Pinbone’s rib-eye steak with chilli sauce

1.For chilli sauce, process chillies and garlic in a food processor to coarsely chop. Heat oil in a small saucepan over medium-high heat until shimmering (1-2 minutes). Add chilli mixture, bring to the boil, then reduce heat to low and simmer gently until the flesh is very soft and the seeds are tender (20-25 minutes). Season with sugar and salt, increase heat to medium and simmer until sauce deepens in colour and caramelises (5-8 minutes), then remove from heat and cool. Sauce keeps refrigerated in an airtight container and topped with oil for 3 weeks.

2.Heat a barbecue or char-grill pan over high heat and preheat oven to 110°C. Rub steak with oil, season generously and grill, turning occasionally, until a charred crust forms (8-10 minutes). Transfer to a rack placed over a baking tray and roast until 50°C-55°C at the thickest point when checked with a meat thermometer (15-20 minutes). If you don’t have a thermometer, insert a metal skewer into the thickest part for 30 seconds, then test the heat on your lip – if it’s hot, the steak is ready. Rest in a warm place for 10-15 minutes.

3.Just before serving, quickly flash steak on barbecue or grill to heat (30 seconds each side). Slice and serve with chilli sauce, mustard, horseradish cream, lemon and parmesan to finely grate over steak.