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Grilled Rump Share Steak

Laura Romeo - Weber Grill Master

Difficulty: easy
  • People

    Serves 4

Ingredients
Instructions

the Ingredients

Grilled Rump Share Steak
  • 2cm thick rump share steak, approximately 1kg
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper

Instructions

Not only does a large share steak look impressive to serve, but are also super simple to cook and can be more cost effective in comparison to individual steaks.
  • Prepare the barbecue for direct cooking over high heat (250°C-290°C).
  • Prepare the barbecue for direct cooking over high heat (250°C-290°C).
  • Prepare the charcoal barbecue for direct cooking over high heat (250°C-290°C).
  • Prepare your barbecue for direct cooking over high heat (290°C-315°C). If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
    Prepare your barbecue for direct cooking over high heat. If you are using a Weber SmokeFire, set the temperature to 290°C+ and preheat.
  • Lightly coat the steak with olive oil and season with salt and pepper all over.
  • Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the steak onto the cooking grill, using the back of your tongs, gently press on the steak to ensure good contact with the hot grill. Grill the steak over direct high heat, with the lid closed, for 2 to 5 minutes per side (see tips for steak timing guide) or until done to your liking.
    Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the steak onto the cooking grill, using the back of your tongs, gently press on the steak to ensure good contact with the hot grill. Grill the steak over direct high heat, with the lid closed, for 2 to 5 minutes per side (see tips for steak timing guide) or until done to your liking.
    Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the steak onto the cooking grill (over the fire), using the back of your tongs, gently press on the steak to ensure good contact with the hot grill. Grill the steak over direct high heat, with the lid closed, for 2 to 5 minutes per side (see tips for steak timing guide) or until done to your liking.
    Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: leave the control knob(s) on high (290°C+). Place the steak onto the cooking grill, using the back of your tongs, gently press on the steak to ensure good contact with the hot grill. Grill the steak over direct high heat, with the lid closed, for 2 to 5 minutes per side (see tips for steak timing guide) or until done to your liking.
    Once your barbecue has preheated to the set temperature (SmokeFire: 290°C+), brush the cooking grills clean with a wire brush. Place the steak onto the cooking grill, using the back of your tongs, gently press on the steak to ensure good contact with the hot grill. Grill the steak over direct high heat, with the lid closed, for 2 to 5 minutes per side (see tips for steak timing guide) or until done to your liking.
  • Once the steak has cooked, remove it from the barbecue and leave to rest for 5 minutes. Slice the steak across the grain and serve immediately.

Steak cooking timing guide:

Rare (49°C): 2 minutes per side

Medium Rare (54°C): 3 minutes per side

Medium (60°C): 4 minutes per side

Medium Well to Well done (66°C- 68°C): 5 minutes per side

Note: Always keep in mind that the internal temperature of the steak will continue to rise 3 to 6°C while it’s resting.

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