Eye Fillet 200-250g per person
2 fresh garlic cloves (chopped)
Set Grill for direct cooking (no heat deflector plates) and heat to between 575 – 625 degrees Fahrenheit / 300 – 315 degrees Celsius
Season steaks with fresh cracked pepper (to taste), salt (to taste) and chopped fresh garlic. Allow seasoned steaks to sit at room temperature for approx 30 minutes.
Grill over direct heat (575 – 625 (f) 300 -315(c)) for two minutes a side to get a great sear. Flip the steaks once more and close the draft door as well as the damper top to cut of all airflow of the Primo. Cook like this for another 5 minutes until you reach your desired doneness. Ideal internal temp is 150 (f) /65 (c) for medium rare and 165(f) / 73 (c) for well done.
Remember when cooking at high temperatures to crack the grill about 1 inch and hold for 2 seconds before continuing with lifting the lid all the way. This is especially important after you have closed the airflow of the grill and then reopen it. This dish goes great with a baked potato or potato mash and green beans.
Eye Fillet is delicious and is easy to eat a portion that is too large. Remember a healthy portion of steak is about the size of the palm of your hand. Serve with veggies – eg potato, green beans, corn and mushrooms or a colourful salad.