Ingredients
Serves 4
4 Sirloin Steaks (on the bone)
Course Salt
Freshly Ground Pepper
Olive Oil
Method
Remove the steaks from their packaging and place on a plate in the fridge to dry out. Do not cover. You can do this overnight or for a few days to dry-age in your fridge. If you don’t have time, pat the steaks dry with some kitchen towel.
Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Griddle and Dome Lid on COBB Grill and let heat up for at least 5 minutes.
- Rub the steaks with the oil and then season well on both sides with the salt and freshly ground pepper.
- Place the steaks on the hot Griddle and do not move (you want the grill lines) for 10 minutes. You will have to cook the steaks 2 at a time.
- Turn once and cook for a further 10 minutes, or depending on the thickness of your steak, for longer.
- Let the steaks rest for at least 5 minutes, preferably 10.
Serving Suggestion
Add some peppers and zucchini for the entire cooking period, they go beautifully with the steak.
