Beefsteak with Herb Butter

Chef’s Notes


The heated carbon pot retains heat so it does not cool down much when meat is placed on it. The outer side of the meat browns and cooks well so the grill is perfect for steak. The grooves allow for excess fat to be removed and the meat does not stick to the grill. The meat juices are locked inside so the result is a tender and juicy steak.

When cooking with the JET, coating the ingredients with oil beforehand is recommended.

Excess fat flows down the grooves so the outside is cooked crispy and inside juicy, as if cooked by a professional.

Ingredients (2 servings)


  • 2 beef steaks

  • Salt and pepper

  • Oil

  • 1 clove garlic

  • 2 small potatoes

  • 2 pecoros (small onion)

  • Oil


  • (Herb butter) easy to make amount

  • 10 g parsley

  • 100 g butter

  • 1 teaspoon lemon juice

  • Watercress

  • Steak sauce (store bought)



  1. Slice garlic. Cut potatoes into easy to eat size and boil. Cut pecoros in halves. Drizzle each with oil.

  2. Rub salt, pepper and oil into beef.

  3. Heat carbon grill on high heat and place the beef and vegetables from number 1 on grill. Cook to desired wellness while adjusting the heat.

  4. Place on a dish and garnish with herb butter, watercress and steak sauce.

  5. (Herb butter) Mix finely chopped parsley, softened butter and lemon juice.


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