The reason cutting a thick steak is good is because if it's too thin , you can't cook it properly .
It heats all the way through in no time .
And before you know it , your steaks overcooked .
So we'll cut these into good size chunks and we're gonna season them up , but we're not gonna season them up just yet .
We're gonna season them about three quarters of the way through the cook .
So I'll trim this one here off .
This one can go to the dog or the cat .
You can move the grade around if you didn't target it .
Just like this , slow the grade around a bit .
Keep the flame on it , flip it , flip them over , flip this one and keep it sizzling .
Yeah , we're not worried about timing or anything because we're gonna cook with a probe thermometer .
And this is your friend .
You want one of these , you don't want to be guessing with , uh , pushing the hand bullshit and the , and the minute timing and all that this tells the truth .
So currently I know internally this steak is 99 F .
This one here is 100 it's 99 degrees .
Uh This one here , keep it going .
Don't be afraid of flames can keep checking all the time .
And if you need to give it a break , just take it off over here to the cool zone .
Give it a break .
We're aiming for 100 and 15 F .
So flip it over .
Move this one to here .
This one here , this one here needs a bit of more heat by the look of it over to here .
Now you can reverse sear as well .
And basically that means exactly what it sounds like as you cook it over here in the cool zone with the lid on first and then finish it over here .
So we're searing first and we're gonna take it off the heat to give it some indirect cooking .
I think that that's not looking good enough .
So we'll move these over here .
So over here .
Don't worry about trimming the fat , leave the fat on , leave everything on the meat .
Let it cook as is .
Now , I'm gonna add some of our big Texans rub .
It does contain sugar .
So we don't really want to put that on in the beginning because you'll get the sugars caramelizing it .
It'll look burnt and charred and you don't want that .
So little seasoning here .
Quick flip a little more seasoning on the top and lid on .
We're aiming for a temperature of about 100 and 15 degrees before we take it off and we're gonna wrap it in foil .
We're gonna let it settle calm down .
You don't want to take a steak off the grill at the cook temperature because it will continue to cook as you take it off .
So we're gonna take advantage of letting it continue to cook with the built in heat and that's gonna be by wrapping it up with foil .
Look at that .
So on here .
If you wanna put ketchup on these , forget about it .
We're gonna make some , it's a Japanese dish .
It's made from sesame oil .
Uh salt and scallion .
You want nice small pieces for this .
So we'll just run through them once , keep them as fine as possible .
And we're gonna add the salt and the sesame oil and we're gonna set them aside for maybe 15 , 20 minutes .
This will keep for up to a day in the refrigerator .
So just chop them up nice and fine .
This is something you typically find in a Japanese restaurant with charcoal grilled beef on bamboo skewers .
But we're gonna use it on our steaks because it's a fantastic flavor .
And now we're using a light sesame oil .
You can get dark and light .
Look for the light .
You don't want to go for the dark .
It's too bitter .
What the salt is gonna do is it's gonna extract the flavor from the scallion .
It's gonna sweat it out .
So that's about all it takes into the bowl .
Probably about a tablespoon of se of sea salt .
Don't use iodized salt , table salt .
A couple of minutes of the sweating out .
So the , the scallions uh the salt is extracted the moisture from the scallion .
It's kind of reabsorbed .
You can see it's a little soft .
And next step is just to add a sesame oil barbecues and give it a bit of a stare out and add a little and give it to our food critic on board .
You got that .
The Lord have mercy .
We go .
You Pit Master privilege there .
I'm gonna try the next bite .
There it goes .
So the next time you're looking for a way to cook steak at your pit .
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