The art of producing mouth-watering steaks… every time. 

by Train 

Ready? 

1. Room temperature – let the steak arrive at room temp. naturally. DO NOT even glance at the microwave! 

2. Pat your steak with paper towel. Moisture is your enemy! 

3. Season your steak – we beg of you. GENEROUSLY, coat in olive oil and gently “pat” and cover with salt and pepper (perhaps even a touch of fresh ground garlic… perhaps). 

4. Sear your steaks on each side on a hotplate heated to approx. temp of the sun. Count to 7 on each side but count to 31 on the fat cap. 

5. Lay freshly-seared steak on the hottest part of your grill for 1 minute. Rotate 90 degrees anti-clockwise and grill for another minute. 

6. Turn your steak over and grill for another minute. Rotate and grill for 30 seconds. Slide the steak towards the cooler part of your grill for the final 30 seconds. 

7. Rest the steak under an untucked canopy of aluminium foil for 5 minutes 

8. Remove canopy with a flourish and look on in wonder as your perfect steak is revealed to an adoring audience. 

9. Slice your beautiful creation. Perfection! Yes, it’s real and you did it. 

10. Don your feasting shirt and… FEAST ON! 

Internal temp. guide for great steaks your way: 

Rare = 48˚- 50˚  Medium Rare = 52 ˚- 54 ˚   Medium = 58 ˚- 60 ˚ 

www.feastonbeasts.com e: feaston@feastonbeasts.com 

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