Recipes

COBB GRILL DINNER RECIPE,

Sirloin Steak On The Bone

Ingredients

Serves 4

4 Sirloin Steaks (on the bone)
Course Salt
Freshly Ground Pepper
Olive Oil

Method

Remove the steaks from their packaging and place on a plate in the fridge to dry out. Do not cover. You can do this overnight or for a few days to dry-age in your fridge. If you don’t have time, pat the steaks dry with some kitchen towel.

Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Griddle and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

Rub the steaks with the oil and then season well on both sides with the salt and freshly ground pepper.
Place the steaks on the hot Griddle and do not move (you want the grill lines) for 10 minutes. You will have to cook the steaks 2 at a time.
Turn once and cook for a further 10 minutes, or depending on the thickness of your steak, for longer.
Let the steaks rest for at least 5 minutes, preferably 10.