Reverse grilled rump steak with bourbon butter
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ start one day in advance
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, cast iron plate, cling film
Ingredients
• 2 rump steaks (500 g each)
• Favorite steak rub (or just salt and pepper, here: Coffee Rub from Traeger)
• Salt flakes
For the bourbon butter:
• 250 g butter, room temperature
• 2 cl Bourbon
• 1 shallot, finely diced
• 1 tbsp parsley, finely chopped
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp salt
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preparation
➊ For the bourbon butter, mix all the ingredients well together, put the butter on a piece of cling film, wrap it up and shape it into a candy. It is best to prepare the butter the day before and leave it to cool in the fridge overnight.
➋ Cut the fat cap of the steaks in 3 or 4 places deep enough to cut through the tendon underneath. Rub with salt, then season with your favorite rub or salt and pepper. Set the grill to 120 °C (if you have one, you can put a cast iron plate on the grill and heat it up).
➌ Place the steaks on the grill and cook slowly until the core temperature reaches 50 °C. Then remove from the grill, set the grill to 230 °C and wrap the steaks in butcher paper. Butcher paper keeps the heat and moisture in, but lets the steam through. This keeps the meat warm, but doesn't cook it much further.
➍ When the grill has reached 230 °C, unwrap the meat and grill on the grill (or cast iron plate) for about 3 minutes on each side to get a nice crust. Then remove the steaks, put a slice of bourbon butter on top, cut into slices and enjoy.
Recipe by Thomas Madel
“Sir Grillalot” – Traeger ambassador Thomas Madel from Günzburg can be found under this pseudonym on his Instagram and Facebook channel. FIRE&FOOD asked “Sir Grillalot” to create winter-inspired roast beef recipes.
Recipe from FIRE&FOOD issue 04/2022
