This spicy, smoky grilled steak recipe from Emeril is utterly amazing. The original recipe was for four, but I just made one for myself and have adjusted the recipe for that. Grilling a steak without searing it seemed strange, but the resulting flavors are great.
Source: Louisiana: Real & Rustic by Emeril Lagasse
See notes below - you'll want to have a meat thermometer, and also have a clean spray bottle of water handy when grilling.
1. Soak the cedar shingle or plank in water, keeping it submerged, for AT LEAST two hours and ideally six or eight hours.
2. Prepare a grill and light the fire, or pre-heat a gas grill.
3. Remove shingles from water and shake off excess water. Rub one side of shingle with 1/2 teaspoon peanut oil.
4. Place steak on the plank and flatten out with the heel of your hand until an even thickness, and slightly compressed. Season the top of the steak with 1/2 teaspoon of the Rustic Rub, covering all of the surface and lightly rubbing in. Spread with about 1 teaspoon of the Green Jalapeno Tobasco.
5. Combine bell pepper and onion in a small bowl and toss with salt and cayenne pepper. Top the steak with as much of the pepper and onion mixture as will stay on.
6. When the grill is hot, insert probe of meat thermometer lengthwise into the center of the steak, place the planks on the center of the grill, and close the lid. If the plank catches fire, open the lid and spray with water (this may happen multiple times).
7. Cook until the meat thermometer reads 20-25 degrees below your target temperature (final temperature of 129-134 for medium rare, 135-144 for medium). When done, use long tongs (or long pliers) to slide the plank off the grill and onto a serving platter or large plate. Allow to rest for about 10 minutes, by which time the steak should heat to the final temperature.
Emeril recommends serving the steak just like that, right on the plank. Mine was far too charred, so I carefully used a spatula to slide the steak onto a plate.
The recipe for the rustic rub makes a LOT. I make the full batch and seal it in an air-tight mason jar kept in a closed cabinet; Emeril says it keeps up to 3 months like that, but I made my last double batch four years ago and the flavor still seems spot on.
Note that a decent electronic meat thermometer is absolutely essential for this recipe. When I first made this recipe I hadn't accounted for the increased carryover caused by the steak sitting on the plank after grilling, and under the "insulation" of the peppers and onions; I removed the steak at 125 and after resting for 10 minutes it had gone all the way up to 150.
I used a boneless ribeye; I don't think the bone would add much in this preparation in terms of flavor.
This steak is heavenly when paired with a Rauchbier, or smoked beer. I had it with an Aecht Schlenkerla Eiche Doppelbock, and the two went together amazingly well.
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|Serving Size: 1 Serving (420g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 124 (23%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 0mg||0 %|
|Sodium 54.3mg||2 %|
|Potassium 2867.3mg||75 %|
|Total Carbohydrate 109.2g||32 %|
|Dietary Fiber 41.4g||165 %|
|Sugars, other 67.8g|
|Protein 23.4g||33 %|
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Calories per serving: 534
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