Smoked Rib Steaks with a Jet Engine Sear

When it is time for a steak around here, we usually go for whatever cut is on sale at the butcher that day.  A few weeks ago, rib steaks were on sale, so I picked up a few and ran home to prepare them for our dinner that evening.  We like rib steaks around here because the fat to meat ratio is perfect and you have a bone to gnaw on at the end.  You get a bit of crispy fat, tender beef, then you can go all Fred Flintstone on the bone.  Perfect.

I happened to have the smoker rolling that day and thought about smoking these steaks.  While I like the taste of smoked beef, I feel the perfect steak needs to have some char on the outside.  So, I struck a compromise.  I seasoned, then smoked the steaks over some pecan.  Then, I finished them up at the end using my new favorite grilling technique, the "Jet Engine" sear.

First, I seasoned our rib steaks.  The one on the top is with Oakridge BBQ Black Ops brisket rub for me.  The one on the bottom is standard salt, pepper, and granulated garlic for Hope.  I let them sit on the counter, while seasoned, for an hour to come up to room temperature.

Then, I tossed them on my smoker, set for 250 F with pecan in the ash pan, for about 20 minutes to infuse some smoke flavor.

While the steaks were sitting in their smoky sauna, I fired up the "Jet Engine".  Just to remind you, the Jet Engine method of grilling is to place a grill rack on top of a chimney full of lit charcoal.  Think screaming hot broil from the bottom and not the top.

Once the fire was going, about 20 minutes later, it was time to pull the steaks off the smoker and get them seared.  See that nice dark red color on the steak?  I knew they had picked up some nice smoky flavor just by seeing that.

Then, onto the Jet Engine for some crispiness.

After the flip.

Final product, resting nicely.

Now, yes, they are a little overdone.  These rib steaks would fall into the medium well category.  There is just a very thin vein of pink left.  But, they were still tender and juicy with a perfect amount of char on the outside and smoke flavor on the inside.

This was the first time I have tried a reverse sear on our steaks.  I let them sit on the Jet Engine for about one and a half minutes a side.  A bit too long as you can see.  So, next time, I am going to cut that sear time back to 45 seconds a side and see how that works.

Overall, this method works well.  You get that smoky goodness that everyone loves with some steakhouse char.  Also, if you haven't tried your brisket rub on a steak, you should give it a try.  Very good.  We will be doing this again in the future for sure.

Thanks for stopping by,

Bill

"Jet Engine" Steaks

I have seen a lot of talk lately about "Cowboy Style" steaks.  This is where you light your lump charcoal, and when the coals are red and ready to go, you place you meat directly on the fire to cook. Generally it is for two and a half minutes a side.  Word has it that your steak comes out crispy on the outside and rare on the inside, just the way we like our steaks around here.  While it sounds good in practice, I am not that you do not get ash on your steak.  Wouldn't that be a little off putting?  Then, I remembered an episode of Alton Brown's Good Eats where he cooked porterhouse steaks under a chimney of lit coals.  Fast forward to today where, after some research, I have heard of the Jet Engine method.  Basically, it is the Alton Brown chimney method, but you just put a grate on the top of your chimney full of lit coals, and cook your steaks for two and a half minutes a side.  That, I was willing to try.  So, ladies and gentlemen, please buckle your seat belts, return your tray tables and seat backs to their full and upright locked position, it is time for this flight to takeoff.  Sitting in cattle class is encouraged.

The first time I tried this our butcher, Dave's Country Meats, had a great deal on some beautiful beef fillet.  Nice and thick, I thought there would be some leeway for mistakes and help prevent over cooking.

I brushed the outsides with melted butter and seasoned with granulated garlic, salt, and pepper.  Then, I let the meat rest on the counter top to come to room temperature.

I filled the chimney full of lump charcoal, and let them get nice and hot.  When ready, I shook the chimney to settle the coals, then placed the rack from my Smokey Joe on top to get hot as well.

Then, the moment of truth.  I placed the fillets on the grill.

Big time sizzle.  But, after two minutes, I was a bit afraid they would be undercooked.  So, I decided to go three minutes a side.  Here they are after the flip.

When done, I brought them inside and let them rest for about five minutes, then we dug into this meaty feast.

We paired with some sautéed collard greens and kale.

Mine was perfect medium.  A bit past what I was looking for, but still, very good.

Hope's was perfect medium rare as her steak was a bit thicker than mine.

Both were very good.  And, all of that talk about steakhouse quality is true.  You could have put that in front of me at Ruth's or Morton's and I would not have complained one bit.  The plus is that we had  steakhouse quality steaks for two for under $25.  You can't do that at a mega-chain restaurant.

So, after some talking in the BBQ community, I was told you have to put them on refrigerator cold.  That would get you the rare cook that I was looking for.  So, the steak special of this past week was NY Strips.  I am ready to take this flight again.

Brushed with butter, seasoned with granulated garlic, salt, and pepper, then placed the meat back in the refrigerator.

Started my charcoal and placed my rack in place.  A friend of mine was even kind enough to provide me with a round grilling rack that fits nicely on my chimney starter.

Since NY strips are thinner than fillet, I decided upon one and a half minutes a side and I was sticking to it, period.  On the steaks went.

After the flip.

Inside and resting.

This time, we served with some grilled tomatoes topped with mozzarella cheese.  It is a big meaty smile!

The verdict?

Perfect rare.  Crispy on the outside, juicy on the inside.  The high heat really helps to sear the outer layer of meat, locking those juices inside.

I am very happy with the "Jet Engine" method for cooking steaks.  I may never cook one any other way.  The Internet rumors are true, you do get steakhouse taste and quality.  Adjust your cooking times to get the doneness that appeals to you.  Now, go buy a chimney starter and some lump charcoal and enjoy your flight.

Thanks for stopping by,

Bill