Almost everyone I know, loves a great steak. I’ve cooked them every way imaginable. I’ve grilled them, cooked them in cast iron, blow torch, you name it, I’ve tried it. One of my favorite ways to cook CAB is with FIRE. I’m gonna throw it down for you. This recipe isn’t just a steak, this is the entire meal, on the grill, in about an hour. Smoked potatoes take a while!
So here we go…
FIRE 🔥 SMOKE ❤️ LOVE
- 6 oz Certified Angus Beef Filets
- Clarified Butter
- Olive Oil
- 2 Lemons
- Handful of sugar
- Russet Potatoes
- Minced Garlic
- Sea Salt Flakes (Maldon Salt)
- A chunk of hickory for the SMOKE
About Hardware, heat, Tools, and such
It goes without saying that you are going to need a charcoal grill for this recipe. I’m using a 22.5″ Weber Kettle. Works great, it’s inexpensive and it gets HOT.
A word about the FIRE. You’ll need a full charcoal chimney 3/4 lit and glowing.
Setup: We are going to cook these steaks and potatoes indirect, so dump all the coals on one side of the grill. Top and bottom vents should be wide open.
Tools: Long handled tongs and heat resistant gloves are a must with this recipe, because, you know, FIRE. You also need a wire mesh grill pan with a fold up or removable handle. You’ll also need a basting brush of some kind, that can handle a little heat.
Measurements: Did you notice that there aren’t any measurements? I’ll give you rough ideas of what you need as we go. This one is pretty loose, adjust to your taste.
Butter and Garlic Crusted Filets – Remove steaks from fridge and sprinkle lightly with Sea Salt Flakes on both sides. Leave them on the counter and go get that charcoal going. Then get after those potatoes. Go ahead and melt the butter with a couple of teaspoons of minced garlic. Once it’s melted, run it through some cheese cloth to remove the fat.
Smoked Potatoes – Wash ’em good! We love the flavor of the crispy, smoked potato skin, so get them clean. Using a fork, poke holes all over the potatoes, so they don’t explode. Coat lightly with vegetable oil and sprinkle with Sea Salt Flakes. Grab you favorite cold beverage and break out that asparagus.
Lemonade Asparagus – Wash asparagus and snap/cut at breaking point. Toss it in a bowl and squeeze those 2 lemons over the top, toss in a loose handful of sugar and toss the asparagus around to coat. Add olive oil, 2 turns around the bowl or roughly 2 tablespoons.
Alright now, let's get it done!
Once you have applied the LOVE to your ingredients, it’s time to roll!
Taters first! You should have the charcoal on one side of the grill and the grates should be clean. Put the potatoes on the side opposite the heat, toss that hickory chunk on the fire and put the lid on. Set timer for 30 minutes. Go have a long cool drink of your favorite beverage.
In 30 minutes, flip and rotate the potatoes and set timer for 25 minutes. you are looking for an internal temp of 195° or so at this point. If you aren’t there yet, keep adding 4 minutes to the timer until you hit the 195°-200° target.
Here are to Potatoes 30 minutes in. See that little hint of smoke?
Now it's time - It's all about time actually
Once the Potatoes are almost finished, it’s time for steak! Put the steaks on in-direct, opposite the heat, and set timer for 4 minutes. Flip and rotate, and go another 4. You are shooting for internal temp of 120° or so. If the aren’t there after 8 minutes (4 min on each side) flip them again and go another 4 until you get to 120°.
Time to get that Lemonade Asparagus on...
Once you steaks are up to temp and ready to sear, put the asparagus in a wire pan and on the fire, shaking and flipping in the pan, occasionally. Cooking your asparagus now, is going to do 2 things. 1) It’s gonna cook, duh and 2) The lid is going to be off of the grill, providing oxygen to your coals, and making them flair up a bit. This, my friends, is a good thing!
Doesn’t that look glorious!
The final touch
Now is NOT the time for a beverage. Once that asparagus is just about ready, yell out DINNER! and get that clarified butter. Put on your heat resistant gloves and coat both sides of the steaks with the clarified garlic butter and and move them over to the HOT side of the grill, because we are about get our crust on. Wait about 1-2 minutes, coat them with butter again, and flip them. Go ahead and coat that side too. There will be large flair-ups, because butter is pretty flammable. FIRE is GOOD!
Doness, resting and such
In my family, we like our steaks medium-rare, so an internal temp of 130-135°. I’ll pull these off at 125° and they will slowly ease up a bit while the are resting. If you like your steaks at a higher temp, feel free to leave them on the indirect side of the grill for a few more minutes.
Once you are at this point, bring everything in, and dress out those potatoes however you like, but don’t dally. The steaks only need to rest for 5-6 minutes.
You might not get the timing right the first time. That’s OK, Try again. Soon you’ll be making the best steak you ever had, again and again, with your own…