Directions

1. Remove the steaks from the fridge 30 minutes prior to cooking.

2. Preheat the 4K grill by placing 750g (1.65 lbs) charcoal on top of the charcoal grid in a pointed pile. Press the fast-flame ignition and wait for 7 minutes with the hood open. Stack the hot coals to one side of the grill. Place one of the cast-iron grills over the hot coals with the thermometer attached and place the riser grill over the side that contains no charcoal. Aim for the bars of the grill to reach at least 320°C (608°F).

3. Rub a little grapeseed oil onto the steaks and season with salt. Place the meat probe into the centre of the thickest steak and begin searing the steaks over the hot grill, flipping every 20 seconds. Remove the steaks once the core temperature reads 46°C (114.8°F) and transfer them to the riser grill on the cooler side. Allow to rest until the core reads approximately 52°C (125.6°C).