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“Carnivore’s Dream” Steak

Though Vargr delights in exploring new tastes, new ingredients, and new cuisines, this wuff is still very much a carnivore at heart. And there something about a slab of meat, cooked just right, running with juice and wafting that enticing aroma to the nostrils, which reaches all the way down to wuff’s primal hind-brain and sets this dragonwolf to howling in joy!

This is just such a meal! The featured ingredient, a monster of a steak; 2+ pounds, over 32 ounces, of pure carnivore deliciousity! Such a hunk of protein can defeat your normal grilling techniques. Cook hot enough to get those lovely charred grill marks, and the outer layer is going to be ‘well done’ and dry before the middle even reaches ‘rare’. Cool the grill to let the entire thickness come up to temp at the same time, and the outside ends up gray and bland.

The solution – start it low and slow, and finish it on a screaming hot grill! And when Vargr hears “Low and slow”, his mind immediately turns to his smoker.

So, this recipe either needs a gas or pellet grill that you can set up for indirect heat and smoke, and then quickly crank up to screaming hot grilling temperatures. Or two separate appliances; one set up for smoke and the other for grilling. Wuffy’s recipe uses the latter; a smoker and a separate grill. Vargr will leave it to you to rig your cooking gear to support your cooking, since there are so many different brands and they all have their own methods.

One note: If you’re stuck with only one grill and you can’t vary the temperature quickly, set that one up for indirect heat and smoke. Then finish this up with the broiler in your kitchen oven. Yes, you’re going to set off the smoke alarms as the beef fat spatters onto the heating elements. But that’s a price any Carnivore worth the badge is willing to pay for a meal like this!

Wuffy has added the ingredients and methods for the mushrooms, the compound butter, and the grilled squash shown in the picture. Feel free to use of lose those as you wish.

Note 2: It is important to use a big, thick, slab of beef for this. If that’s more than you can finish, just portion that steak out once it has finished resting.

Ingredients:

For the steak
2+ Pounds of Steak (Ribeye or similar. NOT filet (too lean)) Needs to be at least 2 inches thick.
Montreal or Canadian Steak Seasoning (http://www.amazon.com/McCormick-Gri.....xgy_gro_text_y )
Soy Sauce
Worcestershire Sauce
Jaccard Steak Tenderizer (http://www.amazon.com/Jaccard-20034.....d_bxgy_k_img_z )

NOTE: A thermometer, instant-read or otherwise, is necessary! Don’t overcook your steak in the smoker!

For the Mushrooms

8 oz sliced white/button mushrooms
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 teaspoon granulated Garlic powder
Salt and Pepper, to taste

For the Compound Butter

1 stick butter
3-4 cloves garlic, crushed (or 1 Tablespoon minced garlic)
Olive Oil
Waxed Paper

For the Grilled Squash

1 medium yellow squash
Zesty Italian salad dressing
Salt and Pepper, to taste

Directions:
For the Compound Butter
(Can be made the day before, or longer)
Allow the stick of butter to come to room temperature. Put it into a small bowl.

In a small skillet, sauté the garlic with a drizzle of olive oil until fragrant and starting to toast just a bit.

Pour the garlic and oil into the bowl with the butter. Mash and work together with a fork.

Place the combined garlic and butter onto the waxed paper. Form into a log. Roll up in the waxed paper and twist up the ends. Place in freezer until solid (about an hour).

Note: Keeps a LONG time in the freezer. Just open and slice off what you need!

For the steak
Make sure steak has come up to room temperature.

Drizzle 1 teaspoon each of Soy Sauce and Worcestershire Sauce on one side of the steak. Work into meat with fingers. Sprinkle with Montreal (Canadian) Steak Seasoning until a light coat covers the meat (approx. 2 teaspoons). Run the Jaccard tenderizer over the meat, pushing the seasoning deep inside.

Flip the steak over and repeat Soy, Worcestershire Sauces, Montreal seasoning, and Jaccard tenderizer on the other side.

Prepare your smoker/grill. Bring temperature up to 200 degrees. Use a strong smoke (Mesquite, oak, etc.). Wuff recommends adding Granulated Garlic powder to the water in the water pan.

Smoke the steak, low and slow, until the internal temperature reaches 110-115 degrees. Time will vary depending on size and thickness of your steak, but will probably take about 30 to 40 minutes.

When the temp hits 100 degrees, fire up the grill and let it get screaming hot – at least 500 degrees.

Quickly transfer the steak to the pre-heated grill. Grill 2 minutes on each side, or until charred grill marks are present and the rest of the surface is nicely browned. ONLY FLIP THE MEAT ONCE! You just want to char the outside, and flipping the meat back over again will drive the heat deeper and begin to over-cook the meat already heated in the smoker.

The internal temperature should have come up to about 125 or more.

Remove from grill and immediately wrap in tin foil. Allow meat to rest a minimum of 5 minutes. (a little more won’t hut). The carry-over heat while resting in the foil should bring the middle up to medium rare.

For the mushrooms
While the steak is in the smoker…

In a small skillet over medium-high heat, heat the butter and olive oil together until hot.

Add the sliced mushrooms, sprinkle with the granulated garlic, and sauté, stirring frequently, until they have given up most of their water and turned dark and fragrant.

Lower the heat and continue cooking until most of the water is evaporated and just the butter-oil mix remains.

Lower heat to just keep warm.

For the grilled squash
While the steak is in the smoker…

Slice the squash in half at the equator, then slice the halves in half again lengthwise. Slice each into wedges lengthwise. Set aside in fridge until steak is done.

When steak is off grill, in foil, resting…

Place squash on grill. Brush with Zesty Italian salad dressing. Grill on each side about 3 minutes.

Remove and sprinkle lightly with salt and pepper, if desired.

Optional: Add a little squirt of lemon juice and a pat of butter onto the squash in a small bowl and toss to coat.

To Plate
Remove the steak from the foil and plate.
Add a big slice of the compound garlic butter and allow it to melt on top of the steak.
Side or top with the garlic mushrooms.
Side with the grilled squash.

DEVOUR!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being