The right cut of beef is crucial for the success of this dish. Ideally you want a 28–35 day dry aged côte de bœuf (a rib of beef on the bone). Make sure you ask your butcher for Hereford Prime to ensure you get the best of the best.
Before you begin cooking it you will want to take the beef out of the fridge and bring it up to room temperature. This will speed up the cooking process and ensure the beef is as tender as possible when cooked.
To cook the steak, you will want to reduce the heat on the barbeque or chargrill to medium or allow the coals to burn down or even raise the grill off the heat to as high as possible depending on the type of barbecue you are using. At any rate you should be placing the steak on over a medium heat, this is a big steak and will take about 30 minutes to cook through to medium, 40-45 minutes for well done.
Once you have sealed the steak on both sides it is a good idea to put the lid on the barbecue and allow the heat to build like an oven inside – only the remove the lid to turn the steak intermittently. For the final 3-5 minutes of cooking you can remove the lid and drop the grill down close to the coals or increase the heat just to crisp the outside of the steak.
Once cooked remove the steak from the heat, cover with some foil and allow it to rest for a good 10-15 minutes before serving or carving.
Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.