Briskets & Chuck Roasts
Steaks (New York, Tenderloin or Rib-Eye)
Smoke Grilled Princess Steaks
From the firebox grill of Mickey Smith, Cook Extraordinaire
For those of you who have purchased Princess Beef, you know there are not a lot of steaks per steer. Here is an excellent recipe to insure you have a good experience with the ones you do receive!
3 or 4 hours before cooking, place your Princess steaks in a shallow pan and brush both sides of the steaks with a good coating of toasted sesame oil. Then generously season both sides with coarse ground pepper, Lawry’s Seasoned Salt, and garlic powder. Spray each seasoned side with olive oil spray to help keep the seasonings in place. Cover the pan with foil and keep in the icebox to marinate.
What you want is slow grilling over medium heat. So light the charcoal fire in the firebox of your smoker (or charcoal broiler) at least 40 minutes before you want to start cooking so that your coals are at the best temperature. Also, as you light the fire, take a half handful of mesquite chips and soak them in a bowl of water.
The coals are ready when they are completely gray. Spread them out flat. Take your half handful of mesquite chips and violently shake off the excess water, sprinkle them on the coals. Place the grill over the coals and close the lid for about 4 minutes to make sure the grill is heated and that there is a good deal of smoke. This is when the coals should be at the medium heat you want for slow grilling.
Place your steaks on the grill. Cook for 5 minutes then turn and spray with olive oil spray and cook for 6 minutes. Turn again, spray with olive oil spray and cook 2 minutes. Turn once more, spray once more and cook for 2 minutes. Turn, spray and quickly place on platter.
Side Note: Before you place your steaks on the grill, take a serving platter and cover it with foil and place back inside the smoke side of your smoker or in a 200 degree oven while you grill your steaks.
Once you have finished grilling, put the steaks on the warmed platter, cover with foil and place back inside the smoke side of your smoker or in the oven for 5 minutes or more to create a great “au jus.”