Remove your beef out of the packaging, sprinkle with F&Co
BBQ spice rub (in the same way you would use salt & pepper),
then leave to marinade for up to 2 hours.
Prepare a BBQ kettle for both direct and indirect cooking set
Place the beef fat side down onto the direct grill and cook for
a few minutes until it starts to pop and blister, then sear on both
sides of the chop until well charred (around 2 minutes on each
side). Once seared, transfer to the indirect cooking zone and cook
until you reach a core temperature of 50°C turning a couple of
times before resting.
Alternatively, follow the same method by using a preheated
griddle pan to sear then transfer to a conventional oven set to
160°C fan assisted / 180°C without fan (gas 5).
Leave to rest in a warm place for half the cooking time before
carving into thin slices.
Charred summer vegetables, fresh herb and leaf salad and a