Home to arguably some of the best beef in the world, Cape Grim is the north-western point of Tasmania, hugged by southern ocean swells and treated to abundant rainfall throughout the year. This lends it ideal conditions for nurturing cattle, who are fed an exclusive grass diet (no grains or antibiotics), rewarding them with their signature pure beef flavour.
After visiting a cattle farm in picturesque surrounds, Andy cooks up a beautiful rib-eye on the bone with some fire-building assistance from Ben. It's enough to make you want to lick your screen from top to toe. Below are Andy's tips for cooking the perfect steak.
•Firstly, produce is king, so spend time getting to know your local grower or butcher. A good quality piece of meat goes a long way in the flavour stakes.
•At the same time as firing up your barbecue/grill or starting work building your fire, take your steak out of the fridge and allow it to come to room temperature. This will ensure you achieve the all-essential caramelisation.
•Ensure your grill or fire is red- hot before commencing cooking.
•Pour yourself a glass of red wine (Jacob's Creek, if available).
•Then, pour a good glug of olive oil onto your steak and ensure both sides are coated. Add a generous pinch of salt and rub it into your steak- this helps create a nice thick crust on your steak: yum.
•Place steak straight onto the grill and cook it to your liking, turning only once. Cooking times vary according to thickness - this finger test is a great hack.
•Remove steak from heat and rest it for half as long as you cooked it on a plate that can collect all its lovely juices.
•Carve your steak on the diagonal, removing the bone. Serve with the resting juices drizzled on top, and your favourite accompaniment; the Argentinian green sauce, chimichurri, is Andy's go-to steak flavour-bomb.
•Pour another glass of red, and enjoy.
Andy and Ben Eat Australia premieres Wednesday 15 February, 9.30pm, on Food Network . View our TV Guide to find out when episodes are on air.