Remove the steaks from their packaging and place on a plate in the fridge to dry out. Do not cover. You can do this overnight or for a few days to dry-age in your fridge. If you don’t have time, pat the steaks dry with some kitchen towel.
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Grill Grid on the Cobb and close the lid to heat up for 10 minutes.
Rub the steaks with the oil and then season well on both sides with the salt and freshly ground pepper.
Place the steaks on the hot grill grid and do not move (you want the grill lines) for 10 minutes.
Turn once and cook for a further 10 minutes, or depending on the thickness of your steak, for longer.
Let the steaks rest for at least 5 minutes.
Sauce:
As soon as you’ve removed the steaks, remove the grill grid and replace with the Deep Dish Pan. Close the lid and let it heat up for 5-10 minutes.
Remove the lid and add a big knob of butter and a good glug of olive oil, let the butter melt and mix it together.
Add the crushed garlic clove and the mushrooms. Do not keep mixing, let the mushrooms caramelise on one side and then turn them carefully. After about 15 minutes, they should be browning nicely. (You can also use any mushrooms really ie: porcini, brown, button, shiitake etc).
Add the cream, lots of freshly ground pepper and pull some thyme leaves (about a tablespoon) over the pan.
Let it simmer for 10 minutes.
By this time the steaks are perfectly well rested and you can add them to the pan to heat up for a minute or 2, or just serve the warm sauce over them.
1 punnet Cherry Tomatoes (on the vine if you can get them)
1 bunch of Thyme
Salt
Pepper
Olive oil
Directions:
Light a cobblestone and wait a few minutes until it has turned grey.
Place the grill attachment onto the Cobb and close the lid to let it heat up for at least 5 minutes – you want it nice and hot to get those lovely grill lines.
Season the steaks well with salt and pepper and rub with a little olive oil – do the same for the tomatoes.
Place the steaks on the hot grill, leaving a little space between them, but also room to place the tomatoes around the sides.
Place the sprigs of thyme around the steaks and the tomatoes over these and close the lid.
Let them cook for 3-5 minutes and then turn both the steaks and the tomatoes. This timing will depend on the thickness of your steak.
Place the steaks onto a board and let them rest for 5 minutes before slicing.
Slice and serve alongside the tomatoes with a good crack of black pepper, extra salt on the side and garnish with fresh thyme.
This can be a snack for a larger crowd, starters for 4 or a main for 2.
