A cutlet this thick burns outside before the middle is done over direct heat. Low oven first, hot pan last, and it comes out pink from edge to edge.
From the shop
Start with 1 kg of cattleman cutlets, which is about two cutlets, one each. Ask at the counter for them thick, at least 4 cm. A thick T-bone cooks the same way.
The bone slows the cooking on one side, so check the temperature on the far side from the bone. A meat thermometer is the only reliable way to time a cutlet this size.
Ingredients
- 2 cattleman cutlets, about 500 g each and at least 4 cm thick
- 1 tbsp olive oil
- 30 g butter
- 2 garlic cloves, crushed
- 2 sprigs rosemary
- Salt and cracked black pepper
Buy the cuts for this recipe
Angus Cattleman Cutlets$59.99per kilogram
Angus T-Bone$49.99per kilogram
Method
- Heat the oven to 120°C. Pat the cutlets dry. Season them heavily with salt and pepper on every side.
- Set the cutlets on a rack over an oven tray. Cook for 35 to 45 minutes, until a thermometer in the thickest part away from the bone reads 48°C for medium rare.
- Take the cutlets out. Rest them on a board for 10 minutes. Heat a heavy frying pan or barbecue plate over high heat until it smokes.
- Rub the cutlets with the oil. Sear for 90 seconds a side until a dark crust forms. Sear the fat edge for 30 seconds.
- Add the butter, garlic and rosemary for the last 30 seconds. Spoon the butter over the cutlets.
- Rest for 5 minutes. Serve on the bone, or cut the meat off and slice it across the grain.
Serve it
Serve with roast potatoes and a green salad. Pour the resting juices over the meat.