Finally Nailed A Steak On The Rec Tec: Oh Baby!! (W / Pics)

[tx smoker]

Decided I wanted a salad yesterday ala Joe ( xray ). Got a couple steaks out and prepared for the best: another run on the new Rec Tec. Tracy wasn't overly thrilled about steaks again but deemed these the best by far. I can't argue with her. This is the first time I've done flank steaks. Done a lot of skirt steaks, but never flanks.

Steaks

A hefty dose of my new steak seasoning (recipe to follow)

Quartered some big jalapenos and diced a couple of Roma tomatoes that are dusted with Italian herbs. These will be done in the grilling wok

Steaks cooked at 500 on the sear grates

VOILA!! Steak perfection at last. I'm happy

Building the salad. Romaine lettuce, the jalapenos, and tomatoes. Sorry. I forgot the pickled onions....again

Add steak

Some Feta cheese

Drizzle with homemade honey chipotle dressing, also ala Joe and I'm ready to chow down

The trick as I have discovered with the Rec Tec to get perfect steaks is to let the grill come up to temp before putting the steaks on. I let the jalapenos smoke on low heat for a while, then added the tomatoes, then when the grill hit the 500 degree mark, I put the steaks on. I don't believe that the grill will attain high enough heat to do a full sear on the steaks however. They'd be over done before getting a good full sear. These look pretty darned good though. I'll take those grill marks every time and never complain Here is the recipe for the steak seasoning. John ( chilerelleno ) asked that I post it, so here it is:

3 T Montreal steak seasoning ground in a spice grinder
2 t Garlic powder
2 t Chili powder
1 ½ t Smoked Spanish paprika
1 t Black pepper
½ t Guajaillo pepper
1 t Ancho pepper
½ t Arbol pepper
¾ t Cayenne
1 ½ t Sugar
1 t salt
1 t Onion powder
1 ½ t Beef bouillon

It may seem like cheating to use the Montreal but it's a good start. Sure, I could stand there for a long time and re-create it, but why? This stuff really adds a great beefy flavor to the meat and we love it!! Joe has used it also and states the same thing. I've not used it on large cuts of beef yet, only steaks but I'm sure it'd be great.

Time for beers at my little pub. Talk to y'all later and have a great afternoon!!

Pub bound and down,
Robert

 

[sandyut]

Oh yes you did! that is perfection! nice job!

 

[tx smoker]

Oh yes you did! that is perfection! nice job!

Thank you!! I had my reservations of course after torching a couple already but was determined not to to burn these. Very much appreciate the like!!

Robert

 

[sandyut]

one l thing i learned a while back...you can always throw a cut back on to cook more - but you can uncook something. i away side on too rare or lower temp to be safe...but unless it runs away from me its gonna be good. My wife on the other hand...very particular and does not like bloody meat. I love it.

 

[tx smoker]

Wives are interesting like that. Like you, I prefer a "juicy" steak. Tracy put hers in the microwave for a few seconds as it was a bit too "juicy" for her. I agree with the sentiments that you cant uncook anything. Once over done, there's no going backward. Same with adding spices to food. You can always put more in but it's pretty tough to take it out

Robert

 

[tx smoker]

Damn...I should know better than to type things in the forum on my phone. Big crippled fingers plus little keys equals a lot of typos. Sorry about the last response

 

[chilerelleno]

Dammit Man,
that steak is rocking it, from the beautiful sear and grill marks to that gorgeous bloody pink.
And such a colorful and appetizing salad.

Grade A1!
Like!

 

[smokerjim]

that's a beautiful looking meal

 

[jcam222]

That steak is A+++ , perfect seat marks and done perfectly. Love the sides and presentation as well. Glad you are loving your new cooker!

 

[Bearcarver]

That Steak looks Outstanding, Robert!!
Nice Job!
Like.
Next time you make a Salad, you gotta try "Pennsylvania Dutch Hot Bacon Dressing" on it:
Hot Bacon Dressing (Pennsylvania Dutch)

Actually I like it best on just a Lettuce & Tomato salad, or just on chopped up Lettuce.

Bear

 

[xray]

Beautiful looking steak and sear marks too!! I bet it sure was tasty. Glad to see you’re getting that rec tec dialed in.

That beef rub is good stuff, I’m looking forward to trying it on a larger cut like say TT.

I think this weekend, weather permitting, I’m gonna go heavy handed on the rub with a chuck roast. Smoke. Add broth. Cover. Shred and mix in more rub and then vacuum seal it in portions for future use....minus a sandwich of course.

So you’re still liking that dressing? That’s good you like it!

I sure could go for a steak salad than eggplant ratatouille I’m having tonight. Like!

 

[tropics]

Robert It looks fantastic that is the thickest Flank Steak I have ever seen. Nice job all the way presentation included. LIKE
Richie

 

[BrianGSDTexoma]

That seasoning sounds really good. Do you grind those peppers from dried. Adding to list.

 

[tx smoker]

Dammit Man,
that steak is rocking it, from the beautiful sear and grill marks to that gorgeous bloody pink.
And such a colorful and appetizing salad.

Grade A1!
Like!

Thank you Chile!! Sure felt good to finally get a nice steak off the new grill. This particular piece of equipment took a couple runs to figure out but the weird part is the Santa Maria required no learning curve. I hit the mark with that one right out of the gate. Very much appreciate the comments and the LIKE!!

Robert

 

[tx smoker]

that's a beautiful looking meal

Thank you!! I've always felt that if you can create something that's visually appealing, you've won half the battle. People eat with their eyes well before the food ever crosses their palette. It also shows better on the forum if it looks good

Robert

 

[tx smoker]

That steak is A+++ , perfect seat marks and done perfectly. Love the sides and presentation as well. Glad you are loving your new cooker!

Thank you very much, and yes as I'm getting it figured out, it's becoming ever more fun to use. At some point I want to do a long cook with a large cut of meat. After seeing the smoke ring on those Dino ribs last weekend, I can only imagine what a brisket is gonna look like after 18 hours or more

Robert

 

[tx smoker]

That Steak looks Outstanding, Robert!!
Nice Job!
Like.
Next time you make a Salad, you gotta try "Pennsylvania Dutch Hot Bacon Dressing" on it:
Hot Bacon Dressing (Pennsylvania Dutch)

Very much appreciate it Bear!! Coming from the King of Prime Rib, that's a high compliment....and thank you for the LIKE sir.

Robert

 

[tx smoker]

Next time you make a Salad, you gotta try "Pennsylvania Dutch Hot Bacon Dressing" on it:
Hot Bacon Dressing (Pennsylvania Dutch)

Forgot to say thank you for this. It's bookmarked and I'll make it when I get back into town. Got a road trip today and tomorrow but it's on the "to do" list.

More dressings to make!!
Robert

 

[tx smoker]

Beautiful looking steak and sear marks too!! I bet it sure was tasty. Glad to see you’re getting that rec tec dialed in.

Thank you Joe!! Yes, the Rec Tec and I are starting to get along.

That beef rub is good stuff, I’m looking forward to trying it on a larger cut like say TT.

I've enjoyed the rub and am also looking forward to using it on a bigger cut.

I think this weekend, weather permitting, I’m gonna go heavy handed on the rub with a chuck roast. Smoke. Add broth. Cover. Shred and mix in more rub and then vacuum seal it in portions for future use....minus a sandwich of course.

Aw jeez....why did you have to go and say this? Weather here the past couple days has been gorgeous and it just so happens that I have a chuck roast in the freezer. Alas not this weekend though. Tracy wanted the bacon cheddar burgers last night and I'm leaving out of here shortly for a road trip. Should be home late tomorrow though and this will probably get done either on a slow work day or next weekend.

So you’re still liking that dressing? That’s good you like it!

Oh yes!! The honey chipotle goes really well on a meat based salad but I actually prefer your dressing you posted with the 4 bean salad for just a side salad. Both are outstanding!!

Thank you for the LIKE my friend!!

Robert

 

[tx smoker]

Robert It looks fantastic that is the thickest Flank Steak I have ever seen. Nice job all the way presentation included. LIKE

Thank you very much Richie. I was quite surprised with the girth of these steaks as well. My impression was that the flank steaks were pretty thin, but these weren't. Flavor was outstanding!! I'll be keeping a stock of these on hand.

Robert