Seared & Smoked Sirloin Steaks
Dinner is served and let’s dance…here is a recipe and whiskey pairing from “The Boogie Woogie Baker” (say that ten times fast).
Full disclosure, I never used to be able to barbecue. At best, I created bloody hockey pucks, which basically translates to a black rock that if you were capable of breaking it open, it was visibly bloody on the inside. So needless to say, I didn't do it very often. That was until we bought a Traeger Grill. Which is basically an oven for the outdoors. So now after a couple of years using the Traeger, I am a self-proclaimed Grill Mistress.
I'm always trying new things and loving every minute of it. Not everything is a success but, 99.9% of what I have grilled in my Traeger has been marvelous. Today I'm going to share one of my favorite ways to cook a steak — the sear and smoke method which comes out perfect every single time.
You will need the following:
Your choice of steak, I prefer sirloins as they are best for my budget. (Today I'm using NY Strip Sirloin Bone-In. Approximately 1" thick.)
Coarse Salt
Fresh Ground Pepper
Butter
Cast Iron Skillet
And, of course, a grill
First, pull your steaks from the fridge and allow to rest 30 minutes or get to room temperature. Next, you're going to place your cast iron skillet inside the grill and start it. Once your grill is up and running, turn the heat up. I set the Traeger to 400*. Now, during the colder months, it may prove difficult for your grill to reach that high of a temperature. Get it as hot as you can, given the circumstances. While the grill is heating, prepare your steak — salt and pepper both sides. The salt opens up the pores in the meat and creates more juices for the searing process. As your temperature reaches its highest point, place a small pad of butter in the skillet to melt. Now take your steaks to the grill.
Depending on the size of your skillet and steak, you may have to sear one at a time. Take your first steak and place it in the cast-iron skillet; you will hear that fantastic sound of sizzling meat. Close the lid, let it sear for 1 to 2 minutes. Open the grill, flip, and repeat the 1 to 2 minute sear. Remove from the skillet and place on a platter to rest. Repeat with each steak you are grilling. Once all steaks are seared, carefully remove the cast-iron skillet from the grill and place on a cooling rack, you will not need this again. Now reduce the temperature on your grill to 225*. (I usually open the grill, so the temperature decreases faster).
When the temperature reaches 225*, return your steaks to the grill. Using tongs, place them directly on the clean grill grate. Close your grill and set a timer for 30 minutes, but check often. Using a digital meat thermometer, check your steaks often until the internal temperature of your steak reaches your desired doneness. I like my steaks medium-rare, so when I hit 135°, we are done. Place a small pat of butter for each steak on the platter
Remove steaks placing on top of each pat. You can put another pat on top of each steak as well, what can I say, I LIKE BUTTER. Now tent loosely with aluminum foil and allow to rest for 2-3 minutes while you're calling the family to the table.
On this particular night, I paired my steak with a salad and a cauli-mash. As well as a neat pour of Basil Hayden’s.
I chose Basil Hayden’s as it’s the lightest of the Beam bottled family members. Given the pepper on the steak I didn’t want the flavors to collide too harshly on the pallet. On the nose, Basil Hayden’s has a slight peppery aroma but overall very light spices.
Basil’s taste is not super sweet as the rye peeps through nicely giving a small kick. It’s not an overwhelming bourbon and not going to “fill you up” so you can enjoy every bit of your steak. The smoke of the steak creates an added flavor to the pour. Your senses awaken with every bite and every drink.
Enjoy! And Remember to always take time to Dance!
