YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
If you’ve only grilled steaks by searing over a hot fire, you’ve got to try what I call the “Two Step Steak”, otherwise known as a Reverse Sear. It adds a smoky goodness to the flavor profile that is out of this world! And your steaks cook much more evenly, so more juicy flavor. On this recipe I took it one step further with a very unique dry rub — Cattleman’s Grill Cowboy Coffee Steak Seasoning! This rub from Cattleman’s Grill creates a stellar crust and really brings out the beefy flavor of the steak. You will definitely want to try this steak rub!
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Recipe from https://www.instagram.com/fitzgeraldwayoflife/
https://www.facebook.com/fitzgeraldproductionsofficial
INGREDIENTS
- 2 Angus New York Strips & 2 Angus Ribeyes
- Cattleman’s Original Cowboy Coffee Steak Seasoning
- Large Can of Bush’s Baked Beans
- Reb Bell Peppers
- Yellow Onion
- White Oak Wood Splits or Chunks
INSTRUCTIONS
- Get set up for indirect low heat wood smoking with a charcoal fire in the firebox of the Yoder Smokers Loaded Wichita
- Once your coal bed is ready add a couple white oak splits to the coals to get that smoke rolling
- Place grilling grate over the coals in the firebox
- Season the room temp steaks with a little kosher salt and a medium dusting of the Cattleman’s Grill Cowboy Coffee Seasoning on all surface areas
- Gently pat the seasoning into the steaks and set them aside on counter for about 10 minutes
- While the steaks are waiting, chop your peppers and onions
- In a cast iron skillet, mix the peppers, onion, and beans
- Place the skillet and the steaks on the smoker toward the chimney side and close lid.
- The idea here for STEP ONE is to allow some awesome, clean, and low heat smoke to permeate the steaks and beans for about 15-20 mins (or longer if desired), before moving to STEP TWO – direct heat finishing.
- Making sure another fresh oak wood split is placed on the coal bed to get the flames/heat rolling
- Move the steaks & cast iron skillet to the grill grate in firebox, directly over the coal bed and get a nice sear working
- Flip steaks after a few minutes and pull off when the internal temp hits your desired doneness
Note for Weeknight Cooks: You can light a charcoal chimney and let it burn down (in a safe area) for 15 mins while tending to other stuff, then dump in the firebox, throw the wood on it, let it burn down to a coal bed while doing more stuff, and you will be grilling in no time!
If you’ve only grilled steaks by searing over a hot fire, you’ve got to try what I call the “Two Step Steak”, otherwise known as a Reverse Sear. It adds a smoky goodness to the flavor profile that is out of this world! And your steaks cook much more evenly, so more juicy flavor. On this recipe I took it one step further with a very unique dry rub — Cattleman’s Grill Cowboy Coffee Steak Seasoning! This rub from Cattleman’s Grill creates a stellar crust and really brings out the beefy flavor of the steak. You will definitely want to try this steak rub!
—
Recipe from https://www.instagram.com/fitzgeraldwayoflife/
https://www.facebook.com/fitzgeraldproductionsofficial
INGREDIENTS
- 2 Angus New York Strips & 2 Angus Ribeyes
- Cattleman’s Original Cowboy Coffee Steak Seasoning
- Large Can of Bush’s Baked Beans
- Reb Bell Peppers
- Yellow Onion
- White Oak Wood Splits or Chunks
INSTRUCTIONS
- Get set up for indirect low heat wood smoking with a charcoal fire in the firebox of the Yoder Smokers Loaded Wichita
- Once your coal bed is ready add a couple white oak splits to the coals to get that smoke rolling
- Place grilling grate over the coals in the firebox
- Season the room temp steaks with a little kosher salt and a medium dusting of the Cattleman’s Grill Cowboy Coffee Seasoning on all surface areas
- Gently pat the seasoning into the steaks and set them aside on counter for about 10 minutes
- While the steaks are waiting, chop your peppers and onions
- In a cast iron skillet, mix the peppers, onion, and beans
- Place the skillet and the steaks on the smoker toward the chimney side and close lid.
- The idea here for STEP ONE is to allow some awesome, clean, and low heat smoke to permeate the steaks and beans for about 15-20 mins (or longer if desired), before moving to STEP TWO – direct heat finishing.
- Making sure another fresh oak wood split is placed on the coal bed to get the flames/heat rolling
- Move the steaks & cast iron skillet to the grill grate in firebox, directly over the coal bed and get a nice sear working
- Flip steaks after a few minutes and pull off when the internal temp hits your desired doneness
Note for Weeknight Cooks: You can light a charcoal chimney and let it burn down (in a safe area) for 15 mins while tending to other stuff, then dump in the firebox, throw the wood on it, let it burn down to a coal bed while doing more stuff, and you will be grilling in no time!
