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Cattleman's cutlet with house made chimichurri

Cattleman's cutlet with house made chimichurri

Serves 2 


  • 1kg Our Farm Grass Fed Cattleman’s Cutlet  
  • 1 teaspoon house made porcini salt  
  • 1 tablespoon @meatemporium grass fed beef tallow  
  • To serve @meatemporium house made chimichurri sauce  


Step 1

Preheat the oven to 160°C fan-forced.  

​​Preheat a chargrill pan to medium-high, place the Cattleman's Cutlet on a large oven tray, season liberally with porcini salt on all sides.  

Step 2

Add the beef tallow to the chargrill pan and cook steak for 6-7 minutes each side or until charred. 

Step 3

​​Remove steaks from the chargrill and place into the oven for 10- 15 minutes depending how you like your steak cooked.  Remove steak from the oven and cover with foil for 15 minutes to rest. 

Step 4

The steaks will continue cooking under the foil, and the internal temperature should be between 52°C-55°C for medium. 

Slice steak and serve with chimichurri. Enjoy.