Why is nobody talking about these butter basted grilled steaks? This recipe will change the way you cook your steaks, and leave your guests coming back for more. Let's dive in!
Before you get cooking, take a moment to inspect your steaks, then trim off any unwanted fat or connective tissue. This will ensure that the steaks will cook evenly and allows the seasonings to truly shine.
So, let's give those steaks a flavor boost: Generously coat all sides of the steaks with one layer of Double Pepper Cow Cover and one of The Best Garlic Jalapeno rub. Let the meat sweath through the rub by allowing them 10 (or more) minutes of rest.
It's time to fire up the cooker and get those grates ready for action. Give them a quick spray with duck fat to prevent any sticking and ensure those beautiful sear marks.
When the grates are up to temp, place your seasoned steaks on the grill, and get ready for some precision cooking. One minute and twenty seconds on each side, followed by a 90-degree rotation and another one minute and twenty seconds. This will give you a perfectly seared crust while keeping the interior juicy and tender. Keep a close eye on the internal temperature - for a medium-rare, the goal is 125°F (51ºC).
As your steaks reach their optimal temperature, it's time for the finale. Pull them off the cooker and top with a knob of Kerrygold butter. Then let the steaks rest for 10 to 20 minutes, allowing the butter to melt, as well as the juices to redistribute, resulting in a tender, succulent end result.
All that's left to do is to plate up your masterpiece! Slice against the grain for maximum tenderness, and serve up with your favorite sides.
Catch you on the next recipe!
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This recipe was the winning entry in a friendly showdown inside our Kosmos Q Lab community.
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