JeanMarie Brownson: We celebrate with steak! So that’s what we’re cooking this Father’s Day
Makes 3 to 4 servings
Note: For the most accurate results, use a meat thermometer that can stay in the steak throughout the cooking. If using an instant-read thermometer, try to avoid leaving the grill uncovered for too long a time.
1 bone-in beef tomahawk ribeye steak, about 2 1/2 pounds
2 or 3 tablespoons three pepper steak salt, see recipe
Mesquite or apple wood chips or chunks
Three pepper steak-salt seasoned butter, see recipe
Chopped fresh herbs for garnish
1. Pat steak dry. Press the steak salt into a generous coating all over the steak. Place the steak on a rack set over a baking sheet. Refrigerate covered 1 to 12 hours.
2. Remove steak from refrigerator and let sit on the counter while you heat the grill (30 to 60 minutes).
3. Preheat a gas grill to low (250 degrees on a grill or oven thermometer). Alternately, prepare a charcoal grill and when coals are covered with gray ash, move the coals to two sides of the grill leaving the center of the grill empty. Put an oven thermometer on the grill and cover grill. Add wood chips to the smoker box on the gas grill or a chunk or two of wood to the glowing coals.
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