Isn’t it wonderful when you find a new cut of meat you didn’t even know existed!
For me this Father’s Day it was the Cattleman’s Cutlet. If, like I was, you are ignorant to what that is, it is a giant ribeye still on the bone, looking for all the world like a gigantic version of the little lamb cutlets that usually grace the BBQ.
So today I will give you a quick rundown of how I found to be the best way to cook this big hunk of meat, with a combination of searing and slow cooking.
Preperation
- Step 1: Weigh your meat so you get a rough idea of cooking times. Mine came to 625gms.
- Step 2: Rub salt into the meat half an hour prior to cooking:
- Step 3: Rub whatever seasonings you see fit into the meat. For me I used a Smokey BBQ one, but you can use whatever takes your fancy.
Cooking
- Step 1: Bring your BBQ to a very high heat.
- Step 2: Place your meat horinzonally and sear for approximately 10 minutes
- Step 3: Flip your meat, turn it vertical and sear for another 10 minutes
- Step 4: Flip your meat. Turn the heat on your BBQ to minimum. Close the lid and let it cook through slowly
- Step 5: Open the lid. Flip your meat. Close the lid and let cook slowly for another 10 minutes. Open up and it should be ready to go!
And that’s it. 40 minutes of cooking will result in a cut of meat just that bit browner than medium-rare but lighter than medium, which is just how I like my beef. If you prefer your meat lighter or darker than adjust cooking times accordingly, as you must also do regarding the meats weight. Serve with whatever sides you like – since you’ve got the BBQ on anyway why not chuck some corn on the grill!
