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Method

Direct cooking; this is the equivalent to cooking on a griddle/fry pan where the meat makes direct contact with the heat source. Best for small cuts, steaks and chops.

Indirect cooking; this is equivalent to cooking in an oven with the heat circulating around the chamber, adding soaked wood chips to the coals creates a smokey environment which will penetrate the meat. Best for larger joints, which need low and slow cooking.

  1. Set up a BBQ kettle for direct grilling over high heat.
  2. Remove the steak from the fridge and bring to room temperature and rub with the poultry fat, sea salt and black pepper
  3. Grill the steak over high heat turning regularly for 6 to 8 minutes until nicely charred and a core temperature of 52°C then leave to rest for 5 minutes. Remove from the heat and let it rest uncovered on a board for 5 minutes.

METHOD FOR THE BUTTER:

  1. Bring the butter to room temperature.
  2. Blend all the ingredients together in a food processor.
  3. Roll out into cylinders using parchment or cling film into a log and chill.
  4. Slice into 20g 'coins' ready to use.

Note: This makes much more garlic butter than you need for 2 people, but it does freeze well and can be used for lots of different things.

TO SERVE:

To assemble, split the baguette in half lengthways and lightly toast. Spread liberally 2 to 4 of the discs onto one side of the bread and the mustard mayonnaise onto the other. Slice the steak at a cross angle against the grain and layer over the buttered baguette, top with finely sliced shallot and a sprinkling of sea salt flakes and freshly ground black pepper, sandwich together and enjoy!