Skip to main content

Posts

Featured

New York Steak with Board Sauce

See the video here!
6 tblspn extra virgin olive oil 6 fresh sage leaves 2 tblspn thyme leaves 1 large clove of garlic 2 jalapeƱos 6 scallions 12 chives ¼ tspn coarse ground black pepper ¼ tspn coarse Kosher salt
This recipe was created by Chef Adam Perry Lang.  It is both original and delicious.  You may use various meats and cuts for this however I choose a 4" thick New York Strip Steak for its delicious flavor. Whatever you choose you will want a cut of meat at least 1 ½" thick.  You must have juices from the meat after cooking. Simply salt the meat and season anyway you may like.  Because of the thickness of this cut I choose to do a reverse sear on the meat. I set the AKORN up for a slow cook and monitored the internal temperature of the meat and cooker.  The cooker temperature, at the grill, should be 250°F.  Cook to an internal temperature of 120°-125°F, prior to searing, for medium rare. Once the meat hits temp remove the it and crank up your grill to its highest temp.  Return t…

Latest Posts

Image

Daeji Bulgogi

Image

Ahi Tuna with Grilled Vegetables

Image

Great Northwestern Surf & Turf

Image

Reverse Searing Cowboy Ribeye Steaks on a CharGriller Pellet Grill

Image

Seafood Fiesta Grilled on Pink Himalayan Salt Blocks

Image

Beef Plate Ribs