Description
A guide to the very best steak you’re likely to have.
Ingredients
- As much of a rib cap that you can get your hands on, rolled, tied and cut into 2″ steaks.
- Good salt, black pepper
- About 1/2 Tbsp butter per steak
Instructions
- Prepare a charcoal grill for two-zone cooking by piling the coals under one half of the grill grate.
- Season your steaks with salt and pepper. Two-inch thick steaks can even use a little seasoning on the sides of the steak-cylinder.
- Place the steaks on the indirect-cooking side of the grill. Insert a probe that is connected to a leave-in probe thermometer—like the Smoke X2—into the center of one of the steaks. Set the high-temp alarm for 100°F (63°C) and close the grill lid.
- Monitor the air temp in the grill using the air probe. Set the high-temp alarm on that channel for 350°F (177°C). Make sure the grill doesn’t go over that temperature but don’t worry if it goes as low as 250°F (121°C).
- When the alarm sounds, remove the probe from the steak and move the steaks to the grate directly over the coals.
- Cook the steaks for about 1 minute, then rotate them by about 45°, top with the butter. Cook for another minute.
- Flip the steaks and start to take their temperatures.
- As each steak reaches a temperature between 125–130°F (52–54°C), as measured with your Thermapen, remove it from the heat.
- Rest for as long as you can stand it, a few minutes, and eat them. Try to savor each bite, they are small.