10 min
Garlic-crusted steak from the kamado
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Garlic-crusted steak comes from the American steakhouses, where a steak gets more than a crust of salt and pepper: butter, garlic and herbs that fry into a crunchy layer while it cooks. BBQ Grillkoning brought that to the kamado, and went big straight away: a whole kilo of thick steak in one piece. That is exactly why it works. A thin steak is cooked through before it has a crust, but a thick cut from the rump or loin can take its time over indirect heat, turning evenly pink from edge to centre.
The secret of the garlic crust
The secret is the garlic. Raw garlic burns and turns bitter over high heat, but roasted garlic is soft, sweet and almost jammy. Mixed with butter, Dijon, parsley and thyme it becomes a paste that sticks and caramelises during the sear. You only spread it on at 40 degrees core, so it does not have to survive for hours, and then you push the kamado hot for the crust. Since the grill is going anyway, three extra garlic bulbs go along in foil: squeeze them out afterwards over chips or onto a piece of bread. Juicy inside, crispy outside, pure BBQ.
For4pers.
Ingredients
- 1kgthick-cut steak, in one piece
- 2bulbsgarlic, for the garlic paste
- 75gbutter, at room temperature
- 2tbspDijon mustard
- 1tbspparsley, finely chopped
- 1tspthyme
- SmokeyQ Zesty Rub
- SmokeyQ BBQ Original Rub
- 3bulbsgarlic, for the snack
- olive oil
Requirements
- Deflector stones
- Meat thermometer
- Aluminium foil
Steps
Roast the garlic
Cut the tops off all 5 garlic bulbs so the cloves are just exposed. Drizzle with olive oil and sprinkle with Zesty Rub. Wrap 3 bulbs in foil and roast all the bulbs soft on the kamado.
Make the garlic paste
Squeeze out the 2 unwrapped bulbs and mash the garlic with the butter, Dijon mustard, parsley, thyme and a good pinch of rub into a firm paste.
Cook the steak indirect
Season the steak all over with BBQ Original Rub. Put the deflector stones in the kamado, bring it to around 120 degrees and cook the steak indirect with the probe in the thickest part.
Coat with garlic paste
At 40 degrees core, spread the garlic paste generously all over the steak. Keep cooking to 43 degrees.
Sear
Take the meat off briefly, remove the deflector stones and get the kamado really hot. Sear the steak on all sides until the crust is crispy and the core reads 49 degrees.
Rest
9 minLet the steak rest for 8 to 10 minutes. The core temperature carries on to about 52 degrees: a perfect medium rare.
Serve
Slice the steak against the grain. Squeeze the roasted garlic out of the foil-wrapped bulbs and serve it over chips or on a piece of bread.
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