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.
- Set up a BBQ kettle for direct grilling over high heat.
- Remove the steak from the fridge and bring to room temperature and rub with the poultry fat, sea salt and black pepper
- 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:
- Bring the butter to room temperature.
- Blend all the ingredients together in a food processor.
- Roll out into cylinders using parchment or cling film into a log and chill.
- 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!
