Steak lovers rejoice when cuts from the short loin subprimal appear on the grill. The source of strip loin steaks (sometimes called New York strip or Kansas City strip), T-bone steaks, and porterhouse steaks, the short loin also contains the beef tenderloin, which produces filet mignon.
For many people, the most desirable steaks come from the short loin, with the exception of rib-eye steaks, which come from the rib primal cut. Short loin steaks belong on the grill.
Bring steak to room temperature prior to cooking. Season with salt and pepper on all sides. Brush Steak with oil using a herb brush.
To cook:
Heat a frying pan over high heat, and place steak fat side down to render the fat. Turn onto the presentation side. Cook for 2 ½ – 3 ½ minutes, to produce a good crust (Juices will start to come up from the other side of the steak). Turn and cook for a further 2 ½ - 3 ½ minutes, adding butter, thyme, parsley and smashed garlic. Baste steak to enhance flavour.
Remove the steak, and rest for half the cooking time. Serve with potato gratin and salad.
Brand: Ebony, Country: Australia
