Nail that restaurant quality steak and wow your guests with those sweet, deep char lines. You will never have steak in a restaurant again!
Serves : 4
Prep Time : 5 minutes
Cook Time : 17 miunutes (try and cook to temperature - not time)
Desired Internal Food Temp : Rare 50-54°C , Medium rare 55-59°C , Medium 60-65°C , Medium Well 66-71°C, Do we have to say it… ok then… but why would you… Well 72-76°C
Ingredients
- 500g short rib mince
- 300g minced chuck
- 40g table salt
- 2 tablespoons of English mustard
- 10g cracked black pepper
- 6 x burger buns
- 6 x slices of beef tomato
- 6 x slices of red onion
- 6 x slices of cheese (which ever you fancy)
- 6 x tablespoons of burger sauce
Method
STEP 1 : Set up the barbecue for two-zone, direct cooking. By doing this you will prepare the grill for both cooking and resting.
STEP 2 : Place the grill on the barbecue along with two fire lighters and light them.
STEP 3 : Half-fill the chimney starter with charcoal. Place the chimney on the top of the lighting blocks and leave for 5 minutes to heat and create glowing embers.
STEP 4 : Once the charcoal is glowing, carefully scatter the coals over half of the charcoal bed, leaving the other half empty for your cooler cooking/resting zone. Make sure that the vents are open on the bottom and the lid of the barbecue to allow lots of air to flow and you are able to build a hot barbecue. Leave the barbecue vents open while the coals take and settle. This will take circa 5-10 minutes (you can cook much quicker on british charcoal as there are no nasties to burn off!).
STEP 5 : Once the temperature is achieved, keep the lid on to allow the heat to level out. You are looking for the temperature dial to sit around the 230°C mark.
STEP 6 : Season the ribeye steaks with the oil first, then the salt.
STEP 7 : Next, lay the steaks onto the hot side of the grill and leave for 4 minutes face side down. Just leave them, do not prod or move… Turn over and repeat to grill the other side for a further 4 minutes. Again just let them cook so they achieve those deep grill marks which as well as look great, add to the flavour.
STEP 8 : The steak should have a deep dark crust from the direct grilling. You are looking to cook the ribeye steaks ideally medium rare (or how you like them), so to check the core temperature, press a digital probe into the centre of the steak. If the core reads 48°C, remove the steak from the heat and rest it in a small tray lined with butter on the cooler side of the grill. Squeeze over a little lemon juice and leave the steak to rest for 5 minutes as the residual heat continue to cook it even when off the heat.
STEP 9 : Once the steaks have rested, serve whole or slice and serve - but don't do that salt elbow thing please!
