Fillet. Look at these beautiful bad boys man. Oh they're

so good! And for half the price of Filet Mignon, of Fillet. We're talking the rump, the bullet,

the Cogal. Rump fillet man, Dutch Cogal. You gotta spit the G.

Haha. First make sure you take your steaks out of

the refrigerator at least 60 minutes before you cook them. You want them to be room temperature.

These things are thick and it's gonna take a while.

Now come over here, we're gonna get our butter rocking.

We've got our knife, stick it in the butter. There we go.

Mmmm, it's like a Popsicle full of heart attack. There's our unsalted butter, we're gonna let

it melt down and the fats from the butter is gonna give us that caramelisation on the

meat. And in the meantime we're gonna sort out the

steaks. And that is with Sea Salt. You want them to

melt onto the meat and right there is pepper. Now, I used to use pepper but sometimes pepper

can go acrid. They actually burn onto the steaks. We're gonna put the pepper on at the very

end when we let the steak rest so just salt, real simple man.

So do one side then turn them over. There's a lot of surface area to rock and flavour.

Butter is melted, let's get the steaks on the grill.

Oh yeah! You guys ready?

Here we go. You want a nice fierce, hot heat. Proper hot heat. Feel that, oh yeah!

Two steaks on the grill, we're gonna give them a minute then flip them.

So basically you wanna sear the outside and keep it all juicy inside man.

We want a beautiful flavour on the outside and the char.

That's one minute up, time to flip. I cook my steak a minute a side, three flips.

I like my steak medium-rare.

Shake your rumpa.

Oh that's a minute, sorry. Right we've just done both sides, now we're

doing the perimeter man, sealing all that juicy flavour man. I might even work a couple of

tongs dude 'cos I'm doing two steaks at once, look at this. Ambidextrous! I'm going lefty,

I'm going southpaw. Alright we've sealed all the sides, now it's

the turn of the herb brush. So if you wanna know how to make this, just

click on the herb brush.

Ok, so we're gonna dip the herb brush into

the butter and then we're gonna splash flavour onto the steaks. And you see a bit of flare up.

That's good man. That's gonna help us give a beautiful char on the steaks.

Once you've hit it with the herb brush, flip it and hit it again for another minute.

We're gonna kiss the steaks hahaha. So much flavour!

You know what, our steaks are good. The amount of time you've used to cook your steaks, you're

gonna use the same amount of time to rest your steaks. Let all that moisture and that

juicy goodness come back into that muscle so that when you cut it open it's just juicy

and beautiful. I can see you guys like, come on I wanna eat!

Uh uh, you gotta rest them, okay?! Ok, so we're gonna take them over to the indirect

side of the BBQ and we're gonna let them rest for about 4 to 5 minutes alright.

When they're resting, you add the pepper. You get it on both sides.

Let's get our steaks off the grill and mange!

And we've got a beautiful, medium-rare cook

rocking here just the way I like it. That is perfect. Look at all those juices

right there. Oh my goodness gracious. Oh man these are beautiful. One for the camera

guy. You know what, I always eat first and I feel

bad because you gotta film it all dude! So listen, this goes to you.

Alright, ready, 1,2,3. Ha ha, right?! I'm happy to sit down.

This rump fillet steak is perfect on its own just with the herb brush and the butter and

the salt and the pepper but if you wanna pimp it out, I've got this beautiful Chimichurri

sauce. You can drizzle it on there, give it a bit of a tang, with the garlic and the coriander

and the parsley. Oh and that vinegar will just set it off!

If you wanna learn how to make the Chimichurri sauce click on the jar now. Just do yourselves

a favour and click on it man. Chimmichurri, beautiful on meat.

That's it for DJ BBQ's Ultimate Steak. What do you guys want me to cook man? You

guys asked for that one. I wanna hear from you guys in the comments below. Do it! And,

also make sure you click on this thing if you haven't subscribed already.

I'm DJ BBQ and I am out of here.