Whole Cube Roll/Scotch Fillet steak

Cooking a cube roll is the easiest way to cook multiple steaks at one time. If you have a crowd of people who like their steaks cooked to a different temperature, then this is a great way to satisfy everyone at the party.

Here's a little instruction on how to pull off the best steaks at a party.

Ingredients:

1 x Cube roll/Whole Scotch Fillet steak (3.5-4.5kgs)

Rum and Que Blackout, but Bull Dust or Homegrown would be great too.

Rum and Que Slap it on Mustard (optional for a binder)

Rum and Que Port and Black Garlic sauce to serve

Equipment: 

Smoker or indirect BBQ or Gas BBQ with a hood or even oven will work. Just create an indirect cooking zone by having the heat deflected or off to one side whole you cook.

Method:

1. Apply a thin layer of mustard (if using) to help the rub stick.
2. Apply the rub evenly on all surfaces and allow to sit in a shady area to come up to room temperature (about 1 hour).
3. While the steak is coming up to room temperature, set your BBQ or oven up for 250f/120c.
4. Feel free to add some wood to add some smoke, we use Apple. You only need a couple of chunks and wait for the smoke to turn a nice thin blue colour before putting the meat in. White puffy smoke will create a bitter flavour.
5. Cook the cube roll for about an hour or until you have an internal temperature of 125f/51c. At this point you have a rare steak.
6. If you want a little more cooking, then prepare a hot section or grilling section where you can sear either side of the cut steaks. This will not only elevate the flavour even more as those faces caramelize but also gives you the opportunity at add some more rub.

You can check out the video here: Barbecue Series with Rum and Que: Scotch Fillet (youtube.com)

Rare steak 125f/51c

Medium rare steak 135f/57c

Medium 145f/63c

Medium well 150f/66c

Well done 160f/71c