Sugar Steaks, why would we put sugar on a steak? When cooking steak the steps are easy. Start with seasoning before grilling. Steaks are best cooked on high heat. Always let them rest after cooking. BUT, why add sugar? This recipe below for sugar steaks is part of a rub that imparts sweetness, but its higher purpose is to create a caramelized, peppery crust. Sugar Steaks for Summer Grilling is a nice savory twist for your next summer grilling party.
T-Bone Sugar Steaks Ingredients
- 1 1⁄2 teaspoons (tsp) ground black pepper
- 2 tablespoons brown sugar
- 1⁄2 tsp kosher salt
- 1 New York strip steak
T-Bone Sugar Steaks Instructions
- Prep your grill for direct heat by heating the coals and dumping them evenly at the bottom of the grill. Allow the grill grate or Man Grates to heat evenly .
- Combine 2 tablespoons brown sugar, pepper, and salt in a bowl.
- Press sugar mixture onto both sides of steak. Place the meat on the grill until browned, about 3-5 minutes.
- Flip steak and brown second side for 2-4 minutes.
- Remove steak, tent with foil, and let meat rest 5 minutes.This top method for sugar steaks has been done in a direct cooking method. You can also approach this with a reverse sear method using a smoker such as a Humprhey’s Battle Box or Weekender with a drop in water pan set up. This works best by removing the water pan and following the below steps.
Reverse Sear Sugar Steaks
- Heat your cooker to 220 cook your meat until 100 degrees
- Remove meat from cooker let rest
- Heat your cooker to 450 degrees ( ALWAYS Check manufactures suggested temps ) While doing this heat the Man Grates at the bottom of the cooker with the water pan removed.
- Press sugar mixture onto both sides of steak. (above)
- Place meat in the cooker flipping over after 3-5 minute . I suggest using a Flame Boss and the Flame Boss App to help you keep your temperature controlled and to reach your medium rare goal.
- Sugar steak are done when the internal temp reaches medium rare or 125-130 degrees.
- Rest tented for 5 minutes.