Ned Kelly Steak

Our Ned Kelly steak is a boneless Angus steak in a marinade we mix in the shop: double smoked seasoning and honey soy, together. It goes straight from the wrap to the pan. Pat it dry before it goes in or it stews instead of searing. This is our grass-fed Angus beef, sourced from Cowra in the Central West of NSW.

Pan, grill or barbecue, hot before the steak goes anywhere near it. Three to four minutes a side for a steak about two centimetres thick; the honey in the marinade colours fast, so watch it does not catch. Pull it at 55°C for medium-rare or 60°C for medium, then rest it; it climbs a few degrees as it rests. Rest it five minutes under loose foil, then slice it across the grain.