Barbecue Scotch Fillet and Corn
Barbecued aged Scotch Fillet and charred Corn husks
aged Scotch Fillet Steaks
250 g each, preferably grass-fed
left in husks
oven roasted, skin removed
coarsely ground Black Pepper
Prepare the barbecue butter first.
In a bowl, combine the ingredients and mash with a fork.
Set aside at room temperature.
Get your barbecue coals to reach a medium heat and leave the lid closed until you are ready to use it.
Meanwhile, if the meat is vacuum-sealed wet aged, remove it from the packaging to allow it to air and reach room temperature.
Leaving them in their husks, place your corn cobs on the barbecue.
Close the cover and grill for 20 minutes, turning every 5 minutes or until they are cooked through.
Cover to keep warm.
Turn the heat up to high, so that your grill is ready for the steaks.
Lightly season steaks with a drizzle of olive oil and some of the sea salt (save some salt for when steaks are cooked).
Pop them on the grill for 6 or 8 minutes, turning once.
Allow your meat to rest on a board, loosely covered with foil.
Slice each steak on a diagonal and serve with the corn in its husk, with a heaped tablespoon of barbecue butter on the side.