I wanted to know if there was a difference between a wood and a charcoal-grilled steak. In the process, I made a fantastic sandwich for Morrison and me.
The sandwich was a perfect ending of an interesting experiment where both steaks tasted very different.
- Bone-in ribeye steak
- Rock salt
- Japanese Mayonnaise
- Pickled jalapeño
- Julienne cut carrots and beets
- Grated Parmesan cheese
For the chimichurri
- 2 cloves of garlic
- Curly parsley
- Olive oil
- Sherry vinegar
- Worcestershire sauce
- For the chimichurri, you chop fine the garlic and sprinkle on some salt. Press the garlic to a paste with the tip of a knife.
- Chop a handful of parsley and mix it with the rest of the ingredients with about 5 to 6 tablespoons of olive oil, 1 tablespoon of sherry vinegar, and a splash of Worcestershire sauce.
- Start a barbecue with 2 zones and a temperature around 150°C (300F) and cook the steak indirect to a core temperature of 52°C (125F).
- Let it rest while you open up the barbecue and let it come up to a temperature of 300°C (570F). Now sear the steak to a core temperature of 55°C (130F)
- Season the steak with some rock salt and cut it up.
- Slice the baguette in 3 parts and slice it in half.
- Put on some Japanese mayonnaise, some lettuce, more mayonnaise, the pickled jalapeño, the carrots and beets, and then the cut op steak.
- Pour over a spoonful of chimichurri and the grated Parmesan. End it with the other half of the baguette.
Big thanks to Kamado Joe for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.