I can't find the website at the moment, but it gave me the best way to BBQ steak, Aged beef,( two inches thick, no bone, good layer of fat on one side), that gets better for every day you leave it in the fridge uncovered. We do ours (leave it in the fridge that is) for a minimum of five days +. All you do is sprinkle rock salt over both sides and forget for five days +. That should have the meat completely dry (blood dried up). Put it on the barbie on a lowish heat and gradually raise the heat until the internal temp of the meat is about 50c. Then hit it with the full blast for as long as it takes to get to 60c+. From memory that should give you a medium rare steak.
When finished, there's no blood pouring out, that should have dried up prior, but you will have the taste, but the meat will have a slightly reddish meat look to it when cut. The outside should have a thin crispy bit which is fantastic, might look a bit burnt but is delish.
Before anyone tries it, I'll get the full details up, and you will need a cooking thermometer for checking the internal temp of the meat.
Apart from all the stuff that goes with it, I like to add some Japanese dipping sauce for the meat: apple and soya dipping sauce, it has fermented soya sauce, apple,sesame oil,brown sugar, garlic, sea salt and chilli ( we buy this from a Japanese Lady who lives in Victoria and it is to die for).
Last year we were in WA and had lunch at this vineyard, they did their aged beef for 45 days! Cooked right and it melts in your mouth.
But wait til I get the instructions up.
Oh and then there's the red wine to go with it........
The usual disclaimer E&OE
