- Brush the steaks lightly with oil. Combine the rosemary leaves and sea salt and some freshly ground pepper, rub over both sides of the steaks. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.
- Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove steaks from heat, loosely cover with foil and rest steaks for 2 to 4 minutes before serving. Serve steaks with a small dollop of garlic butter (if using).
- Garlic butter: Combine butter and garlic in a small bowl. Season with freshly ground pepper. Mix with a spatula until smooth.
Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
Recipe courtesy of Meat and Livestock Australia