👥8 people
⏲️30m
🕐5h 0m
🍽️main meal
This Denver cut is packed with flavor from the smoke to the rub, you won’t be disappointed. The added touch of smoked tomato makes for a perfect finish when enjoying this cut!
Ingredients
- For The Butter:
- ½ cup unsalted butter, room temperature
- 2 large heirloom tomatoes
- For The Steaks:
- 2 lbs Denver cut
- Smoking wood, for class we used almond wood
- Meat Church’s The Gospel, all purpose rub
- 6 cups beef broth
- Basil for garnish
Method
- Remove the steaks from the refrigerator. Remove any silver skin and rub with The Gospel Seasoning, liberally. Leave room temperature for at least 1 hour before smoking.
- Preheat the Egg to 200º with a platesetter, smoking wood, pan of water and stainless steel rack. Place steaks on a stainless steel rack and smoke until the internal temperature reaches 110º. Also place the tomatoes on the Egg for 30-40 minutes.
- Remove the tomatoes from the grill and blend in a high powered blender, strain to remove the skins and seeds. In a mixing bowl begin to beat the butter with a paddle attachment. Slowly add in the smoked tomato mixture. Season the smoked tomato butter with salt to taste and set aside.
- Raise the temperature of the Egg to 350°. In a large dutch oven place the smoked steaks, cover with beef broth and place back on the Egg to braise until fork tender, 2-3 hours.
- To serve, remove the tender steaks from the dutch oven and place on a serving platter, finish the steaks with smoked tomato butter, flaky salt, and basil.
