This is our dinner today. Grilled steak, medium rare. Any more cooking and a good cut of meat is ruined. Or so I learnt from living in MI. All you need is a butcher you trust, from where you can get the freshest meat, and of course (this goes without saying, but still felt the need to include it here) where hygiene is top priority. It might seem like this is a mission of some sort, and it kind of is. I’ve heard some horror stories…
*But* when all the boxes have been ticked, then there’s no need to worry. We like a good rib-eye for the grill. *Thick*, please. Leave the thin slices of meat for Pizzaiola (the Italian recipe, generally using sirloin, which is also very popular in Malta).
So how do we do it? Easy. Rub the meat with a little vegetable oil, salt and lots of freshly ground pepper, and give the steaks around 3 minutes per side, depending on the thickness, on a grill pan, preferably a cast iron one, but any grill pan will do. Remember that once you remove the steaks from the pan they will still keep on cooking for a while so don’t be tempted to leave them more that is needed. Also you need to put the meat on a warm dish to let it rest. Serve with grilled veggies and potatoes. And if you’re going all out, with chips. Enjoy!