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Angus Steak and Beans

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

  1. Get set up for indirect low heat wood smoking with a charcoal fire in the firebox of the Yoder Smokers Loaded Wichita
  2. Once your coal bed is ready add a couple white oak splits to the coals to get that smoke rolling
  3. Place grilling grate over the coals in the firebox
  4. 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
  5. Gently pat the seasoning into the steaks and set them aside on counter for about 10 minutes
  6. While the steaks are waiting, chop your peppers and onions
  7. In a cast iron skillet, mix the peppers, onion, and beans
  8. Place the skillet and the steaks on the smoker toward the chimney side and close lid.
  9. 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.
  10. Making sure another fresh oak wood split is placed on the coal bed to get the flames/heat rolling
  11. Move the steaks & cast iron skillet to the grill grate in firebox, directly over the coal bed and get a nice sear working
  12. 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!

148 Views | 0 Comments

Angus Steak and Beans

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

  1. Get set up for indirect low heat wood smoking with a charcoal fire in the firebox of the Yoder Smokers Loaded Wichita
  2. Once your coal bed is ready add a couple white oak splits to the coals to get that smoke rolling
  3. Place grilling grate over the coals in the firebox
  4. 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
  5. Gently pat the seasoning into the steaks and set them aside on counter for about 10 minutes
  6. While the steaks are waiting, chop your peppers and onions
  7. In a cast iron skillet, mix the peppers, onion, and beans
  8. Place the skillet and the steaks on the smoker toward the chimney side and close lid.
  9. 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.
  10. Making sure another fresh oak wood split is placed on the coal bed to get the flames/heat rolling
  11. Move the steaks & cast iron skillet to the grill grate in firebox, directly over the coal bed and get a nice sear working
  12. 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!

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