Angus New York Steak

The New York is the strip loin, the sirloin muscle cut thick with its fat edge left on. That edge does the work: it renders over the heat and bastes the steak while it cooks, so we do not trim it off. Firmer bite than a scotch, more flavour than a fillet, and it holds its shape on the grill. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.

Salt it before it goes on rather than at the table. Get the pan or the grill hot before the steak goes anywhere near it. Stand it on the fat edge for a minute to render it, then three to four minutes a side for a piece around two centimetres. Pull it at 55°C for medium-rare or 60°C for medium, then rest it; it climbs a few degrees as it rests. Five minutes of rest, then slice it across the grain.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.