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Lightly coat the 800 grams of Black Angus T Bone with neutral oil as a binder, then generously sprinkle with coarse sea salt.
Cook the steak over an open flame to a core temperature of 48°C.
Sear the steak on cast iron to achieve the perfect diamond grill pattern, up to a core temperature of 52°C for medium rare.
Make the classic Chimichurri sauce by finely chopping the parsley, shallot, and crushing the garlic.
Add the oregano, chili flakes, lemon zest and juice, 100 ml olive oil, 2 tablespoons red wine vinegar, and salt to taste.
Top the steak with a generous spoonful of the Chimichurri sauce.
Add some extra chili flakes for a final kick.
Serve the steak at the table
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