Chef Alan of Sierra Brasserie tells us that in his experience, the most popular cut tends to be the ribeye— a cut that comes from the loin muscle which travels along the spine from the base of the neck to the hip. Ribeye is perfect for grilling as it has lots of intramuscular fat which makes it more juicy and tender. He prefers to source his meat from the Kenyan Borana variety although he won’t turn his nose down at some premium Scottish Grass Fed Angus. Ideally he likes his meat to have been aged for at least 21 days. According to Chef Alan, the fat of a well-aged cut melts into the meat making the meat more flavourful. In order to tell if meat is done, he suggests investing in a good meat thermometer which should read 55 degrees—It is not advised to eat a steak medium or well done as many of the juices get lost in the process. When it comes to preparation, he insists that simplicity is the way to go: salt, pepper and olive oil to be exact.
- 1 Ribeye Steak
- 1 Large pinch of salt
- Scattering of pepper
- 1 drizzle of olive oil
Make sure you grill is as hot as it can get while ensuring there is a large enough gap between the flames and the grates. Pat your steak dry and place onto the middle of the grill. Cook the meat for two minutes on one side and then rotate it 45 degrees and cook for another two minutes. Flip the meat and give it two minutes more. Once the desired temperature of 55 degrees celsius has been achieved, remove and let rest for 15 minutes before serving.