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Put the frozen steak in the refrigerator to defroze slowly for one night.
Coat both sides evenly with a thin layer of oil. It is recom-mended to use oils with a high smoke point, such as corn oil or avocado oil.
Pat the steak dry with paper towels to remove any excess blood.
Take the steak out from the refrigerator 1-2 hours before cooking, and let it rest at room temperature for 1-2 hours. The ideal internal temperature should be between 16-20°C.
The internal temperature of the steak will continue to rise by approximately 3°C to 6°C after cooking.
It is recommended to take the steak out from the grill when its internal temperature is about 4°C below the target temperature.
After resting for 3-5 minutes, the steak will become more tender and juicy.
Turn on the steak grill and preheat for 5 minutes until it reaches 800°C. You can also place a 10-inch heat-proof ceramic te in the bottom tray of the grill to preheat.
Place the steak on the grill grate, positioned on the third layer. Grill each side for 2.5 minutes, aiming for a medi- um-rare doneness.
Take out the steak and heat-proof ceramic plate, then slice the steak evenly and arrange it on the plate.
Drizzle 2 tablespoons of clarified butter onto the plate, place the sliced steak on top, and add the rosemary and garlic cloves.
Put the steak with the plate again on to the grill grate, po- sitioned on the 5th layer, and grill for 30 seconds until the butter is bubbling. Then, take the plate and steak out from the grill.
Follow the pre-preparation process. Turn on the steak grill and preheat for 5 minutes until it reaches 800°C.
Wash the vegetables and place them in the bottom food tray. Drizzle with olive oil, sprinkle with black pepper and sea salt, and toss evenly. Place it in the lowest rack of the grill.p/>
Put the steak on the grill grate, positioned in the 4th rack. Grill each side for 2 mins 30 sec, until getting a brown, crispy crust.
Take out the steak and reposition it in the 7th rack. Wait until the internal temperature of the steak reaches 52°C-54°C, then take it out to rest. This will result in a medium doneness.
Use kitchen paper towel to remove excess oil from the sur- face. Rest the steak for 5 minutes, then slice and season with sea salt and black pepper.
Take out the grilled vegetables and arrange them on the plate alongside the steak. (Recommended vegetable grill- ing time: 10-12 minutes.).p/>
The Red Claw Tiger Prawn is primarily harvested from the South & East China Sea. Thanks to the clean marine environment, the prawn tastes firm, tender, and juicy, rich in high-quality protein and Omega-3, with a pure oceanic flavor and abundant nutrients.
Clean the prawns, make a slit along the back to remove the vein, then pat dry and make skewers for grilling.
Coat the shrimp evenly with vegetable oil, sea salt, and black pepper, then set aside.
Prepare the garlic butter sauce: Cut the butter into small pieces and mix it with the minced garlic, rose- mary, and chopped parsley (optional) in a heat-proof container. Add an appropriate amount of black pepper and sea salt to create the base flavor.p/>
Turn on the steak grill and preheat for 5 minutes until it reaches 500°C.
Place the marinated prawns on the grill grate, posi- tioned on the first layer. Grill each side for 5 minutes.
Take out the prawn and garlic butter sauce from the grill. Brush the prawn on both sides with the garlic butter sauce.
Put back the prawn to the 2nd layer of the grill and continue grilling for another 5 minutes.
Take out the shrimp and plate them. Add the chopped fresh parsley to the garlic butter sauce.
Drizzle the garlic butter sauce over the prawn and serve.
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