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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
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.

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
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.

Video

Tomahawk Ribeye

  • 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 Ribeye With Mojo de Ajo Sauce

Author Mark & Fey
Course Dinner, Lunch
Keyword Beef, Ribeye, Steak, Tomahawk
Cook Time 2 minutes
Servings 4

Ingredients

For the Mojo de Ajo sauce

  • 3 heads garlic
  • 1/2 cup plus 3 tablespoons olive oil
  • 2 large limes
  • 2 large oranges
  • 3 tablespoons fresh parsley
  • 1 tablespoon dried oregano
  • Kosher salt for seasoning

For the steak:

  • 1 to mahawk rib-eye steak about 2 1/2 pounds and 1 3/4 inches thick, our favorite is Certified Peidmontese
  • 3 tablespoons Salt Pepper + Chocolate Chile our spice blend from Spiceology
  • Olive oil for serving
  • Flaky salt for serving

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper + Chocolate Chile. 
  • Remove the loose papery skin from the garlic heads, trim off their tops and cover each with about a tablespoon of olive oil. Wrap the garlic in foil.
  • Set  the smoker/grill to 250 F. Add the garlic bindles and  the steak to the grill and cook for 90 minutes or until the steak  reaches 130 degrees F and the garlic is soft. When it reaches temp, remove the steak from the grill and rest while you make the rest of the mojo de ajo sauce. 
  • In a small food processor or mortar and pestle, roughly smash the parsley and oregano into a rough paste. Add the juices from both the limes and the orange and mash or pulse to combine. Squeeze the roasted garlic from the heads and add to the processor or pestle. Continue to smash or pulse, adding salt and pepper, until the sauce thickened. Lastly, stream in the 1/2 cup olive oil until you have a thick dressing-like sauce.
  • 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. Thickly slice the steak and drizzle with more olive oil, the mojo de ajo sauce and serve with a sprinkle of flaky salt. 

Video

New York City-Style Porterhouse 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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New York City-Style Porterhouse Steak With Mâitre d' Hotel Butter

Author Mark & Fey
Course Dinner
Keyword Beef, Porterhouse, Steak
Cook Time 1 hour 30 minutes
Servings 2

Ingredients

  • 1 2-inch thick porterhouse steak, at least 2 pounds total
  • Kosher salt for seasoning
  • 1 medium red onion peeled and halved
  • 2 tablespoons olive oil

For the Mâitre d' Hotel Butter

  • 4 ounces 1 stick high-quality butter, at room temperature
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon kosher salt

Instructions

  • Remove the porterhouse steak from the fridge at least an hour before cooking. Season the steak liberally with the salt as soon as it comes out of the fridge. 
  • You can make the Mâitre d’ Hotel Butter several days in advance. Mix together the butter, lemon juice, parsley, and salt in a medium mixing bowl with a spatula. Cut a piece of parchment paper in half so you have something close to a printer paper sheet (8×11). Spoon the butter across the length of a piece of parchment — make sure you leave about 2 inches between the butter and the end of the paper. Roll the parchment over the butter and pull to round the butter into a log. Tightly wrap around the remaining parchment. Chill this mixture for at least 30 minutes. 
  • Heat a broiler to high and move an oven rack to about 6-inch under the broiler. Coat the onion halves in olive oil and place them on a baking sheet and set this on another oven rack under the first. Set the steak on the rack directly under the broiler and broil for 2 to 3 minutes per side or until they have a nice burnished sear. Remove the steak from the broiler and set aside to rest for at least 10 minutes.
  • Preheat a cast iron skillet under the broiler while the steak rests. After resting, slice the steak off the bone and into finger-thick slices (about 1/2 inch). Return the bone and then the steak pieces to the skillet. Top with a few thick slices of the butter and return to the broiler. Broil for 6 to 8 minutes or until cooked to medium rare.

Video

Strip Filet

  • 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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Stuffed Strip Filet

Author Mark & Fey
Keyword Beef, Steak
Cook Time 15 minutes
Servings 2

Ingredients

  • 1 large onion lyonnaise cut
  • 2 tablespoons olive oil
  • Kosher salt for seasoning
  • 8 ounces fontina cheese cubed
  • 3 cloves garlic minced
  • 2 6 ounce Manhattan strip filets
  • 1 bunch fresh basil
  • 2 super thin slices prosciutto
  • Flaky salt for finishing

Instructions

  • Heat a gas or charcoal grill for medium-high heat cooking. Toss the onions with the olive oil and season with salt.  In a skillet over medium-high heat, caramelize the onions until softened and golden brown, about 20 minutes. Remove the a plate or bowl to cool completely. Use a filet knife to make a small slit in the side of each filet. Then use the tip of the knife to make a small pocket in the filet just below the slit. Stuff each filet with caramelized onions, cubed fontina, basil and a piece of prosciutto. Add the garlic and more onion. Season the steaks all over with kosher salt. Grill the steaks directly over medium high heat for 2 to 3 minutes per side, flipping regularly, until the cheese is melted (it may ooze out) and the steaks reach 125 degrees F internally, about 15 minutes total. Rest the steaks for about 10 minutes, slice for serving and top with more basil, flaky salt, and olive oil just before serving.

Video

Reverse Sear NY Strip 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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Grilled Reverse Sear NY Strip Steak with Yogurt Sauce

Author Mark & Fey
Keyword Beef, Steak
Prep Time 2 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 2 TK Ny Strip Steaks
  • Kosher salt for seasoning
  • 1 English cucumber sliced
  • 6 roma tomatoes chopped
  • 1 small red onion thinly sliced
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons olive oil
  • Neutral oil for seasoning, such a canola or avocado

For the yogurt sauce

  • 1 cup Greek yogurt
  • Juice and zest of one lemon
  • 2 tablespoons fresh parsley leaves
  • 2 tablespoons olive oil

Instructions

  • Set the steak at room temperature for about 2 hours. About 30 minutes before you cook ’em, season the steaks all over with kosher salt. We’re using our MeaterPlus probes to monitor temperature, so these also get inserted during seasoning. Preheat the oven to 300°F with the rack in the middle of the oven. You could also use a grill or pellet smoker for this step (set for indirect heat at 300°F). While the grill heats prep the yogurt sauce and cucumber salad. In a small mixing bowl, whisk together the yogurt, lemon zest and juice, parsley, and olive oil. Season with a heavy pinch of kosher salt. In a medium mixing bowl, combine the cucumber, tomatoes, red onion, parsley and olive oil. Season generously with the kosher salt. Chill while you cook the steaks. Move the steaks to the grill and cook until the internal temperature in the middle of the steak is 120 degrees F. This can range from 8-20 minutes, depending on the thickness of the steak and your oven. Cook to temperature, not time. Remove the steaks and let them rest for 10 minutes. Place a heavy bottom pan over high heat. When it smokes, add a teaspoon of the oil and brush it around the bottom of the pan with a basting brush. Add the steaks, as far apart from each other as you can. Sear each side for 1-2 minutes to get the perfect golden-brown color. Remove the steaks and allow to rest for 10 minutes. Slice and arrange on a platter for serving. Serve with the yogurt sauce and cucumber salad.

Video

Picanha Steak with Blackberry Chimichurri

  • 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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Picanha Steak with Blackberry Chimichurri

Author Mark & Fey
Course Dinner
Keyword Beef, Steak
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 8

Ingredients

Ingredients

  • 1 2 to 21/2 pound Picanha steak
  • 3 tablespoons kosher salt
  • 2 tablespoons ground black pepper

For the blackberry chimichurri

  • 1 large shallot
  • 2 cloves garlic
  • 2 tablespoons fresh oregano
  • ¼ cup flat leaf parsley
  • Pint of blackberries
  • ¼ cup olive oil
  • ¼ red wine vinegar
  • Kosher salt
  • Black pepper
  • Crushed red pepper

Instructions

  • Pat your picanha steak down with paper towels. Flip the steak over so that the thick layer of fat is down against a cutting board. Use a sharp knife to trim away the steaks silverskin. Season the steak all over with salt and black pepper. Set the steak aside at room temperature for 1 hour 
  • Set your grill or smoker for indirect heat at 225 º F . Smoke the picanha steak for 75 to 90 minutes or until the internal temperature reaches 120ºF. This is a good time to make the blackberry chimi.
  • Combine the shallot, garlic, oregano, parsley, and blackberries in a food processor or blender. Pulse to roughly chop, then add the olive oil, red wine vinegar, salt, and peppers and pulse into smooth. 
  • Remove the steak from the grill to a baking sheet to rest. Crank the heat up to 500 degrees F. 
  • Return the steak to the grill and sear, turning every few minutes to prevent flare ups from that juicy fat cap. When the steak is darkly seared and reaches an internal temp of 130 degrees F, remove it from the grill to rest for 10 minutes. 
  • Use a sharp knife to thinly slice the steak across the grain and serve with the chimmi.

Video

Salt Pepper + Chocolate Chile Steak Nachos

  • 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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Salt Pepper + Chocolate Chile Steak Nachos

Author Mark & Fey
Course Appetizer, Dinner
Keyword Beef, Nachos, Steak
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the nachos

  • 1 1/2 pounds flank steak
  • 4 tablespoons Salt Pepper + Chocolate Chile Rub
  • 8 ounces grated Monterey jack cheese
  • 12 ounces corn tortilla chips

Optional but highly recommended toppings

  • 2 roma tomatoes seeded and finely chopped
  • 1 small white onion finely chopped
  • 1 bunch green onions roughly chopped
  • 1 bunch cilantro roughly chopped
  • Pickled jalapeno slices
  • Mexican table cream aka Crema

Instructions

  • Season the flank steak all over with Salt Pepper + Chocolate Chile seasoning. Rub the steak with the Salt Pepper + Chocolate Chile and allow it to rest on the steak for a few hours in the fridge. 
  • Take the steak out of the fridge and let sit, uncovered, for 30 minutes. While that is happening, light your grill and put on medium-high, direct heat (approximately 450 degrees F). 
  • Place steak on the grill and cook, flipping a few times during the cook, until internal temperature hits 124°F (steak will rise when resting to 128°F/130°F making it medium-rare).
  • Place on a cutting board and let rest at least 10 minutes before slicing across the grain and then into smaller bite-sized pieces. 
  • Build the nachos on a sheet pan covered with foil. Spread the chips out into a thin layer and top with half of the cheese, followed by the steak, tomato, green onion, white onions, and the remaining cheese. Set the nacho pan on the grill and cook for 6 to 8 minutes or until the cheese is just beginning to brown. 
  • Remove from the grill and top with cilantro, pickled peppers, and a few spoonfuls of creme before absolutely devouring. 

Video

Tomahawk Steak Frites

  • 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 Frites with Cottage Fries

Author Mark & Fey
Course Dinner
Keyword Beef, potato, Sides, Steak
Prep Time 4 minutes
Cook Time 1 hour 30 minutes
Servings 4

Ingredients

Steak and fries

  • 1 pound Yukon gold potatoes
  • 4 cups neutral oil for frying
  • 1 American Wagyu Tomahawk Ribeye about 41/2 pounds
  • 1 tablespoon Salt Pepper + Chocolate Chile seasoning

For the chimichurri

  • 1 large shallot finely chopped
  • 3 cloves garlic finely chopped
  • 1/2 cup packed fresh parsley leaves
  • 1/2 cup packed fresh cilantro leaves
  • 1/4 cup packed fresh oregano leaves
  • 1 serrano chile seeded and finely chopped
  • 1/2 teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • ½ teaspoon crushed red pepper
  • 1/4 cup olive oil

Instructions

  • For our cottage fries.Thinly slice the potatoes on a mandolin then soaked them for four hours in water to remove some of the starch. 
  • 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/grill to 250 F. Add the steak to the grill and cook for 90 minutes until it reaches 120 degrees F. When it 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. While the steak rests, prep the cottage fries. 
  • Fill a dutch oven with 4 cups neutral oil, and bring to 300 degrees F. For the first fry we cooked them for about 5-6 minutes. This cooked the potato all the way through. Remove the potatoes from the oil and turn the heat up to  For the second fry, we dunked them into 350º oil to get them golden brown and crispy. 

Video

Tuscan 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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Tuscan T-Bone With Salsa Verde

Author Mark & Fey
Course Dinner
Keyword Beef, Steak
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 11/2-inch thick t-bone steak at least 2 pounds total
  • Kosher salt for seasoning

Salsa verde

  • 1/2 cup packed fresh parsley leaves
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup packed fresh mint leaves
  • 2 cloves garlic
  • 2 anchovies
  • ¼ cup capers
  • 2 tablespoons Dijon mustard
  • Pinch of kosher salt
  • ¼ cup olive oil

Instructions

  • Remove the steak from the fridge at least an hour before cooking. Season the steak liberally with the salt as soon as it comes out of the fridge. 
  • Make the salsa verde by combining the herbs, garlic, anchovies, capers, mustard and salt in a food processor or blender. Pulse until roughly chopped, about 10 to 12 pulses. Blend in the olive oil until you’ve got an emulsion with some rough bits of herbs and garlic. Set aside while you grill the steak. 
  • Heat the grill for high-direct heat cooking, aiming for 425 to 450 degrees F. Cook the steak over direct heat, turning and flipping every 2 minutes or so until it reaches 125 degrees F, about 15 minutes. Rest for 10 minute before slicing. 
  • For serving, you’ll cut the steak away from the bone. Use a sharp knife to remove the steak by cutting along the bone e. Slice the steak into 1-inch pieces and then return to their position around the bone. Season the steaks with another sprinkling of salt and serve with the salsa verde.

Video