Beef
Reduced to clear 60oz Steak?! Yellow Sticker BBQ Test
A good steak on the BBQ is hard to beat. Whether you're cooking fillet, ribeye, or sirloin, the principles are the same - get your grill hot and don't overcook it. I'll show you my method for getting a perfect sear while keeping the inside beautifully pink. It's simpler than you might think.
Ingredients
- - 1.7 Rib Of Beef
- - The Salt
- - Bunched Up Tin Foil
- - A Pepper
Method
- 1. Season generously with salt, pepper, and garlic (SPG) or your preferred BBQ rub.
- 2. Preheat your BBQ or smoker to the desired temperature.
- 3. When the bark has set and the meat stalls (around 70°C internal), wrap in foil or butcher paper.
- 4. Continue cooking until the internal temperature reaches 49°C (120°F).
- 5. Rest the meat for at least 1 hour before slicing or pulling.
- 6. Slice against the grain and serve immediately.
