Hammersteak
Indirect cooking
Main Ingredients:
- 1 Angus Beef Hammer Steak (2–3 kg)
- Whole grain Dijon mustard and olive oil (for the binding layer)
- Dry rub spice mix: coarse salt, freshly ground black pepper, smoked paprika, garlic powder, brown sugar
- Parchment paper + aluminum foil (for indirect cooking)
Note:
We recommend using smoker-safe parchment paper. If unavailable, wrap the hammer steak first in parchment paper, then in thick, high-quality aluminum foil. Seal the edges tightly — ideally with a snug “twist” of foil to lock in moisture.
Preparation Method
1. Preparing the Meat
Coat the entire piece of meat with a mixture of whole grain mustard and olive oil.
2. Intense Dry Rub
Generously sprinkle the dry rub mix all over the meat, ensuring full and even coverage. This layer will form a flavorful, appetizing crust during cooking.
3. Wrapping & Smoking
Cook the hammer steak in a smoker or oven at a medium temperature (160–180°C / 320–355°F) for approximately 4 hours.
After this time, check that the wrapping is still well sealed, then reduce the temperature to 120–130°C (250–265°F) and continue cooking for another 4 hours.
Final stage: cook for an additional 2 hours at 100°C (210°F) for full tenderness.
Indirect cooking only — no direct flame!
4. The Spectacular Finish – Optional Searing
Unwrap the meat and place it directly onto a hot griddle (such as an OFYR). Sear or flambé briefly for a dramatic visual effect and a perfectly caramelized crust.
Let the meat rest for 10–15 minutes before slicing.
Serving
The meat will easily fall off the bone, and the fibers can be pulled apart by hand or with steel claws.
Mix the tender chunks with the aromatic juices left inside the parchment paper.
Serve with toasted bread or quickly seared vegetables — a rustic and deeply flavorful experience.
➤ Premiumangus.ro wishes you a delicious meal!
