Prep Time
15 min
Cooking Time
90 min
Serves
4
Fuel
Solid Fuel
Ingredients
Red Wine Jus
Method
01.
Pre-heat the smoker to 275F and ensure you are set up for the indirect cooking method (the meat is not directly near the flame or fire). Alongside the smoker, set up a mini grill for some direct flame grilling action.
02.
Lightly coat the steak with olive oil and apply a light coating of your basic seasoning mix and add to the smoker for indirect cooking.
03.
Once the steak has reached an internal temperature of approx. 110F, remove from the smoker and apply a light second coating of the seasoning mix and place on the mini grill to sear.
TIP: Using a digital thermometer is key to ensure you reach the exact internal temperature
04.
Constantly flip the steaks until they are nice and coloured up on all sides and edges and the internal temperature has reached 140F for a Rare finish (suggested). 145F for Medium Rare.
05.
Please don’t cook past Medium Rare. You’ll be killing the meat for a second time.
06.
Serve up with roasted carrots and my favourite side, flambe broccolini and drizzle a healthy drizzle of your warm Red Wine Jus.
Red Wine Jus
01.
Heat a sauce pan or small pot and then add the rough chopped red onion, smashed garlic cloves and the stock cubes and lightly toast before adding the half of the butter (save the other half for the end), stirring until butter fully melted and stock cube dissolved into the mix.
02.
Add 500ml of Red Wine, spices and water and stir until combined. Simmer until half of the liquid has reduced.
03.
Once reduced, fine sieve (strain) the jus into a new serving vessel and stir in the remaining butter before serving warm.
04.
For thicker Jus, simply reduce longer until desired viscosity.
Tips
A quality Red Wine like a full flavoured Chambourcin will yield a more pronounced flavour. Quality ingredients in, usually results in quality ingredients out at the end. Make the Red Wine Jus before cooking the steak.
