WORLDS BEST BARBECUE IS... In Australia??

Introduce the barbecue pit room and the concept of dry-aging meat.

Explain the process of dry-aging scotch fillet for 100 to 150 days with beef tallow coating.

Slice the dry-aged scotch fillet down the middle to create two sides.

Trim the fat from the steak, ensuring not to remove too much.

Cut the steak into 400g portions, aiming for a generous size.

Brine the steak for 24 hours using a light sprinkle of basic cooking salt, patting it in on both sides.

Place the brined steak on a cake rack in the fridge uncovered for airflow.

After brining, smoke the steak for 2 to 3 hours until it reaches 110°F for rare.

Equipment Needed

Spice Level:

Allergens