HAMMER STEAK GRILLED OR BAKED
Hammer Steak is a special piece of beef, appreciated by beef lovers, but especially appreciated by those who love BBQ.
This piece of beef has a buttery texture and an intense flavour from the bone. The hammer steak can be prepared in the oven or on the grill. This preparation can be refrigerated for 30 days.
For RUB:
2 tbsp sea salt
2 tbsp crushed black pepper
2 tbsp chilli powder
2 tbsp brown suger
2 tbsp garlic powder
2 tbsp onion powder
1 tsp chili flakes
Mix the seasonings and baste the Hammer Steak with this RUB in a generous layer. If you don’t have time you can use a spice mix from Fuchs. Cover and refrigerate the meat overnight.
Flavoured butter:
250 g butter
1 bunch parsley
1 bunch of chives
4 garlic cloves
zest of 1 lime + juice
sea salt
pepper
Grill/smoker:
Remove the Hammer Steak from the refrigerator and let it come to room temperature (30 – 45 minutes).
Tie the piece of beef with kitchen string.
Preheat and prepare the grill for indirect heat cooking. Temperature for charcoal or gas grill = 200 degrees. Temperature for pellet smoker =121 C.
Place the Hammer Steak on the grill, for indirect cooking, on top of the uncooked part of the grill. Under the grill add an aluminum pan of water (it will collect the melted fat that will drip off and can later be used to make a sauce).
Close the grill lid for about 2 hours.
Brush the partially cooked hammer steak with the aromatic butter and wrap in foil and place back on the grill.
Cook until it reaches an internal temperature of at least 90°C (this will take another 3-4 hours).
Then allow to rest for 30 minutes and serve.
Slow-cooking in the oven:
Preheat the oven to 150°C.
The broiler is fixed to the lowest oven position and the Hammer Steak is placed bone side up on the broiler.
Roast for about 4-5 hours, until the meat is golden and crispy on the outside.
To make it juicier, Hammer Steak can be cooked either in a closed pot or wrapped in foil.
Turn off the oven and let the beef rest for another 5 minutes with the oven door open.
The meat will be cooked when the internal temperature reaches 56°C. ATTENTION : Do not insert the probe too far inside to avoid touching the bone.
➤ Premiumangus.ro wish you good appetite!
