Method & Recipe

Cook Time


Approx 60 mins for the Red Wine Jus and 30 mins for the Steak.


Serves


Feeds 4 people (with 4 steaks) plus sides.


Ingredients


4 Wagyu Eye Fillet Steaks (250g each)

¼cup Olive Oil

80g Basic Seasoning Mix (One Part of each, Kosher Salt, Fresh Cracked Black Pepper & Brown Sugar)


Red Wine Jus


300mlSparkling Water

2 Cloves of Garlic

¼ Red Onion

125g Butter

2 Beef Stock Cubes

500ml Red Wine (Chambourcin)

1 tsp kosher salt

1 tsp fresh cracked black pepper

1 tsp brown sugar


Method


  1. Pre-heat the pellet grill to 135 °C (275 °F) and ensure you are set up for the indirect cooking method (the meat is not directly near the flame or fire).
  2. Alongside the smoker, set up a kamado grill for some direct flame grilling action.
  3. 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.
  4. Once the steak has reached an internal temperature of approx. 43 °C (110 °F), remove from the smoker and apply a light second coating of the seasoning mix and place on the mini grill to sear.
  5. Constantly flip the steaks until they are nice and coloured up on all sides and edges and the internal temperature has reached 60 °C (140 °F) for a rare finish (suggested). 63 °C (145 °F) for medium rare. Please don’t cook past Medium Rare. You’ll be killing the meat for a second time.
  6. Serve up with roasted carrots and my favourite side, flam be broccolini and drizzle a healthy drizzle of your warm Red Wine Jus.

Red Wine Jus


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. Add 500ml of Red Wine, spices and water and stir until combined. Simmer until half of the liquid has reduced. Once reduced, fine sieve (strain) the jus into a new serving vessel and stir in the remaining butter before serving warm. For thicker Jus, simply reduce longer until desired viscosity.


Boss 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.


Cook Time


Approx60 mins for the Red Wine Jus and 30 mins for the Steak.


Serves


Feed4 people (with 4 steaks) plus sides.

Red Wine Jus


  1. 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.
  2. Add 500ml of Red Wine, spices and water and stir until combined. Simmer until half of the liquid has reduced.
  3. Once reduced, fine sieve (strain) the jus into a new serving vessel and stir in the remaining butter before serving warm.
  4. For thicker Jus, simply reduce longer until desired viscosity.
  5. Serve with your reversed sear steak and enjoy!


Boss 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.

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