Reverse Seared Steaks with Umami Butter
Ingredients
The steaks
-
2
pieces
bone-in or boneless ribeyes or grilling cuts
-
1
tbsp
Kosher sea salt
-
1
tbsp
freshly ground pepper
-
to taste
Olive oil
Umami Butter
-
2
sticks
unsalted butter, at room temperature
-
10
pieces
anchovy fillets, lightly chopped
-
4
cloves
garlic
-
1
piece
zest of lemon (1 to 2 teaspoons)
-
1
tbsp
fresh lemon juice
-
2
tsp
ground toasted fennel seeds or ground fennel
-
1
tsp
capers, optional
Instructions
- Make the Umami butter by combining butter, lemon juice, zest, garlic, fennel seeds, and capers in a food processor until mixed. Set aside.
- Let the steaks come to room temperature for 30 minutes. Rub with olive oil and season with salt and pepper.
- Preheat the Coyote grill to smoke mode at 275 degrees and smoke the steaks until they are within 10 degrees of your desired internal temperature.
- Remove the steaks and prepare the grill for searing by swapping the smoker/grill insert for the sear insert and preheating to 600 degrees.
- Grill the steaks for 1½ minutes on each side.
- Let the steaks rest under foil, adding a dollop of Umami butter before covering.
- Serve with your favorite sides and additional Umami butter.
Nutrition Facts (estimated)
Servings
2 steaks
Calories
600
Total fat
50g
Total carbohydrates
2g
Total protein
45g
Sodium
800mg
Cholesterol
150mg
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