Simple Steak on the Cob Barrel
Recipes / Beef

Simple Steak on the Cob Barrel

Searing and smoking steak

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The Cob is a great Barbecue/Smoker for achieving both the grill marks you love when searing a steak, but also those low and slow flavours that infuse your meat.
Prep time
20 minutes
Cook time
2 hours
Serves
5 servings
Fuel
Blend 500g Fine Wood Chips
Best cooked on
Cob Barrel BBQ & Smoker

Ingredients

Your favourite beef steaks

Simple Steak Seasoning Ingredients

2 Tbsp salt flakes
1 Tbsp onion powder
1 Tbsp black pepper
2 tsp garlic powder

  • Heat up charcoal in a chimney starter and spread over Cob lower grate.

    Heat up charcoal in a chimney starter and spread over Cob lower grate.

  • After Cob is preheated to 200ºC, sear steaks to get those great grill marks. Continue to cook like a normal grill, or read recipe to achieve a low and slow flavour.

    After Cob is preheated to 200ºC, sear steaks to get those great grill marks. Continue to cook like a normal grill, or read recipe to achieve a low and slow flavour.

Instructions

  1. Make sure your steak is at room temperature. Pat meat dry with a paper towel.
  2. Fill a chimney starter with charcoal and light until they are ashy and white (about 15 minutes), pour out coals into the base of your cob and preheat your Cob Barbecue/Smoker to 200ºC.
  3. If you're wanting to use wood chips, then soak them in water now for about half an hour. With beef, you could try our wood chip blend, otherwise oak, hickory, mesquite or cherry are complementary.
  4. Mix all seasoning ingredients in a bag or container and give it a good shake (this way, the left overs can be kept airtight for longer).
  5. Sprinkle liberally over steaks and rub in.
  6. Once your Cob is up to temperature, place steaks onto grill. Leave for about 1 minute, then gently lift and rotate 90 degrees and place down again. This gives you that nice criss-cross barbecue mark. Leave for another 30 seconds.
  7. Turn over and do other side.
  8. Move steaks away from direct heat (off to side or onto upper rack) and place wet wood chips on hot coals directly, or in a wood chip box at the back of the grate.
  9. Close up the lid and leave for about 20 minutes, check with a digital thermometer and remove when the steaks are cooked to your liking.

If you don't want to smoke low and slow, you can keep the steaks on the grill and cook like a normal BBQ until they're cooked by direct heat.

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