👨‍🍳 조리법

1. 1

   Prepare the kangaroo fillets. Pat them completely dry with paper towels. This is crucial for achieving a good sear. Season generously on all sides with sea salt and freshly ground native pepperberry (or black pepper if unavailable). Let the steaks sit at room temperature for about 10-15 minutes while you prepare your pan.

   ⏱️ 15 minutes (includes resting time)
2. 2

   Heat a heavy-based frying pan or cast-iron skillet over high heat. Add the olive oil and smashed garlic cloves. Once the oil is shimmering and just starting to smoke, and the garlic is fragrant (about 30-60 seconds), carefully remove the garlic to prevent it from burning. The pan should be very hot.

   ⏱️ 2 minutes
3. 3

   Carefully place the seasoned kangaroo fillets into the hot pan. Sear for approximately 3-4 minutes per side for rare to medium-rare. For medium, sear for 4-5 minutes per side. You are looking for a deep brown crust on the exterior. Avoid overcrowding the pan; cook in batches if necessary.

   ⏱️ 6-8 minutes
4. 4

   Once seared to your desired doneness, immediately remove the kangaroo steaks from the pan and place them on a clean cutting board or plate. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and moist result.

   ⏱️ 5-10 minutes
5. 5

   Slice the rested kangaroo steaks against the grain into thick strips. Serve immediately, accompanied by bush tomato chutney if desired. The meat should be pink to red in the center.