Check out Matt Pittman’s latest recipe: The Caveman Style Steak, straight from Meat Church. It’s smoky, delicious, and exactly what we’ll be grilling this Father’s Day.
Meat Church How To YouTube Video: https://youtu.be/fI7SczbiYqw
Ingredients:
- 1 steak
- Meat Church Holy Cow
- Meat Church BLANCO
- Compound Butter for finishing (sub your fav butter)
Prepare the smoker & grill
Prepare your smoker or pellet grill at 250. In this video we used post oak, but mesquite, hickory or pecan could also be good choices.
You will also need to build a fire with lump charcoal or hardwood in a separate grill.
Prepare the steak
Trim away any excess fat.
Season 2:1 with Meat Church Holy Cow and then Meat BLANCO on all sides.
Allow to adhere for at least 15 minutes or up to an hour.
Smoke the steak (Part 1 of the 2 part reverse sear)
Place the steak in the smoker.
Smoke the steak until it reaches 115 internal temperature if your goal is medium rare. If you prefer medium, then smoke the steak until 125-130.
Remove the steak from the smoker and set aside to rest.
Sear the steak caveman style (Part 2 of the 2 part reverse sear)
Using tongs and insulated heat gloves, place the steak directly in the fire on the coal bed.
Cook for 45-60 seconds per side. Knock any coals stuck to the steak of with tongs.
Remove the steak from the fire. and allow to rest.
Cover with a quality butter of your choice.
This cowboy butter is delicious for steak. Allow to rest lightly tented with foil for 10 minutes.
Slice and enjoy! *Best served with a side of tunes.*
To all the dads out there, we wish you a very happy Father's Day. We hope it’s filled with family, great food, good music, and time well spent in the great outdoors.
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