This is one of my favourite ways to serve grilled beef, with an umami-packed butter that’s used to build the most amazing, savoury char on the exterior, which seriously levels up the blushing interior. It’s all about managing the heat, building a great crust while still keeping the middle nice and pink.
We set this up using the EGGspander System, which allowed us to have half of the EGG with direct heat and the other half indirect. You could, as an alternative, roast the steak with the ConvEGGtor in place and then reverse sear it over direct heat at the end to get the required level of char.
CONFIT THE GARLIC
Peel the garlic cloves and add to a small saucepan, then pour over enough olive oil to cover. Set over a low heat and confit for 45 minutes. Pull the steak out of the fridge a few hours before you want to cook it. Pour the beef stock into a pan,bring to a boil and reduce by two thirds until it’s thickened a little.
MAKE THE FLAVOURED BUTTER
Tip the butter into a food processor and whizz to soften a little. Add the chopped rosemary, thyme leaves, Worcestershire sauce, miso and anchovy fillets. Add plenty of black pepper, the drained confit garlic and a good pinch of salt and whizz until everything is well combined. Tip into a bowl ready to brush onto your steak.
SET UP YOUR EGG
Set up your EGG for both indirect and direct cooking, using the EGGspander System. Install the ConvEGGtor Basket with a Half Moon Baking Stone bottom right and a Half Moon Stainless Steel Grid top right for indirect cooking. On the top left, add a Half Moon Cast Iron Searing Grid for direct cooking. The target temperature is 250°C. Around 15-20 minutes before you want to start grilling, season the meat generously with flaky salt. I do it at roughly the same time as I light the EGG. This gives the salt ample time to penetrate that big,fat steak and start to do its job. If you don’t have time, season with fine salt and slap it straight over the fire.
COOK THE STEAK
Place the steak on the grid on the direct side of the setup and cook for 1 minute on each side. The coals will flare up and be super smoky, but don’t worry – that’s what we want. Move the steak over to the indirect side, brush it generously with the flavoured butter, then close the Dome and leave it to rest for 3-4 minutes. Repeat this process, hard searing the steak for 1 minute on each side, followed by a 4-minute rest and a brush of butter. Continue until the thickest part of the meat is 47°C-48°C for medium-rare or 50°C-51°C for medium. At that stage, pull it onto the indirect side of the setup, brush with more butter and rest for a good 10-15 minutes. The steak should be well blackened on the outside, and to the untrained eye might look too dark, but don’t worry – this is perfect. While the steak rests, warm the reduced beef stock in the EGG. Carve the steak off the bone, and into slices. Spoon the hot beef stock over the top and finish with extra butter and flaky salt.
