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Battle of the steaks

By Dan Sowden

It  was a return to the days of the long lunch last Wednesday with the Battle of the Steaks fund-raiser for Bloomhill Cancer Help Centre’s Target 300 Campaign. Rib on the bone or T-bone? That was the question on everyone’s lips as 65 guests were seated at Mulu Char African Steak House in Maroochy­dore.

“It was steak versus steak,’’ according to Dan Sowden of Ray White Maroochydore, “the battle of the traditional tradies T-bone versus the succulent white collar rib on the bone.

“Yes, I was the lucky one to enjoy a fabulous grass feed rib on the bone. I couldn’t decide the winner, just that I wanted another steak.’’

Real Estate Institute of Queensland Sun­shine Coast chair Brett Graham, who is also on the Target 300 committee, said the day was a huge success with just on $2500 raised.

Special guests included International Cricket T20 and One Day International Cricket umpire Bruce Oxenford.

The secret to cooking the perfect steak?

Whether patrons had rib on the bone or a T-bone it did not matter much, ac­cording to Liam Walker of Mick’s Meat Barn.

“Every plate I saw did not have much left on it,’’ Liam said. “I had a T-bone, picked it up and chewed the end of it.’’

Liam said that both steaks had their good points. The rib is his personal favou­rite, and he suggested that leaving it on the bone gives more flavour and makes the meat more tender.

“The bone heats up and cooks the steak from the inside as well as from the outside in.’’

As for the T-bone, while the eye is the most tender part of the steak the thicker side has more flavour.

As for cooking time, it depends on the thickness of the steak.

“I like medium rare which is normally just a few minutes either side. Hot pan or grill it to seal the flavour in. You have to remember that the cold meat pulls the heat out of the pan. Otherwise you can sear it then cook in an oven.’’

Source: Domain Property Week


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