PREPARATION

Brush the steaks all over with a little soybean oil, then season strongly with flame-caramel crunch salt and pepper. I’m a real pepper junkie but I leave it up to you how much pepper you think is enough.

Heat the ceramic grill to 250 °C.

In the meantime prepare the chimichurri (even better, prepare the sauce the day before so that it can fully develop its flavour) in a large mortar and pestle.

Grind all the ingredients, except the olive oil, for 1 minute, so that they form a happy liaison…

Now add the olive oil (100 ml should be enough, but the amount can vary, depending on how you like the sauce – more of a creamy pesto vinaigrette; this recipe is somewhere in the middle) in a fine stream.

Season with salt and pepper to taste. Perhaps a few squirts of lime juice can give the sauce an extra freshness.

Grill the steaks directly over the embers on a cast-iron grill for 2 minutes on each side, then move the steaks to the other side of the grill without the embers. Let the steaks rest until the cooking process is complete.

When all 4 steaks are cooked, close the dampers. Cook for another 10 minutes if you want the steaks to be pink (medium) or well done, and and 5 minutes if they are to be served medium rare.

To better control the cooking process, select a core temperature of 53 °C for medium and 56 °C for pink.

Serve the perfectly cooked steaks generously with yoghurt and chimichurri.

Enjoy the juicy steak, which is one of my absolute favourite cuts, in all its glory!