Tammy's Recipes

A thick and juicy grilled Texas Broil steak recipe

1 Texas Broil chuck shoulder steak
Coarse Black Pepper
Black Pepper, fresh ground
Cayenne Pepper
Garlic Salt
Hickory Smoke Salt
Paprika
Whole mustard seed, optional
Liquid Smoke (in a small misting bottle is best)
Oil (vegetable or olive oil, depending on preference)
1 T butter

1. Allow steak to sit at room temperature for about 30 minutes before cooking.

2. Preheat grill, typically about 10 minutes with a gas grill. For Webber Q grills see my grilling times chart.

3. Mist the steak lightly with the liquid smoke, about 2-3 squirts. If you do not have a small misting spray bottle use ~1/8 teaspoon and evenly rub the fluid across the steak.

4. Coat the steak with a thin film of oil. I use a pump bottle and vegetable oil.

5. Lightly season with hickory smoke salt, garlic salt, and fresh ground pepper and very lightly with the cayene pepper and paprika. Sprinkle coarse pepper and mustard seed (optional) to taste.

6. Repeat steps 3-5 on the other side of the steak.

7. For medium doneness: Place steak on heated grill grate on High Direct heat and close lid. Half way through the cooking time (about 5 minutes) flip the steak and put a tablespoon of butter on the steak and close the lid.

8. After another 5 minutes (total 10 minutes) you will want to check the steak for doneness. 10 minutes will produce a medium doneness on a 1 inch thick steak on a Weber Q Gas Grill, although this will vary depending on grill, ambient temperature, etc.

9. Remove steak from grill when desired doneness has been reached. Serve sizzling hot off the grill.

This steak is so delicious!! We like lots of pepper, and I personally like the mustard seed. :) We use this recipe with cheap steak, and, if you don't over-cook, it should still be tender and juicy! My rating: 10/10