Ibérico presa with jamón butter

Ibérico presa with jamón butter

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

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.

Ingredients

Quantity Ingredient
2 x 200g steaks of iberico presa (shoulder) or beef rib eye
2 teaspoon see method for ingredients
1 tablespoon runny honey
small handful thyme stalks
1/2 lemon, juiced
sea salt
black pepper

For the jamon butter

Quantity Ingredient
25g jamon iberico, serrano ham or prosciutto, finely diced
150g unsalted butter, at room temperature

Method

  1. 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.
  2. 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.
  3. Light the barbecue and set for direct/indirect cooking.
  4. Take the meat out of the fridge 10 minutes before cooking, to bring it to room temperature.
  5. 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.
  6. Cut the meat into thick slices and serve with the jamón butter on the side.

Serve with

  • Lamb chops with smoky aubergine and salsa verde.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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