Sharing Steak With Black Pepper & Parmesan Butter
Pull your steak out of the fridge about an hour before you want to cook it. Season with plenty of flaky salt and rub with a dash of olive oil.
Chuck your peppercorns into a small saucepan and toast over a medium heat until fragrant. Coarsely grind in a pestle and mortar or spice grinder.
Add the butter to a mixing bowl and grate in the parmesan and garlic. Finely chop your parsley and get that in there too along with the zest and juice of one lemon. Beat everything together, season with salt and set aside.
Now light the Weber Genesis BBQ, add the Weber Crafted Sear Grate and get it raging hot.
Grill your steak, turning regularly, until medium-rare or medium. You can use the Weber Connect Thermometer to check the internal temperature. For medium-rare, pull the steak off the barbecue at 42°C and rest for 15 mins. For medium, pull it off at 48°C and rest for 15 mins.
Brush your steak with a tablespoon of the butter while it rests. Pop the rest of the butter into a small saucepan and melt on the barbecue.
Carve the bone from your steak and then cut into 1-2cm thick slices. Cover the steak with the melted parmesan butter.
Serve with extra lemon wedges plus some bread, a few salads and a cold beer for the ultimate barbecue centrepiece.
Get stuck in.