Cowboy butter steak sandwich

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a kettle BBQ for two-zone cooking, with lit charcoal on one side and no fuel beneath the other. Fit the grate, close the lid and aim for roughly 250°C with the vents open enough to keep the fire burning cleanly. Allow extra time for lighting the charcoal before the cooking time starts. Scrub the hot grate clean.

2. 02

   Step 2PREP THE BEEF

   Pat the steaks thoroughly dry. Moisture makes steam; dry beef builds a crust. Rub with the rapeseed oil and season generously with salt and black pepper just before grilling. Have your butter ingredients chopped and measured so you're not wrestling garlic while the steak cooks.

3. 03

   Step 3BUILD THE BUTTER

   Put the butter and garlic in a small BBQ-safe saucepan on the cooler side of the grill. Let the butter melt gently, then cook for 2–3 minutes until the garlic smells sweet, without letting it colour. Lift the pan off the heat and whisk in the mustard, lemon juice, zest, parsley, chives, paprika and chilli flakes. Taste, add salt as needed and set aside somewhere warm, not directly over the coals.

4. 04

   Step 4SEAR IT PROPERLY

   Lay the steaks over the hot coals and grill for roughly 6–10 minutes in total, turning every 60–90 seconds once the first crust forms. Use tongs to sear the fat edges and make sure every outside surface gets proper heat. If the crust is ready before the middle, move the steaks to the cooler side and close the lid to finish gently.

5. 05

   Step 5CHECK AND REST

   Probe each steak through the side into its centre. For a medium-rare finish of roughly 55°C after resting, take it off at 52–53°C; thickness and fire strength matter more than the clock. Rest on a warm plate for 8 minutes, loosely covered with foil. These pink-centre temperatures are for whole-muscle, non-tenderised steaks only; follow pack instructions for tenderised beef.

6. 06

   Step 6TOAST THE BREAD

   While the steaks rest, brush the cut sides of the ciabatta with olive oil. Toast cut-side down over direct heat for 30–60 seconds until crisp and lightly charred, checking frequently. Move to the cooler side if needed. You want crunch on the cut face, not a roll that shreds the roof of your mouth.

7. 07

   Step 7SLICE AND SAUCE

   After the full rest, slice the steaks thinly across the grain, trimming any chewy gristle. Stir a little of the resting juice into the cowboy butter and whisk it back together. If the butter has started to set, give it a brief spell on the cooler side of the grill. Warm and spoonable is the goal, not bubbling.

8. 08

   Step 8PILE IT HIGH

   Spoon a little cowboy butter over the bottom halves of the rolls. Add rocket, gherkins and red onion, then pile on the sliced steak. Spoon the remaining butter over the beef and cap with the toasted lids. Serve straight away, with plenty of napkins. The pickles cut through the richness, so don't skimp.