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About the Cut: Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.
Weight: 1Kg
Cooking Suggestion: Beef Ribs are best cooked slow so that they become tender, juicy and fall off the bone with perfection. They can be slow grilled, braised (slow cooked for hours in a red wine, beef stock, and rich tomato sauce) or slow oven baked.
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There’s nothing more classic to come from the grill than a thick-cut, perfectly cooked bone-in ribeye steak with a secret slather of flavour. You may want to get the full barbecue set up which includes drinks, meats, snacks, the jiko (grill) and charcoal briquettes to go!
About the Cut: The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. This steak is rich, juicy and full-flavoured with generous marbling throughout. Beef that’s richly marbled gets a higher grade; it’s more tender, juicy, and flavourful because the intramuscular fat melts and bastes the flesh during cooking. Also, since fat insulates, marbling provides some insurance against overcooking.
Cooking Suggestion: Rib Eye steaks are best grilled pure – without expensive grill marinade or spices.
Grilled Beef Rib Eye Steak Recipe
Ingredients
- 1Kg Beef Rib Eye Steak
- Extra-virgin olive oil, for rubbing
- Coarse salt and freshly ground pepper
- Mint Chive Butter (Mix in a bowl 1 stick of unsalted butter, 1 cup of fresh mint chopped, ¾ cup of finely chopped chives, 2 finely grated lemons and ½ teaspoon of salt). If you cannot get chives, you can use their close relatives i.e. the garlic, shallot, leek, scallion, and Chinese onion.
Directions
- Let the steaks stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
- Transfer beef to indirect heat, and grill, covered, turning occasionally for 20 to 30 minutes. (Grilling time will vary depending on thickness of steak.) Remove beef from grill, and brush with mint-chive butter. Tent the steak with aluminium foil and let rest for 15 minutes before serving.
Important
Do not spread the charcoal under the entire grill/grate, but best only on one half of the grill. This method is called indirect grilling and allows you to grill the steak in indirect heat. That way, Bigger and thicker pieces of meat are cooked through completely without burning.
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About the Cut: The T-Bone is one of the most easily-identifiable steaks. It has a T-shaped bone running through it, making it easy to spot in our meat case. The T-Bone is cut from the short loin, and if you want to barbecue a T-bone steak, you should celebrate and enjoy it extensively. That’s because it combines the two best pieces of meat that beef has to offer: On one side of the T-shaped bone, is the strip loin, on the other side is the tenderloin (fillet). No wonder that this combination will make meat lovers in the eye!
Cooking Suggestion: T-bone steaks are best grilled pure – without expensive grill marinade or spices.
Grilled Beef T-Bone Steak Recipe
Ingredients
- 1Kg Beef T-Bone Steaks
- Extra-virgin olive oil, for rubbing
- Coarse salt and freshly ground pepper
- Mint Chive Butter (Mix in a bowl 1 stick of unsalted butter, 1 cup of fresh mint chopped, ¾ cup of finely chopped chives, 2 finely grated lemons and ½ teaspoon of salt). If you cannot get chives, you can use their close relatives i.e. the garlic, shallot, leek, scallion, and Chinese onion.
Directions
- Let T-Bone steaks stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
- Transfer beef to indirect heat, and grill, covered, turning occasionally for 20 to 30 minutes. (Grilling time will vary depending on thickness of steak.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving.
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Which Part of the Cow is it? A beef tenderloin, known as fillet in Kenya and filet in France, is cut from the loin of beef. This makes for incredibly tender meat, but without that big, beefy flavour.
Cooking Suggestion: Roast Whole in an oven or cut into thick steaks, pan fry or char grill. We don’t recommend cooking tenderloin anywhere above medium. Without any fat to lubricate the meat, it becomes quite dry and almost chalky tasting.
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About the Cut: Top sirloin (also called the Strip) is a cut of beef from the primal loin or sub primal sirloin. Top sirloin steaks differ from ordinary sirloin steaks. Though not as tender as cuts from the tenderloin, the top loin steak can be a great combination of the flavour of a rib-eye steak and the tenderness of a filet mignon.
Weight: 1Kg
Cooking Suggestion: Because of the balance of tenderness and flavour, this steak can be cooking virtually any way you want as long as it is hot and fast. Great grilled, this steak is also perfect for the pan, as in a very hot cast iron pan. Salt well, and season lightly since a good version of this steak needs very little help.
Important
Do not spread the charcoal under the entire grill/grate, but best only on one half of the grill. This method is called indirect grilling and allows you to grill the steak in indirect heat. That way, Bigger and thicker pieces of meat are cooked through completely without burning.