Before you even start cooking, make sure the sirloin is at room temperature. This will prevent charring and inconsistent cooking. Just think of an ice block melting and how the inner core is the last bit to melt –the same is true of meat. If it’s not at room temp, when you cook the meat rare – the core of your steak won’t be cooked, and to boot, will be ice cold.
Serves Depends on ow many you make
Preparation Time: 10 to 15 minutes
Braai Time: 15 minutes
Ingredients
- As many 1 to 1.5 inch (2.5 to 4 cm) thick sirloins as you need
Herb Rub for ONE Sirloin
- 1 tsp. Garlic Flakes
- 1 tsp. Fresh or Dried Rosemary
- ½ a Lemon, zested
- 1 tsp. Black Pepper
- 1 tsp. Coriander Seeds
- 1 tsp. Mustard Seeds
- ½ tsp. Sea Salt
- ½ tsp. Smoked Paprika (optional)
Instructions
- Justin’s Steak Tip: Before you even start cooking, make sure the meat is at room temperature. This will prevent charring and inconsistent cooking. Just think of an ice block melting and how the inner core is the last bit to melt –the same is true of meat. If it’s not at room temp, when you cook the meat rare – the core of your steak won’t be cooked, and to boot, will be ice cold.
- Pat the meat dry.
- In a mortar ad pestle, bash together all the spices (except the salt). Keep going until you have a rustic herb rub, where the seeds are broken apart but not turned into a powder.
- Stir through the salt and lemon zest.
- Fire up the Ketla with both burners on high (vents closed).
- Get the temperature to 300°C / 572°F.
- Sprinkle the rub over the meat on both sides and press the spices into the meat and rub salt onto the fat. Even though it’s called a rub resist the urge to rub the spices into the meat.
- In the centre of the Ketla, stand the meat upright, like soldiers, fat side down on the grid and cook for 4-5 minutes to render the fat and make it nice and crispy.
- Open the vents and drop the temp to 250°C / 482°F.
- Put the meat on its side, close to the hinge (the hotspot) and braai for 5 minutes with the lid closed.
- Turn the meat, and cook for a further 4 minutes then take the steak off the grid, and let the it rest for 5 minutes.
- Carve up into slices and serve with hot English Mustard.
- If you want a recipe for medium to well done steak, you’re in the wrong place. The meat is already dead, so there’s no need to kill it again. Anything more than rare to medium rare is ruining the meat, and you might as well eat cardboard.
Recipe Courtesy of Justin Bonelo – Ketla