BEST STEAK IN TULSA RECIPES

Steps:

• Trim fat and silver skin from the top of the beef short ribs.
• Sprinkle about 1 to 1.5 tsp of coarse kosher salt onto the top of the beef ribs to and place them in the fridge for 4 hours. When 4 hours is up, there is no need to rinse.
• Generously sprinkle my Texas style rub onto the top and sides of the ribs and let them sit while you go get the smoker ready.
• Fire up the smoker and let it preheat to 240°F using indirect heat. If your smoker uses a water pan, fill it up.
• Place the seasoned beef short ribs into the smoker on a shallow pan.
• Make the basting sauce using 2 cups of root beer, 1 cup of low sodium soy sauce and 1 cup of Worcestershire.
• Pour the basting sauce over the meat and let it run down into the pan.
• Continue basting the meat with the sauce from the pan using a turkey baster every 30-45 minutes while it cooks in the smoker.
• When the beef short ribs are fork tender they are finished cooking. This is usually at 190-195°F but can be lower or higher than that.
• Let the meat rest under foil for about 10 minutes before slicing and serving.

Steps:

• Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
• Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
• Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.