Yield: 4 to 6 servings
Preparation time is 20 minutes
Ingredients
- 4 t-bone or porterhouse steaks, aged as long as possible and at least 1 ½ inches thick
- sea salt and fresh white pepper
- 2 cups best olive oil (500 millilitres)
- 1 hair dryer
Directions
- Preheat the barbeque to high
- Ideally the perfect steak should be cooked over wood or charcoal, not gas. Once the grill is hot, oil the grate. Place the steak on the hot grill and point the hairdryer at the coals to fan them to glowing red.
- Grill 6 minutes per side for medium-rare. Flip the steak but be careful not to pierce it with a fork or the juices will be lost. Sprinkle salt and pepper over the steak when you flip it.
- Once cooked, set the steaks on a platter and pour the olive oil over the hot meat. Allow the meat to sit for 3 minutes to rest, as with any other roast.