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Grilling and Smoking like the G.O.A.T

Cast Iron Seared Steak and Smoked Beef Brisket with Alex Larson

Cast Iron Seared Steak

  • Two thick cuts of steak (I prefer New York Strips)
  • Salt and pepper
  • Kinder's Buttery Steakhouse Seasoning or your favorite steak seasoning
  • Olive oil or any oil with high smoking point 
  • 3 tablespoons of butter
  • 4 cloves garlic
  • Fresh rosemary or thyme

Generously season all sides of your steaks and let sit at room temp for 20-30 mins. I like to use salt and pepper, as well as Kinder's Buttery Steakhouse seasoning, or your favorite steak seasoning. Get your cast hot and then pour in about 2 tablespoons of olive oil, or any oil with a high smoke point

If you have a fat cap on your cut of steaks, put that on the cast iron first to let it get nice and charred. Then flip down the first side of your steaks and don't move them so they can get a nice crust, for a thick cut of steak, about 3 minutes for rare - medium rare and about 4 -5 minutes for medium

Then flip your steaks to the other side for the same amount of time. Throw in about 3 tablespoons of butter, 4 garlic cloves, and a few sprigs of fresh rosemary or thyme. Once the butter melts, use a spoon to baste the steaks with the butter and garlic

Take your steaks off the cast iron after 3-5 minutes on each side and let them rest for about 5 minutes. They are ready to enjoy!

Smoked Beef Brisket

  • Brisket
  • Olive oil or mustard
  • Meat rub
  • Wood for smoking
  • Butcher paper or foil

First, trim your brisket. Trim off any silver skin that you see, and leave about a quarter inch of fat on the bottom. Use a binder, such as olive oil or mustard, and rub all over your brisket. Use your favorite meat rub and cover the entirety of your brisket.

Use your favorite wood for your smoker and put your brisket in. Once the smoker gets to a temperature of 160 degrees stall it out so the temp doesn't rise and take out your brisket.

Use butcher paper or foil and wrap your brisket. Then, throw it back on the smoker, until the internal temperature is about 205. 

Once you get to an internal temp of about 205, pull the brisket off and wrap it with a towel. Let it rest in a cooler with more towels wrapped around it for at least an hour, 1-3hrs is preferable. When you slice it, cut across the grain and serve it up with your favorite sides.

Alex Larson- A Greeley native and Managing Partner of The G.O.A.T. Sports Bar, he has a wealth of experience in the food and hospitality industry. He has always been a foodie at heart. 

The G.O.A.T Sports Bar- The perfect spot to unwind and have a great time, with its 360° bar top, indoor and outdoor seating, full menu, and a wide selection of 80+ whiskeys and 18 beers on tap.