Keep steaks at room temperature for 20 minutes before cooking.
Drizzle steak with a little bit of olive oil and fresh lemon juice (optional).
Steaks should have a minimum thickness of at least 25mm since thinner steaks tend to be dry when cooked.
The cooking time would be affected by the thickness of the steak.
Slash the fat edges at intervals to prevent the meat from curling during cooking.
To turn the meat, use tongs.
Flavour with salt and freshly ground black pepper during the cooking process.
Use a riffle pan to grill steaks. Heat he riffle pan until piping hot. Use tongs, place the meat in the heated pan. At first the meat will stick to the bottom of the pan. DO NOT PULL AWAY. The meat will be ready to be turned when it no longer sticks to the pan.
Preheat the oven grill until red hot. Place the steaks uncovered on the rack of an oven-roasting pan 100mm under the element and grill. Keep the oven door ajar by about 100mm to allow the steam to escape.
Grilling over the coals
Grill the steaks 100mm above moderate coals. Meat tongs should be used to turn the meat.
Grilling times for 25mm thickness:
Rare: 5 to 7 minutes
Medium-rare: 7 to 10 minutes
CSAAB should not be cooked medium to done.
Serve immediately when done to desired coolness.
Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.
Serve your steaks on hot dinner plates, and enjoy.
Serve with flavoured butter, balsamic cream or your favourite sauce.