Instructions

IN THE KITCHEN:

• To make the Café de Paris butter, combine all the butter ingredients in a bowl and mix until smooth. Roll into a log using baking paper and refrigerate until firm.
• Remove the onglet steaks from the fridge 30–45 minutes before cooking to bring them to room temperature.
• Rub the Steak with olive oil, season generously with salt and pepper, and set aside.
• Slice the chilled compound butter into rounds ready for serving.

AT THE GRILL:

• Prepare the barbecue for 50-50 cooking at around 290 °C. If using a charcoal barbecue, light 1 chimney starter of Weber Briquettes and set up for direct heat.
• Preheat the grates on the Genesis or Spirit barbecue to high heat (270–300 °C) for searing.
• Place the onglet steaks directly over the heat and sear for 2–3 minutes per side, turning once to achieve deep caramelisation.
• Move the steaks to indirect heat and cook until the internal temperature reaches 46–49 °C for rare.
• Remove from the grill, rest for 5–7 minutes to relax the fibres.
• Slice across the grain and serve immediately.
• Top each steak with a slice of Café de Paris butter while resting, allowing it to melt into the meat.

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