BBQ96/17 – Steak Sandwiches #2:
I know, I know! I cooked this not long ago: BBQ90/17 – Steak-Sandwich – I enjoyed that one so much and I went on about it so much that my wife asked me to repeat it so she could have one.
I didn’t have any rib eye steak left from Turner and George but I knew we would be near a local farm shop on the day I wanted to cook and they sometimes have Buffalo meat so I was hoping to get some of that. Unfortunately they didn’t have any buffalo meat and the rib eye didn’t look too good so I bought a pair of small sirloin steaks. The beef is from Angus cattle and is locally reared on grass. The meat had some nice marbling and the fat was a nice shade of yellow.
As with the previous cook I smashed them with a frying pan, slashed them with a knife then heavily seasoned them:
I opened up a bag of Oxford Charcoal Sweet Chestnut as it burns hot & fast and I was looking to use the sear grate so wanted it as hot as possible:
The sear grate on the hellfire halo was red hot so I placed the steaks on top. I only gave it a couple of minutes then flipped it over. The steaks were really thin so didn’t take much cooking. Once they hit 55c internal temperature I took them off to rest.
And I toasted the ciabatta rolls (buttered).
I then sliced the steak, nice crust with a lovely pink middle. As before I spread Dijon mustard on the roll, placed rocket on top then placed the sliced steak before sprinkling some salt and pepper on top.
Time to Eat:
These were really nice but they weren’t as good as the Turner and George Rib Eyes I cooked the previous week. They weren’t as juicy and they were a little bit tougher so maybe hadn’t been hung for as long.
Overall, a nice dish but I want to do it again (!) with more rib eye steaks from Turner and George.
|Oxford Charcoal Sweet Chestnut
|4 minutes (ish)
|1: Buy better steak!