|Competition Barbeque Team|
DR. GOODSOUND'S WALNUT OILED STEAKThis Emmy Award winning sound guy is a mad man behind the soundboard and behind the grill. I finally pried this recipe out of him over a couple beers. The walnut oil adds a distinctive difference and helps create a wonderful crust in contrast to the delicious, juicy melt in your mouth, interior of the medium rare meat inside. You can visit the Dr.'s web site through our BBQ Links page. (I may have tampered with this to better suite my tastes.)
1 Large Sirloin Steak (Big enough for 2)
Fire up the grill with a hot zone for searing and a medium zone for finishing. Note: If your meat is less than an 1 1/2 inches thick & you like it more red than pink in the middle you can just use the hot zone. If the steak is thicker than that transfer it to a cooler part of the grill after searing until medium rare.
Lightly coat both sides and the edges with walnut oil and let the steak sit for about 15 minutes while the grill heats up. Mix your seasonings to taste in a small bowl - you know how you like your steak better than I do. I mix mine about two parts pepper, 1 part salt and about a 1/2 part rosemary. Sprinkle over both sides of the steak and pat or rub into your meat.
Your grill should now be very hot, your grate should be very hot and clean. Toss the steak on the hottest part of the grill and don't be afraid of the impressive fire ball that may insue! After about a minute or two take a peak at the underside of the steak. You're looking for some carmilization and nice dark grill marks. If you see them turn the steak 90° and sear another 2 minutes. This should give you a nice diamond pattered grill mark. Flip your meat and repeat with the other side down. Depending on how thick your meat is you may need less time on the second side. Please don't over cook it.
To serve place your meat on a serving plate with the prettiest side up. Let the steak rest for a few minutes so the juices don't run out when you cut into it. I like to put it on the table immediately and serve a salad and let my guest admire my meat during the first course. Then slice into smaller steaks and plate for your guests.