BBQ
LET'S COOK
At the fire.
Prepare a grill with a hot direct zone and a cooler indirect zone. Pat the steaks dry, rub with neutral oil and season with salt and pepper.
Combine parsley, garlic, olive oil and vinegar for a simple fresh herb sauce. Set aside separately from the raw meat.
Sear the steaks for 2–3 minutes per side, turning when they release from the grate. Move away from the coals to finish gently.
Use a thermometer in the thickest part. Cook whole-cut beef to at least 63°C / 145°F and rest for at least 3 minutes on a clean board. Slice across the grain and serve with the herb sauce.
A thick steak benefits from two heat zones. Do not force the crust and the centre to finish at the same speed.
Use temperature and tenderness to judge your cook; times are estimates. USDA temperature guide ↗
