Adapted from Southern Living
Preheat oven to 350F. Place garlic on a foil lined pan and rub generously with olive oil. Bake until garlic is very soft, about 1 hour. Cool. Cut of top 1/4th with a sharp serated knife. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork.
Mix in butter, cheese, and basil (or other herbs). Move to a sheet of parchment paper and use it to roll soft mixture into a log. Fold down ends and chill in the fridge.
The "hot tub" part isn't as much of a recipe as it is a process that I have read about on the Big Green Egg forum, a wonderful source of live fire cooking information. There are basically 4 methods of grilling steaks that I'm familiar with:
* straight grilling - what most folks do, cooking a steak over a high heat (500-600f) from start to finish
* TREX Method - searing steak over high temps (750f) for 90 seconds a side, rest 20 minutes, finish roasting at 400f.
* Finney Reverse sear method - roasting steak over a lower temp (200f) until it hits close to your desired internal temp for doneness, rest and then searing at a high temp (750f)
* Hot Tub Method
This is the first time I tried the Hot Tub method. The basic process is to kind of "sous vide" your steak to an internal temp of about 100f and the finishing it with a high temp sear. The theoretic reasons behind doing it this way are:
1. Food Safety - You hear people say "let your steak come to room temperature" but to actually do that requires keeping your meet in the danger zone for bacterial growth (40f-140f) for a significant period of time. Water conducts heat way faster than air so this cuts the opportunity for food borne pathogens.
2. Even cooking - Since this bringing the temperature of the whole steak to about 100f when you start grilling, you are starting with a smaller difference between external and internal temps and should end up with a more evenly cooked steak.
The original version actually has you placing your steaks (vacuum sealed or in a ziploc bag) in an actual hot tub for 1 hour.
I don't have a hot tub and the neighbors would think I was weird if I used theirs, so I used a large stock pot over the lowest heat, carefully monitoring the water temperature keeping it between 100-105f. I put the steaks in for 1 hour.
I thought I was going to have to keep the water hot by using the burners. Not necessary, I only had to fire them up once or twice to keep the temp up.
I like to add a little bit of oak chips just before grilling my steaks. I know they won't take much smoke flavor but they'll get some.
Season them with a rub (I used my Cajun Beef Rub), throw them on a hot cast iron grill grate over a searing hot fire (600f) for 90 seconds a side for rare/medium rare.
For pretty grill marks, I break that time up into four 45 second periods, turning to get the crisscross pattern.
Let them rest on a plate for 10 minutes, top with gorgonzola butter
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Steak (267g)|
|Recipe Makes: 4|
|Calories from Fat: 719 (81%)|
|Amt Per Serving||% DV|
|Total Fat 79.9g||106 %|
|Saturated Fat 35.9g||180 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 215.2mg||66 %|
|Sodium 131.2mg||5 %|
|Potassium 734.7mg||19 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.5g|
|Protein 40.3g||58 %|
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Calories per serving: 893
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