|
If you like a thick steak and
Blue cheese this recipe might
just do it for you. This is one
of my favorite ways to prepare
steak. I like them thick, juicy
and topped off with crumbled
Blue Cheese smothered in a spicy
bacon & blue cheese sauce. Got
you attention yet? The first
step is to prepare the Au-jus
injection. In a medium
sauce mix 1 pack of Au-jus mix
and 2 cups of water. The packets
will say 3 cups each but we want
a stronger liquid so we will use
2 cups. Bring to a simmer then
let cool and place it in the
refrigerator until its time to
start cooking.
Now let's trim the fat off
the outside of the Top Round
steaks. I like to trim all off
if possible exposing the meat to
the smoke.
Once the Au-Jus has cooled a
bit you will inject the meat
with a flavor injector. It's
highly recommended that you boil
the injector and kill any
bacteria before injecting. Using
a flavor injector, inject the
steaks with the Au-Jus. Insert
the syringe 1/2 way into the
meat and start forcing in the
Au-Jus as you slowly draw the
syringe out. This will evenly
distribute the liquid within the
injection area. Inject every 1-2
inches. You will see in the
video how I injected my steaks.
Once all the steaks have been
injected, shake on some
McCormick's Mesquite seasoning.
Follow this with a liberal
coating of Jack's Old South
hickory rub.
Place the roasts into a
smoker preheated to 230 degrees.
until the internal meat reaches
desired temp. Make sure to mop
twice during the smoking
process with the left over
Au-Jus.
While the meat is smoking,
cut and mix up the veggies
listed above. Do this in a large
bowl. Pour on about 1cup of
Zesty Italian or the desired
amount. Shake on about 1 Tsp of
Johnny's seasoning salt. Give it
a good mixing to coat all the
veggies.
In a small bowl mix 1 cup
Lighthouse Bacon and Blue Cheese
dressing, 1 Tbsp crumbled Blue
Cheese and 1 tbsp Frank's RedHot
sauce. This will make up our
spicy Bacon & Blue Cheese Sauce
for pouring over the steak and
Blue Cheese.
Once the steaks reach 130
degrees place the veggies on a
grate and into the smoker for 20
to 30 minutes. We just want a
little smoke on them. After 20 -
30 minutes transfer the veggies
to a steamer and finish them.
The internal temperatures
below will help you achieve the
proper doneness you prefer.
Always gauge doneness by
temperature not cooking time.
Header
Beef
Temperature Chart
|
Doneness |
Internal Temperature |
|
Rare
Medium-Rare
Medium
Medium-Well
Well Done |
140 Degrees
145 Degrees
150 Degrees
155 Degrees
160+ Degrees |
Once the meat has reached your
desired temperature, plate it up
with the veggies. Spoon 2 Tbsp
of crumbled Blue Cheese on top
of the steak. Spoon on your
desired amount of the spicy
Bacon & Blue Cheese sauce. The
end result is a thick, juicy
steak loaded with flavors! The
way a steak should be.
 |
