We picked up some all natural grass fed beef from MM Livestock and we are doing a lot of different recipes with it to learn the difference in the beef, how it cooks, the different cuts, and tastes. I will say that everything Patti and I have done was awesome. You really can taste the difference!
This is a recipe I had no intent to publish, but it turned out so good and looked real nice so we had to.
I have been playing around with cocoa and chili for some time now and have found a cocoa chili rub from McCormick’s Gourmet Collection that is nice. If you have seen many of our recipes you know that I am just a little fond of chipotle chili. McCormick uses Chipotle in this blend. Good Stuff.
- Sirloin Steaks
- Blackened Saskatchewan Seasoning
- Cocoa Chili rub from McCormickâs Gourmet Collection
- Worcestershire sauce
- Country Bobâs All Purpose Sauce, on the side
- We served this with store bought potato salad drizzled with Tabasco sauce and our garlic skillet. The recipe is on our website
- Splash a little Worcestershire sauce on your steak so you can make a paste with the cocoa rub. Work it into the meat. Now, put a âthickâ coat of your blackening so it can make a nice crisp bark (crust). Try to let it sit for an hour or so to pick up all these flavors.
- Place your steaks on the grill in the smoke mode for 30 minutes. Then, pull them off. That is the trick; you pull the meat off the grill and turn it up to high. When the grill reaches 400 â 425 degrees put the steaks back on the grill as you would normally cook them. These guys were an inch thick so Patti gave them 4 minutes per side giving them a quarter turn after 2 minutes. She likes her meat on the rare side. She calls it leaving some moo in the meat.
- Pellet grills cook like a convection oven so you do not have to turn anything. We do simply because we like the grill marks.
- We also have directions for gas grills on our website.