KJ Steak and Onions by Chef Eric Gephart
Original recipe post here.
Ingredients:
1 TABLESPOON 50/50 SALT AND PEPPER, LANES BBQ
2 TABLESPOONS BUTTER, UNSALTED
1 EACH FLAT IRON, WOODEN NICKLE FARMS
1 TABLESPOON Q-NAMI, LANES BBQ
2 TEASPOONS SESAME SEEDS
3 TABLESPOONS TERIYAKI SAUCE
1 EACH YELLOW ONIONS, CUT INTO 1/2 INCH THICK PIECES
Instructions:
1. Fill your firebox ½ full, bank all your coals to one side so you have a charcoal wedge. Light the coal pile from the bottom and level the dome up, draft door open. Allow your grill to run full open for 15 minutes to attain maximum temperature.
2. Clean any silver skin off the surface of the steak then scruff the outside of the steak to create more nooks and crannies for smoke, seasoning and caramelization. Season the steak with the 50/50 salt and pepper then season evenly with the Q-Nami.
3. Agitate the coal pile and bank again to ensure the bed of coals is fully engaged. Place the scuffed and seasoned steak directly on the embered coal pile for 1 minute and then flip. Dry baste with a bit more Q-Nami Seasoning (more sweet than salty). Once the steak has been seared on both sides, transfer it to a grill grate on the opposite side of the grill to come up to your desired temperature. This side is semi- indirect as the charcoal is all banked on the opposite side.
4. Season the onion disks with salt and pepper then place the onion disks on the grill grate with the steak. Allow them to roast and soften, top the disks with teriyaki sauce and butter. Monitor the internal temp of the steak. Close the dome and allow the drippings to smoke the steak and onion disks. After roughly 4 minutes, remove the steak and allow to rest. Check the doneness of the onions and continue to cook until they soften.
Slice the steak across the grain, remove the onions from the grill. Serve them whole or slice and mix with the steak. Please Enjoy!