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Zelman Meats Dinner For Two

Zelman Meats Dinner For Two

In Your Zelman Meats Dinner Box

  1. 1 x 350g Ribeye from Australia
  2. 1 x Smoked short rib
  3. 1 x Hispi Cabbage with anchovy butter
  4. 2 x Burrata with tomato pesto
  5. BBQ sauce
  6. Three-peppercorn steak spice
  7. Fresh garlic, rosemary & thyme

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Cooking Your Steak BBQ Method

Australian Ribeye
Canadian Sirloin

  1. You will need to light your BBQ and allow around 45 minutes for the charcoal to get to the desired temperature. Once your charcoal is suitable to cook over, carefully organize it in the BBQ so that you have a hot area and a cooler area on the grill.
  2. The temperature of your BBQ is very important, this is controlled through airflow. Have a look at your BBQ, there should be adjustable air vents. If the BBQ is running too hot, then they need to be closed to cool it. Likewise, if your BBQ is running too cold, open them up and allow the air to recharge your charcoal.
  3. While you’re waiting for your charcoal to be ready, season your steak. For this you will need good quality vegetable oil and sea salt or alternatively use the steak spice provided. Simply season each side of the steak with the oil and the salt or seasoning. We can now start BBQing!
  4. To BBQ the meat, you are looking to develop a charcoal crust on the outside of the steak. This is achieved by turning the steak often, every 30-45 seconds. Don’t worry about fancy grill marks! What we are trying to achieve is a flavourful crust, that means it must be a solid charcoal crust. Once the charcoal crust has started, move the steak onto the cooler section of the BBQ to finish cooking, continue to turn every 30-45 seconds. If needed, reduce how aggressive the heat via the air vents to control how evenly the steak cooks.
  5. How your steak is cooked is entirely up to you and how you enjoy your meat. Best practice is to use a small digital thermometer, but if you don’t have one not to worry you can always feel your steak instead.

Here is a quick guide to tell how your steak is cooked:

BLUE - The meat should have almost no resistance and be slightly spongy. Interior should be dark red, and meat should be just warm to the touch. 25-30°C.

RARE - The meat should have a slight resistance, but still feel soft. Interior should be dark red and almost have feel hot with juices flowing from the meat. 30-35°C.

MEDIUM RARE - The meat should start to have a slight spongy feel to it, but not firm. Interior should be a pale red and hot, juices should flow from meat. 38-43°C.

MEDIUM – The meat should be slightly firmer than medium rare, but still relatively soft. Interior should be a dark pink, almost red, juices should flow from the meat and start to be clear. 45-50°C.

MEDIUM WELL – The meat should feel firm and springy. The interior should be almost pale pink with clear juices flowing. 53-58°C.

WELL DONE – The meat should feel firm to the touch. The interior should have a hint of pink but not be too dry. 65-70°C. If you like your meat extremely well done bring it past 72°C.

6. When the steak is 2-3 degrees from desired doneness return it to the hot side of the grill, your aim is to finish off the charcoal crust. Continue turning the steak until you have a deep brown crust, you should be able to smell the smokiness now. Remove the meat from the grill and allow it to rest for 2-3 minutes before serving.

You will need a frying pan big enough to fit the steak with a little room to spare. You’ll also need good quality vegetable oil and sea salt; rape seed oil and Maldon salt are good options. Before starting, your steak needs to be fridge cold.

Cooking Your Steak Pan Method

Australian Ribeye
Canadian Sirloin

  1. Preheat your oven to 180°C. You may or may not need it, this is largely dependent on the thickness of the steak and the strength of your hob.
  2. Place a frying pan on a medium to high heat with good glug of vegetable oil. While you’re waiting for your pan to heat up, season your steak. For this you need good quality vegetable oil and sea salt or alternatively use the steak spice provided. Simply season each side of the steak with the oil and the salt or seasoning.
  3. The temperature of your pan is very important, both from a safety and flavour point of view. The oil should be hot enough that it just starts to smoke. If the oil is heavily smoking, then your pan is too hot, and your oil will start to break down and become bitter.
  4. To sear the steak, you must place it in the pan until it starts to turn golden brown. Don’t be afraid to turn your steak, you should turn it every 30-45 seconds. This process is only complete once there is a golden-brown crust on either side of the steak
  5. How your steak is cooked is entirely up to you and how you enjoy your meat. Best practice is to use a small digital thermometer, but if you don’t have one not to worry you can always feel your steak instead.

Here is a quick guide to tell how your steak is cooked:

BLUE - The meat should have almost no resistance and be slightly spongy. Interior should be dark red, and meat should be just warm to the touch. 25-30°C.

RARE - The meat should have a slight resistance, but still feel soft. Interior should be dark red and almost have feel hot with juices flowing from the meat. 30-35°C.

MEDIUM RARE - The meat should start to have a slight spongy feel to it, but not firm. Interior should be a pale red and hot, juices should flow from meat. 38-43°C.

MEDIUM – The meat should be slightly firmer than medium rare, but still relatively soft. Interior should be a dark pink, almost red, juices should flow from the meat and start to be clear. 45-50°C.

MEDIUM WELL – The meat should feel firm and springy. The interior should be almost pale pink with clear juices flowing. 53-58°C.

WELL DONE – The meat should feel firm to the touch. The interior should have a hint of pink but not be too dry. 65-70°C. If you like your meat extremely well done bring it past 72°C.


6. Once the steak is seared and you have checked the temperature, if it is still not to the doneness that you prefer it will need to go in the preheated oven. Once in the oven, continue to check the steak’s temperature and/or texture every 2 or 3 minutes until it has reached the required doneness

7. When the steak is 2-3 degrees from desired doneness, place a knob of butter in the pan (if your steak is in the oven it will need to go back in the pan), allow the butter to just start to brown. Add garlic and rosemary or thyme. When your butter starts foaming, baste your steak for 20 seconds or so before removing the steak from the pan and allowing it to rest for 2-3 minutes before serving

Zelman Smoked Short Ribs

As ribs need to be cooked low and slow to achieve peak tenderness, we’ve already done the hard part and braised your rib for 6 hours, all you need to do is to reheat and glaze. In order to warm your Zelman Short ribs properly you’re going to need time. It’s very important that the rib is warmed gently over time or it may dry out.

  1. Preheat your oven to 100°C and place a pan with water in it at the bottom of the oven.
  2. Remove your ribs from the packaging and baste with some of the BBQ sauce provided. You want to just cover the ribs in the sauce.
  3. Place your ribs on a baking tray lined with greaseproof paper and put it in the preheated oven for an hour.
  4. After the hour, remove the tray of water and turn the oven temperature up to 180°C and continue to cook for another 15-20 minutes. You want the BBQ sauce to become dark and sticky.
  5. Remove the ribs from the oven, allow to cool slightly and then enjoy with the remainder of the BBQ sauce.

Burrata

Remove the burrata, tomatoes and pesto from the fridge 30 minutes before you want to eat.

  1. Remove the burrata from the packaging, drain off the water and place on a piece of kitchen towel on a plate.
  2. Take your tomatoes and quarter them, toss them in a bowl with olive oil and some good quality sea salt.
  3. Open the container with the tomato pesto in it. Using a spoon make a swipe of pesto on the plate.
  4. Place the burrata in the middle of the plate and scatter the tomatoes around it. Drizzle a little olive oil on top of the cheese and sprinkle with a bit of sea salt.

 

Hispi Cabbage 

  1. Bring a pot of salted water to the boil and cook the cabbage for 3 minutes. Cool in a bowl with ice water.
  2. Once the cabbage has cooled drain off excess water on a tray lined with kitchen towel.
  3. At the same time as you start your steaks, gentle melt anchovy butter in a small pan and heat a separate pan with vegetable oil for the cabbage.
  4. Once the pan for the cabbage is hot, gently place the cabbage in, careful not to splash the oil. Caramelize both flat sides of the cabbage, ensuring the cabbage is sufficiently hot.
  5. Place cabbage on a plate and spoon the anchovy butter over