I like a steak with marbling so generally I'm going with a choice Ribeye.
Prep: wash, pat on a heavy layer of pink sea salt, then pet on a layer of cracked black pepper. I sliver a garlic clove and stab those slivers into the fatty sections. Then I cover it with a layer of dark gray or black sea salt. Set aside .
Marinade:
Melt 4-6 sticks of salted high quality butter. Fold in a tablespoon of teriyaki sauce and Worcestershire sauce. Fold in a 1/2 tablespoon of garlic powder. I totally submerge the steaks in the conviction, in the fridge, for four hours minimum. Better if over night.
Grill:
Remove steaks from refrigerator and let stand, in container with now hardened butter concoction.
I use Kingsford. I soak with lighter fluid and let it set for 10 mins. Then light it and let my coals cook down. In the meantime I use a pickle bucket to soak mesquite wood chunks in a mixture of water, 3 cups of redwine, a cup of Worcestershire sauce and a sprinkling of garlic powder. Soak for 20-30mins until coals have burned down. Place mesquite chunks on coals.
Tools:
Large long grilling tongs and window cleaner sized spritzer bottle filled with water.
Fire extinguisher.
Large foil pan. Larger table sized silver spoon.
Cooking instructions:
Shut grill lid. Position air inlet and exit slots to 1/2 open, allowing heat and smoke to build.
Once outside, the steaks in the hardened butter concoction should have relaxed and melted somewhat. If possible, remove ALL steaks and place on a food grade/safe level smooth surface (large, non- wooden cutting boards are best). Your hands are about to get dirty. Have a water hose and a towel ready.
Massage the steaks so that they are liberally covered with the now semi melted butter concoction. Do them all. Next, pat a generous dose of white SUGAR into the steaks...both sides.
Clean hands. The butter is quite flammable!
Lift grill lid and allow copious amounts of smoke to clear. Check your fire deck and make sure your coals are evenly spread, fostering even heat, and that there are no flair ups.
By hand, lay your steaks on the grill, back to front, left to right. After your grill is covered with meat, use the spoon to ladle some of the butter concoction onto the upside (non coking side) of the steaks. Quickly sprinkle a dabble of Worcestershire sauce on as well. (Another great option is to put a bit of white truffle oil on at this point. Trust me) Shut grill lid.
Be very aware that as the butter melts, the Worcestershire sauce drips, and the fat sears and caramelizes, flair ups can and will happen. Controlling the amount if oxygen on the cooking deck by keeping the lid closed helps this quite a bit. If you hear tons of hissing, do a quick check of the cooking deck by raising the grill lid, water filled spritzer in hand. Like a pistol. Be ready to shoot the spritzer (set on stream) straight into the base of any fire in the coals. Quickly close the lid. Wait 5 minutes. Grab tongs. Have spritzer close at hand. Get ready to turn meat !
I strongly recommend, before you lift the grill lid, that you generously coat your strong hand (whatever hand you'll use the tongs to turn the meat) AND firearm with water. Literally coat with water, open grill, and turn the steaks from back to front, left to right.
Ladle on copious amounts of the now melted butter concoction onto the cooked side of the steak followed by a sprinkle of Worcestershire Sauce. (White truffle oil is a good addition here too!) Keep grill lid open for 30 more seconds watching for coal flair ups with the spritzer bottle in hand. You want them to happen now! But, you also want to quell them with the water from the spritzer bottle after 15-20 seconds of flair. Close the lid. Lots of heat and hissing snakes in the grill now. At four minutes after the closing of the grill lid upon turning the meat, really close town the exhaust exit hole. No more than a quarter of an inch! This will force more smoke into the fat and muscle of the meat, while cooking the cooking temp. Two minutes later, close inlet and exhaust holes completely. Wait two minutes. Pull all meat, back to front, left to right, and place into foil pan. Drizzle ALL of the remaining butter concoction over the now cooked and pulled steaks in the foil pan. Loosely cover said pan with foil, and let stand for 10 minutes. Serve. Trust me... You're welcome!
This recipe sounds too salty and saucy. It's not. It will produce a steak that will blow your mind, and the mind of your guests. Offer a light shrimp dish and a cold melon salad along with the steaks.
