If you're a beef steak purist, you'll probably want to skip this recipe.
But if you're interested in experimenting with the beef flavor profile, this recipe will effortlessly transform you into the hero of the party.
True, it’s not a classic slab of pure beef, but the process in this recipe reduces your chance of failure to almost nothing, practically eliminating the risk of embarrassment in front of your guests the next time you decide to tackle a steak dinner for family and friends.
What You Need
- Thick-cut Steaks
- Butcher's Blitz Marinade (recipe below)
- Butcher BBQ Steak & Brisket Rub
Instructions
Tenderize your favorite steaks with a push-down bladed tenderizer, such as the LEM 48 Blade Hand-Held Tenderizer.
Marinade the steak in "Butcher's Blitz" marinade for 16-24 hours in the refrigerator. It's a good idea to shake the container a few times to mix the marinade.
Butcher's Blitz Marinade
Brew 6 ounces of extra strong dark roast coffee. Dissolve 3/4 cup of Butcher BBQ Prime Brisket Injection powder in 1 cup of very hot water. Add 1 cup of cold water.
Multiply this recipe as needed to cover the steaks in your marinade container. This recipe makes enough for 5 or 6 New York strip steaks or several ribeye steaks.
Pre-heat your grill as hot as you can. For this recipe, I'm using the Meadow Creek PG25 Patio Grill with the grilling pan raised and fired with Royal Oak Lump Charcoal.
Remove the steaks from the marinade and discard the marinade. Dust the steaks with Butcher BBQ Steak & Brisket Rub. This seasoning is quite salty, so be careful not to overdo it.
Sear the steaks for 3–5 minutes per side or until the internal temperature reads 145 degrees F. I used my trusty PT-75 probe thermometer.
Important Note: Because you used a tenderizer on these steaks, make sure you cook them at least to a medium doneness (145 degrees F) with a 3-minute rest time to take care of any contamination that got pushed into the meat. The advantage of this method is that the tenderizing and marinating process widens the window of perfection, making it easy to turn out a tender and juicy steak.
If your grill is hot enough, you can get fancy and rotate the steaks 90 degrees about halfway through each side for some nice grill marks, but what's most important is to get the fat rendered and to get some nice browning on the outside of the steak without overcooking the inside.
Move the steaks to a serving platter. Rest them for 3 minutes and serve them while hot with your favorite sides.
This recipe comes from Matt, a resident Egghead and instructor here at Meadow Creek Barbecue Supply. He made these steaks at one of our Big Green Egg classes and people raved about them, saying they were the best steaks they've ever had.
Want the supplies?
You can purchase all of the items used in this recipe in our retail store. Call us for more information or stop by and see us during business hours.
About the author: Lavern Gingerich is a writer and the digital marketing manager for Meadow Creek Barbecue Supply.
