The trick is to smoke the meat and not make the meat smoke

THE PERFECT STEAK

  Date: October 11, 2015
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The name of this recipe is a bit audacious because perfect is perfect and nothing less than perfect will do. I have mixed feelings about my results. You will notice this steak didn’t make my Favorite Foods list. I have had better steaks. But having said that, there was really nothing wrong with this steak either. To begin at the beginning, I started with some 1 1/2” thick bone-in USDA prime grade rib-eye steaks, you can’t have perfection if you start off with a lesser grade of meat. As the Egg was heating up to 600 degrees you take the steaks out of the refrigerator and season them with Montreal steak sauce and brush with olive oil. You also make a glaze that is divided and serves as a glaze on the grill and steak sauce at the table. Once the glaze was ready the steaks went on the grill. I apologize for the not so great on the grill photos. The fat content of this steak was high enough that the second the lid was opened, you got massive flareups and smoke. I had to were welder’s gloves to brush on the glaze. The tight seal of the Egg becomes evident when you close the lid and the flareups cease instantly. After the steaks were turned they got brushed with the glaze a couple minutes before coming off. The steaks were taken to 130 internal and once again I had to wear welder’s gloves to protect me from the flareups caused by opening the lid. The steaks were rested for 5 minutes and served. The steaks were cooked just the way I like them: a nice pink and juicy medium rare. As mentioned these were excellent steaks and I liked the BBQ sauce very much. Were they the best I have ever had? No. But there was nothing I can find fault with either. So if you are looking for a simple recipe that turns out one of the best steaks you’ve had. look no further.
Recipe Source:
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Wicked Good Burgers

The Kamado Cookbook

The Perfect Steak - (eBook).
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • SR 19" Locking Tongs
  • Thermapen Super-Fast Thermometer
  • Ranch-T Lump Charcoal
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