| Moderated by: Vargr, shadowcat-x, boojum | ||
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Vargr Vargr 
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  The "secret", start with a thick steak. It's got to be over an inch thick, 1.5 inches would be even better! The photo above doesn't do that monster steak justice - it's close to 2 lbs, and nearly 2 inches thick. Dose the steak lightly with about a teaspoon each of soy sauce and Worcestershire on each side, and rub it in with your finger tips The liberally sprinkle Weber brand Canadian Steak Seasoning (or equivalent) ( http://www.amazon.com/Weber-Canadian-Steak-Seasoning-Shaker/dp/B000F0QPO0 ) on one side, and run a Jaccard tenderizer (see link for example: http://www.amazon.com/dp/B001343VTY/ref=asc_df_B001343VTY2088599?smid=ATVPDKIKX0DER&tag=hyprod-20&linkCode=asn&creative=395093&creativeASIN=B001343VTY&hvpos=1o4&hvexid=&hvnetw=g&hvrand=7242325391852115172&hvpone=&hvptwo=&hvqmt=) across that side, then sprinkle and repeat on the other side. You'll likely use a teaspoon or so of the seasoning per side. In a Smoker (or on a grill set up for indirect heat/smoking), smoke the seasoned steak(s) at about 200 degrees until the internal temperature hits about 120 degrees. Time for this is somewhat variable - mine took about 40 minutes, but it depends on just how hot your smoker is, and how thick your steaks are. A good, strong-flavored wood like Oak, Mesquite, etc., is recommended. If you're using a gas grill, when your steaks are about 100-110 internal temp, fire up the grill and let it get screaming hot. Otherwise, make sure your charcoal grill is blazing to the point you can't put your hand above the grate for more that 3-4 seconds. Transfer the steak(s) from the smoker to the grill. Depending on thickness of the steak, and your desired doneness, cook between 3-5 minutes per side. I like to give my steaks a 45 degree "twist" at the halfway point on each side to make "pretty" diamond grill marks on the surface. This is a bit variable too - the thicker the steak, the less the internal temp will rise for a given time on the grill. If you're grilling thinner steaks, you'll want the grill even hotter. All you're doing at this point is charring the surface and adding those nice crispy grill marks. You don't actually want to cook it much more, so "flash grilling" a thinner steak is even more important, otherwise you'll be over-done and dry in the middle by the time you get the outside charred. Of course, the inner heat will rise some, but most of the internal cooking should be done in the smoker, low and slow, for maximum juiciness. Using an instant-read thermometer, check for desired doneness and remove to a heated plate about 4-5 degrees BELOW the desired point (for example, med is about 150, so pull the steak off around 145). Add a pat or two of garlic-infused butter (Just mash a few cloves of garlic up into a few tablespoons of good butter, lightly salted, and simmer on the stove while the steaks are cooking. Drizzle a bit of that atop the finished steak for a heavenly touch!). Devour! Wuff loves his steak with some mushrooms sauted in butter and garlic. ~~~~ The "low and slow" start in the smoker keeps the juices in, and adds rich, savory smoke "campfire" flavoring to the meat. Finishing it on a screaming hot grill chars the surface, adds those crispy grill marks, and caramelizes some of the surface for additional depth of flavor. You really want to go with a very thick steak here, so you can run it in the smoker long enough to pick up good flavor, without it over-cooking during the grilling phase. You don't have to go with those huge 2-pounders like Vargr found - it's not the weight as much as it is the thickness that counts. These steaks were "cut with a butter knife" tender, intensely flavorful, and 'drip all up your shirt' juicy. Combined with that delightful grilled zucchini and yellow squash on the side, and the buttery mushrooms, and Vargr would have paid $50 a plate for that without complaining. Oh my GOSH it was so good! Yes, it does take a bit more prep than just tossing some meat on a grill or in a fry pan, but it's not THAT difficult. Give it a try - you won't regret doing so! |
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