00:19All right, so these steaks aren't going to cook themselves, so should we fire these bad boys up?
00:23It's going to be one hell of a competition. Let's go there.
00:25Here I've got the beautiful Everdew Hub 2 charcoal barbecue.
00:30It's one button, start it off. It's clean, it's easy.
00:33Well, mine's pretty easy to start as well.
00:40And that's how you turn it. No, it's off.
00:42I'm just going to gently season the meat. Salt, pepper.
00:48Don't overcomplicate your piece of meat.
00:50What I'm going to do is chuck some oil on.
00:52I'm going to go straight into the herbs and spices.
00:55First up, old friend cinnamon.
00:57I've brought 11 herbs and spices with me, and we're going to make this amazing.
01:02I am going to move it around a little bit because I love to get the fat dripping onto the
01:07charcoal, bringing so much flavour to the meat.
01:10I don't know what's going on over there.
01:11That was too much chilli. Even I can admit that was too much.
01:16That's looking spicy. Herby and spicy.
01:20You can see the steak coming along nicely. You're looking for a nice sort of even colour on your meat,
01:24keeping it off the direct heat, because I just want it nice pink all the way through.
01:28Yeah, looks pretty good. I'll give you that.
01:29Mate, what I'm going to do now is put some veggies in, which I'm just going to roast over the
01:34meat.
01:35Even you could do it. It's that easy.
01:37How do you know when a steak that thick is ready?
01:40Put your thumb and your index finger together. That's what you're looking for.
01:44That's a nice medium rare there. Nicely charred from the charcoal.
01:49Oh yeah.
01:49I'm just going to take it off and rest it on the resting tray of the barbecue. Just to let
01:54the meat relax and hold in the juices and the flavours.
01:57We put all the spices on. That's all the spices I had in my cupboard. Now you want to give
02:00it a bit of flavour with the old beer.
02:04Tom, what's happening?
02:05I don't know. I think it's all good.
02:11Alright, we're all plated up. We've got my ribeye that we cooked on the gas barbecue and we've got the
02:16rump cap steak that we cooked on the Everdewall barbecue on charcoal.
02:20How do we know which one's better? What are we looking for?
02:22I think at the end of the day, of course, one was gas and one was on charcoal. It's going
02:27to be paste.
02:29Is that a bit overcooked, do you reckon?
02:30That's on the more medium to well. This one, I said, cooked on charcoal. Kept it really simple.
02:35See Tom, you can see the beautiful colour in there. A nice pink all the way through. Nice even texture.
02:40So what we'll do, we'll try yours first.
02:46A great piece of meat you've ruined.
02:49For me, it's overcooked and also a lot of flavours going on there.
02:54Don't worry about my feelings.
02:59Nice and clean. Seasoned really well.
03:01You can taste the charcoal depth and background coming through.
03:06I'll give you that. It's pretty good. It's got a nice crust to it.
03:09Yep. The flavours all there.
03:10Cooked over charcoal. Kept really simple.
03:12And we just want to taste the flavours.
03:15And two total different cuts of meat.
03:17You've got the premium ribeye and I've got the rump cap.
03:20See, it doesn't matter about the meat. It's the way it's cooked.
03:23Chin chin.
03:24Chin.
03:24Chin chin.
03:25Chin chin.
03:26Chin chin.
03:29Chin chin.
03:30Chin chin.
03:31Chin chin.
03:31Chin chin.
03:32Chin chin.
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