“A culinary hymn of praise to simplicity, this is my favourite way to cook ... steak – a steak on the bone has more flavour than a boneless one – but a good-quality rib-eye or sirloin ...

Chill for at least 30 minutes before using. To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. Fry each ...

“Fiorentina is traditionally a T-bone or a porterhouse steak – a steak on the bone has more flavour than a boneless one – but a good-quality rib-eye or sirloin ... want to cook so the ...

Here's how I cook different cuts of meat for the best steak ... cap and at least 5 inches of rib bone extending from the meat, the Tomahawk is actually a rib-eye or cote de boeuf.

Sprinkle a little more salt over the steaks and serve. The best recipes from Australia's leading chefs straight to your inbox.

Make extra and keep in an airtight container to use in other recipes. To cook the steak on a barbecue, light the charcoal barbecue 30–40 minutes ahead of cooking time. Brush the grill with the oil.

I'm a professional chef with experience picking the best cuts ... I recommend cooking this cut over high heat with just salt and pepper. Any brown-butter or steak sauce would pair well and offset the ...