British BBQ Society Forums

You will have to buy another one then

One man's quest for advice on cooking a steak turns into a mourners role call for Keith's forerib. Four pages long noless! I love this forum

What a great thread

I like my steak med rare to rare and have found that 180 seconds each side for a decent cut, followed by a basting on the hot plate with tarragon butter, topped with chives is rather awesome

I am cooking a 1.2 kilo forerib steak this friday, will be hitting it with some direct heat then indirect with probe in till it reaches temp.

Will post pics if I don't mess it up

So heres a few pics of my steak. 1.2 Kilos of lovely beef! Cook went quite well. I'll mention a few learning experiences later. Onto the pictures!

Steak covered in T&G steak rub.


Getting the char done on exterior.


Moving to indirect, with butter on top.


The cut!


After giving both sides a good sear I moved it indirect with a foil screen, and placed some seasoned butter on top to melt during the rest of the cook. Inserted probe and closed lid. I removed the steak when the internal temp hit 53 C, I should have removed it when it hit 50, but I can never remember when is the optimal temp. I would've preferred it a bit more rarer.

I then added a little bit more butter, and some foil over to rest for 10 minutes, well it should've been 10 minutes but the chips were already done 10 minutes ago!

All in all, turned out very good.. didn't manage to eat the whole lot, kept a bit over to use in a steak chilli. But the flavour was awesome. Could've possibly done with some wood chunks for more smokeyness. The lumpwood I used from Treewood burns very clean.

Still its all learning, it'll be even better next time

Looks nice mate. Usually 50oC for rare and 55oC med rare but take it off and rest 5oC below target temp, another tip is to turn it whilst resting


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Reverse sear for large cuts every time for me.

Single bone rib roast rubbed with Montreal Seak and reverse seared to serve two.

BBQ indirectly with lid on


Flip when internal temp reaches 90F


Put it directly over the coals when IT reaches 110F


Flip and rotate as required to reduce flare-ups and create a lovely crust


Rest for 10 minutes under foil then carve into slices


Serve alongside mash with truffle oil and broad beans straight from the garden

Ive started experimenting with reverse sear. Cooking slow for about an hour, then resting then searing.

Might post more beefy pics next time

Nutty wrote:Ive started experimenting with reverse sear. Cooking slow for about an hour, then resting then searing.

Might post more beefy pics next time

Look forward to that love a picture of a nice steak