This Turmeric Rubber Reverse Seared New York Strip with Bok Choy is the recipe to step your steak game into the next level. Perfectly tender, smoky flavors and a hint of delicious ground herbs bring this healthy meal together in no time and taste like 5-star restaurants.
This post was sponsored by Saber Grills, but the tasty steak and my love of meat are, as always, all this girl carnivore’s.
It’s time to take that grill game up a level. All your friends come over every weekend and know that you are going to be tossing on brats and burgers. It’s become the new standard, and you love the attention. Someone grabs a cooler filled with cold ones, and everyone is chatting it up as you man the grill.
But things are getting a little stale, and there’s a new baby in town that has caught your eye. The kids have moved on to high school, and this grilling gig has become a part-time labor of love on the weekend with years of good use and gristle cleaned from the grates. It’s time for Papa to upgrade the grill and finally get something that he can show off.
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Forget the new car; it’s time to upgrade that spatula. This season passes down the loved barbecue to the next up and coming bbq star in your group and invest in yourself and your outdoor entertaining area with the latest model engineered for better barbecue that will have all your friends staring in pure lust at your better barbecue. You work hard. You’ve earned it.
Got your attention? Yeah, I thought so….
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SABER Cast Black 500 3 Burner
Cost is $1,099.
-A Marine Grade Cover ($125)
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-EZ Temp Digital Thermometer ($38): https://www.sabergrills.com/product/5064/Saber-EZ-Temp-Digital-Thermometer.aspx
The three runner-up prizes will be the Toolset & Thermometer combo.
- handful wood chips
- 2 Bone-In strip steaks at least 1" thick
- salt and pepper
- 1 teas fresh ground turmeric
- 1/4 teas fresh ground ginger
- 1/4 teas fresh ground garlic
- 1 or 2 heads of bok choy rinsed well and pulled from the core
- 1 teas cooking fat
- pint shiitake mushrooms
- 1 teas soy sauce or coconut aminos
30 minutes before grilling, remove the steaks from the fridge, pat them dry, and season them with a heavy salt. Arrange them on a wire rack and place them back in the fridge.
Clean and oil your grill grates and prep your grill, with all burners to high, with the lid closed. Wrap the wood chips in foil and place to one side of the grill, allowing the smoke to start forming. After 10 minutes of heating, reduce the temp of 2/3 of your grill to low, leaving one of the burners still on high, with the wood chips over it smoking.
Mix the turmeric, ginger, garlic and a pinch of pepper in a bowl.
Right before cooking, rub the steak with the ground turmeric mixture on both sides.
Have the grill hovering over 250 degrees. Place the steaks on the grill over the cool side and allow to "smoke" for about 15 minutes, flipping once. Temp the steaks with an instant read thermometer for 10 degrees below your desired temperature.
When temped, quickly transfer the steaks to the smoking hot part of the grill and finish them off with beautiful sear marks, about 1 1/2 minutes per side, rotating 45 degrees halfway through each.
Meanwhile, grill the bok choy until just charred. In a grill safe pan, heat the oil until just smoking. Add the mushrooms and saute. Add in the soy sauce and toss the bok choy in the pan with the mushrooms to coat.
Serve the bok choy on platters, with the steaks atop, and mushrooms over them. Drizzle with the heated soy sauce and garnish as desired.
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