Kamado Joe CLASSIC III KJ15040721, Руководство пользователя

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25 THE TECHNIQUES SEARING
Dry-Rubbed New York Strip Steaks
INGREDIENTS
Serves 4
4 New York strip steaks
1 to 2 inches thick
4 tablespoons melted
clarified butter (or regular
unsalted butter)
Dry Rub:
1 tablespoon sea salt
1 teaspoon cracked
black pepper
½ teaspoon paprika
½ teaspoon granulated garlic
½ teaspoon finely
ground coffee
¼ teaspoon ground
cayenne pepper
1 Preheat your Kamado Joe grill with the Divide
& Conquer
®
flexible cooking system set up for
two-zone direct and indirect cooking. Place the
grill or griddle on the lower rack directly above
the hot coals. Place a heat deflector on the
opposite low side with a grill grate in the elevated
position above the heat deflector. Allow the grill
to reach 500°F (260°C).
2 While the grill is preheating, combine the dry
rub ingredients, mix well and set aside.
3 Melt the clarified butter or unsalted butter.
Dredge cold steaks in the melted butter, coating
both sides of the meat. Sprinkle the dry rub
liberally on both sides of each steak. Allow
the steaks to sit on the counter while the grill
continues to preheat.
4 Once the grill is preheated, place steaks on
the direct heat side grate or griddle for 2 minutes
to achieve a nice sear. Flip the steaks and sear
for another 2 minutes.
5 Move the steaks to the indirect side of the grill
and continue to cook until you reach your desired
level of doneness.
SEARING
Preparation: 30–60 mins. Cooking: 10 mins. Surface: Steel/Cast Iron Grate or Cast Iron Griddle