How to cook beef a la Gerry!

A slice from the Middle of the rump, just under 2 inches thick, grind lots of black pepper over it and moisten with olive oil.

You need a cast iron, grooved, griddle plate (easily bought on the Internet). I light a wood fire in an old barbecue, wheelbarrow or fire pit. Put the plate on the fire when it is good and hot. A gas barbecue will not get hot enough! You can mix in charcoal. Use bricks to regulate the height. The plate should be very hot!

I balance the slice on the fat side to start with- it moistens the plate and the fat is delicious, then seal the meat on both sides, but allow the meat to burn. The smoke should be white. I regulate the heat by moving the plate up or down with the bricks. What you are trying to achieve is a burnt black outside and a pink middle.

People always ask how long do you cook it? Experience is priceless! How cold was the meat? How cold is it outside? How rare do you like your beef? How thick is the slice?  I find that for a bit of beef straight from the fridge  1¾" thick and cooked medium rare, 20 minutes is perfect; the important thing is the thickness of the meat. Poke it with your finger while it is cooking you can feel the change in the cooking and you are getting experience!

Now you must rest the meat before cutting-  at least 15 minutes. Then slice as thin as you can with a very sharp knife. Don't forget the salt! John Coleman on Sudbury market has good beef and knows how I like it cut. It really is all in the cooking!              Gerry