Try steak, cooked outdoors, like never before with this tasty recipe from Richard Holden BBQ.
Ingredients
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METHOD
- Make the herby butter by putting the softened butter, garlic, herbs, mustard and salt and pepper in a bowl and working together using a fork.
Once the ingredients are evenly mixed take a piece of cling film and lay it on the counter.
Put the herby butter mix on the cling film in a sausage in the middle of the cling film and wrap it up like a Christmas cracker, tying off the ends.
Place in the fridge for 30 minutes or until firm. - Remove the steaks from their packaging, place on a plate and leave to stand for 30 minutes covered with cling film.
Drizzle with a little rapeseed oil and season with the salt and pepper, coating the steaks evenly on both sides.
*Steaks cook more evenly when they are at room temperature and not straight from the fridge. - Setup the BBQ for 250–270°C direct heat and preheat/burn-off for 15 minutes with the lid on.
- Clean the cooking grate with your wire brush before using the silicone basting brush to apply some rapeseed oil.
Put the steaks on the BBQ over the area of indirect heat and close the lid.
Cook (roast) the steaks until the internal temperature reaches 10°C less than the desired level of doneness (see below for target temperatures), and use a pocket probe to check these temperatures. - With the steaks 10°C less than the desired internal temperature transfer them to the direct heat section of the grate to sear and caramelise the outside for 30-40 seconds per side keeping the lid closed as much as possible.
- Remove to a warm plate and cut a few slices of the herb butter to put on each steak as they rest.
Rest for 5–8 minutes.
TEMPERATURE GUIDES FOR STEAK
| 47°C - Rare | 67°C - Medium Well Done |
| 53°C - Medium Rare | 75°C - Well Done |
| 60°C - Medium |