish.

There were a few carrots which were splashed with a little olive oil and seasoning and then wrapped with alfoil and chucked in the coals for 20 or so minutes, a couple of little onions that were chucked straight onto the coals until soft and delicious, and a couple of cobs of corn were given that same olive and seasoning treatment, grilled up top for 5 or so minutes and then stripped from the cob.

Tossed with a little olive oil and red wine vinegar, seasoned with salt and pepper and freshened up with a little chopped parsley, that was the salady-garnishy type aspect to this steak dinner.

Now for the steak.

The steak was a 30 day dry aged Cape Grim sirloin. A birthday gift from a friend who also happens to be a purveyor of top quality meats (these are very good friends to have PS). It was good. Reals good. This is how it went…

Get that steak on the bench… or maybe on a plate on the bench

Season the bejezuz out of your meat

That meat getting all grilly and tasty

Well rested, sided by a tasty assed chimmichurri sauce and ready to go


BIG FUCKING STEAK

This bad boy was somewhere in the vicinity of 600g
A splash of oil
Lanes “Signature” seasoning, or your favourite steak seasoning
Salt
1 tablespoon butter
Chimmichurri sauce (AKA the king of steak sauces) and the carrot and corn salad, to serve

Give your steak 30 minutes on the bench so it can get kinda room temp.
Now is a good time to light your fire if you are using one… Coals are always going to win the flavour game hands down in my book FYI.
Rub the steak with a splash of oil and then season pretty heavily (maybe a little less heavily if you are using a smaller bit of meat), top and bottom, with the steak seasoning.
Grill steak over high heat for 10 minutes either side and then remove from grill.
Rest that sexy piece of beast in a warm spot for a further 10 minutes, slapping the butter on top to melt into it and keep things reals sexy.
Carve steak from bone but leave the bone next to it to look like an absolute boss, season with a little extra sea salt and get it into your belly.

Going for it with that steak and a rare sighting of the carrot and corn number


*I know this is typing, but writing down just seems a heap more hopeless romantic and you know it’s all about the romantic for me.