Summer is on its way, so grab your shorts, dust off the BBQ and get started with this recipe from Bull's Eye Original Sauces
1 x 800g Rib of Beef, available from your local butcher – cut into steaks
Cracked Black Pepper
Sea Salt Crystals
For the Sauce:
A few crushed Green Peppercorns
A handful of Chopped Shallots
3 Tablespoons of Bull’s-Eye Original BBQ Sauce
150ml Double Cream
Get the BBQ smoking hot – with such high-quality meat the quicker the sear the better
Allow the beef to sit out of the fridge until it reaches room temperature. Cold meat from the meat straight onto the grill is a definite no.
Use some kitchen paper to remove excess moisture from the surfaces of the steaks to ensure they are completely dry.
Season well with salt and pepper
Brush the BBQ grill with a little oil
3 minutes on each side is normally about right – but cook to your taste
When you’ve got it how you want it, remove from the BBQ and rest for 5-10 minutes in baking paper – resting time means maximum juiciness!
While the steaks are resting make the sauce. Fry the shallots in butter at high heat, add the peppercorns, Bull’s-Eye Original BBQ Sauce and cream. Let the mixture bubble slightly until thickened. Serve with slaw on the side! Enjoy BBQ Week!
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