1/4 Cup Olive
4 Smashed garlic cloves
1 Smashed shallot
1 Stick of butter
Dry Rub Seasoning
STEAK DRY RUB SEASONING
2 Tbsp. Smoked paprika
2 Tbsp. Brown sugar
3 Tbsp. kosher salt
4 Tsps. Fresh cracked black pepper
1 Tbsp. Ground thyme
1 Tsp. Dry rosemary, crushed 1 teaspoon
1 Tsp. Chili powder
4) Over direct high heat, sear the steak on the grill for two minutes than turn the steak a quarter turn and sear another two minutes. This gets you those all important (or at least beautiful) grill marks. Flip the steak and do the same thing on the other side. This will give you dark, crusty grill marks on the exterior of the steak but it will not be cooked through.
Move the steak over to indirect heat so it can continue to cook the interior of the steak. Close the lid to create an oven like atmosphere. You are going to cook the steak until it is approximately 5 degrees below the temperature (or doneness) that you like. That is because the temperature will continue to rise as it sits and rests before you slice the meat. While great chefs who cook steak everyday may know by touch the meat’s doneness, I strongly recommend you use a meat thermometer inserted into the middle, side of the meat for a true indication of internal temperature. You are spending good money and lots of time to make the perfect steak. Use the tool to guarantee your success.
Your cook times will be approximately:
18-20 for medium-rare (temperature will read 130 degrees F)
20-22 for medium (temperature will read 135-140 degrees F)
22-24 for medium well (temperature will read 145-150 degrees F)
NOTE: Full disclosure, I’ve wanted to cook one of these bad boys forever! Come on, the presentation alone is worth the effort. Now think of the oohs and aahs and appreciation you are going to get from the guys in your life… this is the perfect steak to bring out for the birthday bash, Father’s Day Celebration and/or celebratory victory of any kind! BTW, I haven’t had any of the women in my life complain either!