Recipe: Strip steak with Worcestershire from South, by Sean Brock

Steak

• Four 280gm-340gm strip steaks, about 2.5cm thick
• Sea salt and freshly ground black pepper
• 4tbs unsalted butter, at room temperature

Prepare a hot fire in a charcoal grill, removing the grill rack and distributing the hot coals in an even layer in the bottom of the grill. Place the grill rack as close to the coals as possible.

Combine the Worcestershire, beef fat, fish sauce, chives, onion, garlic, and lemon juice in a small bowl. Set aside.

Season both sides of the steaks liberally with salt and pepper and spread two tablespoons of the soft butter over one side of the steaks.

Place them butter-side down on the grill and cook, moving them as necessary to avoid flareups, until they develop a deep brown crust on the first side, about four minutes.

Turn the steaks, spread the remaining two tablespoons of butter on the top, and grill until an instant-read thermometer inserted in the middle of a steak reads 45°C, for five to six minutes.(If you prefer your steaks cooked to medium, grill them for two minutes longer.)

Transfer the steaks to a shallow baking dish and pour the sauce over them. Cover lightly with aluminium foil and let them rest for five minutes. The residual heat in the steaks will cook them to medium-rare while they rest.

To serve, divide the steaks among four warm plates and top each steak with a spoonful of the sauce.

Rendered fresh beef fat

Makes about 350ml

• 450g fresh beef fat, cut into
• 1.5cm pieces
• 120ml water

Combine the beef fat and water in a medium heavy-bottomed saucepan and cook over low heat, stirring occasionally, until all the fat has rendered and the water has completely evaporated, about 1½ hours.

Strain through a fine-mesh sieve into a heatproof container. Discard the browned bits in the sieve. Cool to room temperature, cover, and refrigerate until ready to use. Tightly covered, the beef fat will keep for up to three weeks in the refrigerator