Sydney steak restaurant Kingsleys Woolloomooloo recently launched a new shared-style menu to champion the venue’s new charcoal oven.
Here, head chef Lars Svensson demonstrates how he uses the oven to cook an 800g Wagyu rib on the bone. The steak is seasoned and seared on a grill before going into the oven at 300-350 degrees Celsius and served with chimichurri.
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