GRASS-FED RIB-EYE ON THE BONE

Serves 4

I love grass-fed steak. It’s the natural taste of beef with no other influence. Ours have a long clean taste due to the dry-ageing process and the natural age of the beef. This cut is specific to the large Cape Grim 36-month-old beef we get so, unlike yearling, we split some of the bones to get the right weight. Feel free to use a 500 g (1 lb 2 oz) yearling rib — just adjust the cooking time a bit.

4 x 360 g (12¾ oz) rib-eye steaks on the bone

sea salt

extra virgin olive oil, for drizzling

lemon wedges, to serve

Heat the barbecue, either using wood, charcoal or gas, or grill (broiler) until extremely hot. Season each side of the steaks with salt, drizzle with the olive oil and set aside to come to room temperature.

Cook one side of the steaks for about 5 minutes, rotating the steaks 90 degrees halfway through the cooking time so you get a crisscross pattern. Turn the steaks over and cook for another 4 minutes. Remove from the heat and set aside for a few minutes to rest.

Slice each steak into 5–6 slices, then form the meat back into its original shape and place a steak on each plate. Sprinkle with salt, drizzle with olive oil and serve with a wedge of lemon.