When we see the words dry aged wagyu steak we know it’s worth the extra money for a treat. This was a 75mm thick bone in sirloin which we decided to smoke at around 275f for close to an hour before pulling it off, wrapping in foil to rest and keeping cooking, followed by a hot and fast sear for a great finish. To be a little different we hung the steak from the bone which gave an awesome colour.
To finish the treat off we served with a delicious chimichurri, recipe/video below.
• How to make a simple, ...
It doesn’t matter what type of smoker you have, if you can find a steak like this it’s well worth giving it a try.
#steak #sirloin #pitbossgrills
Негізгі бет Try hanging your bone in steak on the pit boss champion barrel smoker - we had a river flowing
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