00:00:01getting intense heat let’s turn this
00:00:03over look at that that’s exactly look at
00:00:07that that’s what you want and you know
00:00:12you want it to really be as close to the
00:00:15heat as possible so it’s really getting
00:00:17that beautiful color now what you can do
00:00:19as well as you turn it it’s just Pat it
00:00:21you know with the rosemary also you can
00:00:24just like get a little tiny bits of
00:00:25butter and just let go it on just tiny
00:00:27bits which is nice but I’m not going to
00:00:29do that I’m going to continue cooking
00:00:31that um I’ll do a nice little where you
00:00:34know put a bit of jus batter on the
00:00:36barbie just to kind of get that crispy
00:00:38and hot again
00:00:38nice little bit of rocket just going to
00:00:40dress that with a little lemon juice and
00:00:42olive oil just do a kick-ass steak
00:00:44sandwich lemon juice it olive oil
00:00:55get that going I’m also going to do some
00:00:58bread just show you just so another
00:01:00little technique let’s have a little
00:01:02look at this this steak it’s out of
00:01:04cutter minutes three minutes on both
00:01:07sides it’s looking pretty damn good I’m
00:01:09going to take it off now I want to cook
00:01:10it so it’s just blushing I want to take
00:01:14this off now you can see that the sort
00:01:16of the juice coming off of it which is
00:01:18great that is going to make the most
00:01:20sensational that’s basically the rest in
00:01:22juices so now it’s coming off of the
00:01:23heat you get some quality olive oil and
00:01:26you just put that on top now the reason
00:01:28this is important is because when neat
00:01:30kind of comes off the barbecue is sort
00:01:31of dry and you really need to kind of
00:01:33just put some oil or even tiny bit of
00:01:36butter if you’re that way inclined on
00:01:37top and sort of almost seal it right and
00:01:40then what’s going to happen is it’s
00:01:41going to it’ll just rest for a couple of
00:01:43minutes you’ll kind of if I pull the
00:01:45plate you’ll see those resting juices
00:01:46see that that’s the gold alright that’s
00:01:49the gold you don’t even need to like
00:01:50butter the bread for this Sonne this is
00:01:53steak sandwich
00:01:54we’re just going to use that okay so
00:01:56going to just put that there for one
00:01:57second then without bread here I’m just
00:02:01going to slice it three quarters of the
00:02:07way through open it up I’m going to
00:02:16get some of that resting juices and just
00:02:20pour that into that lovely o bryd
00:02:27sandwich there brilliant flavor
00:02:29brilliant flavor of course you’ve got
00:02:31the olive oil in there so you have that
00:02:32instead of butter so that’s good and
00:02:35then I’m going to hit it with a little
00:02:36bit of the rocket like that then I’m
00:02:43going to put this so I love about
00:02:46cooking out here you’re with a little
00:02:48bit and I’ll put this onto a nice board
00:02:58like that let’s put that here
00:03:01open it up I want to hit it with a
00:03:05little bit of attitude okay so I’m gonna
00:03:07go for little spells of English mustard
00:03:10not cuz I’m being patriotic by the way
00:03:12all right you know English mustard has
00:03:14that tendency to be slightly too hot so
00:03:16I’ll use the back of a spoon right about
00:03:19this and I’m just gonna every now and
00:03:21again just smear it smear it smear it
00:03:24and if if you got your mother-in-law
00:03:27coming around and she’s having a corner
00:03:29look while I look there you know cuz
00:03:32that all saw her out they got your
00:03:34English mustard and then we’ve got this
00:03:36kick-ass steak here now let me just sum
00:03:38like I’m gonna carve it on the plate
00:03:39actually just cuz I’m out out here in
00:03:41the wild okay if you look here naturally
00:03:45you’ve got two cuts of meat in this
00:03:49beautiful ribeye steak okay so I can
00:03:51literally pull it apart like that now
00:03:54this is what we call a cap right it’s a
00:03:56totally different flavor sensation and
00:03:58tenderness and I that’s actually my
00:04:00favorite bit then you’ve got the iMeet
00:04:02here which you’ve got all those bits of
00:04:04see that rose me and stuff in there I’m
00:04:06just going to slice it slice it up here
00:04:09I should do and a board really but I’m
00:04:12not as I’m slicing it you can kind of
00:04:16almost toss it in those resting juices
00:04:18never ever ever ever never throw those
00:04:23resting juices away and then you can
00:04:25just get that and lay it over here
00:04:29beautiful nice color there you go any
00:04:41sort of bits of sort of sinew or fat
00:04:43just throw back on the Barbie and this
00:04:45cap here my favorite bit you can slice
00:04:49up a bit smaller so you’ve got more to
00:04:51go around this is a bit that everyone
00:04:52fights over and again just almost toss
00:04:57it in that resting juices here so it’s
00:05:01got that shine look beautiful just
00:05:03blushing maybe I should have cooked that
00:05:05a little bit more under but I’m so
00:05:08trained now for cooking for my wife and
00:05:09she likes it a little bit more so I’m
00:05:12just going to put that over like that
00:05:18absolutely beautiful and you know the
00:05:22things to take from that is intense heat
00:05:25season simply with your meat cook it
00:05:28aggressively hard and fast turn every
00:05:30minute you know until until you’ve got a
00:05:33nice caramelized crust which we’ve got
00:05:35there and and then obviously the steaks
00:05:38damage you know there’s nothing posh
00:05:39about that this is one of the most
00:05:41everyday things in the whole wide world
00:05:43but delicious nonetheless and yeah hope
00:05:47you enjoy that
”