Four 41 South Secrets to a Killer Brisket
So here's the situation. You have convinced your significant other on a major purchase of a new grill! Now it's time to impress. What's the first thing you're gonna cook? Probably steak. Everybody associates steaks and grilling. Steaks are made for grilling, but can also be difficult to master!
Before we get started, here are a couple things I recommend:
- Cast iron skillet dedicated to searing steaks
- Instant read thermometer (I love my Thermapen from Thermoworks)
- You could also use one of the thermometers with a leave in probe like the Chefs Alarm.
- Timer (on your phone or Thermoworks Time Stick)
First, you want a good quality cut
Don't skimp on this step. Drive past your locks superstore and chai grocery and head to a local butcher shop /Purveyor! Get to know these guys. They will soon become your buddies and offer up insight and suggestions for quality cuts as well as some things you may have never heard of that will simply blow you away! My top 3 places here in Atlanta / Northeast Georgia are Heywood's Provisions, Patton's Meat Market and Striplings General Store out near Athens!
Second, choose a cut and grade of Steak
I suggest a Prime Grade Ribeye! The marbling and fat content will make for one flavorful and juicy steak! You want a thicker cut around 1 1/4 inches to 1 1/2 inches. I also usually opt for the Bone in or Cowboy cut! These are typically a thicker cut of steak since they cut between the bones. Probably around 2.5 inches or so. Just know the thicker the cut, the longer the cook time. Okay, so I have picked my cut. Mine is a 52 oz tomahawk Certified Angus Beef prime grade rib eye!
Next it's to season. There are several mindsets here. Some opt for a long or short dry brine where you cover it with salt and let it sit to absorb into the meat. I prefer seasoning it about an hour before it hits the grill. Br here are several different types of Specialty beef rubs on the market these days! Some of my favorites are Lane's Brisket and Ancho Espresso Combination, Pork U's Beef U and Meat Church Holy Cow! You can find these at local hardware stores / butcher shops or order online ( websites listed at the bottom) . I am using my own house blend these days that is quickly becoming a family favorite!
So now we need to season liberally both sides and don't forget the edge of the steak as well! Let's let it rest and get the grill fired up and ready for the cook.
The cooking method
I prefer the reverse sear method for just about all my steaks! This method you cook the steak indirect to desired internal doneness and then sear it off at high temps to create and amazing crust and caramelization on the outside. So basically this will produce a consistent doneness from one edge to the other of the steak when finished. Instead of the outside being well done and the middle being rare. So I set the grill up for indirect cooking at around 250. You can also add some wood chunks at this point to add a little smoke to the steak. I don't recommend a heavy flavored smoking wood. I use a fruit wood or pecan if any. Once your grill has reached place the steak on and cook it till it just about reaches the desired doneness. I like to go about 5 less than the desired internal to prepare for the sear.
So we have reached our desired internal doneness. At my house the wife likes " Less Moo and More Chew"! Which translates to medium - medium well. I cook it usually to about 135 and then sear it off.
So let's pull the steak and let it rest and prepare for the sear. Get the grill ready for direct grilling at about 500-550 . This step I prefer to use a cast iron skillet on the grill. You will also need 2 tablespoons of unsalted butter, 2 tablespoons of bacon grease ( yes bacon grease ), a couple cloves of garlic pealed, a couple sprigs of rosemary and thyme.
Pro Tip- always drain the grease off into a mason jar when cooking up bacon and place in the fridge! This comes in handy for multiple uses when cooking!
So we have our skillet hot place the butter and bacon grease in and let it melt. Once melted place all your aromatics in and let it kinda flavorize the butter and grease for a minute. Place your steak in the skillet and sear on each side for 1 1/2 to 2 minutes per side.
Remove from the skillet and tent with foil and rest for 15 minutes
Notice the desired doneness is from edge to edge! Perfect!