Discover the ultimate steak experience with the Triple Sear Steak Magic recipe, perfect for any BBQ. This method uses high-heat woodfire grilling to create a flavorful crust on luxurious ribeye, delivering unbeatable juiciness and crunch in every bite. The side dishes of crispy potatoes and spicy, charred pak choi complement the rich, flavorful crust of the steak, balancing the meal with their simplicity and vibrant flavors.
Ingredients
Ribeye steak, 2.5 inches thick (Dutch-Angus and Holsteiner blend)
Sunflower oil, as needed
1 tbsp Sriracha
3 tbsp Soy sauce
Duck fat, as needed
Potatoes, precooked in skin, as many as desired
Pak choi, several leaves
- 1 tbsp PitmasterX beef seasoning
200 ml / 1 cup mayonnaise
1 tbsp dried parsley
1 tbsp dried oregano
- 2 tbsp PitmasterX classic seasoning
1 clove fresh garlic
Tools
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How to
- Begin by lighting your woodfire grill, using small wood pieces to build a steady fire. Once your grill is hot, apply a thin coat of sunflower oil to your stainless steel cooking grate to create a non-stick surface.
- Now, prepare your sriracha and soy sauce mix by combining them; set this aside for later use.
- Next, mix mayonnaise with dried parsley, oregano, PitmasterX classic seasoning, and minced garlic for the steak's third sear; this herbed mayonnaise will enhance the crust's flavor and texture.
- While the grill heats, press the precooked potatoes into some duck fat, ensuring they're well coated. Place these on the hottest part of the grill to start crisping up the exterior. The duck fat will add a rich flavor and help achieve a crunchy texture.
- Next, take your pak choi leaves and drizzle them with a mixture of sriracha and soy sauce for a kick of flavor. Position the pak choi towards the edge of the grill where it can benefit from high heat without burning too quickly. Aim for slightly charred edges while keeping the leaves juicy and tender. Set the side dished aside.
- Place the steaks fat-side down on the hot grill to render the fat, which will naturally oil the cooking surface. After about 30 seconds, when the steaks develop a crust, flip them over.
- During the second sear, continue to grill, adding more wood as needed to maintain a high heat, essential for forming a deep, rich crust.
- For the final sear, brush the herbed mayonnaise mixture over the steaks, infusing them with aromatic flavors and ensuring a crispy finish. Grill each side until golden and crusty. Monitor the internal temperature of the steaks, aiming for a core temperature of around 33°C to 37°C (91°F to 99°F) before removing them from the grill to rest. This low internal temperature allows the steaks to come up to the perfect doneness upon resting.
- After a 10-minute rest, slice the steaks, arrange them with the crispy potatoes and charred pak choi, and serve.
- This triple sear method ensures each steak is enveloped in a flavorful crust, enhancing the natural juiciness of the meat, making every bite an exquisite blend of textures and tastes.
