The trick is to smoke the meat and not make the meat smoke
THE PERFECT STEAK
Date: October 11, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The bourbon glaze/steak sauce also used: Diced red onion, butter, A-1 steaks sauce, yellow mustard, and molasses.
Three 1 1/2” thick bone-in USDA Prime grade rib-eyes.
The steaks were brushed with olive oil and seasoned with salt and pepper and rested on the counter for 30 minutes.
The first step for the glaze/steak sauce started with melting some butter in a sauce pan.
The onions were added next…
The remaining ingredients were added and the mixture was brought to a boil and simmered for 5 minutes until it thickened.
The glaze/sauce is done and gets divided for use as a glaze out at the grill and also as steak sauce at the table.
The steaks are on the Egg which is at 600 degrees. They cooked for 3 minutes and were turned 90 degrees for cross hatch grill marks.
The steaks have been flipped over and after 3 more minutes of grilling I checked the temps with my Thermapen and found I was close. I brushed the steaks with the glaze and cooked them for 1 1/2 minutes more.
The steaks are resting. Because they finished a few minutes early, I did not get cross hatch grill marks on the second side. But more importantly they were cooked to the exact temperature I wanted: 130 degrees.
The steaks are served together with the remaining sauce which is used as a steak sauce and was very tangy.
Baked beans and pretzel buns rounded out the bill of fare this evening.
The steaks were exactly the doneness I wanted and one bite told you that you were biting into a tender prime grade of meat.
The bourbon glaze gave the steak a great flavor which was enhanced by using more in the form of the steak sauce. This steak was indeed pretty close to perfection.
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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.