Ingredients
The Four Saucemen The Beef Rub, the best steak you can buy. Flaky sea salt to season. We cooked Tomahawk Rib Eyes for this recipe.
Steak Butter
250 grams of Good NZ butter, 1 large finely diced shallot. 2 cloves of minced garlic. ½ cup finely chopped flat leaf parsley. ¼ cup finely chopped sage. ¼ cup finely chopped tarragon. ½ teaspoon finely grated lemon zest. 1 teaspoon ground black pepper. Mix in a bowl add salt to taste. Place on food wrap and roll into lengths. Freeze what you do not need. You can alter the ingredients to your favourite herbs.
Set your Barbecue up for indirect cooking at 225f with two pieces of smoking wood. We used Pohutukawa in the BBQ Class.
Always cook beef from room temp. Apply a thin layer of olive oil to seal and apply a fine layer of The Four Saucemen The Beef Rub 10 minutes prior to grilling.
Once your Barbecue has reached a stable 225f place steak in the middle of the grill. Turn every 10 minutes. Use your i-phone timer on vibrate in your pocket. Makes you look like a pro.
Every steak is different in cook time. If the steak is 6cm thick it will take approx. 45-50mins to come up to med-rare temp. For Rare 115-120f internal temp. 125-130f med rare. 135f Medium. We do not cook past medium so do not ask! The reverse sear method is best with steak thicker than 3cm. This is for scotch fillet/rib eye.
Once the desired internal temp has been reached, remove from The Big Green Egg and rest with foil tented over not wrapped.
Heat your barbecue to 550f. If you have cast iron or Grill Grates pre heat them now. Once hot, place your steaks on the grill for 1 minute per side. Turning at 30 secs to get the diamond shape marks. Place the steak butter on top to melt into the steak while resting. Season with the Flaky sea salt if needed. Serve whole or sliced with a great bottle of red!
Sarah and Adam