Platinum AAA Angus rib steak brushed with duck fat on the BBQ Jacket baby potatoes with duck fat, garlic and thyme

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Preparation

Barbecue cooking

Preheat BBQ to medium-high heat and cut large squares of aluminum foil. Halve baby potatoes and cut spring onions into 2 cm pieces.

Prepare two foil papillotes so that the baby potatoes can cook faster than in one single, larger papillote. Evenly divide baby potatoes, spring onions, garlic and thyme. Add a generous spoonful of duck fat to each foil envelope (setting aside about 20 g), salt and pepper. You may also add steak spice to your jacket potatoes, if you wish. Seal foil envelopes as well as possible and place them on the least warm part of the BBQ. Cook for about 50 minutes or until baby potatoes are nice and creamy. When opening papillotes: beware of scalding hot steam! Set aside.

Brush steaks with remaining duck fat. Season generously with salt and steak spice, and grill on the hottest part of the BBQ. Grill for 1 minute on each side for rare, adding 30 seconds for each extra degree of desired doneness. Let the meat stand for about 5 minutes. Heat before serving.

For maximum flavour, open papillotes before serving and pour in the juices from the meat; remove sprigs of thyme. Serve hot.

Source: Martin Juneau

A tip from Martin Juneau:

Once you’ve barbecued your rib steak to perfection according to your desired doneness, drop a small spoonful of duck fat on the piece of meat during standing time. The fat will slowly melt onto the meat and mix with the meat’s natural juices. Add some freshly ground black pepper and fleur de sel, and the resulting sauce, with all its flavours, will truly bring the dish together.