Smoked Wagyu Ribeye Steak


Smoked Wagyu Ribeye Steak

Ready to eat like a one percenter? Try a wagyu ribeye steak and see what makes this one of the best ribeyes you will ever have. In this recipe we’re smoking then reverse searing a Snake River Farms American wagyu gold grade ribeye. It’s nice and thick which makes it perfect for smoking. And its full of marbling so it’s perfect for cooking over fire!

Ingredients

  • 1 Snake River Farms American Wagyu Gold Grade Ribeye
  • 1/4 tablespoon salt
  • 1/4 tablespoon black pepper
  • 1/4 tablespoon garlic powder
  • 1/2 tablespoon olive oil

First wash and pat dry the steak. Then rub down with a light coat of olive oil on both sides. Add salt, fresh ground black pepper, and garlic powder to both sides. Let the steak rest for 10 minutes.

For this recipe we’re using a Yoder Smokers YS-480 pellet grill with BBQers Delight Mesquite pellets. Any pellet smoker or stick burner should produce the same results if you follow the temperatures in this recipe. However when it comes to the reverse sear, you will need to have a grill or a smoker that can convert to grill mode. To get started, set the smoker at 200 degrees Fahrenheit and wait for it to reach temperature. When the smoker is ready, place the steak in the center of a top rack. If you do not have a top rack, keep the steak as far away as possible from a heat source. Use a good wireless thermometer such as Thermoworks Smoke and set the finish alarm to 100F. This will take around 30 to 45 minutes for the steak to reach temp. Once it reaches 100F, pull the steak and cover with foil. Next it’s time for a reverse sear. The general idea is to cook the steak over direct fire at around 450F for 1 – 2 minutes per side. On the Yoder YS-480 we convert it to grill mode by opening the pit door and adding grill grates. Next increase the smoker temperature to 450F. This will take a few minutes to reach temperature, and while this happens the steak should stay warm under the foil tent. When the smoker reaches temp, place the steak over the direct fire and cook for 1 – 2 minutes per side. As always you cook the steak to your preferred doneness so just use our time suggestion as a guideline. When the steak is finished, let it rest for 5 minutes before cutting. Enjoy!

Loaded Skirt Steak Nachos


Loaded Skirt Steak Nachos

Super Bowl time is near and we’ve got your party covered with a killer recipe for loaded skirt steak nachos! This recipe is flexible enough to cook on your back yard grill, pellet smoker, or with a frying pan an your oven. You will feed plenty of hungry people with this mountain of loaded nacho bliss.

Ingredients

  • 1 large bag tortilla chips
  • 1 large skirt steak
  • 1 container sour cream
  • 1 container guacamole
  • 1 can refried beans
  • 3 jalapenos
  • 3 green onions
  • 2 plum tomatoes
  • 1/2 cup cilantro
  • 8 oz shredded Monterey jack
  • 8 oz shredded cheddar
  • 1 lime
  • 1/2 teaspoon jalapeno powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

First start by chopping the green onions and adding them to a bowl. Slice the jalapenos leaving the seeds in then add to the bowl. Next, dice the tomatoes and add to a different bowl. Pick the cilantro leaves and add to the bowl with tomatoes. Next season the skirt steak using salt, pepper, cumin, chili powder, garlic powder, chipotle powder and jalapeno powder. These seasonings are optional and you can use whatever seasonings you like. Cook the steak on a smoker at 200 or on a grill at low temp. Continue cooking until the steak reaches around 125 – 135 which should be very rare to rare. On the smoker this would be around 45 minutes. On a grill, cook the steak about 7 minutes per side keeping an eye on the temperature. The reason for cooking the steak until rare is because the meat will be cooked a second time once the nachos are assembled. If you decided to buy the optional can of refried beans, open the can and add the beans to a small pan. Warm the beans on the smoker or grill. Once the steak reaches temperature, pull it from the smoker (or grill) and allow it to rest about 4 minutes. Next, cut the steak into small bite sized chunks for the nachos. Remove the beans once they are easy to stir. Next, add a layer of tortilla chips to a foil cookie sheet. Cover the chips with the shredded cheese. Using a spoon, add refried beans to the chips. Add each of the chopped veggies to the chips. Next add the chopped steak to the chips and then cover everything with another layer of cheese. Squeeze some lime juice over the nachos for additional flavor. If you have ingredients remaining, build a second tray of nachos, or you can go big and add a second layer to your nacho tray. When you have finished building your nachos, place the tray back on the smoker (or grill). For the smoker cook at 250 or low on the grill. Cook for about 30 minutes or until the cheese is thoroughly melted and the steak is no longer rare. At this point, pull the tray then add the sour cream and guacamole toppings. Add a few fresh cilantro leaves and your nachos are ready!

Coffee Chipotle Steaks


Coffee Chipotle Steaks

It’s time to step up your steak game with easy and serious flavor! This recipe is surprisingly delicious and you get to make your own steak rub!

Ingredients

  • 1 tablespoon espresso
  • 2 teaspoons chipotle powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 2 ribeye or NY strip steaks
  • 1 package large asparagus

In a small mixing bowl, combine espresso, chipotle powder, smoked paprika, kosher salt, pepper, and brown sugar. Mix the ingredients together for about 1 minute until thoroughly combined. Next lightly coat the full surface of the steaks in olive oil. This will help the rub to stick to the steaks. Next, completely cover all sides of each steak with the rub. It’s a good idea to coat the steaks heavily with the rub, more is better! For this recipe, large asparagus makes an excellent side dish. To prepare these, lightly coat them first in olive oil, then sprinkle with salt and pepper. Next, preheat your grill to 500F and if you have wood chips, use mesquite or Jack Daniels oak barrel chips. Once your grill reaches temperature, add the asparagus to the grill. Large asparagus is thick and takes some time to cook so give them a 5 minute head start. Next add your steaks to the grill cooking at 7 to 10 minutes per side. When the steaks reach your desired finished temperature, pull from the grill and enjoy!

Tacos Carne Asada


Tacos Carne Asada

Every day is taco day!! This is a super easy recipe that yields a good amount of food to eat. We’ve followed traditional tacos carne asada street tacos recipes and came up with this delicious gem.

Ingredients

  • 1 London broil / flank steak (2 pounds)
  • 1 package queso fresco
  • 1 white onion
  • 1 jalapeño pepper
  • 4 garlic cloves
  • 1 lime
  • 2 cups cilantro
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons white vinegar
  • 30 corn tortilla shells

First, peel and rough cut 4 cloves of garlic and add them to a small food chopper. Next, wash and pick 2 cups of cilantro leaves. Place 1 cup into the food chopper. Hand chop the other 1 cup of cilantro and place in a container for storage. Next, deseed and rough cut a jalapeño pepper and add to the food chopper. Run the food chopper to process the garlic, cilantro and jalapeño pepper. Next peel and chop a white onion and add to a container for storage. If your queso fresco is a solid block or wheel, chop into small chunks, and add to a container for storage. Next it’s time to make the steak marinade. Start with juicing 1 lime into a 1 gallon ziplock bag. Next add to the bag the London broil. Add the contents of the food chopper to the bag. Add the orange juice, olive oil, vinegar, salt and pepper to the bag. Seal the bag tightly removing as much air as possible. Move the marinade around in the bag until the steak is covered entirely on both sides. Place the steak bag in the refrigerator along with the chopped white onion, chopped cilantro, and chopped queso fresco. Let this stand in the refrigerator overnight. When possible flip the steak bag and move around the marinade. Preheat your grill on low and when ready, add the steak and discard the marinade bag. Cook the steak on low with 7 minutes per side for medium rare. For medium or well done, continue to flip the steak and cook another 7 minutes until reaching your desired level. When the steak is cooked to your liking, remove the steak and add corn tortillas to the grill. Cook the tortillas for 2 minutes each side and then remove. While heating up the tortillas, chop the steak into small chunks. When the tortillas are done, assemble the tacos by placing 2 shells partially overlapped. Add the chopped steak, onion, cilantro and queso fresco. Squeeze a lime over the taco and enjoy!