Cattleman's cutlet with house made chimichurri
- 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
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.
Add the beef tallow to the chargrill pan and cook steak for 6-7 minutes each side or until charred.
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.
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.