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Reverse Sear Steak

  • 2-4 strip steaks, 1 1/2 to 2 inches thick
  • Kosher salt, for seasoning
  • 2 ounces butter, for basting
  • 3 to 4 cloves garlic, for basting
  • Flaky salt, for finishing

Bring the steaks to room temperature for about 1 hour and 59 minutes. Season on all sides with a heavy dose of kosher salt and some black peppers. Add your digital probe thermometer, if using.

 

Heat your grill or smoker for indirect cooking at about 300 degrees F. Cook the steak until it reaches your desired internal temperature, about 110°F  for rare or 130°F for medium.

 

Move the steaks to a cooling rack set over a pan. This prevents the crust we’ve created from steaming under the steaks. At this point you can cool the steaks completely, about 20 minutes and then sear the steaks just before serving.

 

When ready to sear, heat a large skillet over high heat. Sear the steaks for 2 to 3 minutes per side. Remove the pan from the heat and add the butter and garlic. Use a large spoon to scoop the hot butter over the steaks until the steaks are crisp and the butter is brown.

 

Remove the steaks from the pan and slice, serve with the butter and flaky salt.
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Reverse Sear Steak

Author Mark & Fey
Print Pin
Course Dinner
Keyword Meater, Steak, steakhouse-style

Ingredients

  • 2-4 strip steaks 1 1/2 to 2 inches thick
  • Kosher salt for seasoning
  • 2 ounces butter for basting
  • 3 to 4 cloves garlic for basting
  • Flaky salt for finishing

Instructions

  • Bring the steaks to room temperature for about 1 hour and 59 minutes. Season on all sides with a heavy dose of kosher salt and some black peppers. Add your digital probe thermometer, if using.
  • Heat your grill or smoker for indirect cooking at about 300 degrees F. Cook the steak until it reaches your desired internal temperature, about 110°F  for rare or 130°F for medium.
  • Move the steaks to a cooling rack set over a pan. This prevents the crust we’ve created from steaming under the steaks. At this point you can cool the steaks completely, about 20 minutes and then sear the steaks just before serving.
  • When ready to sear, heat a large skillet over high heat. Sear the steaks for 2 to 3 minutes per side. Remove the pan from the heat and add the butter and garlic. Use a large spoon to scoop the hot butter over the steaks until the steaks are crisp and the butter is brown.
  • Remove the steaks from the pan and slice, serve with the butter and flaky salt.
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Better Than A Steakhouse T-Bone

  • 2-4 strip steaks, 1 1/2 to 2 inches thick
  • Kosher salt, for seasoning
  • 2 ounces butter, for basting
  • 3 to 4 cloves garlic, for basting
  • Flaky salt, for finishing

Bring the steaks to room temperature for about 1 hour and 59 minutes. Season on all sides with a heavy dose of kosher salt and some black peppers. Add your digital probe thermometer, if using.

 

Heat your grill or smoker for indirect cooking at about 300 degrees F. Cook the steak until it reaches your desired internal temperature, about 110°F  for rare or 130°F for medium.

 

Move the steaks to a cooling rack set over a pan. This prevents the crust we’ve created from steaming under the steaks. At this point you can cool the steaks completely, about 20 minutes and then sear the steaks just before serving.

 

When ready to sear, heat a large skillet over high heat. Sear the steaks for 2 to 3 minutes per side. Remove the pan from the heat and add the butter and garlic. Use a large spoon to scoop the hot butter over the steaks until the steaks are crisp and the butter is brown.

 

Remove the steaks from the pan and slice, serve with the butter and flaky salt.
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Better Than A Steakhouse T-Bone

Author Mark & Fey
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Keyword Beef, Meater, Ninja, t-bone
Cook Time 1 minute
Servings 4

Ingredients

  • 2 t-bone steaks
  • Kosher salt for seasoning

For the Mâitre d'Butter

  • 4 ounces 1 stick high-quality butter, at room temperature
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped parsley
  • 2 cloves garlic minced
  • Kosher salt for seasoning

Instructions

  • Remove the steaks from the fridge at least an hour before cooking. Season the steaks liberally with the salt as soon as it comes out of the fridge. 
  • Heat the grill to a low temp. We’re using Ninja Woodfire Outdoor Grill to cook these steaks at 185 degrees F. We’re also using the Meater Block so we can monitor both sides of each steak. Cook the steaks to 125 degrees F, about 50 minutes.
  • Beat together the butter, lemon juice, brown mustard, parsley, garlic and salt in a medium mixing bowl with a fork. Set aside.
  • Remove the steaks from the grill and crank the heat up to high. Sear the steaks on all sides over high direct heat. The rest the steaks with some of the butter directly on top to season.
  • For serving, you’ll cut the steak away from the bone. Use a sharp knife to remove the steak by cutting along the bone. Slice the steak into 1-inch pieces and then return to their position around the bone.

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Disneyland Turkey Legs

  • 2-4 strip steaks, 1 1/2 to 2 inches thick
  • Kosher salt, for seasoning
  • 2 ounces butter, for basting
  • 3 to 4 cloves garlic, for basting
  • Flaky salt, for finishing

Bring the steaks to room temperature for about 1 hour and 59 minutes. Season on all sides with a heavy dose of kosher salt and some black peppers. Add your digital probe thermometer, if using.

 

Heat your grill or smoker for indirect cooking at about 300 degrees F. Cook the steak until it reaches your desired internal temperature, about 110°F  for rare or 130°F for medium.

 

Move the steaks to a cooling rack set over a pan. This prevents the crust we’ve created from steaming under the steaks. At this point you can cool the steaks completely, about 20 minutes and then sear the steaks just before serving.

 

When ready to sear, heat a large skillet over high heat. Sear the steaks for 2 to 3 minutes per side. Remove the pan from the heat and add the butter and garlic. Use a large spoon to scoop the hot butter over the steaks until the steaks are crisp and the butter is brown.

 

Remove the steaks from the pan and slice, serve with the butter and flaky salt.
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Disneyland Turkey Legs #MeaterMade It Better

Author Mark & Fey
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Keyword Meater, Poultry, Turkey Legs
Cook Time 2 minutes
Servings 8

Ingredients

  • 8 to 10 turkey legs about 12 ounces each
  • 10 cups water
  • 1/2 cup kosher salt
  • ½ cup brown sugar
  • 3 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 3 tablespoons dried thyme
  • 3 tablespoons dried sage
  • 1 1/2 tablespoons black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice

Instructions

  • At least a day before smoking, combine the water with the salt, sugar, and spices. Add the turkey legs and store in the fridge over night.
  • Remove the turkey legs from the fridge at least an hour before you plan to smoke them. Remove them from the brine and pat dry with paper towels. If you’re going to smoke these, thread them on the sword while still cold from the fridge.
  • Our preference for smoking these legs is hot coal smoking in a charcoal grill. Heat one charcoal chimney worth of lump charcoal to white ashy hot — this will take about 40 minutes. Set a small aluminum drip pan in the center of your grill and pour the lit charcoal around the pan. Fill the drip pan with water and add two handfuls of hickory chips directly to the coals. Add the grill rack over the coals and place the turkey legs around the center. You may need to add more chips or coals to maintain and even heat around 250 degrees. Smoke the legs for 21/2 to 3 hours.
  • If you’ve got a smoker, set it up for low heat with hickory. You want to maintain a temperature between 240 and 260 ºF. Smoke the legs for 21/2 to 3 hours. Rest the legs for at least 10 minutes before serving.

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Tri-Tip Street Tacos

  • 2-4 strip steaks, 1 1/2 to 2 inches thick
  • Kosher salt, for seasoning
  • 2 ounces butter, for basting
  • 3 to 4 cloves garlic, for basting
  • Flaky salt, for finishing

Bring the steaks to room temperature for about 1 hour and 59 minutes. Season on all sides with a heavy dose of kosher salt and some black peppers. Add your digital probe thermometer, if using.

 

Heat your grill or smoker for indirect cooking at about 300 degrees F. Cook the steak until it reaches your desired internal temperature, about 110°F  for rare or 130°F for medium.

 

Move the steaks to a cooling rack set over a pan. This prevents the crust we’ve created from steaming under the steaks. At this point you can cool the steaks completely, about 20 minutes and then sear the steaks just before serving.

 

When ready to sear, heat a large skillet over high heat. Sear the steaks for 2 to 3 minutes per side. Remove the pan from the heat and add the butter and garlic. Use a large spoon to scoop the hot butter over the steaks until the steaks are crisp and the butter is brown.

 

Remove the steaks from the pan and slice, serve with the butter and flaky salt.
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Tri-Tip Street Tacos

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Meater, Spiceology, Tacos, tri-tip
Cook Time 1 minute
Servings 4

Ingredients

  • 1 3 pound tri trip roast, like this one from Certified Piedmontese
  • 2 tablespoons Salt Pepper + Chocolate Chile
  • 12 small flour tortillas
  • Crumbled cotija cheese
  • Cilantro
  • Hot sauce

For the guacamole

  • 4 large ripe avocados
  • 1/3 cup finely diced white onion
  • 1 large jalapeno finely diced
  • 1 cup cherry tomatoes chopped
  • 1 small bunch fresh cilantro chopped
  • 1 large lime juiced
  • 2 tablespoons olive oil
  • Kosher salt for seasoning

Instructions

  • Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.
  • Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We’re using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.
  • While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.
  • Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.
  • Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.

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Tomahawk Steak with Blueberry Compound Butter

  • 2-4 strip steaks, 1 1/2 to 2 inches thick
  • Kosher salt, for seasoning
  • 2 ounces butter, for basting
  • 3 to 4 cloves garlic, for basting
  • Flaky salt, for finishing

Bring the steaks to room temperature for about 1 hour and 59 minutes. Season on all sides with a heavy dose of kosher salt and some black peppers. Add your digital probe thermometer, if using.

 

Heat your grill or smoker for indirect cooking at about 300 degrees F. Cook the steak until it reaches your desired internal temperature, about 110°F  for rare or 130°F for medium.

 

Move the steaks to a cooling rack set over a pan. This prevents the crust we’ve created from steaming under the steaks. At this point you can cool the steaks completely, about 20 minutes and then sear the steaks just before serving.

 

When ready to sear, heat a large skillet over high heat. Sear the steaks for 2 to 3 minutes per side. Remove the pan from the heat and add the butter and garlic. Use a large spoon to scoop the hot butter over the steaks until the steaks are crisp and the butter is brown.

 

Remove the steaks from the pan and slice, serve with the butter and flaky salt.
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Tomahawk Steak with Blueberry Compound Butter

Author Mark & Fey
Print Pin
Keyword Beef, Butter, Meater, Piedmontese, Steak

Ingredients

  • 1 Tomahawk Ribeye about 4 1/2 pounds
  • Kosher salt for seasoning

For the blueberry compound butter

  • 8 ounces salted butter at room temperature
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup fresh blueberries

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with 2 ½ teaspoons salt.
  • Set the smoker or grill to 250 F. Add the steak to the grill and cook for 90 minutes until it reaches 120 degrees F.
  • While the steak cooks, make the blueberry compound butter. In a medium mixing bowl, smash together the butter, thyme and blueberries. Chill while you finish the steak.
  • When the steak reaches temp, remove the steak from the grill.  Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.

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