tea certified Premium Black Angus beef has a proven reputation for excellence by combining the superior eating quality of the Angus breed and the science of the meat standards Australia grading system to guarantee and unrivaled eating experience every time how do we cook a perfect steak like the restaurant does each time now you want to start with something MSA graded and with a nice amount of marbling to it now basically your best to steak cuts come from the back of the animal so if you're thinking about a cow anything along the back there so you've got your porterhouse your Scotch Philips a little bit of your rump there on the inside you've got a knife filler or a tenderloin as well the porterhouse is also called a sirloin sometimes and then we've got our rump steak what I've got here also this is a cut off the Scotch Philip with the rib bones still attached this is a very popular steak now called a rib I will cut off a porterhouse here now if I cut it from back here on the porterhouse we're going again what you call a center cut porterhouse lovely line of fat here which helps to drip on your plate and tenderize and grill away as you go it's got a really nice amount of marbling which helps to keep it nice and juicy when it's cooked and that's a that's a look that's a lovely steak right there I'm going to leave the fat on till we cook it and later on when you serve it people have got a steak knife they can take the fat off if they like but a lot of flavor and tenderness in the cooking process comes from the fat okay this this little line here is what we call the Scotch Philip their Scotch fill it's a terrific steak particularly if you're using an open grill this piece of fat here melts down and creates a really lovely smokiness when you're cutting off the rump you want to cut off the face there it'll need to be a bit thinner because the ramps are pretty a pretty big piece of pretty big piece of meat so I'm just going to face that one off a bit and then cut a really nice even sized steak now rump snot is tender of these other cuts here but it delivers a lot on flavor and it comes pretty close and it's a little bit it's a little bit more economical as a cup if your steak stone cold in the fridge when you put it on a hot grill it's going to do two things it's going to stress the meat too much and it's going to cause it to toughen up slightly it's also going to drop the temperature of the plate so you don't get that nice crispy caramelization when you're cooking it we've got a steak out of the fridge we've got our barbecue nice and hot next thing we're going to do is we're going to oil oil our plate so what we want to do is we want to oil the product if we go splashing oil all over this grill it's going to smoke it's going to burn it's going to taste not so nice so what I like to do is get a plate get some nice extra virgin olive oil on there I'm using a fairly local product which is lovely cockatoo Ridge a little bit of salt and pepper on there and then with your with your Scotch filler we're just going to give it a little glaze on top okay if you want it heavily charred use the open side if you want it lightly charred use the close side and when you put your beef down it should sear off nicely you can see that smoking up a bit it's nice and hot it's going to give it a good caramelization and see it hard now if it doesn't sear and sizzle when you put it in get your steak off let the barbecue heat up again and then pop it back on right so for a scotch feel at this size I'll be thinking about three minutes either side and then rest so we're talking a min and a half this way I mean and a half this way flip it I'm in and a half and then a minute and a half will be about a medium rare okay so a minute and a half there abouts on this side there abouts on that side and give yourself the nice Criss crosses when you criss cross you actually increase the surface area of char so if it gets to medium and then you take it off to rest it's going to rest through the medium well or even well-done so you want to get it off before it gets there now the best way to be able to tell if we feel that little muscle there just like so that's what a rare steak should feel like if I touch my forefinger to my thumb that's what a medium-rare steak or more than likely feel like the resistance grows each time you move up so to the middle finger a medium steak medium-well and of course well-done at the end and you can feel the resistance it's quite hard when you get to the end there why do you have to rescue me basically you're cooking a muscle with muscle fibers through there as it heats up all those fibers are contracting and getting tighter let them rest for five minutes and they release off quite nicely I'd like to suggest with a steak this size that you rest it for about five minutes five minutes you say it's going to get a bit bloody cold isn't it that's why we cooked them to one degree under so I can whack them back on the grill and flash them till they're ready all right so after you rested those steaks we're just going to give him a little black back on the grill just a one two just to just to draw some heat back in there so they're nice and hot when you serve them so a little bit on each side bing bang and then you can you can go through again and just test it there I can always add a bit more cooking but it's very hard to take it away once we've cooked these little babies off and we've rested them well you're going to serve them up to you're very lucky dinner companions now I'm just going to cut that to see how close I got it to medium-rare and you can see there that's pretty much spot on the money I'll put a piece of lemon there and chefs we go mad for garnish so a bit of garnish there a little bit more sea salt the lovely medium rare or porterhouse steak you