Steak and Onions | Chef Eric Recipe
Вставка
- Опубліковано 9 лип 2024
- "Caveman style cooking or simply put...Searing directly on the coal bed is one of the most primitive and fun styles of cooking. The thin flatiron steak is the prefect cut for this method due to its quick cooking time and large surface area." - Chef Eric Gephart
Flat Iron Steak and Onions
Ingredients:
1 Each Flat Iron, Wooden Nickel Farms
1 Tablespoons 50/50 Salt and Pepper
1 Tablespoon Q-Nami, Lanes BBQ
1 Yellow Onions, cut into ½ inch thick pieces
3 Tablespoons Teriyaki Sauce
2 Tablespoons Butter, Unsalted
2 teaspoons Sesame seeds
Method:
1. Fill your firebox ½ full, bank all your coals to one side so you have a charcoal wedge. Light the coal pile from the bottom and level the dome up, draft door open. Allow your grill to run full open for 15 minutes to attain maximum temperature.
2. Clean any silver skin off the surface of the steak then scruff the outside of the steak to create more nooks and cranny’s for smoke, seasoning and caramelization. Season the steak with the 50/50 salt and pepper then season evenly with the Q-nami.
3. Agitate the coal pile and bank again to ensure the bed of coals is fully engaged. Place the scuffed and seasoned steak directly on the embered
coal pile for 1 minute and then flip. Dry baste with a bit more Q-Nami Seasoning (more sweet than salty). Once the steak has been seared on both sides, transfer it to a grill grate on the opposite side of the grill
to come up to your desired temperature. This side is semi-indirect as the charcoal is all banked on the opposite side.
4. Season the onion disks with salt and pepper then place the onion disks on the grill grate with the steak. Allow then to roast and soften, top the disks with teriyaki sauce and butter. Monitor the internal temp of the steak. Close the dome and allow the drippings to smoke the steak and onion disks. After roughly 4 minutes, remove the steak and allow to rest. Check the doneness of the onions and continue to cook until they soften.
5. Slice the steak across the grain, remove the onions from the grill. Serve them whole or slice and mix with the steak. Please Enjoy!
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#kamadojoe #steak #recipe - Навчання та стиль
When I lived in Turkey, that is how they made chicken and beef kebabs. Directly on the hot coals. They would fan the coals to get a little charcoal smoke flavor.
Chef Eric, home run on the steak and onions. My wife loved it and she loves her steak to be tender and this was very tender. I went to the local grocery and the butcher sold me part of the shoulder where the flat iron steak comes from. It was thick, so, I cut it in two to have two flat iron steaks. The butcher told me if I buy it as a shoulder, it is about $10.00 cheaper than a flat iron steak and that helps the team for sure. The onions and teriyaki sauce with butter was a great balance with the seasoning I used because it had a little kick . Can’t wait to try your flank steak. I’m sure it is amazing.
Wow this looks incredible! Putting this one on my short list! Thanks, Chef Eric! Love what you're doing with Kamado Joe!
Hey chef Eric those are great steaks you've got there 😋😋 I never used the caveman method but after seeing this 😃
Great video 👌 thanks for sharing
Steak and onion 🌰 what a great combo
NICE JOB CHEF! Cheers Eric!
Chef Eric as always making it look so easy. definitely one for the bucket list of cooks for the near future.
Chef! I just tried this on my Kamado and people went wild for it! No need for an overpriced chunk of beef! You can also do it with moose deer or elk that most hunters will throw away
New technique for onions. Definitely give them a try !
Wow!! Looks amazing and mouth watering! Another great cool chef Eric. Can’t wait to try that this weekend.
Another winner! :)
You got me hooked on Lane's BBQ rubs - great stuff!
Mmmmmmmmmmm Steak. Nature's perfect food! I'll have to get a little more courage before trying the caveman but it surely does look good.
Looks super tasty! 🍻
The "end-eater"? I'll have to remember that one.
Gard to get lane’s bbq rub in Europe. Besides that awesome simple recipe!
It’s the simple things...
Just need a hot baked potato with melted butter and sour cream chives and that would make it a meal
Love this! Stupid questions please, if I’m sodium restricted, what product would you recommend? Last dumb pregunta, how does one keep the coal dust and fragments off the meat other than the tubinado rub?
Thanks
Use the meat covered gloves to touch everything