Ibérico presa with jamón butter
This is another Ember Yard classic. Now relatively easy to get hold of, Ibérico pork’s incredible fat marbling and sweet-nutty flavour is largely due to the pigs’ foraged diet, which includes woodland acorns. Their meat is best cooked to medium-rare, just as you would for beef. If you can’t get Ibérico pork, I’d suggest beef rib eye as an alternative.
This whipped jamón butter is super-versatile. We’ve even been known to spread it thickly on toast for a naughty, indulgent late-night treat.
Serves 4
2 x 200g (7oz) steaks of Ibérico presa (shoulder) or beef rib eye
2 tsp Blackening rub
1 Tbsp runny honey
small handful of thyme stalks
juice of ½ lemon
sea salt and black pepper
For the jamón butter
25g (1 oz) jamón Ibérico, Serrano ham or prosciutto, finely diced
150g (2/3 cup) unsalted butter, at room temperature
Place the steaks in a bowl with the blackening rub and massage into the meat. Drizzle over the honey and lightly massage again until the meat is fully coated. Cover and leave to marinate in the fridge for 1½ hours.
For the jamón butter, place a small frying pan over medium heat on the stovetop. Add the jamón and gently sauté for 2–3 minutes to lightly caramelize and release its natural fats. Remove from the heat and allow to cool slightly before mixing with the soft butter and seasoning with a little salt (remember the ham is salty). When fully incorporated, cover and leave at cool room temperature.
Light the barbecue and set for direct/indirect cooking.
Take the meat out of the fridge 10 minutes before cooking, to bring it to room temperature.
Throw the thyme stalks onto the charcoal. Season the steaks with salt, then place them on the grill in the direct heat zone. Close the lid of the barbecue and leave the steaks for 4 minutes to caramelize and ‘blacken’ before turning over and cooking for a further 4 minutes, still with the lid closed – the meat should be medium-rare. Move the steaks to the edge of the barbecue and leave to rest for 3 minutes, then squeeze over some lemon juice.
Cut the meat into thick slices and serve with the jamón butter on the side.