Michelin Style Steak Cooking Guide

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Ingredients

• Prime rib
• Rolled rump
• T-Bone steak
• Sirloin steak
• Fillet steak
• Salt
• Pepper

Instructions

1. Liberally season each steak with salt and pepper according to its thickness.
2. Cook the rolled rump on a high heat to render out the fat, then flip and color the meat.
3. Grill the prime rib, T-Bone, Sirloin, and Fillet steaks, starting with fat side down for each.
4. Adjust flame to avoid excessive flaring, aiming for a golden crust on the fat.
5. Cook the steaks to desired doneness based on muscle activity and fat content.
6. Rest the steaks at specific temperatures to finish cooking gently.
7. Flash the steaks on the grill before serving for added color.
8. Carve and serve the steaks based on recommended temperatures for each cut.

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