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A Fuss-Free Grilled Steak Recipe to Impress Daddy Dearest on Father’s Day

You know what they say, the way to a man's heart is through his stomach!
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Men might be from Mars and women from Venus. But men, they are very much still predictable. Especially Dads. They are creatures of habit. It can’t just be mine who has sworn by the same brand of shirts for as long as my memory serves me; used the same brand of toothpaste – Darlie is an essential in this household; and never switched out his cologne which I’ve only ever known as the scent of Dad. With Father’s Day a matter of days away, there are two routes you can take.

A: Buying another one of that shirt, cologne or toothpaste they have remained faithful to for years. Or, B: Cook them a hearty meal.

The former, predictable and if we’re being honest, bordering on zero effort. The latter, on the other hand, is universally received as a sincere show of appreciation. And you know what they say, the way to a man’s heart is through his stomach. Not that you needed to vye for any more real estate in Daddy dearest’s heart. It’s less that and more about you expressing your love on Father’s Day.

If the kitchen is unfamiliar territory, cooking a full meal can be rather daunting. If your Dad’s a meat lover, you’re in luck. Here’s a cheat code – you won’t go wrong with good piece of steak with salad on the side. Picking the right meat is half the battle won and if you’re not one to take any chances, we’d point your way to Culina Market where you can pick up fresh produce. Next, follows the preparation and cooking as detailed by Executive Chef Timothy de Souza who helms the kitchen at Culina Bistro – a paradise for steak lovers. The recipe requires a charcoal grill to fully coax the flavour out of the meat which you can order here or alternatively, cook the steak over a cast iron skillet.

INGREDIENTS

1kg Binchotan Charcoal
1.2kg rangers valley black onyx porterhouse steak (to ensure the meat cooks evenly, leave it out for 30 minutes at room temperature)
1 tbsp Maldon sea salt
1 TBSP black pepper
Baby Gem lettuce
Shallots, sliced
White wine vinegar
Olive oil
Salt to season
Haut clous vine ripened tomato

THE METHOD

CHARCOAL:

1. Place Bincho charcoal in your oven under the grill for 20 minutes. This is done so the charcoal heats up evenly and doesn’t smoke, snap, and crackle everywhere. A blow torch can be used as an alternative.
2. Remove from oven once the charcoal is red and glowing.
3. Place inside the hibachi grill box and put the wire rack on top for 3 minutes before grilling.

STEAK (ON CHARCOAL GRILL):

1. Season or coat the steak with salt and pepper.
2. Sear on the hot grill for 4 minutes on each side.
3. Leave to cool for 10 minutes.

STEAK (ON CAST IRON SKILLET):

1. Season or coat the steak with salt and pepper.
2. Brush oil over the steak.
3. Heat the cast iron skillet pan on high heat to smoking point without any oil.
4. Add the steak and turn the heat to medium.
5. Sear the steak for 4 minutes on each side.
6. Leave to cool for 10 minutes before serving.

SALAD:

1. Slice the lettuce and tomatoes in half.
2. Season with salt, vinegar, shallots and olive oil.

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